An Investigation into Local Culinary Wisdom in Traditional Thai Dessert Making: A Case Study of Ban Samrong Community Nong Tat Sub-District Mueang District Buriram Province

Abstract

This research consists purposes were 1. to study the local wisdom of Thai dessert making: A case study of Ban Samrong community Nong Tat Sub-district Mueang District Buriram Province and 2. to explore the approaches of local wisdom in Thai dessert making: A case study of Ban Samrong community Nong Tat Sub-district Mueang District Buriram Province. This qualitative research the research instrument used was an interview form. The target group consisted of 43 residents of Ban Samrong Village No. 3 Nong Tat Sub-district Mueang District Buriram Province selected through purposive sampling. Data collected from documents and interviews were analyzed using content analysis. The research findings revealed that 1) Ban Samrong community, located in Nong Tat Sub-district Mueang District Buriram Province, is renowned for its strong tradition in passing down the knowledge of Thai dessert making from older to younger generations. This local wisdom not only reflects the unique identity of the community but also serves as an important learning resource for youth and the general public to understand the value of local culture. The Thai dessert-making wisdom in Ban Samrong exemplifies the living transmission of cultural heritage within a local way of life. It not only preserves the cultural roots but also has the potential to be a tool for local economic development. With continuous support and promotion-from both within the community and governmental sectors-this local wisdom can be sustained and developed into a vital force for the community in the modern world and 2) The approaches to preserving and promoting local wisdom in Thai dessert making include 2.1) Promoting the formation of community enterprises for the production and sale of Thai desserts 2.2) Developing both online and offline marketing channels 2.3) Enhancing production standards and product safety through GHP (Good Hygiene Practices) and HACCP (Hazard Analysis and Critical Control Points) 2.4) Integrating tourism with the community's Thai dessert culture and 2.5) Supporting the organization of community enterprises for Thai dessert production and distribution.