Tipologi Wisata Gastronomi di Kabupaten Gianyar: Implementasi Triangle Gastronomi Indonesia
https://doi.org/10.22146/jpt.110479 Ni Nyoman Sri Aryanti(1), Eni Harmayani(2*), Wening Udasmoro(3), Dyah Mutiarin(4)
(1) Universitas Udayana, bali; Universitas Gadjah Mada, Yogyakarta
(2) Universitas Gadjah Mada, Yogyakarta
(3) Universitas Gadjah Mada, Yogyakarta
(4) Universitas Muhammadiyah, Yogyakarta
(*) Corresponding Author
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.
Keywords
Full Text:
PDFReferences
Bardolet-Puigdollers, M., & Fusté-Forné, F. (2023). A sustainable future for food tourism: Promoting the territory through cooking classes. Gastronomy, 1(1), 32–43. https://doi.org/10.3390/gastronomy1010004
Basri, H., Fitriani, N., & Hidayati, N. (2022). Utilization of cultural capital in community-based tourism development in Sade Village of Central Lombok. Proceedings of the International Conference on Social Science, Political Science, and Humanities (ICoSPOLHUM), 1(1), 123–131. https://www.researchgate.net/publication/372795323
Björk, P., & Kauppinen-Räisänen, H. (2014). Culinary-gastronomic tourism – A search for local food experiences. Nutrition & Food Science, 44(4), 294–309. https://doi.org/10.1108/nfs-12-2013-0142
Cahyaningrum, A., Wijaya, T., Farlianto, F., & Wardana, W. (2023). Determinants of gastronomic tourism intention to Yogyakarta Palace culinary. American Journal of Economic and Management Business, 2(2). https://doi.org/10.58631/ajemb.v2i2.17
Datau, Messakh, V. (2021). The triangle concept of Indonesian gastronomy. In UNWTO, Second global report on gastronomy tourism (pp. 82–83). World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284418701
Dewi, R., Yovanca, E., & Utami, N. (2024). Gastronomic tourism study of Djejak Rasa as a tourist attraction in the culinary exploration in Yogyakarta. Abdi Dosen: Jurnal Pengabdian Pada Masyarakat, 8(1). https://doi.org/10.32832/abdidos.v8i1.2249
Dixit, S. K., & Prayag, G. (2022). Gastronomic tourism experiences and experiential marketing. Tourism Recreation Research, 47(2), 217–220. https://doi.org/10.1080/02508281.2022.2065089
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
Fontefrancesco, M., & Zocchi, D. M. (2020). Reviving traditional food knowledge through food festivals: The case of the Pink Asparagus Festival in Mezzago, Italy. Frontiers in Sustainable Food Systems, 4, 596028. https://doi.org/10.3389/fsufs.2020.596028
Harmayani, E., Santoso, U., & Gardjito, M. (2019). Makanan tradisional Indonesia Seri 1: Kelompok makanan fermentasi. UGM Press.
Hendijani, R. B. (2016). Effect of food experience on tourist satisfaction: The case of Indonesia. International Journal of Culture, Tourism and Hospitality Research, 10(3), 272–282. https://doi.org/10.1108/ijcthr-04-2015-0030
Hjalager, A.-M. (2002). A typology of gastronomy tourism. In A.-M. Hjalager & G. Richards (Eds.), Tourism and gastronomy (pp. 21–35). Routledge.
Jiménez-Beltrán, F. J., López-Guzmán, T., González, F., & Cruz, S. (2016). Analysis of the relationship between tourism and food culture. Sustainability, 8(5), 418. https://doi.org/10.3390/su8050418
Kattiyapornpong, U., Ditta-Apichai, M., & Chuntamara, C. (2021). Exploring gastronomic tourism experiences through online platforms: Evidence from Thai local communities. Tourism Recreation Research, 47(2), 241–257. https://doi.org/10.1080/02508281.2021.1963920
Kivela, J., & Crotts, J. C. (2006). Tourism and gastronomy: Gastronomy’s influence on how tourists experience a destination. Journal of Hospitality & Tourism Research, 30(3), 354–377. https://doi.org/10.1177/1096348006286797
Kovalenko, A., Ahn, J., & Lee, T. J. (2023). Local food, cultural capital, and tourism experience. Journal of Tourism and Cultural Change, 21(5), 457–473. https://doi.org/10.1080/14766825.2022.2156111
Krasae-In, A., Yodsurang, P., Jiarakul, D., Suksong, K., & Kiatthanawat, A. (2024). An examination of the gastronomic landscape in riverside cities of Thailand. International Journal of Food Design, 9(1), 77–96. https://doi.org/10.1386/ijfd_00075_1
Long, L. M. (2018). Cultural politics in culinary tourism with ethnic foods. Revista de Administração de Empresas, 58(3), 316–324. https://doi.org/10.1590/s0034-759020180313
Mahagangga, I., Wiranatha, A. S., Sunarta, I. N., & Anom, I. P. (2025). Traditional myth and culture tourism in Bali. Cogent Social Sciences, 11(1), 1–15. https://doi.org/10.1080/23311886.2025.2451516
Meretse, A. R., Mykletun, R. J., & Einarsen, K. (2016). Participants’ benefits from visiting a food festival – The case of the Stavanger food festival (Gladmatfestivalen). Scandinavian Journal of Hospitality and Tourism, 16(2), 208–224. https://doi.org/10.1080/15022250.2015.1108865
Nilla Sari, G. A. M. K., Megayani, N. K., Septyani, A. E., & Cahyadi Putra, I. G. (2020). Pelatihan mebat sebagai kearifan lokal, pelestarian budaya, dan keterampilan bagi generasi milenial. Jurnal Bakti Saraswati, 9(2), 1–10. https://e-journal.unmas.ac.id/index.php/baktisaraswati/article/view/829/754
Noviati, F., Makiya, K., & Haryanto, E. (2025). Pola perjalanan wisata gastronomi: Menelusuri kuliner jejak Kerajaan Mataram Islam di Yogyakarta. Kepariwisataan: Jurnal Ilmiah, 19(1). https://doi.org/10.47256/kji.v19i1.751
Ossowska, L., Janiszewska, D., & Kwiatkowski, G. (2023). The entrepreneurship ecosystem of food festivals—A vendors’ approach. Sustainability, 15(2), 906. https://doi.org/10.3390/su15020906
Ovcharenko, N., Vasylyshyna, N., & Naumovska, V. (2021). Gastronomic tourism as a factor in cultural and historical heritage development. GeoJournal of Tourism and Geosites, 37(3), 798–805. https://doi.org/10.30892/gtg.37319-707
Pine, B. J., & Gilmore, J. H. (1999). The experience economy: Work is theatre & every business a stage. Harvard Business Press.
