Unfolding the Impacts of a Prolonged COVID-19 Pandemic on the Sustainability of Culinary Tourism: Some Insights from Micro and Small Street Food Vendors

Our study reveals the impacts of various COVID-19-related restrictions on the culinary tourism industry by exploring how street food vendors deal with this unprecedented encounter. The data were collected through semi-structured interviews of 20 street food vendors and later analyzed using qualitative data analysis, focusing on the thematic analysis of coded interview transcripts, as a basis for generalization of our findings. This study unfolds the knock-on effects of the lock-down, social distancing, and movement restrictions imposed on the street food vendors and sheds light on how the culinary tourism industry can become more resilient and sustainable in facing a future or recurring pandemic. Understanding the dynamic impacts of the pandemic will offer insights for the culinary tourism industry and the government in the development of relevant policies to alleviate those impacts and protect the culinary tourism industry in the ‘new normal’ post-pandemic era.

Balinese Women's Role and Gender Gap in the Sustainable Tourism Development

This study aims to determine women's role and involvement in the development of sustainable tourism in Bali and to know how Balinese women are the main drivers of cultural and environmental preservation in Bali. The study uses a qualitative method of literature review. The research stage was carried out by collecting literature sources, both primary and secondary. Balinese women have a vital role in the preservation of culture and the environment in Bali. It can be concluded that Balinese women are the drivers of sustainable tourism in several tourism sectors, such as culinary tourism, cultural tourism, and environmental conservation. Balinese women are pioneers in the development of culinary tourism, especially traditional culinary in Bali but are not given many chance to participate in development planning actively. Balinese women are still collided by the patriarchal hegemony in the local traditional culture.

ПЕРСПЕКТИВЫ РАЗВИТИЯ ГАСТРОНОМИЧЕСКОГО ТУРИЗМА В КАЗАХСТАНЕ

В статье рассматривается современное состояние гастрономического туризма, целью которого является путешествие и ознакомление с национальной кухней страны, фирменными блюдами, обучением, повышением уровня профессиональных знаний в области кулинарного мастерства. Рассматриваются теоретические аспекты гастрономического туризма, влияние гастрономических событий на формирование бренда туристского региона. Выявлены проблемы развития гастрономического туризма в Казахстане, прогнозы его дальнейшего развития. Собраны популярные гастрономические туры по самым выгодным ценам. Раскрывается роль гастрономического туризма в формировании бренда территории. Поднимаются вопросы перспективного развития кулинарного туризма в Акмолинской области. Расписаны методы исследования гастрономического туризма, как современного явления среди новых туристских продуктов. Расписаны результаты исследования, проводимые американским экономистом. The article examines the current state of gastronomic tourism, the purpose of which is to travel and get acquainted with the national cuisine of the country, specialties, training, improving the level of professional knowledge in the field of culinary skills. The theoretical aspects of gastronomic tourism, the influence of gastronomic events on the formation of the brand of the tourist region are considered. The problems of the development of gastronomic tourism in Kazakhstan, forecasts of its further development are revealed. Popular gastronomic tours are collected at the best prices. The role of gastronomic tourism in the formation of the brand of the territory is revealed. The issues of the prospective development of culinary tourism in the Akmola region are raised. Methods of research of gastronomic tourism as a modern phenomenon among new tourist products are described. The results of a study conducted by an American economist are described.

Halal and safety traceability of material, production, and serving of local food in Surabaya: A review

Indonesia has a very diverse culinary consisting of a variety of local food. Although the production process using ingredients and seasonings is quite complex, the serving is simple and traditional. This simplicity often leads to low consumer’s and manufacturer’s awareness of its safety and halal guarantees thus making this phenomenon very feasible to discuss. This research aims to review halal and safety traceability of local food in Surabaya, namely rujak cingur, rawon (traditional black soup), and kupang lontong (lontong mussels). These foods are most sought after by tourists when visiting Surabaya. Halal traceability and safety are carried out on materials, production, and serving of the food. Traceability results show that most street vendors selling rujak cingur, rawon, and lontong mussels in Surabaya have not implemented halal and save food traceability. The risk of safety and halal of these local foods are quite large due to the lack of concern of consumers and producers to the importance of safety and halal in their product. In fact, the food that is a specialty of an area should get greater attention to ensure the safety and halal of the product. Increased awareness and practicality to trace ingredients, production, and serving are very important to ensure the safety and halal of ready-to-eat local food, thus supporting culinary tourism development.

