KazNU and PolyU Conclude the Guest Lecture Series: Dr Tak Kanchanawat Highlights Thailand’s Gastronomy Tourism as a Driver of Soft Power and Sustainable Development

On 24 October 2025, Al-Farabi Kazakh National University hosted the final session of the PolyU–KazNU Guest Lecture Series, jointly organised with the School of Hotel and Tourism Management (SHTM) at The Hong Kong Polytechnic University (PolyU). Dr Tak Kanchanawat, Instructor at SHTM PolyU and an expert in sustainable tourism, tourism planning, marketing and tourism product development, delivered a lecture titled “Gastronomy Tourism: A case study from Thailand.”

The event was co-organised by the PolyU–KazNU Centre for Sustainable Development in Central Asia and the Department of Recreational Geography and Tourism, Faculty of Geography and Environmental Sciences at KazNU.

The session was moderated by Yeldar Nuruly, Senior Lecturer and Administrative Assistant of the Centre. The lecture attracted wide interest among undergraduate, master’s and PhD students, as well as faculty members, particularly for its discussion of gastronomy’s role in strengthening national brands and international image.

Focus of the Lecture
In her presentation, Dr Kanchanawat illustrated how gastronomy tourism has become an essential element of Thailand’s “soft power” strategy—promoting national identity, culture and sustainable development. She emphasised that cuisine is not merely part of the tourist experience but a powerful tool for shaping how a nation is perceived abroad. Through local dishes, festivals and culinary routes, Thailand showcases its rich cultural heritage while reinforcing its position as a leading global gastronomic destination.

Special attention was given to the government’s “5F” soft-power initiative—food, film, fashion, fighting (Muay Thai) and festivals—where gastronomy plays a central role, integrating tradition, sustainable production and socio-economic opportunities for local communities.

The lecture also explored successful examples of gastronomy tourism in Thailand, ranging from local markets and street food to Michelin-starred restaurants. These cases demonstrated how cultural authenticity, entrepreneurship and sustainability can together build the long-term competitiveness of destinations.

Discussion and Q&A
During the Q&A session, students asked insightful questions about balancing commercialisation and authenticity, developing sustainable culinary routes and tourism’s role in shaping a country’s image. Dr Kanchanawat noted that sustainable gastronomy tourism requires more than excellent food and service—it demands respect for local communities, environmental responsibility and preservation of cultural traditions.

Significance
This final lecture provided an inspiring conclusion to the PolyU–KazNU Guest Lecture Series, showing how gastronomy can serve as a bridge between cultural values and sustainable development. The topics discussed align closely with the UN Sustainable Development Goals — SDG 8 (Decent Work and Economic Growth), SDG 11 (Sustainable Cities and Communities) and SDG 12 (Responsible Consumption and Production).

Acknowledgement
KazNU extends its sincere appreciation to Dr Tak Kanchanawat for her insightful and inspiring lecture, and to The Hong Kong Polytechnic University for its active role in strengthening academic partnership. The PolyU–KazNU Guest Lecture Series has become a valuable platform for knowledge exchange, connecting scholars, educators and students of both universities in advancing sustainable tourism development.