INTRODUCING ACEH TRADITIONAL CULINARY AS TOURIST ATTRACTIONS

Dewi Turgarini, Fitri Abdillah

Abstract


In recent time, tourism industry has not only been one of the rapidly growing fields of the world economy, but also has brought about economy development for diverse states and regions. Food is one of the principal factors are items that have been neglected in the most of the studies. To survive, in the first place, every tourist as an organism need to eat and drink and the uniqueness of culinary make it more interest them. We choose Aceh because it is one of the provinces in Indonesia which has a long cultural history, including the potential culinary.

This study was designed to find local culinary deserve to be featured as an identifier of Aceh as a culinary destination. The approach used in this study is a descriptive exploratory study, because this study is a description of the data in tabular form and narrative facts corresponding field. The primary data obtained from interviews, observations and focus groups involving all tourism stakeholders.

The results obtained showed that Aceh has a varied culinary potential and very full featured, yet necessary efforts to familiarization some of food Aceh in the international community. Another thing is that most typical culinary Aceh is presented for ceremonial purposes that have not been commercialized. The people of Aceh Aceh saw three meals that can be used as icon is Kuwah Belanggong, Ayam Tangkap, and Mie Aceh. The promotions and strategies to educate travelers about the culinary profile seem to be done to make the maximum of the featured foods familiar to tourists.

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References


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DOI: http://dx.doi.org/10.22334/jbhost.v2i1.65

DOI (PDF): http://dx.doi.org/10.22334/jbhost.v2i1.65.g64

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