Pub Date : 1900-01-01DOI: 10.5220/0009193500050009
A. Agoes, B. Hermanto, Regina Maureen
: Chinatown Bandung is one of the tourist attraction initiated by the government of Bandung City. It displays the atmosphere of the old Chinese village combining two distinctive cultural elements of China and Sundanese. The market segment of this attraction is mostly from muslim domestic tourists who is interested to taste the culinary attraction. While traditionally Chinese food is considered non-halal by the muslims, but it is becoming one of the attraction of this place. This study was conducted to review whether the culinary attraction is truly muslim friendly or halal compliant. The research method is using qualitative approach. Data collection is done by field observation and interview with the manager, food tenants, and visitors. The result showed that Chinatown culinary attraction potentially become halal tourism in Bandung. There are 7 of 31 food sellers have obtained official halal certificate. Thus, Chinatown Bandung can be a potential culinary attraction for muslim tourists.
{"title":"Chinatown Bandung Culinary Attractions for Muslim Tourists: The Perspective of Halal Tourism","authors":"A. Agoes, B. Hermanto, Regina Maureen","doi":"10.5220/0009193500050009","DOIUrl":"https://doi.org/10.5220/0009193500050009","url":null,"abstract":": Chinatown Bandung is one of the tourist attraction initiated by the government of Bandung City. It displays the atmosphere of the old Chinese village combining two distinctive cultural elements of China and Sundanese. The market segment of this attraction is mostly from muslim domestic tourists who is interested to taste the culinary attraction. While traditionally Chinese food is considered non-halal by the muslims, but it is becoming one of the attraction of this place. This study was conducted to review whether the culinary attraction is truly muslim friendly or halal compliant. The research method is using qualitative approach. Data collection is done by field observation and interview with the manager, food tenants, and visitors. The result showed that Chinatown culinary attraction potentially become halal tourism in Bandung. There are 7 of 31 food sellers have obtained official halal certificate. Thus, Chinatown Bandung can be a potential culinary attraction for muslim tourists.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115902894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009366500510055
Betari Azani, Zeilla Nailurrahmi
: As one of the staple foods consumed by humans, bread is food that can be easily made at home. In making bread, we need a developer made from yeast where the yeast can convert sugar into carbon dioxide (CO2) so that it can expand the bread. Today the lifestyle and consumption of Indonesian people in general increasingly want to consume foods that are natural, healthy and nutritious. Therefore, the development of bread by utilizing lactic acid bacteria as a source or starter that has the same developer ability as conventional yeast needs to be done in order to suppress the growth of mold Rhizopus sp that can cause damage to the bread and can extend the storage period of bread and more importantly is to provide complete nutrition to consumers. Sourdough or levain is the oldest form of yeast which is a natural bread development agent that can be used for making healthier home-based bread. Based on the results of our experiment, the results of using sourdough as compared to conventional yeast are the similarities in color when exiting the oven, which is golden brown, chewy texture with larger cavities, and also a longer shelf life. In addition, the benefits of using sourdough can also be seen in terms of the efficiency of the time of making bread. So from the use of sourdough, a home-based bread product is obtained that is almost similar to conventional yeast bread, with better nutrition and is free of preservatives and additional coloring.
{"title":"Experimental Use of Natural Yeast (Sourdough) as a Replacement of Conventional Yeast in the Making of Artisan (Homemade) Bread","authors":"Betari Azani, Zeilla Nailurrahmi","doi":"10.5220/0009366500510055","DOIUrl":"https://doi.org/10.5220/0009366500510055","url":null,"abstract":": As one of the staple foods consumed by humans, bread is food that can be easily made at home. In making bread, we need a developer made from yeast where the yeast can convert sugar into carbon dioxide (CO2) so that it can expand the bread. Today the lifestyle and consumption of Indonesian people in general increasingly want to consume foods that are natural, healthy and nutritious. Therefore, the development of bread by utilizing lactic acid bacteria as a source or starter that has the same developer ability as conventional yeast needs to be done in order to suppress the growth of mold Rhizopus sp that can cause damage to the bread and can extend the storage period of bread and more importantly is to provide complete nutrition to consumers. Sourdough or levain is the oldest form of yeast which is a natural bread development agent that can be used for making healthier home-based bread. Based on the results of our experiment, the results of using sourdough as compared to conventional yeast are the similarities in color when exiting the oven, which is golden brown, chewy texture with larger cavities, and also a longer shelf life. In addition, the benefits of using sourdough can also be seen in terms of the efficiency of the time of making bread. So from the use of sourdough, a home-based bread product is obtained that is almost similar to conventional yeast bread, with better nutrition and is free of preservatives and additional coloring.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129893241","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009194200100018
M. Hanafiah, M. Salehuddin, M. Zahari, Feri Ferdian
This study examines the photo-taking and photo-sharing behaviours of culinary products while travelling, specifically focusing on the behavioural differences in the generation membership (Gen-Y, Gen-X, and Gen-Z). A total of 400 respondents take part in this survey. The result of this study shows that photo-taking and online-sharing behaviours of culinary products vary between the three main generations. However, all three generations like to take pictures during travelling using mobile phones and the majority of them will upload and share the images while relaxing in the restaurant or hotel room, in order to share them with family and friends. These results provide information which can be used to assist the restaurant sectors in identifying the opportunities of co-creation in generating visitor experience intensification.
