Exploring Kotagede’s Traditional Culinary Tourism Strategy as a Culture And Tourism Reinforcement in Yogyakarta

Abstract

As a potential tourist destination, Yogyakarta has Kotagede, one of the most popular tourist areas due to its traditional and historical tourism. It is popular for its beauty and traditional crafts (silver jewelry crafts and culinary traditions of the colonial era). The culinary potential is currently managed and developed as an alternative tourist attraction enriched with cultural nuances, historical, and educational tourism. The Indonesian culinary is one of the urgent heritages that should be developed further, otherwise it is abandoned by our own nation. This is a glaring fact that strengthens the exploration of information and studies on culinary potential to support a cultural atmosphere in the Kotagede region. The research method or approach is mainly concerned with a profile and a reality using qualitative quantum horizons. The research method or approach is based on a more deeply identification of traditional culinary culture, and observed realities. This research is intended to describe phenomena experienced by research subjects in terms of behaviors, perceptions, motivations, actions, etc., holistically, and with a special natural context. The development of a culinary potential in the Kotagede tourism illustrates representation, regulation, consumption and production. Kotagede's traditional food currently represents a resistance of the community that shows backgrounds of social, economic and consumer groups.