Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2024 (ICoSTAS-SAS 2024)

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Creative Gastronomic Innovation of Traditional Blayag as A Support for Sustainable Tourism

Authors
Ida Ayu Elistyawati1, *, Putu Yunita Wacana Sari1, I Ketut Suarta1, I Dewa Gede Ari Pemayun1
1Tourism Department, Politeknik Negeri Bali, Badung, Bali, Indonesia
*Corresponding author. Email: ayuelistyawati@pnb.ac.id
Corresponding Author
Ida Ayu Elistyawati
Available Online 31 December 2024.
DOI
10.2991/978-94-6463-622-2_66How to use a DOI?
Keywords
Blayag; Gastronomy; Sustainable Tourism; Traditional Food
Abstract

This research aims to enhance the role of traditional food in supporting sustainable tourism. Food and tourism are closely integrated, and the potential experiences contained in food have driven increased interest in tourism. Blayag, a traditional food from Karangasem, has the potential to support sustainable tourism and be well-received by tourists through creative innovations in taste, texture, color, and presentation, making it suitable for both visitors at a destination and for star hotels in Bali. This study is qualitative, and the standardization of the recipe was conducted through Focus Group Discussion (FGD) with seven chefs from star hotels in Bali. It can be concluded that the Creative Gastronomy Innovation of traditional food Blayag as a Support for Sustainable tourism is a suitable dish as an attractive attribute in introducing local wisdom and providing a unique cultural experience for tourists. This creates opportunities for chefs to introduce traditional food and preserve it from extinction.

Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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Volume Title
Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2024 (ICoSTAS-SAS 2024)
Series
Advances in Economics, Business and Management Research
Publication Date
31 December 2024
ISBN
978-94-6463-622-2
ISSN
2352-5428
DOI
10.2991/978-94-6463-622-2_66How to use a DOI?
Copyright
© 2024 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Ida Ayu Elistyawati
AU  - Putu Yunita Wacana Sari
AU  - I Ketut Suarta
AU  - I Dewa Gede Ari Pemayun
PY  - 2024
DA  - 2024/12/31
TI  - Creative Gastronomic Innovation of Traditional Blayag as A Support for Sustainable Tourism
BT  - Proceedings of the International Conference on Sustainable Green Tourism Applied Science - Social Applied Science 2024 (ICoSTAS-SAS 2024)
PB  - Atlantis Press
SP  - 599
EP  - 609
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-622-2_66
DO  - 10.2991/978-94-6463-622-2_66
ID  - Elistyawati2024
ER  -