Strategi Promosi Wisata Kota Bukittinggi Melalui Kuliner Nasi Kapau

Culinary has become its attraction that captivates the hearts of tourists. This is realized by the Bukittinggi City Government which will develop its tourist attraction through the culinary tourism potential of Nasi Kapau. Culinary Tourism started from additional facilities in the distribution of tourist activities but now the position of Nasi Kapau has turned into a tourist attraction that can be side by side with other attractions. To find out the position of Nasi Kapau to be used as a tourist promotion tool of Bukittinggi City, it needs to be started with an analysis of strengths, opportunities, weaknesses, and threats internally and externally, research seeks information by interviews by all Nasi swords that sell in bukittinggi slope market and spread angket to tourists who eat Nasi Kapau in bukittinggi slope market. The data obtained is analyzed descriptively about the marketing mix and the next data from the questionnaire is given weight and entered in the SWOT matrix so that it can answer the appropriate strategy for the promotion of Bukittinggi City through Nasi Kapau culinary tour. The results obtained are strategies that are suitable for the promotion of the city of Bukittinggi through Nasi Kapau Culinary tour is an aggressive strategy. Continuous promotion can also be done by mouth-to-mouth method or make Nasi Kapau as a talking point so as to attract other tourists to visit Bukittinggi out of curiosity about the taste of Nasi Kapau. In addition, Nasi Kapau costomers has been classified as a royal costomers so that it can dream up its review with pleasure.

Dimensions of culinary tourism and hospitability in Golden Triangle of India

"ABSTRACT. Purpose: Delhi, Agra and Jaipur form the golden triangle of India. This tourist triangle is designed to up-sell in the market with lucrative offers. “Palace on Wheels” is a luxury train that runs on this route and is targeted for foreign clientele with its extravagance segment. These three destinations have their significance due to the presence of historical monuments and UNESCO world heritage sites i.e., Qutub Minar, India Gate, Tajmahal, and many more. These places also offer an enormous variety of food and beverage with warm hospitality to relieve the tired tourists. The gourmet dishes of Golden Triangle are a must to try as it dates to the traditional cooking combined with a spicy aroma and soothing beverages. The paper is structured to judge the culinary facet and warm hospitality of the Golden Triangle. The main objective is to find out the impact of traditional food in attracting travellers. It will also identify the food trail experiences in enhancing a niche segment of buyers for culinary tourism. Design/methodology/approach: The research is exploratory and draws on food and beverage culinary experience delivery in the Golden Triangle. The exploratory research will judge the effectiveness of food tours and the warm hospitality extended to food tourists. Findings: The research will examine how Culinary Tourism and Hospitality in the Golden Triangle of India can form a niche segment of food and beverage buyers. How it enhances the customer experience with hospitable conduct. The study will highlight the benefits of culinary tourism and hospitality. Practical implications: The paper recommends the concepts of food and beverage culinary tourism experience for creating a niche segment of buyers as well as attracting potential buyers with its approach. The research will synthesize the factors to improve customer interest in taking food and beverage tourism. Originality/value: The research sought to address the advantages of curating food and beverage tourists in the golden triangle of India. It will also address how food and beverage tours can influence culinary tourism. Keywords: Culinary tourism, hospitality, traditional food, secret recipes, niche segment. JEL Classification: L83, Z31 "

Training on processing Buleleng local wine into sustainable culinary tourism products in Banjar Village, Buleleng

Banjar Village, Banjar District, Buleleng Regency is known as a center for horticultural commodities in the form of fruits, one of which is grapes. The purpose of this service is to improve the ability and basic development skills in processing local wines that have existed previously so that they have new innovations and creativity. The method used to overcome the problem is done by using the method of knowledge and skill transfer to a group of wine farmers in Banjar Village. As a result of this community service, the wine farmer group has deeper insight and is more creative and innovative in processing local Buleleng grapes into sustainable culinary tourism products, such as wine, peanut brittle, and herbal tea.

The The Role of Stakeholders on Successful of Tourism Event Rendang Journey Culinary Event in Indonesia

This event was carried out before the Covid 19 pandemic. This research was conducted to provide education and applications that an event concept can be used as the knowledge that can educate the public. In addition, the purpose of this research has not been found with the concept of a similar event with the same target and results as the successful event of the Rendang Journey. Today, MICE (Meeting, Incentive, Convention, Exhibition) is an industry that can drive a generator of economic growth. The growth of the meetings and conventions industry has been stimulated by the growth of the knowledge economy. Planning an event can’t be done in a short amount of time. Preparation of an event with the concept of- mature and well-directed will produce a successful event. Rendang Journey is a Culinary Tourism for culture, with youth generation as the target, and three serial activities, Seminar & Talkshow, Creations of Rendang Cooking Competition, and Culinary Tours to West Sumatera. The research methodology uses a mixed qualitative approach and quantitative (mixed methods) case studies to see the role and contribution of culinary tourism events to tourism policy. Data were collected using questionnaires and interviews as supporting data and confirmation to respondents. Keywords: Culinary Tourism, Rendang, Tourism Stakeholders

MARKET EXPLORATION OF BAKSO CULINARY TOURISTS IN MALANG CITY, INDONESIA

Bakso is one of the top Indonesian local culinary from Malang City. This study tries to reveals types of food-related behaviour and culinary experiences in psychographic segmentation for bakso culinary tourism in Malang City. In addition, identifying the motivational factors of Bakso Malang tourists is useful for the development of culinary tourism. This study involved 210 samples and the results represented an exploration of market segmentation and motivation factors of bakso culinary tourists. That could be an in-depth consideration of the bakso restaurant even for culinary development strategies in Malang City. Bakso Malang's consistent understanding of market management will provide important intangible capital for the development of culinary products in Malang City.