Gastronomy Tourism: Local Food and Sustainable Tourism

Experience - Case Study Cirebon

Mandradhitya Kusuma Putra

Sekolah Tinggi Pariwisata Bandung, Jl. Dr. Setiabudi No. 186, Bandung, Indonesia

Culinary Art Department

Keywords: Gastronomy tourism, Culinary tourism, sustainable experience

Abstract: Gastronomy tourism offers opportunity to generating benefit in order to promote local economy, socio-

culture and environmental conservation. This study was designed to investigate Gastronomy tourism

activity in Cirebon City and their role in creating sustainable tourism experience.

This topic has been chosen because of potential phenomenon in gastronomy tourism development in

Indonesia especially in west of java region. The study was conducted using qualitative methods with

triangulation data collection method. With the involvement of local community, Gastronomy tourist, food

industry as well as local government. SWOT data analysis technique and flow model analysis technique was

used in order to generate results.

The findings of this study shown that gastronomy tourism identity in Cirebon City is influenced by the

existence of acculturation of Chinese, Arabic and Indian culture which combined with the food ingredients

availability, ability in producing food, prevailing norms, religion, beliefs, and the characters of flavors

formed by culture and social control. The role of gastronomy tourism activities in Cirebon city provides a

high level of sustainable experience through the tourist. The products able to represent symbol of Cirebon as

a tourism destination. This study expected to contribute to the development of tourism and can be used as

reference in designing tourism development strategies in the city of Cirebon.

1 INTRODUCTION

To develop tourism in Indonesia It must refer to

global trends so that tourism in Indonesia will be

able to compete with existing competitors. Food

Tourism is one of the tourism activities included in

global tourism trends. Food Tourism gives tourist an

opportunity to explore a tourist destination. The term

gastronomy also appears to complement the

experience of tourists in enjoying food in a tourist

destination. Taleb Rifai who is the secretary-general

of UNWTO stated that; Gastronomy is a fashionable

trend, a form of hobby that is common or popular

with many people, and gastronomy is one of the

main reasons for people to travel for tourism

(UNWTO, 2017).

2 GASTRONOMY AS A TOURIST

ATTRACTION

The word 'gastro' comes from the word 'gastros'

which means stomach and 'gnomos' which means

science and law in Greek. And culinary is defined as

a country or a place where the origin of food is

served or prepared (Kivela & Crotts, 2006 in Guzel

& Apaydin, 2016). Another theory says that

gastronomy and cuisine have an understanding of a

form of appreciation for the process of cooking and

serving food (Albala, 2011). Furthermore, Horn &

Tsai (2008) explain gastronomy more to the

common understanding of consuming food and

drink, particularly when delicious food is enjoyed as

a form of beautiful art that is part of a superior

lifestyle.

The definition is also reinforced by Gillespie's

statement, "Gastronomy is about the recognition of a

variety of factors relevant to the foods and

beverages ate and consumed by a group, in locality,

Putra, M.

Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon.

DOI: 10.5220/0009196500190029

In Proceedings of the 1st NHI Tourism Forum (NTF 2019) - Enhancing Innovation in Gastronomic for Millennials, pages 19-29

ISBN: 978-989-758-495-4

region or even nation" (Gillespie, 2002; 5 in Guzel,

2017). That understanding adds the place where the

food is served. and when talking about factors that

are relevant to food and drink can be interpreted as,

the characteristics of the ingredients, food

preparation, the cooking method process, the history

and cultural elements of the food, also involves the

way it is served, and the way the food is eaten.

In relation to tourism activities, many researchers

agree that the criteria for the success of a destination

in carrying out tourism activities will depend on the

ability of a destination to form or create and manage

demand and supply (Gunn, 1993; Tribe 2005 and

kivela & Crotts, 2008). Supply in tourism consists of

4 (four) sectors, namely; transportation, attractions,

services, and information and promotions (Tribe,

2005). Sector attractions are one component of

tourism economic activities that can bring the

tourism system to life. Attraction becomes a magnet

to attract tourists to visit a destination which offers

tourists a trip, activities and experiences that keep

them away from the daily activities at their place of

residence. usually shaped beach, natural panorama,

amusement parks and others.

