Abstract
Recent rapid grow of culinary tourism has significant potential contribution to enhancing biodiversity conservation especially biodiversity of local plant species for local food and food preparation tradition in local community. Ethnic food has been explored as one of the indigenous resources for community-based tourism, in which it is important in community development and biodiversity conservation. The aim of the study was to describe the involvement of plant in local cuisine and the concept of ethno-culinary tourism products development. The research was based on ethno-botanical study through observation and interviews with local community and tourism stakeholder in Kemiren Village, Banyuwangi. This study found that there was 108 ethnic food menu in Kemiren Village. There are 67 species of 35 plant family were used in local cuisine. Kemiren Village has been identified rich in term of traditional culinary which are able to be developed as attractive cuisine in culinary tourism. Keywords : culinary tourism, ethnicfood, Kemiren Village.
Highlights
INTRODUCTION* Special interest tourism recently grows significantly, and many developing countries with abundance nature and culture are the favorite destination for special interest tourism
Kemiren Village has been identified rich in term of traditional culinary which are able to be developed as attractive cuisine in culinary tourism
The richness of culture and food preparation in Indonesia are the potential sources for future tourism development, especially in culinary tourism sector
Summary
Kemiren Village located at Glagah Subregency, Banyuwangi Regency. Geographically, coordinate point of Kemiren Village is 8°12'12.7"S 114°19'14.6"E, an area 2.50 km, with an altitude of 75 - 460 m above sea level (Fig. 1).Socio-anthropologically, Kemiren is home of the Osingnese, the native people in Banyuwangi Regency. The majority of local community is farmer, with rice is the main commodity
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