In this study on Intellectual heritage of embroidery for Khon costumes the author had two objectives: 1) to research the origins and development of Khon costumery over time and 2) to understand the methods materials and patterns used in the creation of various articles of a Khon performers dress—with the desire both to preserve and revive traditional methods of creating Khon costumesThese objectives were accomplished by 1) researching primary documents from domestic and international 2) interviewing experts in the design of Khon costumes mural painters and other visual artists 3) studying old photographs and video footage of Khon dance-drama in relation to Khon costumes today 4) studying related art forms 5) comparing remnants of Khon costumes from different periods of time with those made in the present. The study found that: The formal features of Khon costumes were based on the real daily wear of the noble classes in ancient societies but whose characteristics were enlarged to suit the demands of theater. For the most part the designs on Khon costumes were originally developed from those on fabrics imported to Thailand from India and later transformed into vine leaf and flower figures. Both the methods and materials used in creating Khon costumes today are less intricate than those of the past resulting in costumes of less quality than their predecessors. The beauty of Khon costumes depends on the proportions of each individual piece. The design of their patterns requires an attention to detail and elaborate embroidery. Today there are renewed efforts to revive these older values by Her Majesty Queen Sirikit.

This research studies the wisdom crafts in Central using vetiver grass is the main material designed by researchers studied weaving in combination with cutting new product development which can take as a model to develop products accordingly. the project is the initiative of his Majesty the King. The study forms the products from grass found from interviews with design professionals. Concluded in the production and design of the model the researchers examined the experts as appropriate. The researcher has taken the form of furniture decorative home modifications. Manufacturers can actually formed. Survey forms about home furnishing 30 which follows. The front living An average of 4.6 more convenience average of 4.6 more security average is 4.75 the design average of 4.7 more overall satisfaction is at the highest level

The purposes of this research were to 1) study the guideline to career building from Pah Chok Product for commercial benefits and 2) to study the feasibility of setting up SMEs from Pah Jok handicrafts which could be a topic for training courses in competitive advantage and to expand the marketing channels of the community business to get into the creative economy that aimed to produce quality goods create a new brand from local wisdom arts and crafts and respond to the state monetization policy which aimed to elevate the competency and to expand marketing channels of industrial businesses domestic service businesses community enterprise businesses and also the creation of knowledge base and the continuous development of local wisdoms for commercial benefits and public and creative economy promotion The scope of this qualitative study focused on the background and features of Pha Jok management for commercial potential current economic condition of Ratchaburi and opportunities and effects of One Tumbon One products (OTOP) when joining ASEAN Economic Community. These important data would be used in questionnaire drafting and samples from weaving communities in Tumbon Donrae and Tumbon Kubua Amphoe Muang Ratchaburi would be analyzed. The study found general information that both full time and part-time weavers were female amounted to 10 people (100%) aged over 51. The majority was aged between 61-70 amounted to 5 people (50%) aged between 51-60 amounted to 3 people (30%) and aged over 70 amounted to 2 people (20%) respectively. Regarding the weavers’ profiles 7 people were debt-free (70%) and 3 people were in debt (30%). All of the weavers had finished primary school and resided in their hometown estates in Ratchaburi. The incomes earned from weaving Pha Jok were between 3000 – 7500 Baht per month. 6 full-time weavers hadprevious work experiences in other fields (80%) 3 people were part-time weavers (30%) and 1 person started her career as a weaver (10%). Regarding the distribution channel most buyers purchased at the weaving places because it was necessary to pre-order as each fabric took around 1 month for textile finishing process. However it was not normally on sale in the market if any it would be overpriced. Currently there was no package for Pha Jok fabric yet as when weavers had finished each fabric they would sell it to distributors or wearers immediately. Another important issue was that there was not a successor to inherit this local wisdom as the income gained was not worth the time consumed in weaving each fabric and this eventually resulted in insufficient supply. Speaking of the idea of Pha Jok business cluster Pha Jok weavers found that weaving activities had decreased and there were not many weavers continuing the activities in order to inherit Ratchaburi’s reputed arts and crafts. Therefore creating commercial alliance would not occur as the process of textile finishing was time-consuming and yielded low outputs. Hence the objectives of this research could be concluded that Objective 1: the guideline to career building from Pha Jok Product for commercial benefits was supposed to raise awareness of the value of local wisdom for young generation and promote establishment of traditional and cultural activities to emphasize the awareness of being local people. And there might be some public relations channels to disseminate knowledge of weaving Pah Jok to both people in and outside the community to encourage career building. Objective 2: The feasibility of setting up SMEs from Pah Jok handicrafts - the researchers found that it was possible that the community could set up small and medium enterprises from Pah Jok handicrafts by educating locals about career building from Pah Jok handicrafts for commercial benefits establishing activities promoting inheritance of local wisdom for commercial competition building Pah Jok entrepreneur network and Pah Jok weaving knowledge network and encouraging establishment of a local museum as a community’s hall of fame to display lifestyle and community background. Furthermore another important factor was the government support which could advocate steady income