In the previous day, the hospitality sector such as

food and beverage services and accommodation only

support the economic activities of tourism in a

destination. This sector is not even categorized as a

main attraction that can attract visitors to choose a

destination. However, this argument is disputed by

many scientists that the unique experience of eating

a local / typical dish of a destination can be an

attraction that encourages tourist to visits a

destination (Hall 2003, Kivela 2008, Nistoreanu

2014, Lee 2015). In fact, many studies have revealed

that one-third of a tourist's budget is spent on food.

In 2009, 24.9% of total expenditure per day by

tourists was spent on food in Spain (INE, 2010).

Moreover, it reaches 30% of the total expenditure

spent by tourists in a destination in several countries

such as in Cyprus and Ireland (UNWTO, 2010). And

that number will be growing from day to day. This

certainly reinforces the statement that local dishes /

tourist destination areas are one of the important

factors in determining the quality of tourism

activities.

Eating is no longer just a basic need, but it

becomes an important channel in understanding and

learning the identity and culture of a destination. If

examined deeper, an identity from a gastronomy in

an area will be determined by two (2) elements

namely; environment (geographical and climate) and

culture (history and ethnicity) (Harrington, 2005).

The most dominant environmental elements are

geographic and climatic factors, both of which will

affect the availability of food raw materials or

agricultural products as well as will affected the

ability to adapt to new products that arise due to

trends, lifestyles, or increasing demand along with

the increase travel activities to the area.

Furthermore, in the cultural elements, some of the

most dominant factors in influencing a Gastronomy

identity are religion, history, ethnic diversity,

innovation, capabilities, traditions, beliefs, and

applicable values or norms. These things will affect

the particular sector in gastronomy such as basic

ingredients, cooking methods, traditional cooking

methods, taste and texture of the food.

Figure 1: Gastronomy Identity Model (Harrington, 2005).

Currently, traveler no longer focused solely on

visiting tourist attractions of a destination. Tourism

activities prioritize on experiences that give

impression to the traveler. The experience made

them able to feel appreciation and freedom and get

out of their daily routine. Moreover, this is currently

supported by more capabilities of the traveler in

terms of time and also income. Therefore, many

tourists in the world are looking for an experience

and learning from every tourism activity that they

had in a destination. And gastronomy offers many

diverse experiences and also plays an important role

in shaping the impression of a destination.

Many terminologies are used to express the form

of the relationship between food and tourism. The

terminology that lately often appears and is used by

researchers are; culinary tourism, cuisine tourism,

Gastronomy tourism and food tourism (Horn & Tsai,

2008). Tourism, food service, and gastronomy have

their respective characteristics which explain and

characterize the relationships between one another.

Based on Kivela and Crotts (2006, at Canizares &

Guzman 2011) the term gastronomy includes

elements in culinary (dishes and methods for

preparing food) that focus not only on food but also

on drinks served at a tourist destination. Hall and

Mitchell (2005) describe food tourism as a visit to

food producers, food festivals, restaurants, and

NTF 2019 - The NHI Tourism Forum

specific locations where food can be enjoyed to

become an experience; subsequently the experience

becomes a major motivation in tourism activities.

Then the definition was expanded by including

several concepts such as food as part of local

culture, as part or form of tourism promotion, as a

component that has the potential for the

development of agricultural products and local

economic development and so on (Tikanen, 2007).

Based on Richard (2012) Food also provides a base

of tourist experiences through the following matters;

1. Linking culture and Tourism, through

food, tourists can learn a culture from the locals.

2. Developing the meal experience, eating

experience involving all five human senses

including involving memory, it can build a dining

experience.

3. Producing distinctive foods, tourism

industry demand creativity, this will encourage

businesses to continue to innovate to create products

that have differentiation.

4. Developing critical infrastructure for food

production and consumption, infrastructure will be

the top priority in moving the wheel of food

production and consumption

5. Supporting local culture, Local food is

developed to support the existence of local culture in

a destination.

Gastronomy tourism is currently a phenomenon

that is being developed into a new tourism product

that will determine the quality of the tourist

experience at a destination. Harp & Sharples (2003)

defines Gastronomy tourism as a food tour where

the tourist activity provides Gastronomy experiences

originating from the region, in a form of recreation

or entertainment. This makes Gastronomy tourism

have an important role not only because food and

drinks are the center of the tourist experience.

Moreover, the concept of Gastronomy tourism has

evolved by embracing cultural practices and

includes learning from ethical and sustainable values

of a region, land, sea, local history, values and

cultural heritage (UNWTO, 2017).

