Culinary Tourism Research Articles

Discovering Sustainable Beyond the Food Festivals: A Case Study on the Keuken Food Festival in Bandung

Food festival waste has been a big challenge nowadays. Food festivals that support the culinary tourism industry should give special attention to sustainability and also the awareness of environmental impacts such as the number of foods consumed at the event. Ideally, effective food festival waste management should significantly prevent and reduce that and ensure as much as possible is prevented, reduced, and reused based on Sustainable Development Goals (SDGs). Keuken is one of the most popular food festivals in Bandung, West Java, Indonesia annually held the culinary festival 13 times from the year of 2011 until the 13th event in 2024. The novelty of this study is to discover the contribution and implementation of sustainability beyond the festivals. This study used a descriptive analysis method with a qualitative approach. The findings indicate and also provide valuable best practices and methods to implement Sustainable Development Goals (SDGs) on the food festivals, especially on the 12th goal “Ensure sustainable consumption and production patterns”.

Oyster-Based Amplang from Lajari, Barru Regency

This research aims to find out how to make oyster-based amplang taken directly in Lajari, Barru Regency. The abundance of marine natural resources, without oyster cultivation, can breed naturally, so that there is a culinary tour of grilled oysters in Lajari, Barru Regency. The very little utilization of oysters that are only grilled makes this research utilize oysters as a substitute for the main ingredient in making amplang, Oysters were chosen as a substitute for fish in making amplang in the hope of providing product variations and increasing the added value of local marine products. This research used an experimental approach. Data was collected through observation and documentation of the amplang making process as well as organoleptic tests to assess the quality of the final product. The results showed that the use of oysters as the main ingredient in making amplang resulted in a product with unique texture and flavor but less than optimal. In addition, this study also emphasized the importance of maintaining consistency in the manufacturing method to ensure optimal product quality. Thus, this research contributes to the diversification of marine resource-based culinary products in Barru Regency and opens up new opportunities for the development of the local food industry. It is hoped that the results of this study can encourage further innovation in the utilization of oysters and support the economic development of the community.

Exploring Gastronomy Tourism: Opportunity in the State of Sikkim

Gastronomy tourism is an emerging trend that allows travellers to explore destinations through their culinary offerings, cultural practices, and traditional cuisines. Sikkim, known for its organic farming and ethnic diversity, offers a unique opportunity to promote gastronomy tourism. This article investigates the potential of Sikkim’s culinary legacy, which includes indigenous foods, drinks, and organic practices, as a significant tourism destination. It outlines significant prospects such as farm-to-table experiences, culinary festivals, and homestay food tourism, as well as difficulties such as infrastructure development and the need to improve skills in local culinary industries. The findings emphasise the need for clear communication and community engagement in improving the culinary tourist experience. Sikkim might establish itself as a premier destination in the global gourmet tourist sector.

KARAKTERISTIK DAN MOTIVASI WISATAWAN NUSANTARA BERWISATA KULINER DI UBUD, BALI

Ubud is the first destination to have branding as a UNWTO standard culinary tourism destination with the best endorsers in the world for the tourism sector. The research objective is related to the motivations and characteristics of domestic tourists undertaking culinary tourism in Ubud, Bali, to provide a deeper view of market segments and consumer preferences. These can include food tours, cooking classes, food festivals and interactions with local communities, all of which can increase a destination's appeal. The sampling technique uses a purposive sampling technique by distributing 100 questionnaires to domestic tourists who will, are currently and have already gone on culinary tourism in Ubud. This research uses quantitative descriptive research methods. Data that has been processed will use a Likert scale and then be presented in the form of numbers. Based on research results, domestic tourists who undertake culinary tourism in Ubud are dominated by tourists from the Java region (54%) are male (52%) aged 15-30 years (90%) have a high school/vocational school education (51%) are unmarried (84%) not yet working (50%) social media information sources (76%) with an average expenditure of IDR 150,000 – IDR 500,000 (56%). The motivation of domestic tourists to undertake culinary tourism is dominated by the motivation to try new food (average score 4.10), relax, and enjoy a balance between quality and price (average score 4.0), as well as social and interpersonal factors (average score- average 3.65).

