Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia

Andrea Basworo Palestho

Abstract


Trenggalek Regency has a specialty cuisine called 'Lodho Ayam Kampung' whose existence has been inherited in the community so that it has its history. However, this is not considered as a gastronomic tourism attraction in Trenggalek Regency recently. Therefore, the objectives of this research are to present 'Lodho Ayam Kampung' as a gastronomic tourism attraction in Trenggalek Regency and to examine the gastronomic aspects that exist in the cuisine. This research uses descriptive qualitative research methods also data collecting method is using in-depth interview techniques. The results of this study conclude that 'Lodho Ayam Kampung' has historical and philosophical values that can be promoted as gastronomical tourism attractions.

Keywords


Lodho Ayam Kampung; Gastronomy; Tourism

Full Text:

PDF

References


Balderas-Cejudo, A., Patterson, I., & Leeson,

G. W. (2019). Senior Foodies:A developing niche market in gastronomic tourism. International Journal of Gastronomy and Food Science, 16(October 2018), 100152. https://doi.org/10.1016/j.ijgfs.2019.10 0152

Berbel-Pineda, J. M., Palacios-Florencio, B., Ramírez-Hurtado, J. M., & Santos- Roldán, L. (2019). Gastronomic experience as a factor of motivation in the tourist movements. International Journal of Gastronomy and Food Science, 18(July), 100171.

https://doi.org/10.1016/j.ijgfs.2019.10 0171

Björk, P., & Kauppinen-Räisänen, H. (2016). Local food: a source for destination attraction. International Journal of Contemporary Hospitality Management. https://doi.org/10.1108/IJCHM-05- 2014-0214

Björk, P., & Kauppinen-Räisänen, H. (2017). A destination’s gastronomy as a means for holiday well-being. British Food Journal, 119(7), 1578–1591.

https://doi.org/10.1108/BFJ-09-2016- 0394

Budiningtyas, E. S., & Turgarini, D. (2019). The Reinforcement of Women’s Role in Baluwarti as Part of Gastronomic Tourism and Cultural Heritage Preservation. 259(Isot 2018), 87–90. https://doi.org/10.2991/isot- 18.2019.18

Fusté-Forné, F. (2019). Seasonality in food tourism: wild foods in peripheral areas. Tourism Geographies, 0(0), 1–21. https://doi.org/10.1080/14616688.201 8.1558453

Gordin, V., Trabskaya, J., & Zelenskaya, E. (2016). The role of hotel restaurants in gastronomic place branding. International Journal of Culture, Tourism, and Hospitality Research, 10(1), 81–90.

https://doi.org/10.1108/IJCTHR-05- 2015-0049

Kyriakaki, A., Zagkotsi, S., & Trihas, N. (2013). Creating authenctic gastronomic experiences for tourists through local agricultural products: The “greek breakfast” project. 1–9. http://tourconf2013.aegean.gr/proceedi ngs/paper90a.pdf

Mareth, A., & Turgarini, D. (2019). Tourists’ Perception on Gastronomic Heritage Restaurant as a Tourist Attraction in The Sukabumi, Indonesia. 259(Isot 2018), 82–86.

https://doi.org/10.2991/isot- 18.2019.17

Medina-Viruel, M. J., Fuentes Jiménez, P. A., Pérez Gálvez, J. C., & Santa Cruz, F. G. (2019). The Role of Gastronomy in Trips: Types and Motivations. The Journal of Social Sciences Research, 5(512), 1758–1767.

https://doi.org/10.32861/jssr.512.1758. 1767

Olthof, W. L. (2008). Babad Tanah Jawi; Mulai dari Nabi Adam sampai Tahun 1647 (F. Aning & A. Yogaswara (eds.); 4th Editio). Penerbit Narasi.

P. Sunjata, W., Sumarno, & Mumfangati, T. (2014). KULINER JAWA DALAM SERAT CENTHINI. In Вестник Казнму: Vol. №3 (1st editio). Balai Pelestarian Nilai Budaya (BPNB)

Daerah Istimewa Yogyakarta.

Pemerintah Kabupaten Trenggalek. (2020). Sejarah Trenggalek. Sejarah Trenggalek. https://www.trenggalekkab.go.id/menu

?page=18&cat=16

Sahin, G. G. (2015). Gastronomy Tourism as an Alternative Tourism: An Assessment on the Gastronomy Tourism Potential of Turkey. International Journal of Academic Research in Business and Social Sciences, 5(9), 79–105. https://doi.org/10.6007/ijarbss/v5- i9/1816

Sari, P. A., Turgarini, D., & Handyastuti, I. (2019). Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra. Gastronomy Tourism Journal, 5(2), 29–41.

Seyfi, S., Hall, C. M., & Rasoolimanesh, S. M. (2020). Exploring memorable cultural tourism experiences. Journal of Heritage Tourism, 15(3), 341–357.https://doi.org/10.1080/1743873X.201 9.1639717

Tovmasyan, G. ,. (2019). Exploring The Role Of Gastronomy In Tourism. SocioEconomic Challenges, 3(3), 30–39. https://doi.org/10.21272/sec.3(3).30- 39.2019

Turgarini, D., Baiquni, M., & Harmayani, E. (2018). The Multiplier Effect of Buying Local Gastronomy: Case of Sundanesse Restaurant. E-Journal of Tourism, 5(1), 54.

https://doi.org/10.24922/eot.v5i1.3846 0

Zamparini, L. (2018). The Role of Gastronomy and Typical Foods in the Tourism Experience. 191–202. https://doi.org/10.1007/978-3-319- 75196-2_11




DOI: https://doi.org/10.17509/gastur.v7i1.27433

Refbacks

  • There are currently no refbacks.


View My Stats