2.1 Tourism, Gastronomy and

Sustainability

Gastronomy has a general meaning in consuming

food and drinks, especially in enjoying good food

and drinks as a form of superior lifestyle (Horn &

Tsai, 2008). In the encyclopedia Britannica

dictionary, gastronomy is defined as a form of art

rather than choosing, preparing, serving and

enjoying delicious food. The term Culinaria or

culinary is often equated with the term gastronomy

(Robinson, 2004). Food or culinary tourism has

developed in Indonesia which aroused when people

started to have less time to cook, but have desire and

interest in food as a form of experience to fill free

time so that they spend their free time eating outside

the home, coming to the food festival , learn how to

cook local food, as well as other activities (Sharples,

2003; Lopez & Sanchez, 2011; Wolf, 2016)).

Therefore, culinary or gastronomy tourism can be

described as a tourist activity where there is an

opportunity to enjoy food and drinks which makes

an experience where then it makes a motivation to

travel.

Furthermore, food and sustainable tourism

development have multidimensional effects. First,

by increasing the consumption of tourists to local

food it turns out to provide a multiplier effect that

can provide benefits to the local economy (Torres,

2002). The statement reinforces the concept

explained by Richard (2001). When an increase in

demand for local food indirectly increases the

demand for raw materials, then local raw materials

produced by a region will provide more employment

opportunities for local people. Both in providing

local food products. As well as the provision of local

resources that will supply local food production.

Secondly, by tourists consuming local food

indirectly will reduce the carbon footprint which is

an environmental consequence when food is

distributed throughout the world by using modes of

transportation that tend to produce pollution

(Boniface, 2003; Mithcell & Hallm 2003 in Sims,

2009). The statement is also in line with 17 new

agendas of sustainable development that have been

agreed by world leaders. Particularly in point 13, the

climate action reaffirms that tourism stakeholders in

developing a destination need to consider the

impacts on climate change, one of which is

influenced by the carbon footprint.

And thirdly, each tourist destination will

compete with each other in attracting the attention of

tourists to visit. A successful tourist destination will

have a high level of service and quality tourism

products, it will make the mission of each tourist

destination. Thus, each destination will compete in

creating "Iconic" products and experiences where

the product will become an identity and

characteristic of the tourist destination itself

(Hashimoto & Teffer, 2006; Woodland & Accot,

2007; Sims, 2009). Increasing the quality of a

destination, will directly generate benefits for the

surrounding community as tourism businesses.

Economically the community will receive benefits in

Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon

the form of material compensation. Socially, people

realize that their culture is their main asset. Whereas

the main capital, it must be maintained until the next

generation can feel what they are currently feeling.

From the environmental aspect, focusing on the

quality of the community will realize that the natural

resources which are also the basic capital will be

well maintained.

In a study conducted by Karogkouni (2012),

there was an interesting statement related to the

relationship of gastronomic and sustainable tourism.

"Popular gastronomic destinations show a high

degree of" gastronomic patriotism "and they also:

Connect gastronomy with local traditions & culture,

connect tourism with agriculture & food / beverage,

processing fields, have excellent tourism portals, are

"tourist-friendly", Develop synergies, are managed

by professionals "(Karogkouni, 2012; 53). From this

statement, it can be concluded that gastronomic

tourism is proven to be able to encourage the

development of local tourism by promoting local

culture, but will continue to be creative to produce

different products without eliminating specialties,

encourage increased production of food ingredients,

increase synergy between sectors and will be able to

adapt to the times.

Gastronomy tourism is proven to have an ability

to formulate findings related to environmental and

cultural issues with genuine economic arguments

consistently. In developing global tourism, there are

many sustainable designs and actions, but the

impacts are clearly not sustainable. The idea that

needs to be developed is not to create pressure on

culinary heritage in an indiscriminate way, but by

creating a mechanism that will have an impact on

the ratio by considering sustainability. Along the

process, it is not only always discussing about new

innovations to attract tourists, but also by attracting

visitors to participate in cultural life, which has been

provided in the tourist area. The culture is well

described and interpreted through food, local

products and all forms of services and activities that

are around it.

2.2 Cirebon City as the Capital of

Gastronomy Tourism in West Java

Cirebon City is one of the cities in West Java which

has unique tourism attractions. It is the only port city

in West Java which is the border between West Java

and Central Java (Sucipto, 2010). Therefore,

Cirebon City has an important role in the world of

commerce where its position is in the path of

international trade crossings or commonly called the

Silk Road which connects western and eastern

regions (Adeng, 2004). This makes Cirebon City

included as Cheng Ho Ocean Route Tourist

Destination (Republika, 2015). Chinese, Indians and

Arabs were three nations that dominated trade in

Asia at that time, therefore, they gave a lot of

influences to the customs of Cirebon culture today.

