Gastronomy tourism in Thailand gains momentum

 Saturday, October 13, 2018 


indexExperienced travellers are well aware that if they want a local experience, they must try local dishes since food can bring a lot of insight to a community’s identity.

In Thailand, a variety of plants are found quite easily, and many dishes use these plants as key ingredients, including chilli, basil and lemongrass, as well as lime to make sour and spicy soups like tom yam. Each community boasts of signature dishes that reflects its traditions and heritage, and visiting them allows tourists to enjoy new food in exotic places.

To quote Thailand Tourism and Sports Minister Weerasak Kowsurat, “As tourists find other reasons to travel besides leisure and visiting family, enjoying new cuisine seems to be popular and can make the trip more impressive.”

Given the growing importance of food and travel, the ministry has implemented the Gastronomy Tourism Policy to use food for luring travellers.
Speaking at the UNWTO and the Basque Culinary Centre joint forum held in Bangkok in May this year, Mr. Weerasak said that they would gather leading experts in the field of gastronomy tourism to strengthen the connections between Thailand’s two core industries: agriculture and tourism.

A gastronomy policy campaign was launched recently, which was known as “Local Chef Thailand.” It aims to upgrade local food and local restaurants nationwide by having famous chefs, namely Chumpol Jangprai, Michelin-starred David Thomson, Andy Yangeksakul and Nooror Somany Steppe, help villagers upgrade dishes and create delicious items using raw materials from their backyards as key ingredients.

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