เกี่ยวกับ
Located near the heart of the Ranong Biosphere Reserve, Ko Lao is a coastal community known for its traditional production of krill paste (กะปิเคย)—a fermented condiment essential to Thai cuisine. In this course, learners will explore the geography and lifestyle of Ko Lao, understand the ecological importance of krill in local waters, and observe the step-by-step process of making kapi, focusing on the เคย species used. The course also introduces the different types of kapi in Thailand, highlighting regional techniques, textures, and tastes. Through this lens, students will discover how local knowledge and biodiversity come together in food heritage.
คุณสามารถเข้าร่วมโปรแกรมกิจกรรมนี้จากแอปมือถือ ไปที่แอป
ผู้สอน
ราคา
ฟรี