{"title":"Photo-taking and Online-sharing Behaviors of Culinary Products among Travellers: A Comparison on Generation X, Y and Z","authors":"M. Hanafiah, M. Salehuddin, M. Zahari, Feri Ferdian","doi":"10.5220/0009194200100018","DOIUrl":"https://doi.org/10.5220/0009194200100018","url":null,"abstract":"This study examines the photo-taking and photo-sharing behaviours of culinary products while travelling, specifically focusing on the behavioural differences in the generation membership (Gen-Y, Gen-X, and Gen-Z). A total of 400 respondents take part in this survey. The result of this study shows that photo-taking and online-sharing behaviours of culinary products vary between the three main generations. However, all three generations like to take pictures during travelling using mobile phones and the majority of them will upload and share the images while relaxing in the restaurant or hotel room, in order to share them with family and friends. These results provide information which can be used to assist the restaurant sectors in identifying the opportunities of co-creation in generating visitor experience intensification.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"332 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133867468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
One of the tourism products that is being actively developed in the Borobudur Region is Culinary Products. Deputy of Nusantara Tourism Development said that the Borobudur region's culinary products raised many elements of the local cultural flavor of the local community. Unfortunately there are no studies that study how the quality of food offered at the Central Java Borobudur Priority Tourism Destination. With information about the quality of culinary products offered at Borobudur priority destinations, it is hoped that the government can improve the competitiveness of Borobudur priority areas on the national and international tourism arena. This study aims to determine the Perception of Tourists About the Quality of Traditional Culinary Products in the Priority Tourism Destinations of Borobudur, Central Java. The research method used in this study uses the Importance-Performance Analysis method. The sample in this study were tourists visiting the Borobudur culinary tour of 100 people. From the results of this study it can be seen that based on the perceptions of tourists on the performance of the quality of traditional culinary products in the Central Java Tourism Destination Borobudur Priority measured by descriptive analysis as a whole is in the Good category that is equal to 75.62%. In addition, based on research using Important Performance Analysis (IPA) in the Cartesian diagram there are one main priority attribute in quadrant A, four attributes with low priority in quadrant C and one redundant attribute in quadrant D which must be improved to improve tourist perceptions of product quality culinary namely as follows: a. Quadrant A (Top Priority), which is a culinary product that is presented has an appropriate nutritional content, quadrant C (Low Priority) 1) Presentation of the culinary product that is served, 2) The level of maturity of the food served, 3) The texture of the culinary product served, 4) Appearance color of culinary products. c. Quadrant D (Excessive) 1) The taste of the food served.
