Knowledge Management of Identity and Gastronomic Culture of the Tai Lue Community, Doi Saket District, Chiang Mai Province

Abstract

The objectives of this qualitative research are 1. to analyze the identity and gastronomic culture of the Tai Lue community; 2. to study the guidelines for the development of gastronomic culture tourism in the Tai Lue community; and 3. to create a mechanism for preservation of identity and development of gastronomic culture tourism of the Tai Lue community. The research area encompassed Ban Luang Nuea, Ban Pa Kha, and Ban Luang Tai in Doi Saket District, Chiang Mai Province, using a purposive sampling method. The target group consisted of ten local scholars or individuals possessing wisdom or knowledge regarding gastronomic traditions applicable to livelihoods, capable of transmitting knowledge and bridging the wisdom of the past with present contexts suitably. Additionally, the group included three community leaders, three school representatives, four local government officials, and twenty Thai tourists, totaling forty key informants.

The findings revealed that 1. Tai Lue cuisine embodies an identity intertwined with an agricultural lifestyle emphasizing principles of “easy to eat, easy to live, simplicity, and self-sufficiency.” Thus, ingredients are readily available from household-grown vegetables or plants, ensuring nutritional and safe consumption. 2. Guidelines for the development of gastronomic culture tourism in the Tai Lue community encompassed four important aspects: 1) creating products amenable to expansion and connection, 2) formulating strategies conducive to economic development, 3) Elevating standards to achieve “internationalization”, and 4) cultivating “shared values” resonating with consumers. 3. The mechanism for preserving identity and fostering the development of gastronomic culture tourism within the Tai Lue community comprises four key elements: 1) maintaining a robust traditional identity, 2) perpetuating and disseminating all facets of identity and culture, 3) establishing an independent learning environment, and 4) organizing the Tai Lue Food Festival continuously.