POTENSI WISATA KULINER DI INDONESIA: TINJAUAN LITERATUR
Abstract
Culinary currently known as one of the potential possessed by a tourist destination, culinary offerings in the form of food or snacks typical of a tourist destination sought after by tourists who come to visit, trying local cuisine has become an experience that tourists want to feel. This paper aims to present a brief review of some of the literature (from 2015-2019) about the potential of culinary tourism in Indonesia, the method used is the study of literature with a qualitative approach. The results of a literature review of the potential of culinary tourism in Indonesia, found the focus of study is on developing strategies so that culinary tourism in an area can develop so that it can become the main attraction of a destination and no longer just as a complement in tourism. Most researchers agree that there are still problems that become obstacles in the development of culinary tourism, the role of stakeholders (local communities in destinations, local governments and academics) should be synergistic in overcoming these problems, so that culinary tourism can develop sustainably and fulfill the needs and the desire of tourists for culinary tourism, but it also has a positive impact on the development of destinations and the welfare of the local community.
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