Creative Gastronomic Innovation of Traditional Blayag as A Support for Sustainable Tourism

Ida Ayu Elistyawati (), Putu Yunita Wacana Sari, I Ketut Suarta and I Dewa Gede Ari Pemayun
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Ida Ayu Elistyawati: Politeknik Negeri Bali, Tourism Department
Putu Yunita Wacana Sari: Politeknik Negeri Bali, Tourism Department
I Ketut Suarta: Politeknik Negeri Bali, Tourism Department
I Dewa Gede Ari Pemayun: Politeknik Negeri Bali, Tourism Department

A chapter in Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2024 (ICoSTAS-SAS 2024), 2024, pp 599-609 from Springer

Abstract: Abstract This research aims to enhance the role of traditional food in supporting sustainable tourism. Food and tourism are closely integrated, and the potential experiences contained in food have driven increased interest in tourism. Blayag, a traditional food from Karangasem, has the potential to support sustainable tourism and be well-received by tourists through creative innovations in taste, texture, color, and presentation, making it suitable for both visitors at a destination and for star hotels in Bali. This study is qualitative, and the standardization of the recipe was conducted through Focus Group Discussion (FGD) with seven chefs from star hotels in Bali. It can be concluded that the Creative Gastronomy Innovation of traditional food Blayag as a Support for Sustainable tourism is a suitable dish as an attractive attribute in introducing local wisdom and providing a unique cultural experience for tourists. This creates opportunities for chefs to introduce traditional food and preserve it from extinction.

Keywords: Blayag; Gastronomy; Sustainable Tourism; Traditional Food (search for similar items in EconPapers)
Date: 2024
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Persistent link: https://EconPapers.repec.org/RePEc:spr:advbcp:978-94-6463-622-2_66

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DOI: 10.2991/978-94-6463-622-2_66

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