Abstract —The objectives of this research were to: 1) collect, analyze, and synthesize the knowledge about Thai local food along the route of northern tourism and culture that focus on value creation according to local based Thai food with the knowledge management approach; 2) analyze the recipes and the Thai local food along the route of northern tourism in 14 provinces; 3) develop the database website and media on Thai local food along the route of northern tourism that is appropriate with the community and support sustainable tourism; and 4) to evaluate the database website and media on Thai local food along the route of northern tourism by tourist groups. This research study was conducted in the upper and the lower regions of northern Thailand which included 8 provinces. The respondents were purposively selected which involved local people in northern communities, owners of local food restaurant, scholars in tourism industry management, tourists, and selected government officials in the cuisine and tourism sectors. The research methodology was guided by the knowledge management five stages model. The research findings showed that Thai local food in the Northern regions depicted a fruitful image and identity of history and human diversity. This showed the worth and value for promotion as tourist destination. The gastronomy tourism were developed into 5 routing and the possibility of using local food in the Northern region of Thailand to promote tourism industry was at a high level. The results of expert’s opinion on the model was at a high level as well as the evaluation of tourists’ opinion on website and mobile application. Index Terms—Thai local food, knowledge management, Northern tourism, media development, mobile application. I. INTRODUCTION Tourism has a vital role in the service industry sector in the economic systems of Thailand because it does not only generate income up to the first majority of the country but also create an engaged business industry such as hotels and other lodging business, restaurants and catering services, souvenir store, and transportation units. Most of the income of the tourism business comes from souvenir store and hotel, followed by food businesses [1]. Food is the basic commodity in the human life, therefore it is an opportunity to bring about the tourism promotion. Most of the tourists normally need to taste the local food of the community during their journey. Surachai Jewcharoensakul [2] revealed that half of the tours’ companies in Thailand (43.94%) were established in Bangkok and central part of Thailand. Most of the tourists always stop in Bangkok, then extend traveling to the country side later, and more than one third (35.42%) were established in the South, due to the good reputation of tourist destination with, beautiful natural resource and peaceful beach. On the other hand, Northern region of Thailand, had divided into 2 parts of upper Northern provinces included 8 provinces, whereas had related history of Lanna territory, Chiengmai was the capital in upper provinces and Pitsanulok was the central city in the lower part. Thai food is the uniqueness taste and dominant differing from the other countries in the world and could be a part of cultural identities accumulation since the ancient time. According to the CNNGo ranking for the “World’s 50 most delicious foods”, Thai food menu as “Massamun” became to be the most delicious food in the world [3]. Thai government had launched policy “Thai Kitchen to the World Project” since 2004 in order to achieve the increasing of Thai restaurants from 6,875 to 20,000 worldwide in 2008 and became to be the largest food exporter among 1-5 trade ranking of the world within 2-3 years [4]. The strategic plan of Thailand to develop the sustainable tourism during 2012-2016 were implemented to compete among the Asian Economic Community (AEC). One strategy to pursue this plan was to provide new resources for tourists. A research project on the Knowledge Management in local food of the northern region would be useful for stakeholders who could be searching, sharing, applying, and storing the local Thai cuisine knowledge inside and outside the community through website and application in smart phone and tablet. Therefore, this research would find out and manage the knowledge on local food along the routes of Northern Tourism which would be provided for tourists and the business sectors both in local and national levels. II. OBJECTIVES 1) To collect, analyze, and synthesize the knowledge about Thai local food along the route of northern tourism and culture to local based Thai food with the knowledge management approach; 2) To analyze the recipes and the local food along the route of northern tourism in 14 provinces; 3) To develop the database website and integrated media on Thai local food along the route of northern tourism that is appropriate with the community and support sustainable tourism; and 4) To evaluate the database website and media on Thai local food along the route of northern tourism by tourist groups. Knowledge Management of Thai Local Food on the Route of Northern Tourism in Thailand Narong Sompong and Nattaphon Rampai International Journal of Information and Education Technology, Vol. 5, No. 9, September 2015 664 DOI: 10.7763/IJIET.2015.V5.588 Manuscript received May 5, 2014; revised July 7, 2014. N. Sompong and N. Rampai are with the Department of Educational Technology, Kasetsart University, Bangkok, Thailand (e-mail: fedunrs@ku.ac.th, fedunpra@ku.ac.th).