Culinary connections: The mediating role of customer brand co-creation behavior in gastronomic and revisit intentions

The increasing competition in the culinary tourism industry highlights the need for businesses to better understand customer behavior to encourage repeated visits. This study investigates the mediating role of customer brand co-creation behavior in the effect of gastronomic experience on revisit intention among Generation Z café visitors in Bali, Indonesia. Data were collected from 250 respondents via an online survey and analyzed using Partial Least Squares Structural Equation Modeling. The analysis reveals that gastronomic experience has a significant positive impact on revisit intention (β = 0.479, p < 0.05) and customer brand co-creation behavior (β = 0.534, p < 0.05). Additionally, customer brand co-creation behavior positively influences revisit intention (β = 0.380, p < 0.05) and mediates the relationship between gastronomic experience and revisit intention (β = 0.203, p < 0.05). These findings suggest that providing high-quality gastronomic experiences, focusing on food, service, and environment, and encouraging active customer participation in co-creation activities can significantly enhance the likelihood of repeat visits. By fostering deeper customer participation and brand co-creation behavior, businesses can significantly enhance revisit intention, which is essential for long-term success in the competitive culinary tourism sector. These findings contribute to a better understanding of the dynamics between gastronomic experiences, customer brand co-creation behavior, and revisit intentions. AcknowledgementThis research was funded by LPPM Universitas Udayana, Indonesia with contract number: B/255.108/UN14.4.A/PT.01.03/2024.

Social media influencers as catalysts for transforming risk perception, crafting destination image, and elevating culinary tourism in Iran

The impact of Social Media Influencers (SMIs) on tourists’ behaviors and perceptions is growing. This study examines a food tourism marketing campaign by analyzing 52,700 online comments on YouTube and Instagram in response to videos by two SMIs about culinary tourism in Iran. Using frequency content analysis of text and sentiment analysis of emojis, along with insights from an interview with a tour guide who accompanied the SMIs, the study explores how SMIs shape audience perceptions. Grounded in two-step flow theory and social cognitive theory, the findings reveal that SMIs, as credible intermediaries, can positively influence destination and food images through a combination of entertaining and informative content. While influencer marketing helps mitigate some negative effects of broadcast media portrayals, its impact on broader risk perceptions, such as religious, societal, or political concerns, remains limited. These findings contribute to the literature on risk management and destination image by highlighting the role of SMIs in shaping specific aspects of destination perception. The theoretical and managerial implications provide guidance for scholars and practitioners on effectively leveraging influencer marketing to affect travel-related perceptions.

Analysis of Cisumdawu Toll Road Construction on the Development of Culinary Tourism Entrepreneurship in Sumedang Regency

The construction of the Cisumdawu toll road is an opportunity for the development of culinary tourism entrepreneurship in Sumedang Regency. The purpose of this research is as a further structuring step towards sustainable tourism that plays an important role in encouraging the development of culinary tourism entrepreneurship along with the construction of the Cisumdawu toll road access. The research used a qualitative descriptive method through a business canvas and SWOT analysis model. The results showed that the development of culinary tourism is currently concentrated near the Sumedang toll gate (50%) and out of 204 units that grow, develop, and continue only 173 units. The development of culinary tourism entrepreneurship through aggressive growth policies must be implemented with a focus on using strengths to take advantage of existing opportunities including aspects of marketing, operationalization, human resources, and finance in the hope of building tourism towards growth, development, and sustainability to support Sumedang as a Tourism Regency.

Identifikasi Dampak Limbah Pasar Ikan Terhadap Keberlangsungan Wisata Kuliner Seafood Di Pantai Kedonganan, Bali

The aim of this research is to find out what waste is produced by the Kedongan Fish Market and the management carried out as well as to find out its impact on the sustainability of tourism and visits by seafood culinary tourists to Kedonganan beach. The methods used to collect data in this research were observation, interviews, document review and documentation results and literature study. The data analysis method used in writing this research report is qualitative descriptive analysis. The results of this research are that the waste produced by the fish market is in the form of liquid waste and solid waste. This waste management is carried out by the Traditional Village, but it is still not optimal due to the lack of cooperation from the traders. Meanwhile, the impact of fish market waste results in disruption of the sense of smell, because the smell is quite pungent, liquid waste in the form of discarded or leaked fish water makes the roads around the market muddy, slippery and smelly. This doesn't really affect tourist visits to Kedonganan Beach seafood culinary delights, but it is quite annoying for tourists. All parties who manage fish markets and culinary tourism should synergize well, so that in the future seafood culinary tourism and the Kedonganan Fish Market can develop better and be more hygienic. Keywords: culinary tourism, fish market, waste

