Development Of Culinary Tourism Research Articles

Creating value from intangible cultural heritage—the role of innovation for sustainable tourism and regional rural development

Based on evidence from two exploratory case studies, the article examines how intangible cultural heritage can promote sustainable rural development by creating value for rural communities. The studied communities in Bavaria, Germany, and Le Marche, Italy, are closely tied to traditional agricultural practices and their historical legacies. In the German case study, alpine pasture farming has sustained its cultural landscape and tourism for generations, while in the Italian case, the rural sharecropping legacy evolved into a culinary heritage project. Bad Hindelang (Germany) stands out as a mature destination with a long history of sustainable tourism, achieved through collaboration between farmers, conservationists, and the local community. The region balances tourism, conservation, and ecological farming through community participation and collective action. In contrast, Le Marche region (Italy) has only recently experienced increasing numbers of international tourists, but seems well-situated to exploit opportunities for cultural and culinary tourism development. The Marche Food and Wine Memories project has preserved the oral memories and the culinary heritage of former sharecroppers, yet economic value for the region has so far been limited. Post-COVID-19, the region may benefit from increased demand for tourism in culturally appealing, authentic and less crowded destinations. The article emphasises that intangible cultural heritage can enrich the quality of life of local residents and enhance visitors’ experiential value. Innovative approaches like storytelling and participatory engagement make these cultural expressions accessible to wider audiences, including tourists, thus benefiting heritage communities in various ways. Both cases highlight the role of innovation, with Bad Hindelang’s eco-model promoting ecological farming and Le Marche’s project preserving sharecroppers’ heritage through corporate heritage marketing. Collaboration among various stakeholders has been a key to success in both cases. The article also illustrates the range of functions fulfilled by intangible cultural heritage, from restoring social dignity to maintaining landscape aesthetics and ecological integrity.

Ethnographic Research: Potential of Local Culinary as a Tourist Attraction Object in Simalungun Regency, Indonesia

The objectives of this research include exploring the potential of local culinary as a tourist attraction in four Destination Tourist Objects (ODTW), namely Haranggaol, BIS, Sibaganding, and Parapat in Simalungun Regency, Indonesia. The interconnection between food and tourism is currently growing. This research is an ethnographic study to support the acceleration of culinary tourism development in Simalungun Regency. Data were collected through observation and ethnographic interviews with 3 informants, namely key informants, main informants, and supporting informants. Using selective observation and contrasting questions, several contrasting dimensions among the residents of a domain can be identified (for example, we will know that the main foods are "dayok nabinatur" and "saksang," while desserts are found in "lapet boras" and "marlakop-lakop," and perhaps many more contrasts between main dishes and desserts). Such contrasting issues are the focus of componential analysis. Categorization of culinary based on local wisdom can be seen from the following elements: 1) culinary naming in Batak language; 2) cultural themes behind culinary presentation; 3) basic food ingredients; 4) local spices/herbs; and 5) the cooking process of local culinary. The potential of local culinary wisdom and culinary tourism based on local wisdom is worthy of development into a new tourist attraction, namely culinary tourism, to attract tourists.

Halal Industry Development Strategies Based on Small and Medium-Sized Enterprises for Rendang Entrepreneurs in Payakumbuh

West Sumatra has much potential for culinary development in Indonesia. One of the famous food products is rendang. According to CNN, this product has gone global and is the most delicious food globally. In the context of culinary tourism development, Payakumbuh is one of the cities that contributes to the development of culinary businesses, especially rendang. A rendang village in Payakumbuh is a collection of several Small and Medium Enterprises promoting rendang businesses. Rendang entrepreneurs in Payakumbuh also play a role in accelerating the halal industry in their area. Rendang sales can also be accepted by consumers and sent to several regions in Indonesia and even the world. It aligns with Law Number 33 of 2014 concerning Halal Product Guarantees. However, there are also many obstacles faced by rendang entrepreneurs in Payakumbuh in developing their businesses: limited capital, weak managerial skills, and marketing constraints. This research aims to discover rendang entrepreneurs' strategies to develop the halal industry. The method used is qualitative analysis. Next, the analysis technique used is SWOT analysis. Several steps can be taken to optimize rendang sales, including consumer awareness, halal services, digital marketing and supporting services. The government needs to support the development of the halal industry in Indonesia.