The purposes of this research were to investigate the types of local foods of Praknamdaeng Community and the potential of local wisdom of the community’s traditional foods in the aspect of raw material resources production process commercial production wisdom transfer to collect the knowledge of food ingredients and cooking methods and to study nutritive values of 15 recipes (using INMUCAL-Nutrients program) in Praknamdaeng Community Amphawa Samutsongkhram. This research was conducted by in-depth interviews with 12 local food experts who have lived in six villages of Praknamdaeng Community. Two people per village were purposively selected. The research tools were interview forms a tape recorder and a camera. The data were analyzed by mean percentage and rating scales. The study revealed that 132 types of local foods were found and classified into three groups namely main dish (75%) dessert (15.15%) as well as preserved and processed foods (9.85%). As for the potential in raw material resources all types of traditional foods were at a high level (100%) and in the aspect of the potential in production process all kinds of the foods were also at a high level namely main dish (93.94%) preserved and processed foods (84.62%) and dessert (80%). Furthermore the potential in preserved and processed food’s commercial production was at a high level (53.85%) whereas the potential in dessert’s commercial production was at a moderate level (40%) and the potential in main dish was at a low level (52.53%). From the result of wisdom transfer all types of the foods were at a moderate level including dessert (100%) preserved and processed foods (100%) and main dish (67.67%). As a result of the collection of the knowledge of food ingredients and cooking methods the commonly used meat to cook main dishes were found in the local areas and consisted of cuttle fish tilapia long-whiskered catfish mullet sea catfish sea bass rock cod mackerel bream white bait nile tilapia shakehead fish giant tiger prawn banana shrimp jinga shrimp sea crab and salt mardi crab. Moreover the vegetable ingredients were phak plang (Bacella alba Linn.) cha-kram (seablite) luk sam sip (Asparagus race mosus willd) phak bia (rose moss) nam pung do (Azima sarmentosa Benth) and phak kom hin (Trianthema portulacastrum). Most dessert ingredients were coconut milk palm sugar and granulated sugar whereas the ingredients of preserved and processed foods were fishes shrimps and salt which were used to preserve foods; for example drying salting etc. In addition the findings showed that the main dishes’ cooking methods of six villages were curries with local vegetables including hot and sour soup with phak kom hin (Trianthema portulacastrum) hot and sour soup with cha-kram (seablite) hot and sour soup with phak plang (Bacella alba Linn.) hot and sour soup with tua tob tab (Derris trifoliate Lour.) hot and sour soup with yod prong thalee (queen sago leaf) hot and sour soup with sano (Sesbania javanica Mig.) flower kaeng liang (spicy herb soup) with phak kom hin (Trianthema portulacastrum) kaeng oom (dill soup) with nam pung do leaf and red curry with Nipa palm’s fruit. Nowadays the ready-made curry paste which is available in the market is normally used. If any vegetables used were bitter salty or astringent they would be boiled before cooking. Most of the desserts were boiled ones such as khanom tom (Thai coconut munchkins) khuay buat chi (banana in sweet coconut milk) buat fak thong (pumpkin in sweet coconut milk) green beans in light syrup soft sweet sticky rice pudding with young coconut meat and tapioca pearl pudding with young coconut meat. Due to lots of fishes all year-round most of the favorite preserved and processed foods in the community were sun-dried fish and deep-fried marinated fish. Due to study the nutritive values of 15 recipes of local foods of Praknamdaeng Community it was found that cha-kram red curry with cockle provided highest energy (2578.59 kcal) highest fat (196.29 g) highest iron (74.35 mg.) highest Vitamin B1 (0.70 mg) and highest Vitamin B2 (2.76 mg) respectively. Cha-kram Jam provided highest carbohydrate (347.76 g). Steamed tilapia curry in banana leaves with cha-kram provided highest protein (135.15 g) highest Vitamin C (65.65 mg) and highest Niacin (24.73 mg) respectively. Nam Pung Do scrambled egg provided highest Vitamin A (736 µg RE). According to sensory evaluation test on appearance color odor taste texture and preference of 15 recipes of Praknamdaeng’s local foods the result of taster acceptability test indicated that they highly liked every aspect of 13 recipes while steamed tilapia curry in banana leaves with cha-kram and Cha-kram Jam were accepted between a moderate level and a high level.

This research aims to study the wisdom on costumes of Thai-Chinese minorities in order to develop and integrate on costumes of Thai - Chinese minorities and transfer technology to target groups by training and workshop. This research is for the purpose of Research and Development. The instruments used in research were included 10 prototype costumes training assessment questionnaire regarding costumes of Thai-Chinese minorities Lao-Song or Tai Song Dam and Zhuang. The sample consisted of 100 interested people from Thai Song Dam Loincloth Weaving Group in Tambon Donmanow No.39 Moo 2 Tambon Donmanow Songpeenong district Suphanburi Province and 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amhoe Bang rakam Phitsanulok Province. The statistics tools used in data analyzing were frequency percentage mean and standard deviation. The research result in prototype costumes evaluation in a mixing Tai Song Dam weaving and Zhuang style found that most interested people who responded to the questionnaires were female aged 31 to 40 years employee below a Bachelors degree and having an average income 5001 to 10000 baht. These interested people had a positive attitude level in Prototype costume No.10 regarding pattern design application and the overall average were at 4.79 4.78 and 4.28 respectively. The transfer of technology evaluation regarding training workshop on costumes of Tai Song Dam and Zhuang were combined with 2 groups of 20 trainees each from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province and Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province. The results showed that most respondents from Thai Song Dam group in Tambon Ban Don Amphoe U Thong Suphanburi Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. After the training workshop showed significant improvement in the high level. And most respondents from Thai Song Dam group in Tambon Bang rakam Amphoe Bang rakam Phitsanulok Province were female age above 40 years weavers having a primary school certificate and having an average income below 5000 baht. Before initiating the training workshop most trainees had pattern design skills sewing skills and decorating were at moderate level. Affter the training workshop showed significant improvement in the high level.