CREATIVE FOOD DECORATION SUAN DUSIT STYLE

Abstract

            This research aimed to: 1) study the components of creative food decoration in the Suan Dusit style, 2) create a model for creative food decoration, and 3) develop a handbook on creative food decoration guidelines. The study employed a mixed methods research design. Phase 1 involved qualitative research through in-depth interviews with 15 experts in food and art to synthesize the model. Phase 2 involved quantitative research to evaluate the suitability of handbook by 7 experts. Research instruments included semi-structured interview forms and evaluation forms. Data were analyzed using content analysis and descriptive statistics (mean and standard deviation).

            The findings revealed that: 1) The components of creative food decoration consist of six key elements: Art Knowledge, Food Knowledge, Container Quality, Food Characteristics, Ingredients, and Ingredient Safety. 2) The created model emphasizes "Simplicity with Value," focusing on edible aesthetics and hygiene. It encompasses 10 identity menus: Khanom Chin Nam Ya, Khanom Chin Nam Phrik, Pad Thai, Khao Kriap Pak Mo, Miang Kham, Krathong Thong, Khao Tang Na Tang, Saku Sai Mu, Tao Suan, and Bua Loi Phueak. 3) The handbook for creative food decoration guidelines was evaluated as highly suitable (M = 4.94, SD = 0.16). This research provides a standardized approach to elevating Thai food presentation to international standards while preserving its cultural roots.