Bayu Widiantoro and Ag. Dicky Prastomo. Introducing the Meaning of BatikEliza O’Donnell and Nicole Tse. Materiality, Making and MeaningYusup Sigit Martyastiadi. The Paradox of ControlSineenart Laedpriwan, et.al.. Cross-Cultural Study in Local-Wisdom

Cross-Cultural Study in Local-
Wisdom for Creative Food Package
Development in Secondary School
Sineenart Laedpriwan1; wongduean nuntatong2; Komnate
Ponsanthia3; waristha iam-in4; Bunkant Silpanurak5;
Pattamaporn Thunmarong6; Paweena chimklang7

Srinakharinwirot University and Ministry of Education1; Maejadee withayakom School,
chiengrai2,6; nikompimaisuksa School, nakornrachasrima3,7; rachaboriganukrough, rachaburee4;
Panagtungsuksa, Patalung5

ABSTRACT
The purposes of this research were ๑) to study the wisdom of Thai food package by wrapping
and packing technique from the local Thai and Japanese food experts. ๒) to develop the Wisdom-
Transferring Model of food packaging ๓) To experiment the specific program of Wisdom-Transferring
Model of food packaging in Secondary school: Mathayomsuksa 4th year. The experimental program
was examined in Thailand locally separated into 4 parts/4 schools. The result of this research can be
explained the transferring technique of Thai wrapping were similar in attitudes and beliefs. The subject
should described the content of materials and processes which directly matched with the subject of
professional practice and technology together with the social science/cultural and history integrated
with English understanding language The researcher founded that the program of Thai Wisdom
Transferring has contained to be 24 hours or 4 = full day a continuing program. The control group of
this research sample has increasing their creativity in wrapping and packaging up to 40.89% in attitude
and belief and 55, 84% the same as the meaning between languages.
Keywords: knowledge transmissible, wisdom, food-package development, packaging

INTRODUCTION
the method of the knowledge transferring messages could be described by
effectiveness of social science and behavior in community. The tacit knowledge
in each community from family to the childhood usually happened from
environmental aspects and geographical situation. there are varieties of
traditional food in various parts of each country which so called community’s
food and traditional cooking styles. in any of geographical situations, people can
find material which is usually derived from nature on the other hand food process
derived from wisdom in community. the previous generation of people have
developed those community’s food so many times until it could be measured by
today behavior in each society (torger Gillebo, 2010).

Therefore, we can find the similarity and differentiation in traditional food by
distances. The processes of cooking between communities are slightly different
in appearance. There are differences of materials and cultural process in food
preservation technique. this situation causes cultural of food in community

EditorialBook of ReviewIJCAS: Volume 5 Number 2 December 2018

(Goffman. E, 1956). The development of food preservation in community has been
developed from day to day until the particular food became signature in each
particular area (Paul E, Bierly iii, Eric H. Kressler, Edward w. christensen, 2001).
then those procedures have been derived to the new generation by experimental
activities for living (Bryant, De Walt, Courtney, & Schwartz, 2003; Korthals, 2002).
Moreover, the study of wisdom in food preservation could be integrated with the
new technology to create the innovation of food products for creative economy in
community (Michel Boko, antoine Heideveld, anne Elsen, 1997).

wrapping technique is the most favorite ways of preservation program for
traditional food in each area. the quality of food not only means by the ingredient
and material but also the process of food wrapping technique. People knew how
to preserve food in any of short and long term preservation. they have found
how to pick up natural material such a huge piece of leaf to hold all the ingredient
mixtures. (Flávio Meira Borém, Fabiana carmanini ribeiro, luisa Pereira
Figueiredo, Gerson Silva Giomo, Valquíria aparecida Fortunato, Eder Pedroza
isquierdo, 2011). therefore, traditional food usually separated from the long term
of food preservation. the particular area has their own criteria of community’s
consumption (จุลทัศน์พยาฆรานนท์, 2543: 8). As a matter of fact, the ingredient of
traditional food must effects on quality of food in each community. There are
some basic physical aspects influence to the cultural food and learning process of
traditional cooking styles which appeared on “country Styles of Food” such as
Japanese, chinese, italian or event thai traditional Styles (torger Gillebo, 2010)
(Goffman. E, 1956). Besides, the integration of preservation technique has been
suitably developed for each area and certainly shown the particular style.

