THE CONTINUATION OF FOUR ETHNIC CUISINES IN ALIGNMENT WITH THE SUFFICIENCY ECONOMY PHILOSOPHY IN SISAKET PROVINCE

Abstract

This research aims to: 1) study the learning process of culinary culture among the four ethnic groups in Sisaket Province. 2) to examine the satisfaction of students and participants who attended the training program after the transfer of knowledge. The research findings revealed that 1) The learning process of the culinary culture of the four ethnic groups in Sisaket Province consisted of the following Khmer ethnic group: Signature dishes include Ansom Slek Dong (sticky rice wrapped in coconut leaves) and chicken curry with bananas.  Suay (Kui) ethnic group: Featured dishes are Laweakapoo (fermented crab dish) and Kaeng Khi Lek Sai Khai Mot Daeng (cassia leaf curry with ant eggs). Lao ethnic group: Popular dishes include grilled chicken with madan wood, Mok Moo (steamed pork wrapped in banana leaves), and papaya salad (Som Tum). Your ethnic group: Traditional dishes include Man Noi (a local herb dish) and bamboo shoot curry (Kaeng Nor Mai). 2) The satisfaction of the target group participating in the training after the transfer of knowledge through activity-based learning was found to be at the highest level overall, with a mean score of 4.58 and a standard deviation of 0.25. The students and participants in the program were able to effectively and accurately apply the knowledge gained to enhance their teaching practices. Additionally, the program contributed to the preservation, conservation, and transmission of local culinary wisdom, highlighting the uniqueness of the region's traditional foods. These efforts have increased awareness and recognition of local cuisine in Thai society. Furthermore, the program promoted campaigns to encourage children, youth, and the general public to appreciate the value of their own local traditional foods.