With an advent of tourism research, emphasized on its thainess and unique localities, the Thailand Research Fund (TRF) has commissioned a team of young talented researchers, curating their creativity and imagination to the fullest potentials.
Food could be used to open up a dialogue about our heritage. Contributing to the world sustainable consumption mission, Thailand has again led its way turning its rich agricultural based resources into competitive tourism assets, naming it as “destination of gastronomy”. With an advent of tourism research, emphasized on its thainess and unique localities, the Thailand Research Fund (TRF) has commissioned a team of young talented researchers, curating their creativity and imagination to the fullest potentials. The innovation is aimed to design “living interpretation”. A succinctly well blended between gracefully thai performing arts and artisan food design was invented to help visitors and locals to reconnect the past (story), transform traditions into contemporary culinary experience (senses) and bring it forward into the future (sophistication).
Story, senses and sophistication were conceptualized in their pilot project in Chiangmai.
Traditional local curry called “Kang Hoe” was agreed by chiangmai local communities as a representation of Chiang mai history and way of life; which always has evolved around religious rituals. Bringing food to make merits at the temples always show their generosity and therefore plenty of dishes were left behind. A combination of plentiful dishes made it into KANG HOE. Delicious and sentimentally full of senses of togetherness, the performance tells the story, making visitors understand the roots. The highlight of the whole invention was when the artisan chef Black from Blackitch locally sourced produces from organic farm and presented the dish. Astonishingly, he has brought the local life to an international level; “KANG HOE” in his version representing the harmony of Asia (Korea, Chinese and Japan with Thainess).
Fond of food is a Thai way of life. There is no better way to embed an understanding about local heritage through the delicacy of Thai food. There are a number of local dishes unrecognized within the tourism sphere. Results of this research will soon be showcased in an exhibition of Tourism with Thainess. Food and tourism could then be strategically incorporated into “gastro-diplomacy”. Thai food is definitely more than just tomyumkung. Heritage in every bite!
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
