BANGKOK, Thailand – The Creative Economy Agency (Public Organization), or CEA, has opened the exhibition “Thai Local Sauce: A Pinch of Flavor” at the Thailand Creative & Design Center (TCDC). The event, running until November 23, offers visitors a closer look at the role of Thai condiments in everyday life, cultural identity, and the country’s creative economy.
Organized under the theme “Edible Culture,” the exhibition re-examines the familiar bottles of local sauces that appear in kitchens across Thailand. Beyond their culinary use, these sauces reflect regional traditions, food memories, and the craftsmanship of local producers. The exhibition combines taste, design, and storytelling to demonstrate how condiments can serve as cultural expressions, while also opening up new opportunities in areas such as gastronomy, tourism, and the creative industries.
The exhibition is divided into three main sections, with an additional special feature zone:
“SAUCETALGIA – Tastes of Memory” focuses on the emotional connection between food and memory. It highlights how a dash of sauce can bring back the comfort of home-cooked meals or childhood flavors. Archival recipes and audiovisual material present the everyday knowledge of Thai households and the traditions behind cooking with local sauces.
“SAUCE, SOURCE – Flavors and Ingredients” brings together more than 60 examples of condiments from across the country. From northern fermented bean curd wrapped in bamboo leaves, to southern Bu Du sauce, northeastern fermented fish (pla ra), and central Thailand’s long-established soy sauces, the collection shows the remarkable diversity of Thai condiments. Packaging design, brand identity, and the use of local symbols add another layer to the story.
“SAUCE Power” takes a broader perspective, looking at how sauces connect to Thailand’s creative economy. Maps, infographics, and case studies illustrate how condiments can contribute to product design, regional branding, and tourism. Gastronomy trails, such as exploring fermented fish sauce in the Northeast or learning how Bu Du sauce is made in the South, demonstrate how food traditions can also drive travel and cultural exchange.
The special feature zone, “Made to Order,” reflects the dining habits of modern Thailand through the lens of everyday dishes. It also offers interactive activities, including tasting Thai sauce–inspired ice cream, exploring personal identities through the “My Bottle Type Is” (MBTI) activity, and discovering locally made products available for purchase.
The exhibition is open from August 26 to November 23 between 10:30 a.m. and 7:00 p.m. (closed on Mondays) at the Front Lobby, 1st floor, TCDC Bangkok. Admission is free. (NNT)
