| Abstrak/Abstract |
Traditional food is related to culture, territory, and continuity. Culture is formed by both the consumer (in the context of repeated consumption, specific event, and a long time period) and the producer. Producers pass the knowledge from generation to generation usually through an artisan, not a large industry.Gastro tourism is a type of tourism activity which is characterized by the visitor’s experience linked with food and related products and activities while travelling. Along with authentic, traditional and/or innovative culinary experiences, gastronomy tourism may also involve other related activities such as visiting the local producers, participating in food festivals and attending cooking classes.Gastronomy tourism can provide some benefits: Enabling differentiation and unique positioning of regions; the potential to provide visitors with new values and experiences; implementing in less developed regions and those lacking in tourism resources (possible even in small villages) ; easy to introduce and to develop as a story; provide high revenue and creates a desire to return or loyalty among the visitors. |
