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Journal of Indonesian Tourism and p-ISSN: 2355-3979 Development Studies e-ISSN: 2338-1647

Gastronomy Tourism in Several Neighbor Countries of : a Brief Review

Kurniasih Sukenti

University of Mataram, Street No.62, Mataram, Indonesia, and Doctoral Program in Biology Department of Biology, Faculty of Mathematics and Natural Sciences, Brawijaya University, , Indonesia

Abstract tourism, also called culinary tourism or tourism, is a kind of tourism that provide attractions based on the culinary aspect owned by a country, region, or area. It is not only offers food and beverages as the main objects in its attractions, but also everything related to food activities ranging from food ingredients, preparation, processing, serving, as well as the cultural and local values. A well-managed culinary tourism will be a supportive program in developing and enhancing the tourism sector in a country. The objective of this paper is to describe the profile of gastronomy tourism in several neighbor countries of Indonesia, i.e. Hongkong, , Thailand, and . This Œ]( ŒÀ]Á ]• o•} ]•µ•• šZ ‰}švš]o }( Lv}v•] P•šŒ}v}uÇ ]v •µ‰‰}Œš]vP P}ÀŒvuvš[• š}µŒ]•u ‰Œ}PŒuX Basically, Indonesia has more enormous potential asset in managing its cultural heritages in term of culinary than its neighbor countries. A well-managed gastronomy tourism plays not only an important role in enhancing the economic sector, but also contribute in preserving the natural and cultural resources.

Keywords: gastronomy tourism, culinary tourism, neighbor countries of Indonesia

INTRODUCTION* lack of conventional natural and cultural tourism Gastronomy tourism or culinary tourism assets [17]; [23]. is a kind of visit or trip based on the interest in Indonesia is a country endowed with food and beverages. People make a trip due to diverse natural resources, tribes and ethnicities, have an experience in tasting the culinary cultures and traditions, as well as various other products that can provide an impression in their uniqueness that no other country has, especially lifetime; thus, a unique and impressive culinary in terms of culinary. Indonesian culinary is a identity was an important asset for any succesful portrait of the diversity of plants and animals, culinary tourism destination [1]; [5]; [21]. In various way in processing and presentation, and íõõôU [µÇ [}vP ]všŒ}µ šZ šŒu ^µo]vŒÇ absolutely richness in and culture. It is an touri•u_ (}Œ šZ (]Œ•š š]uU Œ(Œ]vP š}  š}µŒ]•u advantage that many regions in Indonesia are concept which tourists can experience the local also popular as tourist destination for both culture of other countries by tasting their food domestic and foreign tourists. Traditional [7]. Generally, traveling in the term of culinary in Indonesia,which are consisted of gastronomy tourism is always related to explore various food, beverages and munchies is an and enjoy the special which contain the v}µŒu}µ• ‰}švÇ š} •µ‰‰}Œš Lv}v•][• •š]vš]}v[• ]vš]šÇ €ó•V €îí•X tourism. Enjoying local cuisines can not be Gastronomy or culinary tourism is not separated from tourist traveling activities. just an activity associated with food and Therefore gastronomy with all its aspects is a beverages, but it is also related to events and great opportunity for Indonesia to introduce and other culinary activities like festivals and promote not only the type of dish and visitations [1]; [2]. Culinary tourism or constituent materials, but also the variety of gastronomic tourism will continue to provide processes, meanings and values existed in it. jobs for workers, services for the customer and Culinary tourism can be developed into eco- opportunities for investors [3]; [22]. It is also a culinary tourism level by adding values such as kind of constituent in tourism strategy dedicated eco-friendly orientation, community involvement to optimalize the use of available resources and educational content. With proper through creativity and adaptability, due to the management, traditional Indonesian culinary is going to be one of the potential attraction for , in addition to the natural Corresponding Address: beauty and hospitality of the people. Email : [email protected] The objective of this brief mini-review is Address : University of Mataram, Jl. Majapahit no. 62 to describe and compare the profile of Mataram - Nusa Tenggara Barat, INDONESIA gastronomy tourism in several neighbor

