The Potential of Traditional Culinary as a Gastronomic Tourism Attraction in Pajambon Village, Kuningan Regency, Indonesia
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Abstract
Traditional cuisine is an important part of the community's cultural identity and holds great potential in supporting the development of gastronomic tourism. This study aims to identify the potential of traditional cuisine and analyze its development opportunities as a gastronomic tourism attraction in Pajambon Village, Kuningan Regency. The study used a descriptive qualitative approach with data collection techniques through observation, interviews, and documentation. The results show that Pajambon Village has a variety of traditional cuisine based on local ingredients such as cassava, rice, coconut, and palm sugar. Several traditional foods such as Nasi Kasreng, Kue Cucur, and various traditional culinary products have high gastronomic value because they contain elements of history, tradition, and traditional cooking techniques. This potential can be developed into a tourist attraction through the development of culinary products, gastronomic tourism attractions, and empowerment of the local community. This study provides recommendations for strategies for developing community-based gastronomic tourism in Pajambon Village, which are expected to support the preservation of traditional cuisine while improving the village economy.
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