Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra

Putri Andan Sari, Dewi Turgarini, Indriyani Handyastuti


This research's aim is to find out the grand of gastronomy in Kapau , the components of gastronomy in Kapau, people 's contributions and government acts to preserve traditional gastronomy in Kapau, Agam , West Sumatra. Kapau, is a small region in West Sumatra that is known by fine traditional foods that have a unique taste on every food they are made. Therefore, Kapau is also known as a village that creates many expert chefs. To reach the aims written above, this research uses the mix method both qualitative and quantitative. Observation, questionnaire, interview and some documentary studies used to get the data. The result of this research is shows that Kapau Rice is a kind of traditional gastronomy that is very famous, not only among the Kapau citizens, but it is also known by the larger society outside. Regarding gastronomic tourist attractions in Kapau Village, Kapau rice has a good and unique taste and which cannot be found in other food. Gastronomy conservation has been done by government, chefs, and local leaders of the village by passing the cooking method from generation to generation. As a recommendation gastronomic travel pattern has been made in order to conserve traditional gastronomic in Kapau Village. Kapau rice consist of diverse Kapau traditional food such as Rendang, Gulai and Dendeng.


Kapau Rice; Gastronomy; Tourism

Full Text:



Agustino, Yudi Prama. 2019. Culinary Kapau Rice from West Sumatra Become a Tourist Attraction. (Accessed 20 April 2019)

Cresswell, JW. 2013. Research Design: Qualitative, Quantitative, and Danish Approaches

Mixed. 3rd Edition of Yogyakarta.

Edward, Inskeep. 1991. Tourism Planning An Integrated and Sustainable Development Approach. New York.

Gurdjito, Murdijati. 2010. The King's Favorite Menu : Jokjakarta Culinary Wealth Portrait. Kansius. 2010

Judge, Lukman Nul. 2013. Qualitative Methodology Review : Interview with Elite Review of Qualitative Method: Interview of the Elite : 165–72.

Imelda, Josephine. 2015. National Gastronomic Dialogue Report. Gastronomic Archipelago .

Kemenpar. 2009. RI Law. . (Accessed January 15, 2019) .

Kemenpar 2017. Manuscript of Culinary Potential . Final Report of Potential Culinary Manuscript Work.

Meleong. 2007. Qualitative Research Methods.

Matthew, Milles., Huberman, Michael. 1992. Qualitative Data Analysis.

Mill, RC 1990. Tourism: The International Business .

Nurwitasari, Ayu. 2015. The Effect of Sundanese Traditional Food Gastronomic Tourism on the Tourist Decision to Visit the City of Bandung . Bandung Tourism College.

Nuriata 2017. Product Arrangement and Price Calculation Tour Packages . 2nd ed. Bandung: Alfabeta Bandung.

Priatna, Yolan. 2017. Information Literacy as a Key to Successful Preservation of Local Culture. 1 (2): 37–43.

Smith, Valene. 1989. The Anthropology of Tourism. University of Pensylvania

Suwantoro, Gamal. 2004. Basics of Tourism . Yogjakarta.

Sugiyono 2011. Quantitative, Qualitative, and R&D Research Methods .

Sugiyono, 2018. Quantitative Research Methods .

Suwatno ., Turgarini, Dewi., Ningsih, Caria. 2014. West Java Flagship Gastronomic Inventory as a Tourism Base .

Turgarini, Dewi., Palupi, Santi., Fitri. 2017. Potential Culinary Tourism Scripts .

Turgarini, Dewi. 2013. Inventory Preserve Utilize and Develop West Java Flagship Gastronomy .

Turgarini, Dewi. 2018. Sundanese gastronomy as a tourist attraction in Bandung. Gadjah Mada University.

UNWTO. 2017. Triangle Concept of Gastronomy. . (Accessed January 15, 2019)

Winarno, Bondan. 2017. Lamaknyo! Tambusu Gulai from Nagari Kapau. (accessed April 20, 2019)

Xiaomin, Cheng. 2017. Criteria and Characteristics of City Gastronomy.



  • There are currently no refbacks.

View My Stats