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Gastronomy Tourism in Several Neighbor Countries of Indonesia (Sukenti, 2014)

countries of Indonesia, i.e. Hongkong, Singapore, Hongkong also realized that it does Thailand, and Malaysia. Hopefully this paper can depend tightly on tourism. Therefore, the general give some images about how those countries public in Hongkong is very cooperative in terms managed their resources and capital to of government tourism promotion activities, e.g contribute in their national tourism sector implemented in free tourism advertising by their optimaooÇX Lv}v•][• P•šŒ}v}uÇ ‰Œ}(]o v ]š[• entertainers, or some programs from aviation chance in supporting tourism development will company in encouraging travel and saving also be discussed here briefly. tourism when SARS epidemic hit Hongkong several years ago [7]. To ensure the tourist have DISCUSSION high cuality cuisines, Hongkong have strict quality Gastronomy tourism in Hongkong assurance certification system. This kind of Hongkong is a country whose well- regulation can make the certified managed and supportive gastronomic profile in become more famous, and the other hand the its tourism sector. Basically, Hongkong does not tourist can enjoy the quality-assured have affluent natural resources to create various which give them a great impression and increase tourism attractions, but it does have a various the possibility of their visiting again, even their food and cultural backgrounds which can be promotion to others. Hongkong Tourism Board arranged into an inovative tourism that attracts (HKTB) brought up the Quality Tourism Service ‰}‰o[• ššvš]}vX The geographical position is (QTS) Scheme to raise overall service standards also play an important role in making the v À]•]š}Œ•[ }v(]v €ó•X w•šµŒvš• uniqueness of its multi-ethnic food cultures, indicated with QTS sign made tourists can easily which become the core resource in developing its identify where they can dining out in culinary tourism [7]. Hongkong as a standardized quality; not only the cuisines, but commonwealth country has a unique culture that also the services. Other effort by HKTB is worked combines western lifestyle with Chinese with marketing research companies, and the tradition. For foodies and culinary tourists, they results were analyzed to develop more effective Á]oo •šš šZš I}vPl}vP ]• }v l]v }( ^(}} marketing strategies. ‰Œ]•_U  •µ]šo v ‰Œ}u]•]vP ‰o (}Œ From those facts, it seems clearly that food and dining out. This reputation has made Hongkong with its limitation in area and natural I}vPl}vP • }v }( !•][• u}•š ‰}‰ular tourism resources fully realize that it must do some •š]vš]}v €îï•U v ]vP šZ lÇ š} šZ ]šÇ[• efforts in developing and supporting tourims as tourism industry [11]; [23]. Using indigenous and its mainstay sector in economic. Hongkong has authentic as a strength point, succeeded in exploiting its unique condition Hongkong succeed in positioning its local food as (combination of western lifestyle and traditional a unique cultural marker. These all advantages Chinese culture) through its gastronomical assets are also being supported by a lot of efforts in that managed well and seriously. All these efforts promoting its culinary tourism. Sort of brochures, play an important role in making Hongkong be booklets and website provide detailed and one of top culinary destination icons in Asia. appealing material and photos on gastronomic Hongkong is also follow-up its advantages and attributes in Hongkong [14]; [23], and these all assets in gastronomy continuously with give much important information for tourists in conducting various gastronomy-based research, selecting and deciding where to go for dining out and use the results as references in developing in Hongkong. is one of major culinary its gastronomical asset for culinary tourism. culture in Hongkong [7], and it is famous all over the world. There are also some food districts (e.g. Gastronomy tourism in Singapore Causeway Bay, Kowloon city, Tsim Sha Tsui) Singapore is one of the famous tourismd ÁZ]Z Œ ((š]ÀoÇ ‰Œ}u}š]vP I}vPl}vP[• •š]vš]}v ]v !•] v {]vP‰}Œ[• cuisines is one culinary tourism resources by providing various of the important aspect to attract tourists [4]; food route. Food-related museums exhibiting [19]; [23]. The power of Singapore in tourism has culture [7], and some annual food festival are been supported bu high quality of human also being some supportive events in resources and services. This s actualy similar with constructing the good athmosphere in culinary Hongkong. Singapore has the similarity with tourism in Hongkong (e.g. Best of the Best Hongkong. Ecologically, these ara realatively poor Culinary Awards). in natural resources to support diverse . Most of resources were imported from