Written in history, Cirebon is one of spreading

centers of first Islamic religion in Indonesia

(Muhaimin, 2006). Previously, local Javanese

people had tradition of Hindu and Buddhist culture.

In the process, people of Cirebon adopted the

teachings of Islam with the previous religion hence

it produced different color. Based on these data, in

the manuscript of purwaka caruban nagari the term

Cirebon is derived from the word 'caruban' which

means mixed, because at that time Cirebon was

inhabited by residents from various nationalities,

religions, languages and cultures.

Cirebon region which is located in the coastal is

known as shrimp-producing city. This is also what

makes the origin of the name of the city of Cirebon,

according to Kiratabasa Cirebon comes from the

word 'ci-rebon'. In Sundanese the word 'ci' means

'water' and the word 'rebon' means a type of small

shrimp (Adeng, 2004). Currently Cirebon City has 3

(three) palaces which are witnesses of the history of

the Indonesian people, especially West Java. The

shape of the building and architecture represents the

combination of ancient Java and Islam. The high

historical value and cultural aesthetics offered by

Cirebon certainly makes Cirebon to be one of

attractive destinations to visit.

The potential of Cirebon as one of gastronomic

tourist destination cities is open large, considering

that Cirebon has characteristic of products that are

rich in cultural and historical values and unique food

products that are not owned by other cities in West

Java. One of famous food products from Cirebon is

Terasi, this product has an important role in the

historical development of Cirebon. In some ancient

manuscripts of Cirebon history, Terasi is one of

local commodities traded since 14th century. Based

on text, terasi is the work of Pangeran Cakrabumi

(Cakrabuana) who is one of the children of King

Siliwangi. The products became an important

commodity in the life of people of Cirebon at that

time (Ketaren, 2014).

Nevertheless, there are many food products in

Cirebon which have historical value and are

different from other cities in West Java. This is what

attracts researchers to explore the potential of

Cirebon as gastronomy tourism destination.

NTF 2019 - The NHI Tourism Forum

3 METHOD

This research used qualitative approach to the

phenomenon approach or case study description. By

collecting, analyzing and criticizing current issues

related to ongoing gastronomic tourism in Cirebon

and its relation to sustainable tourism experiences. It

examined facts and data that occur and experienced

by tourists and local communities. By combining

these two research methods generates broader and

deeper understanding. This study uses a

triangulation technique which will strengthen the

collection data. Observation method is carried out to

observe gastronomic tourism activities in Cirebon

City. Observation by visiting popular locations and

potential as a gastronomic tourist destination in the

city of Cirebon. 15 interview activities were

conducted at the research locus with 9 gastronomic

tourists who were conducting gastronomic tourism

activities in the city of Cirebon, 4 culinary managers

and traders, each representing different culinary

products, 3 destination managers to the policy

makers represented in this study were represented by

3 local officials related to tourism management. The

results of interviews and observations will be

documented in the form of field notes, videos,

photographs and sound recordings.

Data were analyzed with references in

accordance with the objectives of this study. By

making categories and clarifications based on logical

analysis. That is expected to make an interpretation

of the general objectives of this study. The form of

gastronomy tourism in the city of Cirebon, as well as

the motivation of tourists will provide the experience

gained after carrying out these tourist activities.

Using technical analysis of the stage model / flow

model developed by Milles and Hubberman (2015).

By making categories and clarifications based on

logical analysis. That is expected to generate an

interpretation of the general objectives of this study.

The form of gastronomic tourism in the city of

Cirebon, as well as the experience gained after

carrying out these tourist activities. In the process,

the researcher tries to present the meaning of each

data received. Thus, in the process of analyzing,

processing and developing data will be in line with

the development of the data itself. Data received

from participants will then be coded in order to

facilitate the categorization of data based on the

objectives and objectives of this study (Biklen

Casella, 2007). And the results will be displayed in

the form of a table or chart to facilitate the

compilation of these data.

SWOT Analysis is used to analyze data from

observations, interviews, and questionnaires. Then

the multivariate technique of grouping cases is used

in order to analyze the similarities between those

surveyed. And taken as a reference in determining

the level of interest in gastronomy when visiting the

tourist destination.

