Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)

Developing Culinary Tourism: The Role of Traditional Food as Cultural Heritage in Bali

Authors
Ni Wayan Sukerti, Cokorda Istri Raka Marsiti
Corresponding Author
Ni Wayan Sukerti
Available Online 21 February 2020.
DOI
https://doi.org/10.2991/assehr.k.200218.029How to use a DOI?
Keywords
culinary tourism, traditional food, Bali Heritage
Abstract
Bali as a tourist destination has a diversity of cultures, one of which is culinary arts that needs to be preserved in the current era of globalization. The purpose of this study is to describe: 1) the culinary classification of Bali; 2) material structure; 3) Balinese special spices; 4) examples of dishes in the Balinese culinary festival according to classification. This type of research is a survey. Data was collected by observation and documentation. Located in Buleleng Regency, and analyzed descriptively. The results showed: 1) the culinary classification of Bali consisted of main food, coconut milk dishes, other food dishes, non-food dishes, wet snacks, dry snacks, complementary dishes, and beverages; 2) special culinary ingredients of Bali consisting of rice, corn, cassava, pork, chicken, seafood, freshwater fish, duck, various types of vegetables; 3) typical Balinese culinary spices with the term base genep even consisting of various herbs and spices with a certain composition.4) Examples of dishes in the Balinese culinary festival according to classification: interrupted Nasi Sela, bubuh mengguh, belayag, entil, jukut ares, betutu, sate lilit, lawar, jaja laklak, jaje bendu, jaja sumping,jaja gintil, jaja klepon, sambal bongkot, sambal matah, sambel mbe, rujak kuud, es daluman, es bir. Balinese cuisine remains sustainable after being socialized through a culinary arts festival that is held regularly once a year by all regency governments in Bali.
Open Access
This is an open access article distributed under the CC BY-NC license.

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Proceedings
2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
Publication Date
21 February 2020
ISBN
978-94-6252-910-6
DOI
https://doi.org/10.2991/assehr.k.200218.029How to use a DOI?
Open Access
This is an open access article distributed under the CC BY-NC license.

Cite this article

TY  - CONF
AU  - Ni Wayan Sukerti
AU  - Cokorda Istri Raka Marsiti
PY  - 2020
DA  - 2020/02/21
TI  - Developing Culinary Tourism: The Role of Traditional Food as Cultural Heritage in Bali
BT  - 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 188
EP  - 192
UR  - https://doi.org/10.2991/assehr.k.200218.029
DO  - https://doi.org/10.2991/assehr.k.200218.029
ID  - Sukerti2020
ER  -