Moreover, the development of food will be extended day by day in each society
(Paul E, Bierly iii, Eric H. Kressler, Edward w. christensen, 2001). People learning
from generation to generation and develop process by telling stories, observation
and also the experimental activities (Bryant, De Walt, Courtney, & Schwartz,
2003; Korthals, 2002). in Japan, the country of best practice in packaging, people
usually focus on product and packaging to locally create their own techniques in
food wrapping from local wisdom. (Michel Boko, antoine Heideveld, anne Elsen,
1997), Finally, it became signature of traditional food in Japan.

the food creation technique in community usually start up by divided food into
two separate categories: one is for fresh cooking, another is for preservation.
therefore, people must consume food for the whole year long (Flávio Meira
Borém, Fabiana carmanini ribeiro, luisa Pereira Figueiredo, Gerson Silva
Giomo, Valquíria aparecida Fortunato, Eder Pedroza isquierdo, 2011). in the old
day, people believed that leaves can be able to contain food by keeping in lower
temperature and make sure that it wouldn’t be spoiled for a while. the leaves
would be provided by natural plant in each area (ชาติ ชายอนุ กูล, 2554).

Food packing techniques are developed from the integration of various cultures
and technology in each area. the natural wrapping material would be similar in
neighborhood but different from wrapping techniques and cooking styles. Some

area cooks them by boiling, some streaming or frying or event being grill. the
wrapping technique can provide signature in taste and smell due to the cooking
process and wrapped material (Paula Hook, Joe E. Heimlich, 2009). the traditional
food can create value added to the signature one. thai foods are divided into
four traditional parts: northern, north-Eastern, central and Southern parts of
thailand. they have their own traditional technique in wrapping and cook from
local wisdom. (มยุรี จัยว ัฒน์, วรรณวิบูลย์กาญจนกุญชร, นงนุ ชรั กสกุลไทย, พงษ์เทพวิไลพันธ์,
2550). People usually find local material for holding and wrapping. In the old
day, people never searching material from nature, there are so many materials
for ingredient and cooking process. Mostly, the ingredient comes from local
herbs and plants. they have applied their own wisdom by proportion and scale
exploratory. People knew how to do mixed and matched in terms of quality in
tasting and smelling.

the learning process of wisdom technique for creativity is not exactly appeared
in the curriculum. The Basic Educational School open-widely full fill the detail
of each professional practice subject which is the subject for living such as
understand how to cook and experience in house hold technique. anyhow, there
are particular principles living in each society, culture, tradition in locally living.
People can create their own advantage from their local wisdom by produce the
national creative-economy for the tourist business. the results of learning in basic
education program are four criterias of student’s characteristics: 1) the thinking
of Knowledge (toK); 2) Extended Essay; 3)caS: creative action Service; and
4) Global Education. the learning process has been developed from two types
of activity which are learning by doing and copying the previous process. in
addition, there are followed by four types of process: interesting, memorizing,
physical, and motivation process (Bandura a, 1993: 117-148).

researcher founded that the idea of value-added by creative economy would
produce the national strength of local business, the best practices providing for
the tourist business in thailand. Moreover, the basic educational concepts for
aSEan normally allow the particular school to create their own learning process
of local wisdom in each area. Student might be expert in local wisdom and
sustainably create new product and packaging for their own community.

MATERIALS AND METHODS
the research has been designed by studying main local wisdom of food from four
parts of thailand. the mixed method by starting with the qualitative interview
and observation techniques followed by focus group discussion of professional
program in product and package through the wisdom and development from
students. the purpose of this research are to:

• to study the local wisdom of food wrapping and packing of 4 parts:
northern, north-Eastern, central and Southern part of thailand.

• to develop the professional learning program of food wrapping and
packing techniques from local wisdom.

EditorialBook of ReviewIJCAS: Volume 5 Number 2 December 2018

• to explore the professional learning program for student creativity of 4
areas in the particular school.

the research hypothesis can be explained by the higher score results of creativity
from the experimental group of student after attending the professional
program in attitude and knowledge of product and package by the significance
measurement of 0.05. the sample sizes are 4 parts of thailand. the group of
sample are following:

northen Part : Maejadeewithayakom School, chiengrai
north-Eastern Part : nikompimaisuksa School, nakornrachasrima
central Part : rachaboriganukrough School , rachaburee
Southern Part : Panangtungsuksa School, Patalung

the research frame work can be explained by following diagram:

RESULTS
the research found the main signature of local wrapping food are Jin-Som in
the chiengrai, the Sugar-Palm cake in north Eastern, the nga-Salad Sweet in
Central and the Sweet rice & Kapoh leaf in Southern part. There are described by
culture and traditional in each year. the cross cultural results are explained by
material and process of wrapping technic and also the transferring of knowledge
in community. there is main material which mostly use of wrapping that is
banana leaf. Anyway, the wrapping technique are slightly different by experiences

of local wisdom some of them are wrapped with bamboo stripe some took stick of
coconut. Some of the wrapping technique is helping food to be cooked and ready
to serve. Jin-Som has main ingredient from fresh meat. the others are sweet type
of food which has to be enclosed the sweet ingredient by wrapping technique
and protect them from streaming process suach as the Sugar-Palm cake, nga-
Salad and Sweet rice &Kapoh leaf. The expert in community always transferring
their wisdom knowledge by telling stories and legend of food and culture some
are religious relevant but some are wrapping by tradition which means doing
by following the old people, they believe that you might have better of live from
doing such tradition every year.

