THE THE CHALLENGE OF PRO-POOR CULINARY TOURISM DEVELOPMENT AN ANALYSIS OF THE INDONESIAN GOVERNMENT'S PROMOTION WEBSITE
Article Sidebar
Submitted
19 June 2023
Published
31 October 2023
Keywords:
-
Culinary tourism, Indonesia, Promotion, Pro-poor development, Website
Abstract
This study aims to elaborate on tourism promotion on the government's official website to explain the challenge of pro-poor culinary tourism development in Indonesia. The qualitative content analysis was used to analyze 224 articles on the government's official tourism promotion website. The researcher processed by counting the presence of the information. The data processing was counting the presence of the information. The researchers read all the text and put code 1 for the information appearance and 0 for the absence. The number of information presentations indicated the government's focus. The government was not put pro-poor culinary tourism development as their focus. The provision of optimal benefits for the poor was not reflected in the promotion of culinary tourism on the government's official website. The challenge for the pro-poor culinary tourism development of the Indonesian government is to translate the goals of tourism development into adequate tourism promotion. The research limitation was that the researcher did not confirm the data through interviews with the website managers. Further research is recommended to conduct interviews with website managers to explain the reasons for choosing information on the website. There was limited research on the government's official culinary tourism promotion website. This study contributed to comprehending what the government should do to promote culinary in the poor alleviation context.
References
Aleffi, C., & Cavicchi, A. (2020). The role of food and culinary heritage for postdisaster recovery: The case of earthquake in the Marche region (Italy). Journal of Gastronomy and Tourism, 4(3), 113–128.
Alonso, A. D., Kok, S., & O’Brien, S. (2018). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812–831.
Amiruddin, H. (2020). Strategy in Promotion E-Tourism Base: Study on Bantaeng Regional Government. Journal La Bisecoman, 1(1), 1–6.
Bapenas. (2020). Rencana Pembangunan Jangka Menengah Nasional 2020-2024: Indonesia berpenghasilan menengah - tinggi yang sejahtera, adil, dan berkesinambungan. Jakarta: Kementrian BPN/Bapenas.
Bappenas. (2017). Prakarsa pemerintah daerah dalam upaya pengurangan kesenjangan wilayah dan pembangunan daerah.
Biddulph, R., & Scheyvens, R. (2018). Introducing inclusive tourism. Tourism Geographies, 20(4), 583–588.
Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475.
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120–132.
CBS Indonesia. (2021). Berita resmi statistik 15 Juli 2021. CBS, Jakarta, 2021.
Chok, S., Macbeth, J., & Warren, C. (2007). Tourism as a tool for poverty alleviation: A critical analysis of ‘pro-poor tourism’ and implications for sustainability. Current Issues in Tourism, 10(2–3), 144–165.
de Albuquerque Meneguel, C. R., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.
Fountain, J., Cradock-Henry, N., Buelow, F., & Rennie, H. (2021). Agrifood tourism, rural resilience, and recovery in a postdisaster context: Insights and evidence from Kaikōura-Hurunui, New Zealand. Tourism Analysis, 26(2–3), 135–149.
Gillovic, B., & McIntosh, A. (2020). Accessibility and inclusive tourism development: Current state and future agenda. Sustainability, 12(22), 9722.
Goodwin, H. (2009). Reflections on 10 years of pro‐poor tourism. Journal of Policy Research in Tourism, Leisure and Events, 1(1), 90–94.
Hall, C. M., & Mitchell, R. D. (2001). Wine and food tourism. In Special Interest Tourism: Context and Cases. N. Douglas, N. Douglas, & Derrett, R. (Eds.) Wiley, 307–329.
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste in Food tourism around the world. In Development, Management And Markets. Butterworth Heinemann, Oxford, England.
Harrison, D. (2008). Pro-poor tourism: A critique. Third World Quarterly, 29(5), 851–868.
Henderson, J. C. (2019). Street food and tourism: A Southeast Asian perspective. In Food Tourism in Asia (pp. 45–57). Springer.
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.
Holden, A. (2006). Tourism studies and the social sciences. New York: Routledge.
Horng, J., & Tsai, C. (2012). Culinary tourism strategic development: an Asia‐Pacific perspective. International Journal of Tourism Research, 14(1), 40–55.
Hsu, F. C., & Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79–87.
Jenkins, O. H. (1999). Understanding and measuring tourist destination images. International Journal of Tourism Research, 1(1), 1–15.
Kadi, J., Plank, L., & Seidl, R. (2019). Airbnb as a tool for inclusive tourism? Tourism Geographies, 1–23.
