Promoting gastronomic tourism through the storytelling of southern local food, a case study of: sour soup with seabass and young coconut shoots

Authors

  • Aomarun Jurattanasan Food Travel & Consultant Co.Ltd.
  • Chengxiang Ma

Keywords:

gastronomy tourism, sustainable tourism, storytelling, social media, Kaeng Som Pla Kraphong

Abstract

Promoting gastronomic tourism through the storytelling of southern local food, a case study of sour soup with seabass and young coconut shoots. This article aims to study the local ingredients of Southern Thai food of the Kaeng Som Pla Kra Pong (sour soup with seabass fish) in Songkhla and to study how to cook the Kaeng Som Pla Kra Pong in Koh Yor, Songkhla. This study was an in-depth interview with the key informant in the locality of Banna sub-district, Chana district, Songkhla province, and data analysis by content analysis. As a result, a study of the local ingredients of southern Thai food of the Kaeng Som Pla Kra Pong in Koh Yor, Songkhla, found that there are 7 main local ingredients as details: 1) dried chili, 2) turmeric 3) garlic 4) salt 5) Shrimp paste 6) lemon juice and 7) seabass and use young coconut shoots. Process to cook the Kaeng Som Pla Kra Pong includes 4 steps: (1) preparing seabass (2) preparing the chili paste for yellow curry (3) cooking and (4) serving.

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Published

2025-01-09

How to Cite

Jurattanasan, A., & Ma, C. (2025). Promoting gastronomic tourism through the storytelling of southern local food, a case study of: sour soup with seabass and young coconut shoots. Journal of Thai Food Culture, 6(2), 1–11. retrieved from https://so04.tci-thaijo.org/index.php/jfood/article/view/266347

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Section

Invited Articles