THE CULINARY POTENTIAL OF THE ARCHIPELAGO AS TOURISM DEVELOPMENT WITH A HISTORICAL REVIEW OF CASE STUDIES YOGYAKARTA AND BANYUWANGI
Abstract
The development of the world of tourism after the Covid-19 pandemic provides opportunities for the development of tourism products. This study aims to determine the potential of traditional food in Yogyakarta as tourism development; To find out the potential of traditional food in Banyuwangi. This study uses a descriptive qualitative research method with data collection techniques in the form of interviews with sources, documentation, and supported by literature. The results of this study indicate that 1) Yogyakarta as a tourist city has many menus that can be used to attract tourists including gudeg, bakpia, ingkung, tiwul and Gatot, stir fry mercon, 2) traditional food menus that can be used to attract tourists including botok wasp, uceng-uceng, lanun, pepes olin, and kelemben. These traditional food menus are inseparable from the history of the first time these menus existed and were served. Based on the discussion that has been conveyed by the researchers, it can be concluded that traditional food influences tourists to visit an area, it is necessary to have a good relationship between the government, the community and tourists. If regional tourism is developed, the economy of the community around the tourist object will also feel a positive impact.
Keywords
Full Text:
PDFReferences
B. BPS, “Badan pusat statistik,” Direktorat Jendral Peternak. dan Kesehat. Hewan, Kementan, 2020.
Z. Mukaffi, M. N. Choiruddin, and S. Alim, “Strategi pengembangan industri kreatif berbasis kearifan lokal: studi pada sentra industri kerajinan batik Banyuwangi,” At-Tahdzib, vol. 7, no. 2, pp. 20–43, 2019.
E. Wolf, “Culinary tourism: A tasty economic proposition,” 2002.
S. Ab Karim and G. C. Christina, “Culinary Tourism as a Destination Attraction: An,” An Int. J. Tour. Res., vol. 2, no. 4, pp. 281–293, 2010.
C. M. Hall, L. Sharples, R. Mitchell, N. Macionis, and B. Cambourne, Food tourism around the world. Routledge, 2004.
S. Quan and N. Wang, “Towards a structural model of the tourist experience: An illustration from food experiences in tourism,” Tour. Manag., vol. 25, no. 3, pp. 297–305, 2004.
C. M. Hall and R. D. Mitchell, “Wine and food tourism,” 2001.
A. Wijayanti and J. Damanik, “Analysis of the tourist experience of management of a heritage tourism product: case study of the Sultan Palace of Yogyakarta, Indonesia,” J. Herit. Tour., vol. 14, no. 2, pp. 166–177, 2019.
J. Kivela and J. C. Crotts, “Gastronomy tourism: A meaningful travel market segment,” J. Culin. Sci. Technol., vol. 4, no. 2–3, pp. 39–55, 2005.
T. Sengel, A. Karagoz, G. Cetin, F. I. Dincer, S. M. Ertugral, and M. Balık, “Tourists’ approach to local food,” Procedia-Social Behav. Sci., vol. 195, pp. 429–437, 2015.
A. Ellis, E. Park, S. Kim, and I. Yeoman, “What is food tourism?,” Tour. Manag., vol. 68, pp. 250–263, 2018.
A. Pepela and R. M. O’Halloran, “Targeting Kenya’s coastal gastronomic market: An assessment of tourists’ demographics (in review),” Khasanah Ilmu J. Pariwisata dan Budaya, vol. 11, no. 1, pp. 74–82, 2014.
A.-M. Hjalager and G. Richards, Tourism and gastronomy. Routledge, 2003.
S. Boyne, F. Williams, and D. Hall, “The Isle of Arran taste trail In: A.-M. Hjalager, & G. Richards (Eds.), Tourism and gastronomy(pp. 91–114).” London: Routledge, 2002.
A. Correia, M. Moital, C. F. Da Costa, and R. Peres, “The determinants of gastronomic tourists’ satisfaction: a second‐order factor analysis,” J. Foodserv., vol. 19, no. 3, pp. 164–176, 2008.
S. K. Mehta, K. K. Singh, and A. S. Harsana, “Effect of IBA concentration and time of planting on rooting in pomegranate (Punica granatum) cuttings,” J. Med. Plants Stud., vol. 6, no. 1, pp. 250–253, 2018.
Sugiyono, Metode Penelitian Pendidikan: Pendekatan Kuantitatif, Kualitatif, dan R&D. Bandung: Alfabeta, 2016.
H. Z. Abdussamad and M. S. Sik, Metode penelitian kualitatif. CV. Syakir Media Press, 2021.
A. Darma and H. Joebagio, “Application of multicultural outing class method in man 2 model medan,” Int. J. Multicult. Multireligious Underst., vol. 5, no. 4, pp. 288–297, 2018.
D. Sugiyono, “Metode penelitian pendidikan pendekatan kuantitatif, kualitatif dan R&D,” 2013.
L. S. M. W. Kurniawati and R. F. Marta, “Menelisik sejarah gudeg sebagai alternatif wisata dan citra kota Yogyakarta,” Sej. dan Budaya J. Sejarah, Budaya, dan Pengajarannya, vol. 15, no. 1, pp. 26–35, 2021.
M. C. Mason and A. Paggiaro, “Celebrating local products: The role of food events,” J. Foodserv. Bus. Res., vol. 12, no. 4, pp. 364–383, 2009.
R. Mitchell and C. M. Hall, “Consuming tourists: Food tourism consumer behaviour,” in Food tourism around the world, Routledge, 2004, pp. 60–80.
M. L. Caldwell, “Tasting the worlds of yesterday and today: culinary tourism and nostalgia foods in post-Soviet Russia,” Fast food/slow food Cult. Econ. Glob. food Syst., pp. 97–112, 2006.
D. Chow and J. Lim, Ottawa Food: A Hungry Capital. Arcadia Publishing, 2014.
DOI: https://doi.org/10.24114/jupiis.v15i2.50007
Article Metrics
Abstract view : 102 timesPDF - 69 times
DOI (PDF): https://doi.org/10.24114/jupiis.v15i2.50007.g22791
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 JUPIIS: JURNAL PENDIDIKAN ILMU-ILMU SOSIAL
![Creative Commons License](http://licensebuttons.net/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.
JUPIIS: Jurnal Pendidikan Ilmu-ilmu Sosial
![Creative Commons License](https://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License