Kartajaya, H., Kotler, P., & Setiawan, I. (2017). Marketing 4.0: From Traditional To Digital. John Wiley & Sons.
Kleinheksel, A. J., Rockich-Winston, N., Tawfik, H., & Wyatt, T. R. (2020). Demystifying content analysis. American Journal of Pharmaceutical Education, 84(1).
Kong, G., LaVallee, H., Rams, A., Ramamurthi, D., & Krishnan-Sarin, S. (2019). Promotion of vape tricks on YouTube: Content analysis. Journal of Medical Internet Research, 21(6), e12709.
Kušen, E. (2010). A system of tourism attractions. Tourism: An International Interdisciplinary Journal, 58(4), 409–424.
Kušen, E. (2017). Tourism attraction system. In Evolution of Destination Planning and Strategy (pp. 119–148). Springer.
Ministry of Culture and Tourism. (2005). Indonesia culinary treasures. Jakarta: Kementrian Kebudayaan dan Pariwisata.
Ministry of the Tourism Republic of Indonesia. (2014). Tourism Minister Decree RI No. 29/2015 about Tourism Ministry Strategic Planning Year 2015-2019.
Ministry of the Tourism Republic of Indonesia. (2018). Tourism Minister Decree RI No. 29/2015 about Tourism Ministry Strategic Planning Year 2018-2019.
Ministry of Tourism. (2015). Regulation of the minister of tourism number 29 of 2015. Retrieved from https://jdih.kemenparekraf.go.id/katalog-70-produk-hukum
Ministry of Tourism. (2016). Regulation of the minister of tourism number KM.109/UM.001/MP/2016. Retrieved from https://pariwisata.bantulkab.go.id/filestorage/dokumen/2017/08/KEPMEN PAR No_109 Thn 2016 ttg IKU KEMENPAR.pdf.
Ministry of Tourism. (2018). Regulation of the minister of tourism number 13 of 2018. Retrieved from https://jdih.kemenparekraf.go.id/katalog-209-Peraturan Menteri.
Ministry of Tourism and Creative Economy. (2020). Regulation of the minister of tourism and creative economy number 12 of 2020. Retrieved from https://jdih.kemenparekraf.go.id/asset/data_puu/2020PMParekraf012.pdf
Ministry of Tourism and Creative Economy. (2021, March 8). 20 Destinasi wisata kuliner di Indonesia. Retrieved from https://www.kemenparekraf.go.id/ragam-ekonomi-kreatif/20-Destinasi-Wisata-Kuliner-di-Indonesia
Moreno de la Santa, J. G.-S. (2020). Tourism as a lever for a more inclusive society. Worldwide Hospitality and Tourism Themes, 12(6), 731–738.
Musavengane, R. (2018). Toward pro-poor local economic development in Zimbabwe: The role of pro-poor tourism. African Journal of Hospitality, Tourism and Leisure, 7(1), 1–14.
Musavengane, R., Siakwah, P., & Leonard, L. (2019). “Does the poor matter” in pro-poor driven sub-Saharan African cities? towards progressive and inclusive pro-poor tourism. International Journal of Tourism Cities, 5(3), 392–411.
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261.
Oviedo-García, M. Á., González-Rodríguez, M. R., & Vega-Vázquez, M. (2019). Does sun-and-sea all-inclusive tourism contribute to poverty alleviation and/or income inequality reduction? The case of the Dominican Republic. Journal of Travel Research, 58(6), 995–1013.
Palupi, S., & Abdillah, F. (2019). Local cuisine as a tourism signature. In Delivering Tourism Intelligence (Bridging Tourism Theory and Practice, Vol. 11) (pp. 299–312). Emerald Publishing Limited, Bingley.
Pilato, M., Platania, M., & Séraphin, H. (2021). Connecting Locals and Visitors: The Case of Street Food. In Tourism in the Mediterranean Sea. Emerald Publishing Limited.
Purnomo, A. M. (2021a). Development of Local Food in Tourism for Supporting Sustainable Indonesia Tourism Development. T.N. Mursitama, L.M. Arnakim, J. Abraham, & A.R. Tirtawinata (Eds.), Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities (Pp. 104–109. Scitepress Digital Library. 10.5220/0000138000002917.
Purnomo, A. M. (2021b). Produksi ruang wisata kuliner di Kota Bogor: Antara produksi, konsumsi dan lokalitas [Universitas Indonesia]. https://lib.ui.ac.id/detail?id=20517469&lokasi=lokal.
