From Farm to Fork: Chef’s Table, Ethical Eating, and Thai Foodscape
DOI:
https://doi.org/10.61462/cujss.v54i1.3139Keywords:
Farm-to-Fork, Farm-to-Table, Celebrity Chef, Chef's Table, Ethical Eating, FoodscapeAbstract
The study, "From Farm to Fork: Chef's Table, Ethical Eating, and Thai Foodscape," pursued three main objectives: exploring ethical eating in the Thai food landscape, enhancing its economic value, and providing guidelines for its development. The research engaged five celebrity chefs associated with Chef's Table services or ethical eating principles. Employing participant observation techniques and elite interviews, it uncovered significant insights. Ethical Eating, defined as conscious food choices reflecting local, sustainable supply chains, cultural contexts, and seasonal variations. Crafting menus that intertwined chefs' narratives, ingredient origins, and local traditions added economic value, benefiting small businesses and preserving local food cultures. Leveraging the foodscape through featuring local produce in creative menus fostered job creation within communities. The study highlighted that ethical eating is not merely a culinary practice but also a catalyst for economic growth and community development within the Thai foodscape. It also demonstrates that ethical eating can serve as a framework for studying contemporary food culture from sociological and anthropological perspectives.
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