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Gastronomy Tourism in Several Neighbor Countries of Indonesia (Sukenti, 2014) surrounding contries, including ndonesia. [6]; tropical garden), Waterfront Dining (dining in a [23]. restaurant near to canal, bay, river, lake, falls), In Singapore, attracting tourist in Romantic Dining, etc.[23]. This kind of cullinary has been promoted by slogan categorization prove that Singapore is realize its ^{]vP‰}ŒW šZ C}} /‰]šo }( !•]_X ^C}}_ v cuisine diversity and make some efforts to ^]v]vP }µš_ is the important strategy to invite develope them seriously to be a unique item in visitors to Singapore. [6]; [23]. In 2004, ten their culinary tourism package. cuisines were determined as the top 10 The Singaporean government has taken representative food of Singapore. They are several steps to promote gastronomy to become (meat on a stick with and gravy along with a world class tourist destination. It recognized it), (meat bone soup with herb and that in order to be a world class tourist ), Chilli/Pepper (stir-fried crab in a destination, it needed to build and develop the semi-thick, sweet and infrastructure including attractions, savoury and chilli based ), Hainan accomodations, and . The two main Chicken (chicken served with rice cooked in ‰‰Œ}Z• ÁŒ š} Ào}‰ ]š[• µo]vŒÇ chicken oil), (a type of Indian- education and to promote its food through influenced flatbread ) & (hot Indian Singapore Tourism Board (STB) and Singapore milk tea beverage), (spicy International Culinary Exchange (). A soup from the Peranakan culture), Head program related to culinary education are (a dish where the head of an Ikan providing trainings to Singaporeans in culinary, Merah (red snapper, literally "Red fish"), is semi- catering, and hospitality education. There is also stewed in a Kerala-style curry with assorted a public vocational school (Temasek Polytechnic) such as okra and brinjals and usually worked with foreign culinary association served with either rice or ), Fried Kuey (Culinary Institute of America) to initially design a Teow (stir-fried ricecake strips), (traditional three year diploma program in culinary and fruit and salad), and Cake [7]. It catering management, and then continued with ]• oŒoÇ šZš {]vP‰}Œ }• ul µ• }( ]š[• developing the bachelor program [13]. µošµŒ ]ÀŒ•]šÇ }v (}} ]v ‰Œ}u}š]vP ]š[• culinary tourism. Singapore cuisines composed Gastronomy tourism in Malaysia from the combination of various cuisines which Malaysia is also becoming one of the are also popular in several countries, for example popular tourist destination in South East Asia. satay/sate, kepala ikan, rojak/rujak Tourism industry in Malaysia has become a major (Indonesia), bak kut the, Hainan chicken rice economic contributor. In 2002, a report released (Cina), roti canai (), and teh tarik (Malaysia). by The World Tourism Organization (WTO) stated Similar to Hongkong, Singapore is also that Malaysian tourist arrivals had grown at a has some annual event or festival in term of rate double the world average between 1995 and cuisines which is effectively boosting their 2002 [1]. Generally, Malaysia has some tourism visit, e.g. Chili Festival [23], Singapore similarities with the other South East Asia Food Festival, and World Summit [13]. countries, except Indonesia. Malaysia has Large-scale international culinary festival are the limitation in area, natural resources, and other greatest competitive advantage in culinary influencial factors in tourism. But in other side, tourism because these events integrate local Malaysia realized that there are still many resources and profession from public and private advantages that can be used as the pull factors sectors in bringing local cuisines onto the for tourists to visit Malaysia. With their slogan international stage [7]. ^aoÇ•]W ÇŒµoÇ !•]_U aoÇ•] Z• šŒ] š} Some of critical connection between explore their rich in culinary culture to support food and tourism can be found in Singapore tourism sector development. Malaysian where both food and eating-out are treated as gastronomy aspects are the products of prominent tourism promotion theme. Singapore acculturation and assimilation among the various o•} Z• šZ ‰}o]]• ]v šŒu }( }µvšŒÇ[• race particularly , Chinese, Indian, and distinctive features [6]; [23]. According to also other ethnic groups [9]. This condition has Singapore Tourism Board, there are some dining made the uniqueness and diversity in Malaysia theme in Singapore, e.g. Sky Dining (skyview local food and beverages and created a dining in a cable-car), Tropical Garden Dining Malaysian cultural and gastronomical heritages. (dining in an excellent restaurant, located in a There is also a spesific ethnic-group in Malaysia