Boosting Visitors Revisit Intention in Culinary Tourism Destination

Culinary ventures serve as one of the attractions that can draw visitors to a particular region. The influx of visitors to a culinary destination can be triggered by the presence of a physical environment that provides comfort and satisfaction to visitors. One such culinary tourism destination that offers an attractive and diverse physical environment is the city of Bandung, especially with its Sundanese culture representing the social conditions of the environment. Bandung presents renowned culinary tourism known throughout Indonesia for its rich variety of culinary delights, captivating visitors and encouraging return visits. Hence, this research aims to investigate the influence of physical environment on revisit intention through perceived value at famous culinary spots in Bandung. This study employs descriptive and verificative analysis methods, utilizing questionnaires as the data collection instrument. A total of 175 respondents participated in this research. The findings reveal the presence of an influence between the physical environment variable and the revisit intention variable, with perceived value acting as a mediator.

Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries.

The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo. Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale. A custom questionnaire was used to collect data on respondents' preferences and demographic characteristics. This study included 51 sensory panelists and 356 survey participants. Among the evaluated products, rice noodles received the highest median rating (Me = 4.8), while tempeh scored the lowest (Me = 3.8). Statistical analysis revealed significant differences in sensory perceptions depending on prior product familiarity. Italian (67.5%) and Polish (65.8%) cuisines were most frequently preferred, whereas Indian cuisine (4.3%) was the least popular. Additionally, over 83% of respondents indicated they regularly patronize food establishments offering regional dishes during travel. This study highlights a strong preference for familiar cuisines, such as Italian and Polish, among Polish female consumers, with implications for targeted marketing strategies in the gastronomy sector. The sensory analysis provides actionable insights into product acceptance, emphasizing the importance of cultural adaptation in promoting international food products.

Integration of Islamic Values and Malay Culture in the Development of Halal Tourism Destinations in South Lampung

The development of halal tourism encounters the challenge of harmonizing Islamic values with local cultural traditions, ensuring that the authenticity of both is preserved and respected. This phenomenon is seen in South Lampung, where there is an urgent need to develop a halal tourism model that is harmonious with the local Malay culture. This study aims to analyze the process of integration of Islamic values and Malay culture in the development of halal tourism, identify the characteristics of culture-based halal tourism destinations, and formulate strategies to optimize the development of halal tourism in South Lampung. Through an ethnographic approach with in-depth observation, interviews and documentation analysis in three main destinations: Muara Indah Beach, Pasir Putih Beach, and Dermaga Bom Culinary Tourism. The results revealed a unique integration model based on the philosophy of “Piil Pesenggiri” which was successfully harmonized with sharia principles in the development of tourist destinations. This model is manifested in the implementation of “Islamic hospitality” that blends with the value of “Nemui Nyimah”, adaptation of traditional performing arts according to sharia standards, and preservation of local culinary through halal certification. These findings challenge the conventional paradigm that positions the modernization of halal tourism and the preservation of traditional culture as a dichotomy.

Exploring the top five Thai dishes for international travelers: A culinary journey

This research paper examines in depth the magnificence of Thai cuisine by detailing five dishes that define the gastronomical identity of the country for its tourists. It highlights the cultural importance and history behind these dishes to take one on a thorough, gastronomical journey of flavors and diversity that the world of Thai food has in store. From the popular classic, Pad Thai, to the refreshing Tom Yum Goong, the aromatic Green Curry, the luscious Mango Sticky Rice, and the more exotic Massaman, each dish is representative of a different marriage of flavors and traditions that have dominated taste buds since time unknown. This paper goes into depth about what defines the origins, influences, and ingredients of these quintessential Thai dishes. It talks about how preparation, per se, requires art and skill in the right balance of sweet, sour, salty, and spicy-the trademark flavors of Thai dishes. The research unwraps the intricacy of each dish to take readers through an immersive experience of the rich tapestry of Thai heritage and social practices. Besides that, this research will give recipes and ways of cooking, but it also deals with the concept of each dish, hence revealing stories, legends, and rituals that accompany the elaboration and ingestion of these gastronomic jewels. This paper, therefore, endeavors to increase appreciation and build a deeper understanding of Thai food among global travelers-in order to tempt them to indulge in the vibrant flavors and unforgettable stories within each bite. The research study therefore acts as an important guide for any who would seek an authentic culinary tour through the captivating land of Thailand. Be it within Thailand or furthermost parts of the world, the paper arms its readers with the required knowledge and insight into the splendor of Thai delights to truly enjoy every flavor. The research opens an immense world of tastes, traditions, and tales through painful inquiry into aspects of Thai cuisine and invites travelers to experience the culture of Thailand through that universal language called food.