4 RESULTS AND DISCUSSION

4.1 Results and Discussion of

Gastronomic Tourism in Cirebon

City

To find out the first research question, the authors

made two approaches. The first is to conduct a

SWOT analysis to determine the strengths,

weaknesses, threats and opportunities of ongoing

gastronomic activities in the city of Cirebon. The

second approach is a model approach developed by

Harrington (2005) regarding the gastronomy identity

model that aims to determine the characteristics of

gastronomic tourism that Cirebon City has from the

results of a SWOT analysis that has been carried out

so that its identity can be known. Discussion on the

Cirebon City gastronomy identity model.

The data comes from the observations of author

and the results of interviews conducted by the

author. Semi structured interviews were conducted

with 19 participants representing 2 policy makers, 4

culinary business participants, 1 participant

represent tourism destination management and 3

academics representing participants. Each is carried

out in separate places at different times.

4.1.1 SWOT Analysis of the City of Cirebon

Gastronomy Tour based on the

Experiences and Perceptions of

Stakeholders

Information obtained from observation and

interview are then arranged in a SWOT matrix based

on recorded information from these specific

questions;

1. How can the role of gastronomic tourism

contribute to the regional development of

Cirebon City?

2. What are the strengths (weaknesses),

weaknesses (opportunities), opportunities

(opportunities) and threats (threats) of

gastronomic tourism in the city of Cirebon?

Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon

Answering the first question, all respondents thought

unanimously stated that gastronomic tourism could

help promote local development in the city of

Cirebon. Specifically, several respondents explained

that the gastronomic tourism activities in the city of

Cirebon made an increase in demand, especially in

the food service industry sector. What makes

interesting is that the increment of demand was for

local food products that have the characteristic of the

City of Cirebon. The increasing demand for local

food products in the city of Cirebon also has a

domino effect on improving the image of Cirebon

City as a tourist destination. Forms of promotion of

local products in some places, who are selling

souvenirs and food, have a direct impact on the

development of the local economy of the city of

Cirebon. Following, some answers from the

interviews that represent the above statements;

"As we know, that tourists who deliberately

come to this city for a culinary tour and visit

several places to eat then spend the night 1 or 2

days. Indirectly, there is an immediate impact

that can be felt by locals, within 1 or 2 days the

expenditure they spent is spread not only at the

place of eating, but also at the place who sell

souvenirs, batik, crafts, and souvenirs. And that

certainly has contribution to the local economy

"(Participants represent regional policy makers)

"What gastronomy tourism provides to the

development of the city of Cirebon is how this

activity can provide prosperity for the local

community. For that, we thank to tourism

activity and also thank you for the development

of information technology so that everyone can

easily get knowledge and information about the

product offered". (participants represent culinary

business people)

"Although only as a transit city, but this city is in

a strategic location. We can see how the growth

in number of restaurants, places to eat, places to

sell souvenirs, batik shops and others, which

continues to increase from year to year. The

number of hotels there has also increased

dramatically. And the occupancy is high. All that

because Cirebon has strength in cultural tourism,

one of which is food. (participants represent the

provincial government).

"Obviously this gastronomic tour in Cirebon City

has produced a lot of development. Because

these activities have a commitment in promoting

local products, local workers and local basic

ingredients. These things are very positive in the

local development of Cirebon City. (participants

represent academics) ".

"Empal gentong, nasi jamblang, nasi lengko,

tahu gejrot the names of foods that promote

Cirebon as a culinary tourism destination

throughout Indonesia. Many people come to

Cirebon because they see Pak Bondan eating

empal gentong and satay kalong on TV. From

there our people get a lot of economic benefits.

Requests for business licenses in the field of

tourism, especially culinary, also continue to

increase from year to year. Including the field of

animal husbandry and

fisheries ". (Participants

represent culinary business people).

Moreover, interview results there are some

similarities of answers that stand out in every aspect

that is displayed. In the aspect of Weakness, 2 (two)

of the 4 (four) answers coming from culinary

business people in Cirebon City agreed on the

government's lack of role in supporting culinary

entrepreneurs in this City. Cirebon City's tax

revenue from the culinary sector is fairly high and

continues to increase each year. However, the

increasing regional tax revenue is not in line with

developments in infrastructure and regulations

related to the development of local culinary in the

City. For example, traffic jams which occur in the

city of Cirebon every weekend more or less affect

tourist’s preference in selecting place to eat.