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called Mamak (Indian Moslem) whose popular classical soup called tom [1]. People around food-preparation and style, and has the world have know it well as traditional cuisine created the inter-racial dining like mee goreng from Thailand with unique taste and ingredients. mamak, pasembor, , roti canai, , Thailand gastronomic tourism involves culinary sarmosa, lassi, teh tarik, and many more [8]; [9]. heritages base comes from the long history of There are also several research Thai culinary heritages resources. A research on conducted by Malaysian researchers about how gastronomic tourism in Ayutthaya, Thailand, to boost Malaysian Tourism through Malaysian discovered that the most popular menus of Thai gastronomy. In 2012, Zakariah et al had cuisines among Thai and foreign tourists are kouy conducted a comparative study on Hongkong and tiew rue (Thai with vegetable and Singapore tourism and tried to conclude some meat), kung-mae-naam-poo (charcoal grilled •šŒšP] ]u‰o]š]}v š} aoÇ•][• P}ÀŒvuvš river prawn), and roti-saai-mai, a Thai-Moslem policy [23]. The other study was about in the form of candy floss wrapped with ]všŒvš]}vo š}µŒ]•š•[• ‰Œ•‰š]À }( aoÇ•]v bread flour [15]. Ayutthaya is now become one P•šŒ}v}u] ‰Œ}µš• €õ•V €íì•X ÇZ}• Œ•ŒZ[• of food tourism destinations in Thailand, it has aims were to investigate the foreign (western) some food related events and also a unique š}µŒ]•š•[• ‰Œ‰š]}v }( aoÇ•]v (}}U attraction like Thai restaurants in the river beverages, and food culture, even their level of markets. Tourism Authority of Thailand (TAT) satisfaction on Malaysian food and tourism have implemented many efforts in setting-up service, supported with some statistical analysis Thailand gastronomy, e.g. running a collaborative tools; and also to highlight several important project with some culinary institutes, exploring points that should be noted and addresed to the and developing some innovative attraction like government authorities. A research about river market, and attempt to combine food, local culinary art education by Zakaria et al discussed souvenirs and cultures into a potential tourism the importance of culinary art education to experience for visitors. Potential of gastronomy provide professional human resources in culinary tourism in Ayutthaya niche market has the [22]. Culinary education provider such as strength point to the authentic multicultural institutes, colleges, universities, small catering products in the sense of cuisine [15]. school, even secondary schools are potential partners for government in supporting the How about gastronomy potency in Indonesia? culinary tourism development in Compared with four countries above, Malaysia.Through those institutions, Malaysian actually Indonesia has more complete assets and youths are encouraged to participate in exploring advantages in culinary tourism. Indonesia has a and developing local food and beverages wide area, high biodiversity, huge diversity in intensively. For boosting the Malaysian ethnics and tribes, various culture and tradition, gastronomy products internationally, the and absolutely a wide spectrum of traditional Malaysian Tourism Board also organize some cuisines. Indonesian traditional culinary is not cooking tours and promotions abroad through only vary in every tribe and region, it was also food ambassador, in collaboration with categorized as dangerously delicious [20]. professional chefs. Another idea of the Besides, most of Indonesian traditional cuisines government on promoting Malaysian gastronomy have the acceptable taste so they have the is introducing and distributing the products possibility to be loved by many people and internationally [9]. society, including foreign tourists. The other advantage is that Indonesia is also popular for its Gastronomy tourism in Thailand natural and cultural tourism destination, so it It is nearly similar to Malaysia whose always has a great amount of tourists visitation gastronomical characters are accumulated from every year. By having 247 tribes, Indonesia has a several ethnics (Malay, and Indian), ecoculinary potential to boost the tourism ÇZ]ov[• P•šŒ}v}uÇ ‰Œ}(]o ]• o•} v development [12], especially if every tribe and its accumulation and assimilation from Chinese and cultural attribute are managed and developed Moslem culinary athmosphere. Although there seriously. Culinary tourism in Indonesia could be were some influences from other culture, Thai an integrated package with any attraction cuisines have their own images and strong possesed by every tribe. Resumed from the characters that are quite different from other description in this paper, this following table countries. One of its famous cuisine is Thailand shows that essentially Indonesia has more

