Gastronomy Culture

Gastronomy Culture

Gastronomy Culture

Chiangmai is one of the most popular tourist destinations in Thailand. However, due to the Covid-19 pandemic, tourism has been greatly reduced and many local businesses within the community are facing a financial crisis. The loss of tourism has meant that local produce, which would normally be sold within the area, has now in mass produced and shipped elsewhere, benefitting investors in larger more commercial business strands all over the country. This allows for the products to make a profit in the wider market, however, they are charged at a lower cost due to their mass-produced status and the loss of their uniqueness and authenticity. This is having a knock-on effect on the community, as the very identity and community spirit is being removed.

The Gastronomy Culture Project is a platform where imagination creative tools are used to encourage a collaborative environment for stakeholders in the community. It aims to celebrate the shared values of the community’s products and services to gain more exposure, hopefully leading to more economic opportunities and increased tourism.

With the inspiration of a charcuterie board, incorporating a selection of cured meats, cheeses, fruits and nuts, we have created a charcuterie-like delivery box filled with a variety of selected amazing-quality products sourced from the local community. This includes for example, Sai-ua, Thai Northen sausage from Sai-ua Papan in Changmoi, Almonds from Maesalong, Dried tropical fruits from Bann-Quae etc. To add a touch of authenticity to the gastronomy experience, the description of all of the products is shown in the form of an illustrated map inside the box, displaying the locations and contact details of the original producer.

The idea of a charcuterie board allows people to taste each authentic local product individually or as a combination, giving a real sense of local flavour. It provides a truly unique and unprecedented tasting experience to share. We believe this gives people the chance to explore a sense of the local gastronomy in Chang-Moi while learning the story of each of the local products, providing another dimension to a culinary experience.

This project was also the beginning of our desire to build an ecosystem that unites stakeholders to collaborate and make difference in the community, creating opportunities and new possibilities together, and pulling on the potential of the community to create a sustainable future together.

Chiangmai is one of the most popular tourist destinations in Thailand. However, due to the Covid-19 pandemic, tourism has been greatly reduced and many local businesses within the community are facing a financial crisis. The loss of tourism has meant that local produce, which would normally be sold within the area, has now in mass produced and shipped elsewhere, benefitting investors in larger more commercial business strands all over the country. This allows for the products to make a profit in the wider market, however, they are charged at a lower cost due to their mass-produced status and the loss of their uniqueness and authenticity. This is having a knock-on effect on the community, as the very identity and community spirit is being removed.

The Gastronomy Culture Project is a platform where imagination creative tools are used to encourage a collaborative environment for stakeholders in the community. It aims to celebrate the shared values of the community’s products and services to gain more exposure, hopefully leading to more economic opportunities and increased tourism.

With the inspiration of a charcuterie board, incorporating a selection of cured meats, cheeses, fruits and nuts, we have created a charcuterie-like delivery box filled with a variety of selected amazing-quality products sourced from the local community. This includes for example, Sai-ua, Thai Northen sausage from Sai-ua Papan in Changmoi, Almonds from Maesalong, Dried tropical fruits from Bann-Quae etc. To add a touch of authenticity to the gastronomy experience, the description of all of the products is shown in the form of an illustrated map inside the box, displaying the locations and contact details of the original producer.

The idea of a charcuterie board allows people to taste each authentic local product individually or as a combination, giving a real sense of local flavour. It provides a truly unique and unprecedented tasting experience to share. We believe this gives people the chance to explore a sense of the local gastronomy in Chang-Moi while learning the story of each of the local products, providing another dimension to a culinary experience.

This project was also the beginning of our desire to build an ecosystem that unites stakeholders to collaborate and make difference in the community, creating opportunities and new possibilities together, and pulling on the potential of the community to create a sustainable future together.

Gastronomy Culture is a 30x30x6cm delivery box with 20 products from 16 local businesses in Chiangmai (the province in Northern Thailand).

In the box, we have :
-Sai-Ua (Thai-Northern style sausage with local herbs)
-Rise organic crackers
-Khoa-Tan, Thai style fried rice crackers
-Pork crackling in Thai Northern styles
-Nam Prik Num, Northern Thai Green Chilli Dip
-Tropical Dried Fruits including, strawberry, longan, lychee from the local farm
-fresh grapes from the local farm
-almonds, macadamia, walnuts from the local farm
-homemade cheese
-wild honey
-organic homemade orange jam
-peanut butter
-mulberry tea
-handmade Celadon teacup
-rattan tray

The box will also contain:

+ An illustrated map showing the locations of each local product and its description
+ A QR code that allows access to an interactive storytelling website
+ The interactive website, compatible with any iPad, iPhone, Android or laptop device with links directly to all stakeholders

Gastronomy Culture is a 30x30x6cm delivery box with 20 products from 16 local businesses in Chiangmai (the province in Northern Thailand).

In the box, we have :
-Sai-Ua (Thai-Northern style sausage with local herbs)
-Rise organic crackers
-Khoa-Tan, Thai style fried rice crackers
-Pork crackling in Thai Northern styles
-Nam Prik Num, Northern Thai Green Chilli Dip
-Tropical Dried Fruits including, strawberry, longan, lychee from the local farm
-fresh grapes from the local farm
-almonds, macadamia, walnuts from the local farm
-homemade cheese
-wild honey
-organic homemade orange jam
-peanut butter
-mulberry tea
-handmade Celadon teacup
-rattan tray

The box will also contain:

+ An illustrated map showing the locations of each local product and its description
+ A QR code that allows access to an interactive storytelling website
+ The interactive website, compatible with any iPad, iPhone, Android or laptop device with links directly to all stakeholders

www.27junestudio.com