Abstract
Balinese local cuisine has enriched the culinary dictionary for tourists who want to experience the culture and heritage of Bali. Popularity of tourist destination nowadays can be defined by the popularity of the local cuisine as the tourist image brand and image. The purpose of this article is to describe the involvement of local cuisine gradually in tourist experience quality as the integral part of food tourism in Bali. In aims of determining the tourists’ experience in seeking local cuisine and the perception of Balinese local cuisine, specifically nasi campur Bali and ayam betutu in creating food tourism in Bali. In order to develop the exploratory study, the author using exploratory descriptive methodology in this small-scale research. This study is just a beginning and an introduction to the food tourism in Bali although the practices has been experienced long ago before it is written in hospitality literature like nowadays. Keywords: local cuisine, holiday experience, food tourism, social media
Highlights
Food and tourism are placed as one entity in the traveling experience. Kivela and Crotts (2015) said that our sensory have a main role in psychological and physiological in giving appreciation of food at the same time, experience the destination
Studies reported by World Tourism Organisation in Gheorghe, Tudorache, and Nistoreanu (2014) shows over 88% of its members consider that gastronomy as a strategic element in defining destination brand and image
Very few empirical studies are reported in the hospitality literature in confirming the relationship between gastronomy and tourism experience, even though many studies explore the factors that affect the tourist image toward destination
Summary
Food and tourism are placed as one entity in the traveling experience. Kivela and Crotts (2015) said that our sensory have a main role in psychological and physiological in giving appreciation of food at the same time, experience the destination. After the first trial he became familiar with the strange mix of spices It can be assumed from the statement, that local cuisine in Bali is quite typical dishes for Western tourist who are not like a lot of spices in their plate. Babi Guling put as one of the six dishes that is compulsory to try when traveling to Bali by Brown (2014) via CNN This phenomenon is very common since authenticity of travel experience is inseparable from authentic cuisine from the destination. This study’s objective to explore the areas of perceived image created by Balinese local cuisines such as nasi campur Bali (rice with mixed dishes), ayam betutu (Chicken Steam with special Balinese Spices), fried duck and babi guling (suckling pig) in representing food tourism in Bali. The purpose of this research is to identify how local cuisine influences how tourists experience a destination and the practices of social media nowadays
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