Optimizing Virtual Culinary Tours Using Character-based Interaction and Finite State Machine (FSM)

This research focuses on the development of a Virtual Tour application utilizing Finite State Machine (FSM) to enhance the interaction of a Non-Playable Character (NPC) as a tour guide in a 3D virtual environment. The primary issue addressed is the significant impact of the COVID-19 pandemic on the tourism industry, which led to travel restrictions and limited opportunities for visitors to explore tourist destinations physically. The aim of the study is to create a virtual tourism experience as an alternative solution, enabling users to explore historical sites like Pasar Lama Tangerang remotely through Google Cardboard VR. To achieve this, the NPC’s behavior is controlled using FSM, allowing the character to transition between states—idle, walking, and talking—based on user interactions. Data was collected through user testing with a Likert scale questionnaire, evaluating user satisfaction and the effectiveness of the FSM method. The results revealed a 74.35% positive user rating, categorized as Good, demonstrating the potential of FSM to provide an interactive, engaging, and educational virtual tour experience. These findings highlight the effectiveness of FSM in creating a dynamic and user-responsive virtual tour, offering significant benefits to the tourism sector by providing an innovative, accessible, and immersive way for potential visitors to explore destinations during travel restrictions. This research contributes to the growing field of e-tourism, showcasing the potential of virtual reality and FSM to transform the tourism industry in times of crisis.

Analisis Pengembangan Pariwisata Halal Perspektif Maqashid Syariah Di Wisata Edukasi Inspirasi Preneurship Al Mumtaz Gunungkidul

WEIPA halal tourism was chosen because of the opportunity and value of traveling, which is usually only a means of recreation, which is tried to be packaged by collaborating inspirational education and preneurship with sharia values ​​in a series of tour packages so that WEIPA comes with different tourism product services.This research is included in qualitative research using a descriptive approach. The subjects of this research are WEIPA managers and tourists, while the object of study is the development of WEIPA Halal Tourism from a Maqashid Syariah perspective.The research results show that in practice WEIPA tourism development is different from conventional because the services and products offered such as Field Trip packages (Batik, Screen Printing, Fashion, Catering and Rabbit Tourism) as well as Halal Culinary Tours at Pasar Ahad Pahing have been carried out in accordance with Al -Quran and As-Sunnah by paying attention to sharia values. In its implementation practice, WEIPA has paid attention to hifdz ad-din, hifdz al-'aql, hifdz an-Nafs, hifdz al-nasb and hifdz al-maal. Apart from that, analysis of the application of maqashid sharia values ​​has a positive impact on halal tourism. Al Mumtaz Preneurship Inspirational Educational Tourism.

Pendampingan Pemasaran Digital pada Kelompok UKM Kapitan Mandiri dengan framework RACE

West Kotawaringin Regency has substantial potential, especially in tourism. This regency boasts international tourist destinations capable of attracting visitors. Such conditions should ideally drive the development of other industries in West Kotawaringin, including the culinary tourism sector. The culinary tourism industry in West Kotawaringin is largely driven by Small and Medium Enterprises (SMEs). One SME group in this region, Kapitan Mandiri in Sungai Kapitan Village, has promising local fish-based products like amplang (fish crackers), fish chips, fish sticks, and more. However, product marketing has not been optimal due to limited digital literacy among its managers. This community service program aims to provide digital marketing assistance using the RACE (Reach, Act, Convert, Engage) framework to help Kapitan Mandiri design and implement a digital marketing strategy. The program consists of several phases: preparation, implementation, and evaluation. Results show an increase in social media followers, audience engagement, and sales growth of 15-20%. This program is expected to serve as a digitalization assistance model for other SMEs in similar areas.