Purnomo, Agustina. (2016a, Mei). The roles of food industries as a part of food tourism development for woman empowerment in Bogor. Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, Bandung, Indonesia.
Purnomo, AM. (2016b, September). Gender Roles of Women: Analysis of Using Image of Women in Culture Tourism Online Advertisement. In Proceeding of International Tourism Conference: Promoting Cultural and Heritage Tourism.
Putra, F., Saepudin, P., Adriansyah, E., & Wahyu Adrian, I. (2018). Digital tourism: A content analysis of West Java tourism websites. Putra, FKK, Saepudin, P., Adriansyah, E., & Adrian, IGAW (2018). Digital Tourism: A Content Analysis of West Java Tourism Websites. Journal of Indonesian Tourism and Development Studies, 6(2), 73–84.
Rogerson, C. M. (2020). In search of inclusive tourism in South Africa: Some lessons from the international experience. In New directions in South African tourism geographies (pp. 147–165). Springer, Cham
Rogerson, C. M., & Rogerson, J. M. (2020). Inclusive tourism and municipal assets: Evidence from Overstrand local municipality, South Africa. Development Southern Africa, 37(5), 840–854.
Rosmeli, R., Nurhayani, N., & Sari, N. (2020). Model and Tourism Development Strategy Based On Local Potency in Merangin Regency. Asian Journal of Social Science Research, 2(2).
Scheyvens, R., & Biddulph, R. (2018). Inclusive tourism development. Tourism Geographies, 20(4), 589–609.
Scheyvens, R., & Laeis, G. (2019). Linkages between tourist resorts, local food production and the sustainable development goals. Tourism Geographies, 23(4), 1–23.
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336.
Stoffelen, A., & Vanneste, D. (2016). Institutional (dis) integration and regional development implications of whisky tourism in Speyside, Scotland. Scandinavian Journal of Hospitality and Tourism, 16(1), 42–60.
UNWTO & Basque Culinary Center. (2019). Guidelines for the development of gastronomy tourism. Madrid: United Nations World Tourism Organization.
Von Holzen, H., & Arsana, L. (2012). Authentic Recipes from Indonesia. Tokyo: Tuttle Publishing.
Von Holzen, H., & Arsana, L. (2015). Food of Indonesia: delicious recipes from Bali, Java and the Spice Islands. Tokyo: Tuttle Publishing.
Wen, S., Cai, X., & Li, J. (2021). Pro-poor tourism and local practices: An empirical study of an autonomous county in China. Sage Open, 11(2), 21582440211022740.
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10.
Wijaya, S., King, B., Morrison, A., & Nguyen, T.-H. (2017). Destination encounters with local food: The experience of international visitors in Indonesia. Tourism Culture & Communication, 17(2), 79–91.
Wijaya, S., Morrison, A., Nguyen, T.-H., & King, B. (2016, Mei). Exploration of Culinary Tourism in Indonesia: What Do the International Visitors Expect? Asia Tourism Forum 2016 – The 12th Biennial Conference of Hospitality and Tourism Industry in Asia. Bandung, Indonesia.
Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management, 68, 423–443.
Zhou, Q., & DeSantis, R. (2005). Usability issues in city tourism Web site design: a content analysis. IPCC 2005. Proceedings. International Professional Communication Conference, 2005., 789–796.IEEE.
Alonso, A. D., Kok, S., & O’Brien, S. (2018). Sustainable culinary tourism and Cevicherías: a stakeholder and social practice approach. Journal of Sustainable Tourism, 26(5), 812–831.
Amiruddin, H. (2020). Strategy in Promotion E-Tourism Base: Study on Bantaeng Regional Government. Journal La Bisecoman, 1(1), 1–6.
Bapenas. (2020). Rencana Pembangunan Jangka Menengah Nasional 2020-2024: Indonesia berpenghasilan menengah - tinggi yang sejahtera, adil, dan berkesinambungan. Jakarta: Kementrian BPN/Bapenas.
Bappenas. (2017). Prakarsa pemerintah daerah dalam upaya pengurangan kesenjangan wilayah dan pembangunan daerah.
Biddulph, R., & Scheyvens, R. (2018). Introducing inclusive tourism. Tourism Geographies, 20(4), 583–588.
Björk, P., & Kauppinen-Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. Tourism Management, 71, 466–475.
Bristow, R. S., & Jenkins, I. (2018). Restaurant assessment of local food and the Global Sustainable Tourism criteria. European Journal of Tourism Research, 18, 120–132.