{"title":"Tourist Perceptions of the Quality of Traditional Culinary Products in Priority Tourism Destinations in Borobudur Central Java","authors":"Ayu Nurwitasari, Nuraeni Handayaningrum, Endang Komesti Sinaga, C. Kurniati, Nurul Komariah","doi":"10.5220/0009802801000105","DOIUrl":"https://doi.org/10.5220/0009802801000105","url":null,"abstract":"One of the tourism products that is being actively developed in the Borobudur Region is Culinary Products. Deputy of Nusantara Tourism Development said that the Borobudur region's culinary products raised many elements of the local cultural flavor of the local community. Unfortunately there are no studies that study how the quality of food offered at the Central Java Borobudur Priority Tourism Destination. With information about the quality of culinary products offered at Borobudur priority destinations, it is hoped that the government can improve the competitiveness of Borobudur priority areas on the national and international tourism arena. This study aims to determine the Perception of Tourists About the Quality of Traditional Culinary Products in the Priority Tourism Destinations of Borobudur, Central Java. The research method used in this study uses the Importance-Performance Analysis method. The sample in this study were tourists visiting the Borobudur culinary tour of 100 people. From the results of this study it can be seen that based on the perceptions of tourists on the performance of the quality of traditional culinary products in the Central Java Tourism Destination Borobudur Priority measured by descriptive analysis as a whole is in the Good category that is equal to 75.62%. In addition, based on research using Important Performance Analysis (IPA) in the Cartesian diagram there are one main priority attribute in quadrant A, four attributes with low priority in quadrant C and one redundant attribute in quadrant D which must be improved to improve tourist perceptions of product quality culinary namely as follows: a. Quadrant A (Top Priority), which is a culinary product that is presented has an appropriate nutritional content, quadrant C (Low Priority) 1) Presentation of the culinary product that is served, 2) The level of maturity of the food served, 3) The texture of the culinary product served, 4) Appearance color of culinary products. c. Quadrant D (Excessive) 1) The taste of the food served.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"78 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125134302","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009516800720078
Bagus Adhitya, R. A. P. Supriadi, Iqlima Ramadhani, V. Audita, Ronal Andrianto
: Cirebon area is one of the regions in West Java Province that has a variety of tourism potentials. Supported by a strategic location and good access, Cirebon become a new tourism development area in West Java Province. As one of the regions that has potential in the tourism sector, especially culinary tourism, Cirebon area should have a travel pattern of culinary tourism. The purpose of this research is to identify the actual condition of culinary and tourist attractions, and also to measure the time required for traveling in Cirebon area. We are using a qualitative method and observation, interview, and literature review as data collection techniques. The results of this research are Cirebon area has a lot of variety of places that are very interesting for tourists to visit. As for the conditions of travel time needed by tourists during the visit, it is considered quite good, where the distance between the culinary attraction locations are close to each other and this thing is one of the most important key factors. In conclusion, we create a Cirebon culinary travel pattern, which can be used as a reference for making tour packages and is expected to be useful for the regional government and all related tourism stakeholders in Cirebon area and West Java Province.
{"title":"Cirebon Culinary Travel Pattern","authors":"Bagus Adhitya, R. A. P. Supriadi, Iqlima Ramadhani, V. Audita, Ronal Andrianto","doi":"10.5220/0009516800720078","DOIUrl":"https://doi.org/10.5220/0009516800720078","url":null,"abstract":": Cirebon area is one of the regions in West Java Province that has a variety of tourism potentials. Supported by a strategic location and good access, Cirebon become a new tourism development area in West Java Province. As one of the regions that has potential in the tourism sector, especially culinary tourism, Cirebon area should have a travel pattern of culinary tourism. The purpose of this research is to identify the actual condition of culinary and tourist attractions, and also to measure the time required for traveling in Cirebon area. We are using a qualitative method and observation, interview, and literature review as data collection techniques. The results of this research are Cirebon area has a lot of variety of places that are very interesting for tourists to visit. As for the conditions of travel time needed by tourists during the visit, it is considered quite good, where the distance between the culinary attraction locations are close to each other and this thing is one of the most important key factors. In conclusion, we create a Cirebon culinary travel pattern, which can be used as a reference for making tour packages and is expected to be useful for the regional government and all related tourism stakeholders in Cirebon area and West Java Province.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"153 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123598195","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009385700560062
Zia Kemala, Septy Indrianty
This research responded to the rich of cultural words that Indonesia had in terms of gastronomy field. The cultural words were culture-bound which did not have equivalent words in English. A translator often meets difficulty in finding the equivalent words or terms in English. Meanwhile, the cultural words should be translated into English well because it was needed in promotion of culinary tourism in Indonesia. Therefore, the aim of the study figured out the procedures used by the translator in translating the cultural words, and whether the translation was accurate or not. The study used qualitative research design, in a form text analysis approach. This method allowed the study to make a systematic and factual description of the obtained data. The data were all the cultural words found in the recipe book. The findings of the study showed that the most frequent procedures used in translating the cultural words in the recipe book were descriptive equivalent. Since, there are no equal words in English. Thus, the cultural words need some explanation to describe the cultural words. Besides, the results of translation are accurate, clear, and natural.
