Promoting Gastronomy Tourism in Nonthaburi Province

Abstract

This research aims to assess the potential of gastronomic tourism and develop strategies to promote food tourism in Nonthaburi province. A qualitative research approach was employed to formulate promotional strategies, requiring interactions with key stakeholders in the local food tourism sector. The primary informants included chefs, restaurant business owners, food tourists, and relevant organizations, totaling 25 participants. The study identified four key strategies for promoting gastronomic tourism, known as the 4 C’s of Gastronomy: 1. Culinary Community Promotion – Encouraging creative food tourism experiences that allow tourists to immerse themselves in Nonthaburi’s diverse culinary culture. 2. Culinary Techniques Promotion – Showcasing traditional cooking techniques through tourism activities that align with seasonal local ingredients. This includes supporting local restaurants to achieve the Bib Gourmand recognition for outstanding ingredient presentation. 3. Culinary Enterprise Development – Supporting local food products, enhancing human resource development in gastronomic tourism, and fostering community participation in managing food tourism. 4. Culinary Experience Enhancement – Implementing continuous marketing and promotional campaigns via social media to establish Nonthaburi as a renowned food tourism destination. This initiative aims to position the province as a center for Thai culinary tourism and reinforce its role as a soft power for Thailand.