Tantalizing Flavors of Sri Lanka: Unraveling Tourist Perceptions of Sri Lankan Food Culture

This research paper explores the perception of tourists regarding Sri Lankan food and its potential for culinary tourism. Sri Lanka, known for its unique flavors and culinary traditions, has a rich gastronomy that remains largely untapped in terms of culinary tourism. The study aims to gain insights into tourists' experiences, preferences, and overall perceptions of Sri Lankan cuisine. The literature review examines the importance of food flavor in shaping tourist satisfaction and its role in gastro tourism worldwide. It also explores the fusion of tradition and gastro tourism in different countries and perceptions towards traditional food experiences. Tourists' expectations and the overall culinary experience are also discussed, highlighting the significance of food in shaping their perception of a destination. The study adopted a qualitative approach and word cloud and thematic analysis were conducted in data analysis. The findings reveal tourists' perceptions of Sri Lankan food, emphasizing its flavors, authenticity, and ability to surpass expectations. Based on these perceptions, recommendations are provided to promote and enhance the gastronomic offerings of Sri Lanka, including culinary promotions, preservation of authenticity, and collaborative partnerships. The conclusion summarizes the themes that emerged from the study and emphasizes the importance of understanding tourists' perceptions to promote culinary tourism and enhance visitor experiences in Sri Lanka. Overall, this research contributes valuable insights to the development of culinary tourism in Sri Lanka and showcases the potential of Sri Lankan cuisine as a captivating and immersive culinary experience for tourists.

The Role of Stakeholders in the Strategy of Developing Local Culinary as a Tourist Attraction in the Dieng Highlands of Wonosobo, Central Java

Dieng as a tourist area in Central Java with mountainous tourist attractions, the history and culture they have have great potential in the attraction of culinary tourism. The variety of local culinary owned by Dieng has the potential to become a new culinary tour. Culinary produced by utilizing local agricultural ingredients and processed with traditional recipes for generations. The problem that needs to be analyzed is how the role of stakeholders in the development of culinary tourism and the right strategy to support their potential. This qualitative study collects data through observation, interviews, literature studies, documentation and questionnaires. The theories used for data analysis are stakeholder theory and tourism development theory. The analysis shows that all stakeholders have a positive perspective on the development of Dieng's local culinary. The success of the development of Dieng's local culinary tourism is due to the merger of the roles of all stakeholders. They are already in their respective roles and are already doing well with several culinary programs that are being run. The IE strategy produced in this study shows that the x and y points are in the first quadrant or cell I. This strategy shows that the existing potential is very strong and can be developed with the strategy produced in the SWOT analysis.

Culinary Heritage as Tourist Attraction in Kota Tua, Padang-West Sumatera

This research examines the culinary heritage in the Kota Tua area as one of the Integrated Tourism Areas in Padang City. This area is enriched with historical buildings and culinary influenced by various ethnicities that have been around for decades. However, culinary tourism development in this area is relatively slow because of a lack of active collaboration between stakeholders. This research aims to analyze the potential and obstacles to developing culinary heritage as a tourist attraction in the Kota Tua of Padang. This study used a descriptive qualitative method. The data collection technique used was in-depth interviews with stakeholders. The data taken was processed and analyzed using thematic analysis techniques. The results of this research show the importance of an effective development of culinary tourism as a tourist attraction in Kota Tua, Padang. In developing this area as a tourist attraction, it is formulated from thematic elements of stakeholder statements during interviews. These elements indicate development strategies in accordance with the potential and obstacles experienced during the process of developing culinary tourism as a tourist attraction. In an effort to overcome the issue of developing culinary tourism as a tourist attraction in Kota Tua, Padang requires the holistic involvement of relevant stakeholders in producing regional development through historical narratives regarding culinary products and storytelling as well as events such as the Culinary Tourism Festival.

THE CHALLENGE OF PRO-POOR CULINARY TOURISM DEVELOPMENT

This study aims to elaborate on tourism promotion on the government's official website to explain the challenge of pro-poor culinary tourism development in Indonesia. The qualitative content analysis was used to analyze 224 articles on the government's official tourism promotion website. The researcher processed by counting the presence of the information. The data processing was counting the presence of the information. The researchers read all the text and put code 1 for the information appearance and 0 for the absence. The number of information presentations indicated the government's focus. The government was not put pro-poor culinary tourism development as their focus. The provision of optimal benefits for the poor was not reflected in the promotion of culinary tourism on the government's official website. The challenge for the pro-poor culinary tourism development of the Indonesian government is to translate the goals of tourism development into adequate tourism promotion. The research limitation was that the researcher did not confirm the data through interviews with the website managers. Further research is recommended to conduct interviews with website managers to explain the reasons for choosing information on the website. There was limited research on the government's official culinary tourism promotion website. This study contributed to comprehending what the government should do to promote culinary in the poor alleviation context.