{"title":"Gastronomy and Translation: Cultural Words Translation in “Not Only Nasi Goreng” by Suryatini N Gani","authors":"Zia Kemala, Septy Indrianty","doi":"10.5220/0009385700560062","DOIUrl":"https://doi.org/10.5220/0009385700560062","url":null,"abstract":"This research responded to the rich of cultural words that Indonesia had in terms of gastronomy field. The cultural words were culture-bound which did not have equivalent words in English. A translator often meets difficulty in finding the equivalent words or terms in English. Meanwhile, the cultural words should be translated into English well because it was needed in promotion of culinary tourism in Indonesia. Therefore, the aim of the study figured out the procedures used by the translator in translating the cultural words, and whether the translation was accurate or not. The study used qualitative research design, in a form text analysis approach. This method allowed the study to make a systematic and factual description of the obtained data. The data were all the cultural words found in the recipe book. The findings of the study showed that the most frequent procedures used in translating the cultural words in the recipe book were descriptive equivalent. Since, there are no equal words in English. Thus, the cultural words need some explanation to describe the cultural words. Besides, the results of translation are accurate, clear, and natural.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114721250","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0010213901550158
Repa Kustipia, S. Wulung
The potential for extreme night culinary tourism is part of a different gastronomic experience in urban areas, especially in Jakarta as the Indonesian Capital. Night culinary in Jakarta has become a routine for local and foreign tourists to enjoy organoleptic satisfaction which includes taste, color, texture, and aroma with unusual food dishes such as snake meat and processed snakes served accompanied by an evening culinary attraction that is in demand by tourists. This study aims to identify the potential strengths of extreme night culinary tourism in Jakarta. Data obtained by combining the triangulation of qualitative and quantitative methods to 25 tourists. The analytical method uses SPSS to determine the correlation and regression of the potential strengths of extreme night culinary tours in Jakarta. The study found that is a strong positive relationship between the perception of tourists with the potential for extreme night tourism in Jakarta with evidence of an interest in re-visiting extreme culinary tourism in Jakarta by promoting, inviting families and close relatives. Discovering different taste experiences with direct visualization that is complemented by extreme food processing attractions and the shortcomings of extreme night culinary tourism in Jakarta is the legality of the practice of using unusual and unnatural food ingredients and even lack of permission and protection for animals used in extreme night culinary in Jakarta and not guaranteed food safety and halal labels for certain
{"title":"Porter's Five Forces Analysis: Potential of Extreme Night Culinary Tourism","authors":"Repa Kustipia, S. Wulung","doi":"10.5220/0010213901550158","DOIUrl":"https://doi.org/10.5220/0010213901550158","url":null,"abstract":"The potential for extreme night culinary tourism is part of a different gastronomic experience in urban areas, especially in Jakarta as the Indonesian Capital. Night culinary in Jakarta has become a routine for local and foreign tourists to enjoy organoleptic satisfaction which includes taste, color, texture, and aroma with unusual food dishes such as snake meat and processed snakes served accompanied by an evening culinary attraction that is in demand by tourists. This study aims to identify the potential strengths of extreme night culinary tourism in Jakarta. Data obtained by combining the triangulation of qualitative and quantitative methods to 25 tourists. The analytical method uses SPSS to determine the correlation and regression of the potential strengths of extreme night culinary tours in Jakarta. The study found that is a strong positive relationship between the perception of tourists with the potential for extreme night tourism in Jakarta with evidence of an interest in re-visiting extreme culinary tourism in Jakarta by promoting, inviting families and close relatives. Discovering different taste experiences with direct visualization that is complemented by extreme food processing attractions and the shortcomings of extreme night culinary tourism in Jakarta is the legality of the practice of using unusual and unnatural food ingredients and even lack of permission and protection for animals used in extreme night culinary in Jakarta and not guaranteed food safety and halal labels for certain","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121944821","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009430600670071
T. Kartika, K. Fajri
This study aims to identify how Rasi (Cassava Rice) as an authentic product for Cireundeu Traditional Village can strengthen aspects of gastronomic tourism. The people of Cireundeu Traditional Village, located in Cimahi City, have a habit of consuming Rasi hereditary. Until now the habit is still ongoing even though not all people can continue this habit. A qualitative approach was taken in this study to explore besides Rasi as a product of the local community as well as to know from the viewpoint of local wisdom values. During its development, Rasi is not only made as a substitute for rice but is also used in making diversification of other food products such as cakes that can be consumed by the wider community. It is hoped that this research will educate visiting tourists that Cireundeu not only offers nature, arts and culture, but can introduce Rasi as part of gastronomic cultural identity.