the research focus on the professional program development for basic education
school samples in secondary school from four parts of thailand. the researcher
founded that the program of thai wisdom-transferring has contained to be 24
hours or 4-full day a continuing program. The control group of this research
sample has increasing their creativity in wrapping and packaging up to 40.89%
in attitude and belief and 55, 84% the same as the meaning between languages.

TABLES AND GRAPH
Jin-Som wrapping Material Process

Banana Mixing-n/a

Sugar-
Palm
cake

wrapping Material Process

Banana Mixing-Steaming

nga-
Salad wrapping Material Process

Banana cooking-n/a

Sweet rice & Kapoh
leaf wrapping Material Process

Kapoh leaf Mixing - Boil

Table 1: The component of actual wrapping food between 4 parts of Thailand

EditorialBook of ReviewIJCAS: Volume 5 Number 2 December 2018

Control Group Tools 1
Knowledge

Tools 2
Practicum

Tools 3
Attitude

Tools 4
Creativity

Test

N/NE/ C/S in ax ean in ax ean in ax ean in ax ean

Maejadee with
ayakom School, Chiengrai

0 6 8 6 8 2 5 00 1,5 0 8 9

Nikompimaisuk
sa School, Nakornrachasrima 5 6 0,5 3 6 4,5 0 8 4 8 0 4,5

Rachaboriganukrough
School, Rachaburee

4 9 2 2 7 4.5 7 6 1,5 0 5 7.5

Panangtungsuksa School, Patalung 5 9 7 3 5 0 0 7 8.5 2 7 4,5

Table 2: The results of Tool 1-4

Maejadee
Withayakom
School, Chiengrai

Nikompimaisuksa
School,
Nakornrachasrima

1 2 3 4 5

6 7 8 9 10

1 2
3

4 5

Rachaboriganukro
ugh Scool,
Rachaburee

6 7 8 9 10

1 2 3 4 5

6 7 8 9 10

EditorialBook of ReviewIJCAS: Volume 5 Number 2 December 2018

Panangtungsuksa
School, Patalung

1 2 3 4 5

6 7 8 9 10

DISCUSSION
the wisdom of wrapping food in community has been developed in particular
area focus on geographical aspects, the integration of culture and the knowledge
in each society. the old generation people mostly transferred community’s local
wisdom by telling their cultural legend and demonstrated how to wrap and cook
their traditional food for the special event and the annual festival. the tastes
of the local food in all parts of the country are slightly different in detail of the

Table 3: The creative natural package applied from local wisdom

selective material and how to prepare materials and cook each specific food in
community. the banana leaves are mostly favorites for being wrapped because of
their thickness and elasticity.

the creativity in food wrapping technique can create the innovation of product
and development for national economy. the dignity in community will be
inspiration for SME (Small and Medium Enterprise) to apply the new technology
in social concern activities. the professional program for locally learning wisdom
in school needed to be conducted in Secondary school curriculum to prepare
student deeply understand their own local wisdom ready for being outstanding
designer for each community.

the program must contain at least 4 days: 1) Historical knowledge; 2) Social
Aspects in community; 3) Attitude & Belief of wrapping food; 4) Human needs
and behavior; 5) creativity development through practicum study.

Students learn how to develop their ideas under circumstances of local wisdom.
the more they understand their own wisdom the more creativity are being touch
and sustainably. it should be suggested that the school must intent to build
up deeply understanding of local wisdom to the student in secondary school
before attending in the university. The enrollment criteria should concern much
about the experiences of local wisdom in the individual student by checking
portfolio and certificates of professional program attending and workshop. So the
undergraduate student in the university will be classified in 2 types: professional
in downtown student and professional in specific local student. The university
program of study will input trend and the new technology to push student to be
great designer comparing with other countries.

ACKNOWLEDGMENTS
It is honor to acknowledge the Office of Basic Education and the Office of Higher
Education for being coordinator of this research and provide spaces and classes in
school to be expiratory concerned. the director of Maejadeewithayakom School-
chiengrai, nikompimaisuksa School-nakornrachasrima, rachaboriganukrough
School-rachaburee, Panangtungsuksa School-Patalung. also propose the
acknowledgement to the director of Behavior Science research institute,
Srinakhariwirot university.

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