Abstract
<p class="1Body">As a three-year-project funded by the Government of Indonesia in support of tourism industry, the current study explored the existence of tradional culinary arts of Surakarta and Semarang, Central Java, Indonesia in an attempt to promote Indonesian tourism industry. A variety of traditional snacks from the two cities were identified to find out the similarities and differences in terms of exclusiveness and flavors. As a qualitative and descriptive research, the data were collected through observation on the types of traditional snacks, and interviews with the vendors with respect to the process of production. The findings showed that Surakarta is rich in traditional snacks, such as <em>Sosis Solo, Jadah Blondo, Intip Goreng, Rambak, </em>and various kinds of <em>Lenjongan. </em>In Semarang, on the other hand, there are <em>Ganjel Ril, Winbgko Babat, Kue Senteling, Wedang Tahu, Lumpia </em>and one type of <em>Lenjongan—</em>therefore <em>Lenjongan</em> can be assumed is the only similar food in the two cities. The snacks from the two cities have distinctive features of flavors that deserve both domestic and international recognition. Therefore these types of snacks can be tourism icons to attrack national and international tourists to visit both cities. In conclusion, the typical traditional culinary arts should be preserved and maintained to support Indonesian tourism industry.</p>
Highlights
1.1 BackgroundEach city in Central Java, Indonesia has particular types of culinary arts, which can be an identity of the place, the people and the culture
The findings showed that Surakarta is rich in traditional snacks, such as Sosis Solo, Jadah Blondo, Intip Goreng, Rambak, and various kinds of Lenjongan
Local people seem to maintain their pride of the traditional culinary arts as part of the attributes of Indonesia that needs to be preserved in support of tourism industry
Summary
Each city in Central Java, Indonesia has particular types of culinary arts, which can be an identity of the place, the people and the culture. The two cities become the objects of a three year research project featuring their culinary arts by identifying, describing the typical and traditional snacks in an attempt to provide formal documentation. Local people seem to maintain their pride of the traditional culinary arts as part of the attributes of Indonesia that needs to be preserved in support of tourism industry. One of the efforts to preserve this highly valued culinary heritage is to explore, identify and document them in proper classifications and functions.
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