Potensi Lengkong Culinary Night Sebagai Daya Tarik Wisata

Lengkong Culinary Night has become one of the popular tourist attractions due to its diverse culinary offerings. This research focuses on the potential of culinary tourism as a tourist attraction. The research aims to serve as a reference for readers to explore the potential of a place as a tourist attraction. The research methodology used in this study is qualitative and descriptive, and data collection techniques include observation, interviews, and documentation. The participants in this study include managers, vendors, and visitors. The data collected is analyzed and described based on the 4A aspects of the tourist attraction and a SWOT analysis is conducted. The results indicate that there is great potential for culinary tourism to be developed as a tourist attraction, and sustainable culinary tourism development can be applied.
 Keywords: Potensi Wisata, Wisata Kuliner, Culinary Night, Atraksi Wisata, Lengkong Culinary Night

Culinary Tourism Development in Palembang City: A Case Study Bebek Gendut Restaurant as An Economic Driver in The Traditional Halal Food

In writing this report, the writer obtains data from the object research its Bebek Gendut Restaurant Palembang which addressed at Nyoman Ratu street No.1771 Palembang. The purpose of this research is to find out how Bebek Gendut Restaurant serves customers who visit and ensure customers are satisfied with the menu that is served so that it becomes one of the culinary tourism attractions in the city of Palembang. The method used in analysing data is a qualitative method. The results of this research are about the taste of the food, the procedures for promotion, the services used, and the obstacles that often occur during the sales process and how the role Bebek Gendut Restaurant as one of the culinary tourism attractions in the city of Palembang. Bebek Gendut Restaurant quite an important role in the presentation of Javanese cuisine in the city of Palembang, but due to the lack of attention from the management, Bebek Gendut Restaurant not widely known in the city of Palembang. The lack of maintenance and expansion of sales branches is a factor that is less developed culinary industry. This is very influential in increasing revenue turnover and less attractive to visitors.

Analysis of Strategic Variables for the Development and Sustainability of Fos-Food Restaurant Business in the Pandemic Era; MICMAC Approach

Talk about smart cities, the community's independence to open a business and drive the local economy is a concrete form in the community, which is useful in the current state. Even though in this Covid-19 pandemic condition, the life of a business is not easy, especially the seafood culinary business. A restaurant business requires a business development strategy that will determine the business's long-term future—this culinary tourism development and sustainability strategy. The MICMAC method functions analytically to solve systematic problems by developing sustainability strategies in industrial areas. So in this study, researchers will research Strategic Variable Analysis for the Development and Sustainability of the Fos-Food Restaurant Business in the Pandemic Era; MICMAC approach. This study uses primary and secondary data and uses the MICMAC method. The results of this study are: (1). The strategic factor analysis of Fos-Food Restaurant development has 11 strength variables, seven weakness variables, six opportunity variables, and eight threat variables. Based on the weighting and scores carried out, the total score for internal factors was 3.17 and for external factors was 3.07. (2). The research analyzed Fos-Food's development strategies and programs from the SWOT diagram, SWOT matrix, SWOT quadrant strategy analysis, and MICMAC analysis. The strategy analysis shows that the position of this restaurant is currently still in quadrant IV. Then the MICMAC analysis shows that judging from the indirect influence graph of each relationship between variables, the variables that have the greatest value are the variables: Financial and Accounting, Technological Environment, and Buyer/Customer Power.

Visit interest in the City of Solo

The purpose of this study is to identify the potential for culinary tourism in Solo and then find out how much influence it has on the interest of tourist visiting Solo, and from these result it is intended to formulate a strategy for developing culinary tourism in City of Solo which can attract tourist visits to make return visits to City of Solo. This research is a combination of quantitative and qualitative research. Quantitative data analysis was performed by hypothesis testing and coefficient determination to confirm effects expressed as percentage. Meanwhile, qualitative data analysis was continuously conducted in the field and interactively to support, and enrich the data derived from quantitative data. As for the culinary spots themselves, City of Solo has several potential spots in traditional markets, as well as those supported by the government. Based on the analysis, the research shows the impact of culinary tourism on the interest of tourists visiting the city of Solo. The effect of tourist attraction on the interest of tourists visiting the city of Solo is 65.5% and is a significant and positive influence. Then the strategy carried out by the Solo City government for the development of culinary tourism, among others, is to maintain a clean, healthy, neat, and beautiful city. In this case, it can be seen that culinary tourism in a destination such as Solo City can be used as an attraction for tourists so that it can affect the increase in tourist visits.

