Knowledge management of local food culture in Phangnga province : Case study of Thap Phut district

Abstract

This study aimed to study knowledge management and local food culture in Thap Put District, Phang Nga Province. By studying 2 parts consisting of 1) Knowledge management, local food culture, including knowledge creation, knowledge storage, knowledge sharing, knowledge application. 2) Local food: Popular local food, Rare local food, Dessert food. An example is a person who has knowledge. Local culinary expertise It is accepted by 11 people in the community. Purposive sampling methods were used. Interviewing tools. Collect descriptive data.

          The results of the study revealed that 11 persons of wisdom provided information collected 26 recipes of folk food knowledge management data. Classified into 13 popular food recipes, 5 rare food recipes and 8 local desserts. 4 steps of local food knowledge management process Collected information is as follows: (1) To create knowledge of persons Wisdom uses 100% of the knowledge creation method by viewing, memorizing and practicing. (2) Knowledge storage of persons, wisdom, written records 18.18 percent. And not recorded But based on memory, expertise, 81.82 percent (3) knowledge sharing Transfer knowledge to children and family Want to transfer knowledge to all interested people 100% Methods of transferring knowledge to interested people to come to see how to do and practice 100 percent. (4) application of knowledge Bring knowledge to work 100%, change the taste to meet the needs of consumers 45.45%