What is the authentic food in this destination?
DOI:
https://doi.org/10.30872/miceb.v2i1.7059Keywords:
authentic food, local residents’perspectiveAbstract
Culinary is a cultural product; therefore, the assessment of authentic foods from the perspective of local residents is very important. This study explores authentic food based on the frequency of consumingthat food and the ease of accessingthe food. Asurvey was conducted on 218 residents in Bangka Belitung. The results of the study focus on the how often the participants consumedcertain foods and the ease of acquiring that food. The results show that authentic food deserves to be considereda culinary tourism brand. The value of this research is the method of determining authentic food.
References
Guerrero, L., Guà rdia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S. &Scalvedi, M. L. (2009). Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52(2), 345-354.
Ji, M. F., & Wood, W. (2007). Purchase and consumption habits: Not necessarily what you intend. Journal of Consumer Psychology, 17(4), 261-276.
Hjalager, A. M., & Richards, G. (Eds.). (2003). Tourism and gastronomy (Vol. 11). Routledge.
Rahmawati&Rismawati, LempahKuning, http://bangkabelitung.travel/id/2019/06/lempah-kuning-bangka-belitung
Dono, E. Kemplang, http://bangkabelitung.travel/id/2019/06/kemplang-bangka-belitung
Costa, A. I. D. A., Dekker, M., Beumer, R. R., Rombouts, F. M., &Jongen, W. M. (2001). A consumer-oriented classification system for home meal replacements. Food Quality and Preference, 12(4), 229-242.
Lennernäs, M., &Andersson, I. (1999). Food-based classification of eating episodes (FBCE). Appetite, 32(1), 53-65..
Cohen, E. (1988). Authenticity and commoditization in tourism. Annals of tourism research, 15(3), 371-386.