Development of culinary tourism based on tourist's perception and experience in Balikpapan City

Culinary tourism has recently become the most dynamic and expansive global trend and continues to experience positive developments in many countries, one of which is Indonesia. However, the existence of food-related tourism often ignores the expectations of tourists themselves and tends to operate without collaboration with various parties. In fact, culinary tourism relies on mutually beneficial multi-stakeholder policies and cooperation tailored to market demands. This paper aims to analyze the perceptions and experiences of tourists in the development of culinary tourism which is still neglected in the literature. Data collection was carried out through a survey by distributing questionnaires to 109 local tourists who had visited or were currently visiting five culinary tourism destinations in the city of Balikpapan (Wisata Kuliner Taman Bekapai, Wisata Kuliner Pasar Segar, Wisata Kuliner Coto Makassar, Wisata Kuliner Ruko Bandar Dan Wisata Kuliner Pantai Melawai). The data that has been obtained were analyzed descriptively (arithmetic average) with the help of SPSS 21.0. The results of the analysis show that tourists' perceptions of local food that characterize culinary tourism destinations are (x̅ = 4.53, SD = 0.58), and the average tourist experience of pleasant food in terms of taste is (x̅ = 4.34, SD = 0.65). In this study, both of them got the highest average value of the 18 items tested. This study contributes to the culinary tourism development literature based on tourist expectations and contributes practically to stakeholders in the field of tourism and culinary tourism in making optimal use of their resources.

Culinary Tourism Development Strategy In Sukabumi

Culinary tourism is an essential basis for assessing the regional creative economy. The main purpose of this study is to determine the development strategy of culinary tourism in Sukabumi. The method used is a SWOT analysis.The culinary tourism development plan begins by looking at the business characteristic and identified culinary problems so that the concept of culinary tourism development appears based on the strengths, weaknesses, opportunities and threats. The results of this analysis, there are similarities in main characteristics and problems that emerges from every culinary entrepreneur. Similarities in goals and directions impacton the similarities of strategy in its development. This research resulted in three stages strategy namelyshort-, medium- and long-term strategy. Promotion and revitalization culinary place are proposed inshort term strategy.In addition, medium term strategy proposes development of human resources while long term strategy propose government policiesin tourism development. The future plans in culinary tourism development should be ina consistent coordination framework so that results positive regional economic growth.

ATTRACTION OF CULINARY TOURISM DESTINATIONS TO PROMOTE SUSTAINABILITY DEVELOPMENT DURING THE PANDEMIC

Culinary tourism had the most extensive product portfolio and was one of the tourism sectors most affected by the pandemic in Indonesia. The website was a specific communication tool for promoting tourism. The study objective was to examine how the government's promotion of culinary tourism in official website content strengthens the sustainability of culinary tourism development during the pandemic. This study used qualitative content analysis on the official tourism promotion website of the Indonesian government, namely https://www.indonesia.travel. Two hundred twenty-four articles on the "Culinaries'' and "Culinaries & Wellness" links were analyzed in seven data groups and 17 keywords. The placement and number of keyword analysis on the website found that tourism promotion had identified culinary resources but not enough to promote culinary as a tourist attraction. Business actors with small capital have not been promoted adequately, and promotion has not offered virtual culinary tour packages and online purchase messages sufficiently. It was concluded that the promotion of culinary tourism still required improvement to strengthen it’s sustainability during the pandemic. The government must promote culinary tourism by increasing the messages specifically for culinary tourism, information on culinary tourism attractions, business actors, local food, small-capital business actors, supporting online promotion, and integrating culinary tourism into other tours.

Pelatihan Pengembangan Pariwisata Kuliner Melalui Media Sosial Pada UMKM

Culinary tourism has become a potential sector in the Indonesian economy, especially in Baubau City. However, the development of technology and social media advances has made Micro, Small, and Medium Enterprises (MSMEs) have to have skills in utilizing social media to promote their culinary products. Training on culinary tourism development through social media is one way to improve the quality and competitiveness of MSME culinary products in Baubau City. Effective training methods can be carried out through practical and classroom training conducted by experienced and skilled instructors. Training materials can include effective marketing strategies through social media, techniques for taking attractive food photos, and basic concepts of marketing through social media. The benefits obtained by MSMEs after attending the training include improving the quality and competitiveness of products, the ability to use social media for promotion, and developing marketing networks. Training on culinary tourism development through social media can provide a positive contribution to improving the Indonesian economy, especially in Baubau City.

