Participation of Local Dishes Development to Support Cultural-Creative Tourism in Lampang Provinces

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Ketsanee Sattarattanakhachon


          This research aimed to Analyzing and categorizing of local food from traditional ways of life through participation, Developing and adding value of local food for continuative conservation of unique culture by cultural creative tourism. 50 respondents from 5 unit of analysis: Khokha District, Muangpan Districtm Chaehom District, Wangnua District, and Ngao District has took a participatory action research. Research instrument was in-depth interview, group and focus group discussion, benchmarking, and document research. The result has shown that 5 areas have variety of local food with the same ingredients and cooking techniques. Seasonal-based local food such as earthstar mushroom, star gooseberry, bamboo shoot but there is a difference in flavor. Each community has selected 3 types of food was developed and value added for conservation continuation of food preparation through cultural creative tourism. Cost and benefit analyzing for worthiness by conservation, application, and reestablishing to present to tourists as a guidelines in establishing for tourist activities and area’s tourism promotion.


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