| dc.contributor.author | ['Aryanti, Ni Nyoman Sri', 'Harmayani, Eni', 'Udasmoro, Wening', 'Mutiarin, Dyah'] | |
| dc.date.accessioned | 2026-02-05T02:12:20Z | |
| dc.date.available | 2026-02-05T02:12:20Z | |
| dc.date.issued | 2025-09-24 00:00:00 | |
| dc.identifier.issn | - | |
| dc.identifier.uri | https://jurnal.ugm.ac.id/jpt/article/view/110479 | |
| dc.identifier.uri | http://digilib.fisipol.ugm.ac.id/repo/handle/15717717/55128 | |
| dc.description.abstract | This study examines the typology of gastronomic tourism in Gianyar Regency, Bali, within the framework of the Triangle Concept of Indonesian Gastronomy (food, culture, and history). A qualitative approach was employed through semi-structured interviews, participatory observation, and documentation of gastronomic practices in Ubud and its surroundings. The findings identify four main typologies: observational culinary tourism, emphasizing aesthetic and sensory experiences; participatory culinary tourism, particularly cooking classes that transform domestic space into cultural learning arenas; agro-gastronomy, which integrates farming, local food production, and eco-tourism; and food festivals, functioning as platforms for cultural representation, entrepreneurship, and international collaboration. These typologies demonstrate how gastronomy in Gianyar is not merely a culinary attraction but also a vehicle for cultural preservation, social transformation, and sustainable community-based tourism. By highlighting the synergy of food, culture, and history, this study contributes to a deeper understanding of gastronomic tourism as both a symbolic and economic driver in Bali’s destination development. | |
| dc.format | application/pdf | |
| dc.language.iso | eng | |
| dc.publisher | Sekolah Vokasi, Universitas Gadjah Mada | |
| dc.relation.uri | https://jurnal.ugm.ac.id/jpt/article/view/110479/42554 | |
| dc.rights | ['Copyright (c) 2025 Ni Nyoman Sri Aryanti', 'http://creativecommons.org/licenses/by-sa/4.0'] | |
| dc.subject | ['Tourism', 'Gastronomic tourism; typology; Triangle Gastronomy Indonesia; culinary tourism; cultural preservation; sustainability'] | |
| dc.title | Tipologi Wisata Gastronomi di Kabupaten Gianyar: Implementasi Triangle Gastronomi Indonesia | |
| dc.type | Article | |
| dc.identifier.oai | oai:jurnal.ugm.ac.id:article/110479 | |
| dc.journal.info | ['Jurnal Pariwisata Terapan; Vol 9, No 2 (2025); 82-97', '2580-104X', '2580-1031'] | |