Communication between the local government and

culinary business practitioners must be enhanced to

establish good collaboration and cooperation which

provides mutual benefits for the development of

gastronomic tourism in the city of Cirebon. While

the similarity of data on aspects of weaknesses also

arise from policy makers and tourism academics in

the City, the understanding and skills possessed by

local people regarding quality and standard service

and products are still low. This will limit

segmentation of the gastronomic tourist market. To

be able to attract tourists from all segments,

definitely this city must be able to offer a variety of

products and services accordingly with demand of

the market segmentation.

In the aspect of threats, business operators and

managers of tourist destination areas mentioned That

is the existence of globalization shift the mindset of

business people and local communities about local

food products sustainability. In addition, similarities

also occur when there is a threat regarding the

NTF 2019 - The NHI Tourism Forum

supply of local basic materials which has standard

quality and price consistency. Other threats that need

to be concern are related to issues that can generate

social conflict among local people. Cultural tourism

activities in which there are gastronomic products

sometimes contradicting with religious values

adopted by the majority of local people. This can

lead to social conflict if it is not well communicated

by policy makers and stakeholders

Meanwhile, the main strength is the diversity of

cultures that generate unique food products. In

addition, other similarities which are displayed is

geographically located in a strategic location, this

causes Cirebon to always be visited by people who

are traveling. And also, because Cirebon has diverse

food commodities.

Similarity of opportunity arises from almost

every category of participants. One of it is the

international airport that will operate in the near

future; therefore, Cirebon will have direct access

that will give positive impact in the development of

culinary tourism in Cirebon. In addition, marine

tourism which is planned to be developed by the

regional government will open new opportunities for

the development of marine-based gastronomic

tourism.

4.2 Results and Discussion of the

Identity of Gastronomic Tourism in

the City of Cirebon

4.2.1 Cultural Aspects

The concept of culture and food have been produced

and continue to emerge from sociologists and

anthropologists in many years. The experts explain

eating habits as a behavior displays the rituals of a

civilization and these eating habits show the symbol

of a broad community structure which has a deep

meaning, it indicates that "taste is formed by culture

and can be controlled socially. "(Atkins & Bowler,

2001). Moreover, eating and drinking habits in an

area are shaped by cultural norms and traditional

events that emerge from time to time. The norms

and events including; the history of the area, the

food system used, the number and location of the

food trade, traditions, beliefs and the ability to

develop food products.

The history of typical food in Cirebon are indeed

not well documented. Research or studies related to

this matter are still very limited. However, historical

information can be obtained from business people or

from local community leaders. Located on the island

of Java, the city of Cirebon has a blend of Sundanese

and Javanese cultures where the culture is also

heavily influenced by foreign cultures related with

beliefs, religions, or customs of a tribe in Indonesia.

The emergence of Cirebon specialty food products

begins with the habits of local community based on

geographical factors makes rice a major source of

carbohydrates. Furthermore, in the past Cirebon

became an international trade channel where spices

are one of popular commodities that traded.

Therefore, Cirebon’s food has wealth in terms of

flavor. And in addition, agricultural products also

traded at that time, it increased the agriculture

production of Cirebon. This continues to be a habit

in the community and enriched local food in this

city. Gastronomic tradition arises from contact or

communication established by local community with

foreign traders. From the condition, it produced new

types of products, new methods and ingredients as

well as ethics in consuming foods. As an example of

how Chinese noodles are then adopted by the local

community and processed in such way and then

generating new variants of food which are different

from the originals.

Gastronomy in this city cannot be separated from

the influence of religion. For example, empal which

is the name of food that comes from Java use protein

comes from beef. However, because in this city the

majority of the people were Hindus, so as to respect

the religion of their ancestors, empal gentong in

some places uses buffalo meat as its main source of

protein instead of beef. Another example is how

bogana rice served during the Islamic New Year

which is a symbol of gratitude and modesty of the

people of Cirebon.

4.2.2 Environmental Aspects

The environmental aspect is one of the external

aspects that influences food production,

development, innovation and food business. Many

studies on this matter have resulted in variations of

new products, innovations in sales, techniques and

new methods of production.

