Thai Arts & Creativity: The New Identity for Thai Foods Catering

Abstract

          Thai artistic traditions are neglected nowadays under the influences of modern technologies and rapid assimilation of foreign cultures. Urban ways of daily life and consumption behavior stand out as points in question. Thais increasingly consume international food items, thereby forgetting and abandoning their traditional dietary legacy. The objectives of this research are; to study the Thai arts and culture and folk wisdom of Thai dishes, study and develop the art form of Thai dishes, and study the physical environment of Thai food catering design.
          Research and Development (R&D) and Literature Review are implemented in this research. The researcher did a pilot study by collecting data from interviewing and observing the behavior of the population which includes, 80 Thais, and 20 foreigners; therefore, 100 altogether. All of which have attended an exhibition on “The New Identity of Thai Foods”. This research also emphasizes on qualitative. The researcher developed the research from advisor’s and experts’ constant advice.
          The findings of research to inspire creativity and expression of Thai arts and culture. By the presentation of Thai garland arts and Thai fruit carving can promote Thai arts effectively and can blend in with the new way of Thai foods catering more internationally and, interestingly, can add value to Thai dishes, without changing the taste of the various foods involved, but changing the character of the experience of consuming it
          Thai food catering with food on stick into the equipment and cooking with creativity, which is a change from the traditional to the contemporary Thai dishes, but still traditional taste of Thai dishes. The concept follows of thinking outside the box. Accessible to all social (Universal Design) and also to preserve and disseminate as well as “Thai Form”. Presented by the physical environment and the new forms of contributing to all stages; preparing, serving and storing.

         However, the final design researcher have integrated theory and creativity to think outside the box that covers all 3 parts are: a). Product design, b). Performance Thai arts installation & happening art, and c). Interior environmental design and presentation of a new identity in the Thai food catering which occurred from acknowledgement, recognisability, and reaction with the 6 Senses; Sight, Hearing, Smell, Taste, Touch and Feeling. This leads to a concept of 6 As; Anyhow, Anytime, Anyone, Anywhere, Anybody, and Anything.