A Co-Creative Storytelling Relating to Traditional Culinary as a Cultural Destination in Phitsanulok

Abstract

The enhancing of culinary tourism is part of the concept of cultural capital driving and generating income for the country and communities. The study aims to share ideas of upgrading Phitsanulok province to become a city and region of gastronomy tourism with a local culinary culture. A mixed method research design is employed in this study. Data was collected via a focus group of 38 key stakeholders, which was comprised of government officers, local membership experience officers, tourists, both online and onsite meetings. The findings from local food traditions in nine districts and uses the data to mobilize opinions, analyse business plans, and draw on local food storytelling schemes that will lead to content media innovations in the depiction of local food for tourism in Phitsanulok province. It found that ethnic diversity and the sliding flow of people into Phitsanulok province were ethnically diverse. As a result, the diversity and the definition of local food are divided into two categories: traditional ethnic food and local food, which, if driven, must establish cooperation and suggestion as mentioned in the article. To summarize, it shows that Phitsanulok has the potential to be a gastronomy tourism province according to the UNESCO criteria.