DECODING THE BODY OF KNOWLEDGE IN FOOD CULTURAL IDENTITY IN UNESCO WORLD HERITAGE FOR LOCAL CURRICULUM DEVELOPMENT TO SUPPORT GASTRONOMY TOURISM

Abstract

Gastronomy tourism is becoming significant in the post Covid 19 because of trends of tourist interesting on food and cultural in old city. Therefore, several countries propose the new tourism experience of gastronomy tourism which integrated cultural and food in the world heritage site. Especially this paper propose the contribution of the decoding the body of knowledge in cultural identity and develop local curriculum for support gastronomy tourism in UNESCO world heritage case study Ayutthaya, Thailand. Undoubtedly, Ayutthaya was a city with multilevel as well as multiform relationships, and a number of trading areas. It has also been a city of food culture since the time of the foundation of water, the golden land, and cultural inheritance until the present time. This article aimed to (1) develop the key indicators for Thai food culture, (2) decode food set wisdom of Ayutthaya, the harbor city of the East, and (3) provide the guidelines on applying the body of knowledge for local curriculum development in Ayutthaya. Integrated methods between quality and quantitative research were used. There were (1) the results of the development of the key indicators for food identity, (2) the results of decoding food set and (3) the results to provide the guidelines on applying the body of knowledge in food identity for local curriculum development to support tourism.