—The objectives of this research were to: 1) collect,
analyze, and synthesize the knowledge about Thai local food
along the route of northern tourism and culture that focus on
value creation according to local based Thai food with the
knowledge management approach; 2) analyze the recipes and
the Thai local food along the route of northern tourism in 14
provinces; 3) develop the database website and media on Thai
local food along the route of northern tourism that is
appropriate with the community and support sustainable
tourism; and 4) to evaluate the database website and media on
Thai local food along the route of northern tourism by tourist
This research study was conducted in the upper and the
lower regions of northern Thailand which included 8 provinces.
The respondents were purposively selected which involved local
people in northern communities, owners of local food
restaurant, scholars in tourism industry management, tourists,
and selected government officials in the cuisine and tourism
sectors. The research methodology was guided by the
knowledge management five stages model.
The research findings showed that Thai local food in the
Northern regions depicted a fruitful image and identity of
history and human diversity. This showed the worth and value
for promotion as tourist destination. The gastronomy tourism
were developed into 5 routing and the possibility of using local
food in the Northern region of Thailand to promote tourism
industry was at a high level. The results of expert’s opinion on
the model was at a high level as well as the evaluation of
tourists’ opinion on website and mobile application.
—Thai local food, knowledge management,
Northern tourism, media development, mobile application.
N. Sompong and N. Rampai are with the Department of Educational
Technology, Kasetsart University, Bangkok, Thailand (e-mail:
Cite: Narong Sompong and Nattaphon Rampai, "Knowledge Management of Thai Local Food on the Route of Northern Tourism in Thailand," International Journal of Information and Education Technology vol. 5, no. 9, pp. 664-667, 2015.