In the case of Cirebon, the author obtained some

data related to these environmental factors, for

example how the yield of marine commodities in the

City now is not as much as before. Environmental

damage due to mining, fishing activities, and other

human activities cause availability of basic materials

to decreased. The impact is related to increasing of

economic price of these basic materials. The most

threatening thing is the use of teak leaves for Lengko

rice. At present the availability of these leaves has

Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon

begun to decreasing. One of traders stated that they

got the material from outside the city of Cirebon.

The specificity of food and beverage products in

the city of Cirebon is certainly influenced by

environmental factors. Although actually the

commodity variant in the city of Cirebon is not

much different from the regions in the archipelago.

Raw meat derived from chicken and duck, fish and

seafood, beef, buffalo and others remain as the main

commodities in the City. Therefore, it can be

concluded in the environmental aspect there is not

much difference regarding materials produced in this

area when compared to other regions on the island of

Java. The influence of environment is more severe

on the availability of these raw materials which can

have an impact on other factors. Further example is

scarcity of ingredients that will affect the selling

value of a typical Cirebon food or beverage product.

4.2.3 Gastronomic Identity of Cirebon City

From the discussion above, it is found several

aspects that can affect gastronomic identity in an

area. The process of identifying these characteristics,

can provide knowledge to the observers related to

matters that will affect the flavor, texture and other

characteristic components. The taste, ethics and

recipes profile of an area predominantly arises from

a continuous interaction and due to changes in

lifestyle, traditions, culture and climate. Almost all

types of dishes and gastronomic traditions are

formed through a combination of basic ingredients,

and techniques as a result of a mixture of diverse

cultures, tribal and historical influences with the

limitations of the availability of the product and the

way it is processed.

Therefore, it is shown that gastronomic identity

in the city of Cirebon was formed due to a mix of

cultures originating from outsider such as, China,

Arabic, India combined with the availability of

materials, local people's knowledge about processing

methods, applicable norms, religion, beliefs and

taste characteristics formed by culture and socially

controlled.

4.3 Results and Discussion the Role of

Gastronomic Tourism in

Generating Sustainable

Experiences

In order to explore values and motivations of tourists

in choosing food while on vacation, a qualitative

approach based on semi structured interviews was

conducted with 9 tourists who visited several places

to eat and see cultural tourism attractions in the city

of Cirebon during November 2018. This data

collection strategy provides benefits for writers,

firstly, it is easier for writers to access tourists from

a wide variety of backgrounds. And second, by

interviewing tourists when they are on vacation and

have free time, providing opportunities to gain

deeper perception.

During the interview participants were asked a

number of questions about type of food and drinks

they were consuming when they were on vacation in

the city of Cirebon and then asked to explain why

they consumed the selected foods and why they did

not choose certain foods. Participants were also

asked whether certain types of local foods were in

their eating choices. Then participants were also

asked to describe the differences between the food

they consume in the city of Cirebon and the food

they normally consume daily. In these ways author

is expected to explore how certain foods have a

close relationship with the city of Cirebon and to get

a comparison of experiences which have been

experienced by participants about food in other

tourist destinations.

4.4 Results and Discussion of Cirebon

Special Food Can Be a Cultural

Feature and Symbol of Cirebon

City in Creating a Sustainable

Tourism Experience

In this study, the writer found that it was important

to be able to investigate how the interaction of

tourists with certain types of food products when

they are having vacation in an area. This is

important in order to get justification related to the

question of why local food plays an important role in

the concept of sustainable tourism. A total of 7

interviewees answered that they had or would buy

food or drinks as souvenirs when they were on

vacation or stopped in Cirebon. Participants

purchased souvenirs, ranging from snacks or

beverage products to heavy food. Some participants

even thought that the identity of certain food

products was more important than the holiday

activity itself. Below are some quotes from the

participants about Cirebon specialty food products

brought home as souvenirs;

P1 "Oh of course, if you go to Cirebon don't buy

campolai syrup, shrimp paste, or shrimp crackers

and chips it means you haven't been to Cirebon

yet!"

NTF 2019 - The NHI Tourism Forum

P5 "I am certainly bringing food for souvenirs at

the gift shops, sometimes I also buy batik.

Because that's the proof if I came here. "

P4 "along the way out of the city of Cirebon or in

the city many are selling souvenirs, and usually

the type is durable. The packaging is also pretty

much now. So definitely buy ".

P9 "In fact, I came here specifically to eat and

bring souvenirs."

