Local Food Contexts Influencing Tourism in Trang Province

Abstract

     This study aims to: 1) explore the context of local cuisine, and 2) assess the potential of Food tourism in Trang Province. The research employed a mixed-methods approach, utilizing two primary tools: (1) questionnaires distributed to 400 restaurant patrons, and (2) in-depth interviews conducted with 29 stakeholders, including representatives from government agencies, private tourism organizations, and restaurant operators. Data were analyzed using descriptive statistics and content analysis, with findings presented in a narrative format.
     The results revealed two key findings: 1) context of Local Cuisine: Trang's local cuisine is deeply influenced by migration and multicultural diversity, categorized into four dimensions: Menus and Ingredients: local dishes encompass Thai-Chinese cuisine, southern regional food, and seafood, all shaped by the province's geographical and socio-cultural context. Distinctiveness: Trang's Food identity is marked by its unique culture and lifestyle, famously referred to as the "Nine Meals a Day" tradition. Signature characteristics include hot, spicy flavors and a distinctive dim sum dipping sauce. Food Quality: Restaurants catering to tourists predominantly meet hygiene standards, emphasize fresh preparation, and receive positive online reviews. However, many establishments lack aesthetic decor. Value: Trang’s cuisine offers high value through the integration of local wisdom, fresh community-sourced ingredients, generous portions, and reasonable pricing .2) Potential for Food Tourism: Trang demonstrates strong potential for Food tourism management particularly due to the effective implementation of health and safety measures during the pandemic and the ability of Food tourism to generate economic benefits for local communities.These findings contribute valuable insights into the development of Food tourism and offer a foundation for future research.