Maejo University Joins Forces with Four Mekong Countries Showcasing the “LMC Spice Routes” Project at the Chiang Mai International Food Festival 2026
Highlighting Spice Identity toward Cultural Gastronomy Tourism Maejo University, through its International College and the Faculty of Liberal Arts, in collaboration with international partners, presented the achievements of the project entitled “The LMC Spice Routes: Development of Gastronomy and Cultural Tourism Platform Project.” The project is supported by the Lancang–Mekong Cooperation Special Fund. The project outcomes were exhibited and disseminated at the Chiang Mai International Food Festival 2026, held at the Old Chiang Mai Cultural Center, Chiang Mai Province, from 17–18 January 2026. Objectives and Project Leadership The objective of this event was to disseminate project outcomes and strengthen collaborative networks among four Mekong countries: China, Myanmar, Thailand, and Lao PDR. The project is led and coordinated by Dr. Kanjana Sommit, International College, and Dr. Nithat Boonpaisarnsatit, Faculty of Liberal Arts, Maejo University, who serve as Project Leaders and Principal Coordinators. The project aims to present the unique spice identities of each locality and elevate them into a concrete gastronomy and cultural tourism platform within the Greater Mekong Subregion. Opening Ceremony On this occasion, Assistant Professor Dr. Suriyajaras Techatanaminsakul, Vice President of Maejo University, delivered welcoming remarks to participants. The opening ceremony of the Opening LMC Session was presided over by Ms. Pennapa Kanchana, Inspector General of the Ministry of Higher Education, Science, Research and Innovation (MHESI). Special Forum “Special Forum on Connecting Cultural Food Tourism Routes in the Mekong Subregion Countries: China, Myanmar, Laos, and Thailand” The special forum was honored by distinguished panelists, including: • Mr. Soulikone Samounty, Representative of the Embassy of the Lao People’s Democratic Republic in Thailand • Mr. Lyu Sheng, Commercial Consul of the People’s Republic of China in Thailand • Consul General U Ming Kyaw Linn, Consul General of the Republic of the Union of Myanmar in Thailand • Mr. Boonlue Thammathanurak, Deputy Governor of Chiang Mai Province Project-Based Activities and Knowledge Dissemination The event featured a series of activities that translated project lessons into tangible outcomes through exhibitions and live demonstrations. Highlights and Project Dissemination Activities (LMC Spice Festival) • Cultural Culinary Demonstrations from Four Countries The event showcased selected dishes developed and curated under the project, reflecting traditional spice wisdom from each country: • Thailand: “Northern Herbal Sour Soup with Makwaen & Dii Plii” by Chef Ek – Ekaphon Pichawong • China: “Dai-style Lemongrass Grilled Fish” and “Dali-style Carved Plum Sauce Pork Ribs” by Chef Su Ting and Chef He Bin • Lao PDR: “Jaew Mak Mad with Nok Aen Tung” and “Or Lam” by Chef Bounma Phoumin and Chef Nid Chanhphet Handley • Myanmar: Ethnic cuisines of the Naga and Kachin communities by Chef Laroi • Spice Knowledge Transfer Workshops (Spice Blends and Tasting Workshop) Hands-on workshops were conducted to disseminate spice knowledge to the public, including activities such as Hung Lay Masala preparation, Mala spice blending, Laap spice mix creation, and Aromatic Oil Spice Inhaler production. The workshops were led by expert speakers from the Queen Sirikit Botanic Garden Organization. • Academic Seminar and Forum • A panel discussion entitled “Connecting Cultural Food Tourism Routes in the Mekong Subregion Countries” featuring high-level representatives from the Lao Embassy, the Chinese Commercial Consulate, the Myanmar Consulate General, and the Deputy Governor of Chiang Mai Province. • Research presentations under the theme “The Spice of Mekong” delivered by scholars and organizations from the Yunnan Academy of Social Sciences (China), Kokkoya Organics (Myanmar), Tiddin Social Enterprise (Lao PDR), Maejo University (Thailand) and Queen Sirikit Botanical Garden. • Chef’s Table Reception A Chef’s Table Reception was organized to demonstrate the potential of spices in fine dining cuisine, under the theme “The Flow of LMC Spice Route.” This dissemination of project outcomes reflects Maejo University’s success in serving as a leading institution in the development of agricultural, cultural, and gastronomy tourism platforms, utilizing food and spices as soft power tools to strengthen relationships and generate shared economic value among member countries of the Lancang–Mekong Cooperation framework. Further Information Those interested may follow updates and activities of the LMC Spice Routes Project at: ?? www.lmcspiceroute.com ?? https://www.facebook.com/lmc.spice.routes
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