Duck Meat Culinary: Local Food and Tourism Experiences in Madura Indonesia

Abstract

The need and interest in tourism research with local food themes are growing as local food plays an important role in the overall tourist experience and the equality of tourist destinations. However, research on local food as a culinary heritage has not received adequate attention, especially in relation to an understanding of local food consumption in tourist destinations. Given the dearth of research on local food as a tourist attraction, this study attempts to explore the role of duck meat menu servings as local food in Madura. The study was conducted using Husserl’s phenomenological approach. The results showed that there were several themes in the culinary experience of tourists in Madura, namely culinary tourism as a means to seek something new, as a means to acquire sensory pleasure, as the peak of the tourist experience, as a symbol of authenticity, as a symbol of prestige and as a medium for cultural exploration. The study also found that Madurese local cuisine as a source of culture constitutes an example of a good travel experience.