{"title":"Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism","authors":"T. Kartika, K. Fajri","doi":"10.5220/0009430600670071","DOIUrl":"https://doi.org/10.5220/0009430600670071","url":null,"abstract":"This study aims to identify how Rasi (Cassava Rice) as an authentic product for Cireundeu Traditional Village can strengthen aspects of gastronomic tourism. The people of Cireundeu Traditional Village, located in Cimahi City, have a habit of consuming Rasi hereditary. Until now the habit is still ongoing even though not all people can continue this habit. A qualitative approach was taken in this study to explore besides Rasi as a product of the local community as well as to know from the viewpoint of local wisdom values. During its development, Rasi is not only made as a substitute for rice but is also used in making diversification of other food products such as cakes that can be consumed by the wider community. It is hoped that this research will educate visiting tourists that Cireundeu not only offers nature, arts and culture, but can introduce Rasi as part of gastronomic cultural identity.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125876177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009196500190029
Mandradhitya Kusuma Putra
: Gastronomy tourism offers opportunity to generating benefit in order to promote local economy, socio-culture and environmental conservation. This study was designed to investigate Gastronomy tourism activity in Cirebon City and their role in creating sustainable tourism experience. This topic has been chosen because of potential phenomenon in gastronomy tourism development in Indonesia especially in west of java region. The study was conducted using qualitative methods with triangulation data collection method. With the involvement of local community, Gastronomy tourist, food industry as well as local government. SWOT data analysis technique and flow model analysis technique was used in order to generate results. The findings of this study shown that gastronomy tourism identity in Cirebon City is influenced by the existence of acculturation of Chinese, Arabic and Indian culture which combined with the food ingredients availability, ability in producing food, prevailing norms, religion, beliefs, and the characters of flavors formed by culture and social control. The role of gastronomy tourism activities in Cirebon city provides a high level of sustainable experience through the tourist. The products able to represent symbol of Cirebon as a tourism destination. This study expected to contribute to the development of tourism and can be used as reference in designing tourism development strategies in the city of Cirebon.
{"title":"Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon","authors":"Mandradhitya Kusuma Putra","doi":"10.5220/0009196500190029","DOIUrl":"https://doi.org/10.5220/0009196500190029","url":null,"abstract":": Gastronomy tourism offers opportunity to generating benefit in order to promote local economy, socio-culture and environmental conservation. This study was designed to investigate Gastronomy tourism activity in Cirebon City and their role in creating sustainable tourism experience. This topic has been chosen because of potential phenomenon in gastronomy tourism development in Indonesia especially in west of java region. The study was conducted using qualitative methods with triangulation data collection method. With the involvement of local community, Gastronomy tourist, food industry as well as local government. SWOT data analysis technique and flow model analysis technique was used in order to generate results. The findings of this study shown that gastronomy tourism identity in Cirebon City is influenced by the existence of acculturation of Chinese, Arabic and Indian culture which combined with the food ingredients availability, ability in producing food, prevailing norms, religion, beliefs, and the characters of flavors formed by culture and social control. The role of gastronomy tourism activities in Cirebon city provides a high level of sustainable experience through the tourist. The products able to represent symbol of Cirebon as a tourism destination. This study expected to contribute to the development of tourism and can be used as reference in designing tourism development strategies in the city of Cirebon.","PeriodicalId":256275,"journal":{"name":"Proceedings of the 1st NHI Tourism Forum","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130755457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.5220/0009883201350146
.. Widyastuti, Rahmad Efendi
Tauco Cianjur is well known as one of the traditional dishes typical of Cianjur Regency, West Java, which has become a culinary icon from Tatar Priangan’s homeland. In addition to Cianjur, Tauco is also known as a spice in various other regions in Indonesia with different characteristic flavors. Tauco was first introduced as a supplementary spice of authentic Chinese food and extends to several regions and even other countries in Asia. Tauco is a seasoning or complementary dish made from raw soybean seeds (Glycine max) which is fermented with other ingredients. There is something interesting about the Tauco phenomenon in Cianjur. Tauco is the result of an acculturation of Chinese culinary culture with Sundanese Cianjur ethnic. However, for the Cianjur community, tauco has become part of their identity. This raises the question, how did the Tauco Cianjur process become part of the Sundanese Cianjur community? To answer these questions we use qualitative research methods, in the form of historical and ethnographic research. The research instrument in this study uses in-depth interviews with informants with snowball sampling techniques. This research records the inheritance of knowledge about the origin, changes in tastes and raw materials, and the process of receiving Tauco as part of the Sundanese Cianjur identity. That knowledge hints that Tauco is a bridge connecting two different communities. In this case, Tauco as a food product has a value that is more than just food, namely as a symbol of acceptance and strong trust. Tauco developed into a symbol of social loyalty and harmony in diversity in Cianjur society today. Of course, this wisdom should be preserved and extended its impact through various positive activities such as the development of creative industries, culinary tourism and others.
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