EKSISTENSI DALAM GLOBALISASI: PERAN WISATA KULINER DALAM PENGEMBANGAN PARIWISATA BERKELANJUTAN DI SANUR

Sanur is one of the tourism pioneers in Bali that has various tourist attractions, one of them is traditional Balinese culinary. There are various traditional Balinese culinary that have existed for decades in Sanur and need to be preserved. Culinary is not only an attraction for tourists, but also as a medium for developing sustainable tourism in Sanur. Based on this phenomenon, this research will discuss (1) the development of culinary tourism in Sanur, (2) the development strategy of culinary tourism in Sanur, and (3) the role of culinary tourism in the development of sustainable tourism in Sanur. This research uses qualitative methods, with in-depth interview. The theories used include gastronomic theory, the theory of five drivers of culinary tourism, and the theory of tourist experiences. The results of this study are (1) culinary tourism in Sanur is increasingly varied, as evidenced by the increasing number of restaurants that serves Balinese specialties; (2) the restaurant’s owners need to be more concern about hygiene and sanitation, hospitality, marketing strategy; (3) Culinary tourism is able to have a good impact in terms of the local economy, social, and culture.

Exploring the dimensions of local food tourism in Cirebon

The sustainability of a tourist destination can be achieved by correctly planning, exploiting, and growing the area's tourism potential. Local gastronomy is one of the potentials that can be cultivated. Local cuisine has evolved into a driving force in enticing tourists to a destination. The goal of this research is to better understand the consumption habits of local food tourists. A food tourism framework is defined in this study, which includes culinary attribute, culinary experience, and culinary atmosphere. A total of 337 people who participated in a cuisine tour in Cirebon were surveyed to test the framework that has been built. Data was processed using descriptive statistical methods, followed by cross analysis using the Independent Sample T-Test on measurement results that had been adjusted to the respondents' attributes. The data demonstrate a strong response to culinary attribute, culinary experience, and culinary atmosphere. This research provides practitioners and stakeholders with a new perspective on what should be a concern in the development of culinary tourism in Cirebon. This study adds to the food tourism literature by elaborating on the notion of local food tourism, which is articulated effectively in this study.

Sustainability Gastronomy Tourism in Medan City

This research aims to find out how the current profile of tourism in Medan City is and how is the sustainable development gastronomic tourism in Medan City at this time. The method used by the researcher in this study is qualitative method with observation, interview method: The interviews that will be conducted in this study are interviews with key informants, namely the management of gastronomic tourism in the city of Medan and several stakeholders related to the development of culinary tourism in the city of Medan. Medan, literature study method, documentation method. The objects studied are gastronomic tourism products in the city of Medan the technique sample used convenience sampling. The data analysis technique used in this research is data triangulation. The research results show that the profile of the culinary tourism potential of the city of Medan is: (1) Bolu Meranti, (2) Merdeka Walk, (3) Ramadhan Fair, (4) Bika Ambon, (5) ie Aceh Titi Bobrok, (6) Ucok Durian, (7) Pagaruyung Culinary, (8) Tip Top Restaurant, (9) Ocean Pacific and (10) Amaliun Foodcourt (11) Kesawan Square. This study indicates that the potential for gastronomic tourism in Indonesia is Medan city in general, all of its gastronomic tourism has potential to develop. Meanwhile, the study of Gastronomic Tourism in Medan City is: (1) Developing a Strategy, (2) Sharpening brand power, (3) Promoting Medan Food and Creating the right Route for promotion. This research presents future research directions in the field of sustainable gastronomic tourism.

Community Perspective on the Banjarese Cuisine and the Strategy for Culinary Tourism Development in Kuin Village, Banjarmasin

Ethnic food is a form of community participation in the process of using plants, animals, or other biological resources that have local wisdom values. Ethnic food can be explored further to reach the environmental and cultural conservation value based on community perspective, because the cuisine is always served from generation to generation continuously. It is also a tourism potential and base for culinary tourism development. This study aimed to analyze the community perspectives of Banjarese Cuisine and also gives recommendations for tourism products based on local resources. This study interviewed 74 respondents in Kuin Village from September 2019 to January 2020 using questionnaires. Respondents are local people who live in the area along the Kuin River, Banjarmasin, South Kalimantan. Information for tourism potential is about tourism and culinary conditions, community perspectives, literature studies, and other local wisdom information. The highest score is 4.47 about teaching Banjar cooking recipes in Kuin Village to others as an important effort by the Banjarese people. It reflects that public awareness of teaching recipes is still high. The lowest point of 2.36 reflects the existence of a floating market did not help much with the availability of various raw materials for Banjarese cuisine because usually, people buy raw materials in Banjarmasin traditional markets, especially the spices market.Keywords: Banjarmasin, Community Responses, Culinary Tourism, Ethnic food.

Recommendations on the Development of Culinary Tourism in Beijing with Considerations of Global Pandemic

Recommendations on the Development of Culinary Tourism in Beijing with Considerations of Global Pandemic