The purposes of this research were to: explore the wisdom about local food,
study the factors affecting the sustainable creation of the local dishes, and suggest a model for sustainably developing local food in Chanthaburi Province. The research methodology for this study was an interdisciplinary mixing of the survey method with the qualitative method. The research results found that overall the knowledge and the wisdom about the local food was at the low level. It was found that 1 dish was at the high level; 10 dishes were at the moderate level; 11 dishes were at the bit low level; and
3 dishes were completely forgotten. As for the factors affecting the sustainable creation of the local food, it was found that there were 5 principle facts: the change of food consumption behavior, the change in the sources of the raw materials for producing the local dishes, passing of knowledge about local dishes to the younger generation, the images of the local dishes, and the availability of local food service success. Lastly, in this
research it was found that the suggestions for the model for sustainably developing local food in Chanthaburi Province consisted of 5 measures to be able to impel the development process toward achievement: encouraging the intergenerational passing of the local food wisdom, changing the food consumption behavior, creating the images of the local dishes, providing the availability of local food service sources, and preserving the sources of the raw materials for producing the local dishes.
