Traditional Culinary Potentials as an Attractiveness and Gastro-Diplomacy for Madura Culinary Tourism

Abstract

Traditional food is a symbol of cultural identity and plays an important role in preserving regional culinary tourism. The potential for Madura’s traditional food is very large if seen from the diversity of the traditional food types. The increasing number of visiting tourist every year also has the potential to develop Madura’s culinary tourism. The aim of this study is to carry out mapping to assess regional culinary potential, so that it can be used as a culinary tourism attraction in particular and improve the Madura tourism sector in general through diplomacy using culinary culture. The research approach used in this study is a qualitative method by field observations, documentation, and culinary management interviews. The focus of this research is the gastronomy of typical Madura’s traditional food as a cultural identity and the potential for Madura’s culinary and tourism development. The research results show that Madura’s traditional food is dominated by local food such as bebek songkem; bebek sinjay; sate madura; soto madura and kaldu kokot. The food characteristics are strong taste, predominantly salty, and made from animal raw materials. The rich taste and historical value of Madura’s traditional food is an attraction for tourist to visit.