Sunda Culinary as a Gastronomic Tourism Attraction in West Java

Abstract

This study aims to describe the culinary of West Java as a tourist attraction Gastronomy. West Java is a province that has a variety of traditional culinary, knowledge related to the type of culinary has become its own tourist attraction that is in demand by tourists. One of the culinary that can be developed as a tourist attraction is Surabi and Nasi Liwet, focus of research related to how history, tradition, philosophy, the preparation, production and presentation process that is delivered from generation to generation are interesting to be investigated as a tourist attraction. This study used descriptive qualitative method. by using theories from Damanik and Weber, which explain that tourist attractions can be built through the uniqueness, originality, authenticity, and diversity. While the data collection technique through in-depth interviewing, observing, and studying documentation. The results showed that Sundanese culinary namely Surabi and Nasi Liwet has uniqueness, originality, authenticity, and diversity. The uniqueness can be seen from the symbol that has historical meaning and value contained in it, originally illustrated in the processing of raw materials with the authenticity of rice flour ingredients while maintaining original variants such as topping oncom with burning process using stoves and clay molds, and using castrol for nasi liwet, this illustrates its authenticity.