Some experts argue that tourists usually look for

the uniqueness of a place with their own perceptions,

food and drink are the best example to characterize

these characteristics. And the result, if they think

they want to be a good traveler (good traveler) they

have to find and buy distinctive products. The idea

or idea as a good traveler is important to be

conserved in developing sustainable tourism because

the results of previous studies have shown that local

food is popular because local food is related to the

values of local people, makes the environment

better, preserves culture and supports local

economy.

Foods and drinks involve all the human senses

and have a stronger relationship because when

consuming food with the atmosphere or in certain

places will be directly related to senses, including

the memory sensor. Consumer will be able to

memorize an event, bring back emotions to a place

and time in the past. One participant stated that;

"Jamblang rice ... Reminds me of the city in the 70s

when my uncle worked here. Every time we had

vacation at our uncle's place, the bus always stops at

this intersection. Before going to our uncle's house,

we would have eaten here first. Before it was not as

good as this place .... ".

Local food and drinks don't just act as souvenirs.

In the city of Cirebon, more tourists consume local

food such as empal gentong, Lengko rice or

jamblang rice directly at the food places provided. 8

out of 9 participants stated that they prefer to

consume foods and beverages that they consider

well known as Cirebon special food rather than

looking for other foods when they are on vacation or

stop in Cirebon. Tourists will prefer foods that can

reflect the natural conditions or daily food in the

City. ‘I think, this special food is part of Cirebon

culture, right? Other participants even stated; ‘If you

are on vacation, people will look for local

specialties, right? If you go to Bali, look for it ... if

you go to Padang ... then if you go to Cirebon, then

this food ". The statement rationalizes the desire of

tourists to look for authentic experiences on

vacation. This indicates two things; the first for

tourists looking for local food means finding

authentic, distinctive foods that characterize the food

as coming from a place and shaped by culture. And

the second; the search for local food as a form of

authentic local food demands or authentic so that it

can refute the doubts of those who think that local

food is only a form of claim from a business unit in

the name of 'souvenirs'.

From the discussion above it is reflected that

local food can be an asset in tourism development

because of its ability to form a symbol of a place and

culture of an area or destination. In the development

of sustainable tourism, local food is also able to

create ideas or good ideas in shaping the 'good

traveler' feeling earlier. Or the ability of gastronomic

products in connecting experiences with a

destination both during and after his visit. Local

food and drinks are an asset for integrated and

sustainable tourism which is why local people can

offer authentic experiences that are able to remind

tourists of the region or culture of a tourist

destination.

5 CONCLUSIONS AND

RECOMMENDATIONS

Gastronomy tourism in the city of Cirebon has a

great potential in developing local economy and

supporting environmental sustainability as well as

the efforts to preserve local culture. Gastronomy

tourism activities in the city of Cirebon proved able

to turn on other sectors besides tourism in the city of

Cirebon. The impact of this activity is very

significant when accompanied with the development

of infrastructure by central government. So that

access to the city of Cirebon is easier to reach by

tourists. However, there are number of weaknesses

and dominant threats from participants' answers

regarding gastronomic tourism activities in the city

of Cirebon. Business operators consider local

government to be less supportive of this activity

from infrastructure as well as certainty in getting the

supply of basic materials. The dominant threat also

arises when the professions which supports

gastronomic tourism sector are getting little interest

from local community.

Gastronomic tourism identity in the city of

Cirebon is formed by the existence of a blend

external culture that has existed since long time ago

and developed along with the environment. The

aspect that affected the development of gastronomy

identity are namely; the availability of basic

ingredients, the level of community understanding

Gastronomy Tourism: Local Food and Sustainable Tourism Experience - Case Study Cirebon

related to food and beverage processing, religion,

beliefs, prevailing norms and traditions which

existed. The identity of the taste of food and

beverage products in the city of Cirebon are formed

by culture and socially controlled. Cirebon local

food can become a symbol of place and culture and

form an idea related to a good traveler where it can

create a sustainable experience for tourists who have

and are traveling in the city.

From the conclusions above, it produced several

recommendations as a form of reference in building

sustainable gastronomy tourism in the city of

Cirebon. The recommendations are; seeing the huge

potential of gastronomy tourism with its current

development, local government is expected to be

able to establish more communication with all

stakeholders related to gastronomy tourism in the

city of Cirebon. There are several obstacles that is

left unchecked will slow the growth rate of

gastronomy tourism sector. Policies related to local

food need to be formulated in the near future. Local

governments also need to intensify support activities

such as livestock, plantations and fisheries that have

a strategic role in the continuity of these activities.

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