Revitalisasi Objek Wisata Situ Gede dalam Pengembangan Wisata Alam Kota Tasikmalaya

Tasikmalaya City is one of the cities in West Java Province which is a development area of ​​East Priangan with the leading sectors of the craft industry, processing industry and tourism. The many tourism potentials in Tasikmalaya City have not been able to attract tourists to visit Tasikmalaya City. One of the interesting tourist attractions, which has natural beauty that is still pristine as well as historical value and many tourism potentials and is supported by a location that is easy for tourists to reach is the Situ Gede natural tourist attraction. In 2022, Situ Gede underwent revitalization carried out by the government in order to develop tourism in Tasikmalaya City. The results of the study showed that the revitalization program in the Situ Gede natural tourist area had shown progress with improvements in infrastructure such as culinary tourism spots, parking areas, and public facilities. destination promotion has also been carried out. Local communities are involved through training, and periodic socialization is carried out to ensure positive results and continuous improvement. Keywords: Nature Tourism, Revitalization, Tourism Development

Statistical Evaluation of Culinary Tourism Trends and Their Socio-Economic Implications for India

Statistical Evaluation of Culinary Tourism Trends and Their Socio-Economic Implications for India

Bilingual E-Book: A Platform to Promote Culinary Tourism from Palembang

The culinary industry is one of the leading sectors in creative industries, with pempek from Palembang being a notable example. The increasing number of national and international events held in Palembang underscores the importance of promotion and marketing. In the era of Society 5.0, the use of digital and English-based promotional media is essential. This study employs research and development methods to describe the design and development of a bilingual e-flip book as a promotional tool for culinary tourism. The product is a digital promotional medium accessible via an Instagram link, featuring an attractively designed digital book with a red, black, and white color scheme. Each page includes images of products, prices, brief descriptions, facilities, ordering procedures, and payment methods in both Indonesian and English. The flip book effect simulates the experience of flipping through a real book. The product validation results from language experts (90) and design experts (88.63) yield an average score of 89.32, indicating high suitability. Public response to the bilingual e-flip book is very positive, with 69.2% agreeing it is highly efficient for obtaining information about products and facilities at culinary tourism destinations, 65.4% finding the information very accurate, and 71.8% considering it highly practical for promotional purposes.

Explaining Revisit Intention in Culinary Tourism: Case Study of Pekalongan, City of Batik

Culinary tourism has become an important sector of the global tourism industry, offering destinations the opportunity to showcase their cultural identity through food. Pekalongan, a city renowned for its batik heritage, also possesses a rich culinary tradition that reflects its unique cultural identity. Despite its potential, Pekalongan has faced challenges in sustaining its tourism industry, highlighting the need to explore factors that encourage tourists to return. This study investigates the influence of seven factors—Attitude, Emotional Value, Local Food & Beverage Image, Health Value, Prestige Value, Price Value, and Taste/Quality Value—on revisit intention among urban tourists. Using a quantitative, non-experimental design, data were collected from 176 respondents through structured questionnaires and analyzed using multiple regression analysis. The findings reveal that Emotional Value and Taste/Quality Value significantly influence revisit intention, underscoring the importance of emotional connections and high-quality food in motivating repeat visits. Other factors, such as Attitude, Local Food & Beverage Image, and Price Value, contributed to the overall tourist experience but did not independently predict revisit intention. These results suggest that Pekalongan should prioritize strategies that enhance tourists’ emotional engagement and ensure consistent food quality to foster loyalty and increase revisit rates. The study contributes to the understanding of culinary tourism dynamics in smaller cities and provides actionable insights for stakeholders aiming to revitalize tourism through authentic and memorable culinary experiences. Future research should explore additional factors influencing revisit intention and their interactions to provide a more comprehensive understanding of tourist behavior.

Pemberdayaan Kampung Wisata Kuliner Pring Koening Bunulrejo Sebagai Wujud Kampung Tematik Khas Kota Malang

One of the areas in Malang City where most of the residents are young people who are entrepreneurs in the culinary sector is in RT.02/RW.13, Bunulrejo Village, Blimbing District. The culinary MSME actors in this area formed a forum for joint activities called "Pring Koening Culinary Tourism Village". The problem that occurs is that some MSMEs still manage their businesses conventionally, where the management used is still simple and has not utilized marketing technology optimally. The stages used are brainstorming with MSME actors, identifying the types of culinary products marketed, and providing training to culinary MSME actors in this village. The first is Business Management training, the second is Digital Marketing training, and the third is training to build an Entrepreneur Mindset. From this training, an understanding is gained of the importance of an entrepreneur mindset and managing a business unit with proper management. With this training, MSME actors can separate financial records for business from household finances and utilize websites and marketplaces to market their products online. With additional production equipment, MSME actors can increase their productivity to meet consumer demand. So this will have an impact on business comfort and increase their income