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Gastronomy Tourism in Several Neighbor Countries of Indonesia (Sukenti, 2014) potential chance and opportunities to develop Indonesian youth will realize that they have to culinary tourism (Table 1): pay attention for so many worthed heritages in culture and tradition. Culinary tourism can be Table 1. Comparation of supporting factors in each used as one of the sectors in increasing the countries society prosperity through the provision of No. Factors HK Sing Mal Thai Ind ingredients up to the serving process, and it also 1. Natural * * * * ** resources can create many opportunities for local people, 2. Human * * * * *** like job vacancies, local economy rotation, resources economic activities, culinary business, and more 3. Cultural * * ** * *** supporting business related to culinary [12]. resources Plant natural resources becomes into 4. Geographical * * * * ** something very important as the constituent of position 5. Tourism * * * * *** many elements of traditional Indonesian food. A destination high diversity of plant resources is also reflected 6. Culinary * * * * *** in the diversity of plant species in the diversity composition of Indonesian dishes. In many dishes 7. Government *** ** ** ** ** even a lot of plants are the key species in the support manufacture or preparation of the dish, and 8. Research & ** * * * * development sometimes they can not be replaced by any other 9. t}‰o[• ** ** ** ** * plant. The following table (Table 1) presents involvement some Indonesian cuisines with the plant key species, with all the cuisines are taken from 30 Bondan Winarno stated in his book, 100 Lv}v•][• šŒ]•]}vo µo]vŒÇ ]}v ~LYÇL• Best Street Food of Indonesia, actually there are proposed by The Ministry of Tourism and not any can be claimed or Creative Economy: called as the truly Indonesian food because Table 1 and Figure 1 shows that many essentially Indonesian cuisines are consisted of a plant species can not be substitute with other very huge diversity of cuisines from a great species because their important role as the amount of tribes and region in Indonesia [20]. So ingredients of the dishes. Plants preservation in it can be stated that Indonesian cuisines is a relation to archipelago culinary becomes representation and reflection of various kinds of something very crucial because it will influence cuisines owned by each tribe or region. Every the existence and sustainability of traditional tribe has its own traditional cuisines, and they Indonesian dish itself. This is compounded by the have various kind of cuisines with various diversity of spices used, which along with other ingredients, way of preparation and serving, and spices play an important role in shaping the absolutely vary in culture and tradition. of a dish. Basically, the conservation of Indonesian traditional culinary character is not plant species is not only be applied just to the just provincial, but it can be called as terroir (has key species or main ingredients, but should be a local characteristic in every region). For applied to the overall plant resources involved in example, in West Sumatera province we can find the composition of traditional Indonesian dishes . sate with three kinds of versions whose In relation to the principles of their own diferrences in taste, preparation, ecotourism focusing on eco-friendly values, serving, and cultural origin, i.e. sate involvement of local communities, and education Padangpanjang, Pariaman, and Danguang- aspects, ecotourism or culinary-based tourism is danguang [20]. There are still many case like this a package that can load these values. First, the in other regions in Indonesia; not only in food, eco-friendly value represented in species but also in beverages and munchies (snacks). conservation (plants and animals) as the In 2012, The Ministry of Tourism and ingredients of the cuisines. Secondly, community Creative Economy encouraged 30 Traditional involvement implemented in their participation Indonesian Culinary Icon. This was an effort to in culinary-related activities and businesses as register and record the wealth of Indonesian well as supporting business. Third, the traditional culinary culture handed down through educational aspects contained in the process of generations [12]. Through this program, it is delivering information to visitors about hoped that Indonesian culinary can be identified, Indonesian culinary knowledges, ranging from documentated, and preserved so that the

