Vol. 8 No. 2 (2026): July - December 2026

View Vol. 8 No. 2 (2026): July - December 2026

Vol. 8 No. 2 (2026): July - December 2026

Published: 2026-07-01

Full Issue

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Invited Articles

Khao Chae Set of School of Culinary Arts: Constructions and Evolutions of Sciences and Arts Through the Perspectives of Terroir and Thai Food Culture from Mon Cuisine to Culinary and Home Economy Studies

Nipatchanok Najpinij, Chutchanok Boonchai, Purita Pornanun

1-16
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Research Articles

Development of Healthy Dried Wild Betel Leaf Tempeh with Miang Kham Sauce

Ratree Mekwilai, Phuriwat Cheekham, Janya Thonabut, Najaya Mekrawee, Narin Namnoi, Wararut Deesamer

17-29
- 02
Development of Fried Shrimp with Tamarind Sauce Product into Commercial Production

Monruthai Srithongkerd, Pravena Bunma, Porntawee Tanasombun, Boonyaporn Chuamsompong, Onanong Thongmee, Bussarakam Seedaluang, Thippika Thorarit, Saowapan Palasuwan

30-47
- 03
Communication of Community Identity Food Products for Promoting Tourism in Saraburi Province

Chantana Papattha, Arttakarn Sattayapanich , Parawee Srikarn

48-68
- 04
Development of Healthy Flower Tea Products from Local Plants

Kanlayarat Sukkananchana

69-80
- 05

Academic Articles

Banana Leaves: A Cultural Symbol in Thai Culinary Arts

Hattapon Amparot

81-95
- 06

Book Review

ตำรับสร้าง(รส)ชาติ

สุวรรณา พิชัยยงค์วงศ์ดี

96-97
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