Knowledge Management for Local Wisdom of Tai Lue Food

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Jukkrit Wungrath


This study aimed to operate the knowledge management (KM) in local wisdom traditional food of Tai. Research method consisting of documentary study together with evidence collection, in-depth interview, community survey, and focus group has taken among 50 informants comprising community leaders, local scholars, housewives, elderly, and villager representatives through content analysis. The knowledge management was investigated in terms of 3 elements namely: knowledge acquisition, knowledge storing and knowledge transferring. Findings were as follows: there are 2 types of knowledge acquisition which were traditional wisdom and the new knowledge that blend traditional wisdom with modern knowledge. Knowledge storing mostly personal, any written documents not found and knowledge transferring informally within household members through teaching or demonstrating and the formally knowledge transferring not found. There were 3 knowledge components found in this study: the identification of local Tai Lue food, the types of local Tai Lue food and the nutritional value of local Tai Lue food. The key factor to the success included knowledge in KM, KM process, community leader, community structure and tradition and the last one was appropriate technology supporting KM. The people took pride and had awareness in their local knowledge after the operation was completed. Moreover, they wished to pass down the knowledge to the next generation.

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