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Table 1 . Traditional Indonesian cuisines and the plant key species No. Cuisine Plant as key species Role of the key species 1. Nangka (Artocarpus integra Merr.) Main ingredient 2. Kluwek ( edule Reinw.) Spice; giving flavour and colour 3. Kelapa (Cocos nucifera L.) Main ingredient in making the santan 4. Semarang Rebung (Bambusa sp.) Rebung is the young shoot of bamboo, one of main ingredient 5. Nasi /liwet Padi (Oryza sativa L.) Main ingredient 6. Tahu telur Kedelai (Glycine max (L.) Merr.) Main ingredient in tahu 7. laos Laos ( (L.) Sw.) Main spice 8. pisang/ubi Pisang ( sp.), kelapa (Cocos nucifera Main ingredients L.),singkong (Manihot utilissima Pohl.) 9. Minuman kunyit asem Kunyit (Curcuma domestica Vahl.) Main ingredient 10. Sate ayam Madura Kacang tanah (Arachis hypogaea L.) Main ingredient in making the sauce

(a) (b)

(c) (d)

(e) (f)

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(g) (h)

(i) (j)

Figure 1. Traditional Indonesian cuisines and the plant key species: (a) Rawon, (b) Pangium edule Reinw., (c) Gudeg, (d) Artocarpus integra Merr., source: [8], (e) , (f) young shoot of Bambusa sp., (g) , (h) Oryza sativa L., (i) Sate Ayam, (j) Arachis hypogaea L. the variety of the cuisiness, constituent Conclusions materials, preparation method, manner of Gastronomy tourism, culinary tourism or presentation, and also the introduction of food tourism is a form of tourism that is based on Indonesian culture and traditions contained in the strength owned by the culinary aspects of a Indonesian culinary heritages. country, region, or area. Gastronomy tourism is With all of those bestows, Indonesia not only offer various types of dishes as an object •Z}µo  ‰Œ}µ v Œo]Ì šZš Lv}v•][• of tourism attraction, but also includes a variety culinary can be explored, preserved and of food-related attributes ranging from developed more intensive in order to be well- constituent ingredients, preparation and known all over the world. Not just being well- processing method, manner of presentation, known, the development and introduction of flavor aspects and nutritional contents, cultural Indonesian traditional cuisines with all the values and traditions, as well as other attributes will impacted on the conservation of information can be described by a type of dish. Lv}v•][• µošµŒ v šŒ]š]}v Œoš š} Hong Kong, Singapore, Malaysia and Lv}v•][• µo]vŒÇ. This could be a good way in Thailand are countries that have successfully ‰Œ}u}š]vP Lv}v•][• µošµŒ v o•} v ((}Œš explored and developed gastronomical aspects in conserving the worthed heritages of Indonesia. that becoming a great asset to support the Lv]ŒšoÇU •}u ((}Œš ]v Ào}‰]vP Lv}v•][• tourism sector. Limitations of territory, natural culinary will also boost the conservation on resources, and other factors needed as the natural resources which is become the tourism capital has made gastronomy aspects of ingredients of the cuisines. In other words, these countries becomes a potential option to Ào}‰]vP Lv}v•][• šŒ]š]}vo µ]•]v• • v support the advancement of tourism. Their object of culinary or gastronomy tourism means governments successfully explore and develop that it will be give a promising impact in boosting the richness and uniqueness of their gastronomy the economic development, and also will be a character into a very good strength in attracting good effort in conserving both the natural and tourists visit. Many research were also conducted cultural resources of Indonesia. in those countries in order to study the potential efforts that may contribute the development in tourism. This awareness makes their tourism

