Balinese Fusion Food as Local Culinary Tourism Products

DOI

10.2991/assehr.k.200218.036How to use a DOI?

Keywords

Balinese, culinary, fusion, tourism

Abstract

The purpose of this research is to make Bali fusion food as a local culinary product for tourist. Data obtained from the Vocational School teachers and chef from the hotels on the results of student practice, then discussed to obtain an assessment according to certain criteria. These criteria, including local food ingredients; basa genap (spices) consisting of wet and dry herbs, fragrances, and parcels. While the processing procedures include the use of equipment, quality ingredients, pieces of material, clean broth, boneless meat and hiegine sanitation processes. The meaning of culinary tradition, (a) Balinese culture is based on a dualistic concept. This concept is manifested through culinary facilities for religious ceremonies called sukla and surudan which are foods that have been used in religious ceremonies. (b) Spices as a gift of gods with six flavors: dharma wiku, bima korda, jayeng satru, nyunyur and galang kangin. The results of this study (a) use local ingredients, but the amount of spices is reduced. (b) using standard processing procedures in hotel kitchens. (c) Balinese cuisine can be served as an appetizer, soup, main course and dessert. Bali fusion food can achieve criteria with good predicate. Thus the local culinary of Bali is suitable to be used as a local culinary tourism product through a fusion food approach.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Ni Made Suriani
AU  - Risa Panti Ariani
PY  - 2020
DA  - 2020/02/21
TI  - Balinese Fusion Food as Local Culinary Tourism Products
BT  - Proceedings of the 2nd International Conference on Social, Applied Science, and Technology in Home Economics (ICONHOMECS 2019)
PB  - Atlantis Press
SP  - 228
EP  - 233
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.200218.036
DO  - 10.2991/assehr.k.200218.036
ID  - Suriani2020
ER  -