Guidelines for Designing Cultural Gastronomy Tourism Experiences in Trang Province

Abstract

     This research aimed to 1) examine the design of cultural gastronomy tourism experiences, 2) analyze the key components of cultural gastronomy tourism experiences, and 3) propose guidelines for designing cultural gastronomy tourism experiences in Trang Province that align with the local identity. This study employed a qualitative research design and collected data from 32 participants, comprising representatives from the public sector, private sector, and representatives of eight communities. Purposive sampling was used to select participants. Data were collected through in-depth interviews, focus group discussions, observation, and field surveys. Data triangulation was employed to ensure the validity of the data, and content analysis was used for data analysis.
     The findings revealed that Trang Province possesses rich cultural food capital that is closely integrated with the lifestyles of local communities. The key to experience design lies in the integration of food resources, culture, lifestyle, and community participation to promote tourists’ experiential learning experiences. Furthermore, food-related storytelling that is closely connected to the local context plays a crucial role in creating cultural value and distinct experiential differences. Four key components of the experience were identified: 1) food quality and taste, 2) cultural authenticity, 3) community participation, and 4) site readiness and management. These components represent critical factors in the sustainable development of cultural gastronomy tourism.