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sector into an asset that enhanced the progress [5]. Fox, R. 2007. Reinventing the Gastronomic of the economy development. Identity of Croatian Tourist destinations. Basically, Indonesia as a country with a Hospitality Management, 26 (3), 546-559. large area, high biodiversity, various cultural [6]. Henderson, J. C. 2004. Fppd as a tourism traditions, has the greater opportunities and resource: A view from Singapore. Tourism potential than those countries in developing the Recreation Research, 29(3), 69-74. š}µŒ]•uX Lv}v•][• P•šŒ}v}uÇ Á]šZ oo ]š• [7]. Horng, J. S., & C. T. Tsai. 2012. Exploring diversity and uniqueness is one of the potential marketing strategy of culinary tourism in tourist attraction that can support the tourism Hongkong and Singapore. Asia Pacific sector. Traditional cuisines with all its attributes Journal of Tourism Research, Vol. 17, No. 3, are potential in supporting the development of June 2012. tourism in a country, as far as the support of all http://www.tandfonline.com/doi/pdf/10.10 the relevant sectors ranging from communities, 80/10941665.2011.25432 the government, private agencies, institutions, http://psasir.upm.edu.my/15519/ and stakeholders. Through gastronomy tourism it [8]. Jalis, M. H., Zahari, M. S., Othman, Z. 2007. can be expected a tourism activity that not only Gastronomy products as tourist satisfy travelers in terms of food or drink, but motivational factors: An opportunity to also educate the tourists to be more responsive Malaysia. Proceeding of 2007 Tourism to the type of tourist attractions which are Educators of Malaysia Conference. environmentally friendly, involving local [9]. Jalis, M. H., M. Salehuddin, M. Zahari, M. I. communities, as well as having educational value. Zulkifly, Z. Othman. 2009a. Malaysian Gastronomy tourism can also be created into a gastronomic tourism products: Assesing the form of ecotourism that can play a major role in level of their acceptance among the the conservation of natural and cultural western tourists. South Asian Journal of resources. Tourism and Heritage, Vol. 2, No. 1. [10]. Jalis, M. H., M. Salehuddin, M. Zahari, M. I. Acknowledgement Zulkifly, Z. Othman. 2009b. Western tourists I would like to thank Luchman Hakim, perception of Malaysian gastronomic S.Si., M.Agr.Sc., Ph.D for his guidance and products. Asian Social Science Vol. 5, No. 1 suggestions regarding this paper, and also for the January 2009. opportunity given to discuss this paper to be www.ccsenet.org/journal.html better. [11]. Kivela, J., J. C. Crotts. 2005. Gastronomy tourism: a meaningful travel market References segment. Journal of Culinary Science & [1]. Abdul-Karim, M. S., B. L. Chua, H. Salleh, Technology, 4(2/3), 39-55. 2010. Malaysia as a culinary tourism [12]. Marliyati, S. A., D. Hastuti, T. Sinaga. 2013. •š]vš]}vW LvšŒvš]}vo š}µŒ]•š•[ Eco-culinary tourism in Indonesia. in F. perspective. Journal of Tourism, Hospitality Teguh & R. Avenzora (Ed.). Ecotourism and & Culinary Arts 1 (3). pp. 63-78. ISSN 1985- sustainable tourism development in 8914 Indonesia: Potentials, lesson and best http://www.jthca.org/Download/pdf/V1%2 practices. Ministry of Tourism and Creative 0IS3/chap%204.pdf Economy, PT. Gramedia, , Indonesia. [2]. Canadian Tourism Comission. 2002. pp. 251-301. Acquiring a taste for cuisine tourism. A [13]. Mazza, G. M. C. 2013. Gastronomic tourism: product development strategy. Canadian Implication for Singapore. The Lauder Tourism Comission, Ottawa. Institute, University of Pennsylvania. USA. [3]. Cornelius, E. G. 1979. Food Service Careers: Research Paper. The Food service industry and you. Bennet & [14]. Okumus, B. F. Okumus, B. Mckercher. 2007. Mc Knight, Glencoe Publishing Company, Incorporating local and international California. cuisines in the marketing of tourism [4]. Enright, M., J. Newton. 2005. Determinants destination: The cases of Hong Kong and of tourism destination competitiveness in Turkey. Tourism Management, Vol. 28, pp. Asia Pasific: Comprehensiveness and 253-261. universality. Journal of Travel Research, [15]. Pullphothong, L. & C. Sopha, 2013. 43(4), 339-350. Gastronomic tourism in Ayutthaya,

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Gastronomy Tourism in Several Neighbor Countries of Indonesia (Sukenti, 2014)

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