Local Cuisine as a Tourism Signature
Delivering Tourism Intelligence
ISBN: 978-1-78769-810-9, eISBN: 978-1-78769-809-3
Publication date: 8 November 2019
Abstract
This chapter aims to record the potency of Indonesian culinary products as a part of the tourism ecosystem for key regions in the country. In achieving its objectives, a thorough description and a model were used to explain the phenomenon in different locations. Ten culinary destinations which represent six areas of Indonesia were examined. The observed variables included the type of culinary offering, its history or storytelling behind its involvement, and the location of the production. It was found that the concept of building a supportive tourism ecosystem for development has only been applied in some areas. Except for Bali and Jogjakarta, other destinations are not yet ready to support culinary tourism developments.
Keywords
Citation
Palupi, S. and Abdillah, F. (2019), "Local Cuisine as a Tourism Signature", Delivering Tourism Intelligence (Bridging Tourism Theory and Practice, Vol. 11), Emerald Publishing Limited, Leeds, pp. 299-312. https://doi.org/10.1108/S2042-144320190000011018
Publisher
:Emerald Publishing Limited
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