Putra, I. N. D., Raka, A. A. G., Yanthy, P. S., Aryanti, N. N. S., & Pitanatri, P. D. S. (2018). Wisata gastronomi Ubud, Gianyar. Dinas Pariwisata Kabupaten Gianyar. https://www.researchgate.net/publication/331319241_Wisata_Gastronomi_Ubud_Gianyar
Richards, G. (2012). Food and the tourism experience: Major findings and policy orientations. In D. Dodd (Ed.), Food and the tourism experience (pp. 13–46). OECD Publishing.
Saryani, Nugroho, S. P., & Larasati, S. (2024). Opportunities and challenges of traditional Tolphit cake as gastronomic tourism in Bantul Regency, Yogyakarta, Indonesia. Technium Social Sciences Journal, 59(1), 174–181. https://doi.org/10.47577/tssj.v59i1.11187
Scarpato, R. (2002). Gastronomy studies in search of hospitality. Journal of Hospitality and Tourism Management, 9(2), 1–12.
Sirivadhanawaravachara, A. (2025). Culinary tourism in Thailand: A sustainable approach to promoting Thai cuisine as a global attraction by 2030. World Journal of Advanced Research and Reviews, 26(2), 412–430. https://doi.org/10.30574/wjarr.2025.26.2.1655
Sorcaru, I. A. (2019). Gastronomy tourism – A sustainable alternative for local economic development. Annals of “Dunarea de Jos” University of Galati. Fascicle I. Economics and Applied Informatics, 25(1), 1–8. https://doi.org/10.35219/eai1584040912
Sukerti, N. W., & Marsiti, C. I. R. (2020). Developing culinary tourism: The role of traditional food as cultural heritage in Bali. Advances in Social Science, Education and Humanities Research, 394, 188–192. https://doi.org/10.2991/assehr.k.200218.029
Sulistiono, S. (2021). Gudeg Manggar as an attraction of the traditional food as a cultural heritage that can become a gastronomic tourist attraction in Yogyakarta City. JOTE (Education Technology & Entrepreneurship), 10(2), 45–52. Universitas Pendidikan Indonesia. https://ejournal.upi.edu/index.php/jote/article/view/52064
Thongkaw, B., Kongbuamai, N., Chinnakum, W., & Chaiboonsri, C. (2024). The impact of gastronomic tourism on the regional economy of Thailand: Examined by the dynamic I–O model after the decline of COVID-19. Economies, 12(7), 180. https://doi.org/10.3390/economies12070180
UNWTO. (2017). Second global report on gastronomy tourism. World Tourism Organization (UNWTO). https://doi.org/10.18111/9789284418701
Wijaya, T., Nurhadi, N., Kuncoro, A., & Rahmawaty, P. (2021). Qualitative study of Yogyakarta palace culinary gastronomic tourism. Global Journal of Business, Economics and Management: Current Issues, 11(1), 58–68. https://doi.org/10.18844/gjbem.v11i1.5115
Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing & Management, 19, 100482. https://doi.org/10.1016/j.jdmm.2020.100482
Kalenjuk Pivarski, B., Tešanović, D., Šmugović, S., Ivanović, V., Paunić, M., Vuković Vojnović, D., Vujasinović, V., & Gagić Jaraković, S. (2024). Gastronomy as a predictor of tourism development—Defining food-related factors from the perspective of hospitality and tourism employees in Srem (A.P. Vojvodina, Republic of Serbia). Sustainability, 16(24), 10834. https://doi.org/10.3390/su162410834
Giamporcaro, G., Belliggiano, A., & Labianca, M. (2025). Promoting rural development through gastronomic heritage. Sustainable Futures, 19, 100310. https://doi.org/10.1016/j.sftr.2025.100310
Martins, R., Ferreira, A. M. D., & Costa, C. (2024). The role of gastronomy as a driver of rural tourism development: The case of Mirandela region. Journal of Tourism, Heritage & Services Marketing, 10(1), 39–47. https://doi.org/10.5281/zenodo.10666457
Pan, Q. (2023). Coffee tourism: The past, present and future of coffee tourism. Open Journal of Business and Management, 11(2), 567–583. https://doi.org/10.4236/ojbm.2023.112031
TripAdvisor. (2025). Cooking classes in Gianyar Regency. Retrieved September 10, 2025, from https://www.tripadvisor.com/Attractions-g15795170-Activities-c36-t203-Gianyar_Regency_Bali.html
DOI: https://doi.org/10.22146/jpt.110479
Article Metrics
Abstract views : 642
| 
views : 514
Refbacks
- There are currently no refbacks.
Copyright (c) 2025 Ni Nyoman Sri Aryanti
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.