CBS Indonesia. (2021). Berita resmi statistik 15 Juli 2021. CBS, Jakarta, 2021.
Chok, S., Macbeth, J., & Warren, C. (2007). Tourism as a tool for poverty alleviation: A critical analysis of ‘pro-poor tourism’ and implications for sustainability. Current Issues in Tourism, 10(2–3), 144–165.
de Albuquerque Meneguel, C. R., Mundet, L., & Aulet, S. (2019). The role of a high-quality restaurant in stimulating the creation and development of gastronomy tourism. International Journal of Hospitality Management, 83, 220–228.
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263.
Fountain, J., Cradock-Henry, N., Buelow, F., & Rennie, H. (2021). Agrifood tourism, rural resilience, and recovery in a postdisaster context: Insights and evidence from Kaikōura-Hurunui, New Zealand. Tourism Analysis, 26(2–3), 135–149.
Gillovic, B., & McIntosh, A. (2020). Accessibility and inclusive tourism development: Current state and future agenda. Sustainability, 12(22), 9722.
Goodwin, H. (2009). Reflections on 10 years of pro‐poor tourism. Journal of Policy Research in Tourism, Leisure and Events, 1(1), 90–94.
Hall, C. M., & Mitchell, R. D. (2001). Wine and food tourism. In Special Interest Tourism: Context and Cases. N. Douglas, N. Douglas, & Derrett, R. (Eds.) Wiley, 307–329.
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste in Food tourism around the world. In Development, Management And Markets. Butterworth Heinemann, Oxford, England.
Harrison, D. (2008). Pro-poor tourism: A critique. Third World Quarterly, 29(5), 851–868.
Henderson, J. C. (2019). Street food and tourism: A Southeast Asian perspective. In Food Tourism in Asia (pp. 45–57). Springer.
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.
Holden, A. (2006). Tourism studies and the social sciences. New York: Routledge.
Horng, J., & Tsai, C. (2012). Culinary tourism strategic development: an Asia‐Pacific perspective. International Journal of Tourism Research, 14(1), 40–55.
Hsu, F. C., & Scott, N. (2020). Food experience, place attachment, destination image and the role of food-related personality traits. Journal of Hospitality and Tourism Management, 44, 79–87.
Jenkins, O. H. (1999). Understanding and measuring tourist destination images. International Journal of Tourism Research, 1(1), 1–15.
Kadi, J., Plank, L., & Seidl, R. (2019). Airbnb as a tool for inclusive tourism? Tourism Geographies, 1–23.
Kartajaya, H., Kotler, P., & Setiawan, I. (2017). Marketing 4.0: From Traditional To Digital. John Wiley & Sons.
Kleinheksel, A. J., Rockich-Winston, N., Tawfik, H., & Wyatt, T. R. (2020). Demystifying content analysis. American Journal of Pharmaceutical Education, 84(1).
Kong, G., LaVallee, H., Rams, A., Ramamurthi, D., & Krishnan-Sarin, S. (2019). Promotion of vape tricks on YouTube: Content analysis. Journal of Medical Internet Research, 21(6), e12709.
Kušen, E. (2010). A system of tourism attractions. Tourism: An International Interdisciplinary Journal, 58(4), 409–424.
Kušen, E. (2017). Tourism attraction system. In Evolution of Destination Planning and Strategy (pp. 119–148). Springer.
Ministry of Culture and Tourism. (2005). Indonesia culinary treasures. Jakarta: Kementrian Kebudayaan dan Pariwisata.
Ministry of the Tourism Republic of Indonesia. (2014). Tourism Minister Decree RI No. 29/2015 about Tourism Ministry Strategic Planning Year 2015-2019.
Ministry of the Tourism Republic of Indonesia. (2018). Tourism Minister Decree RI No. 29/2015 about Tourism Ministry Strategic Planning Year 2018-2019.
Ministry of Tourism. (2015). Regulation of the minister of tourism number 29 of 2015. Retrieved from https://jdih.kemenparekraf.go.id/katalog-70-produk-hukum
Ministry of Tourism. (2016). Regulation of the minister of tourism number KM.109/UM.001/MP/2016. Retrieved from https://pariwisata.bantulkab.go.id/filestorage/dokumen/2017/08/KEPMEN PAR No_109 Thn 2016 ttg IKU KEMENPAR.pdf.
Ministry of Tourism. (2018). Regulation of the minister of tourism number 13 of 2018. Retrieved from https://jdih.kemenparekraf.go.id/katalog-209-Peraturan Menteri.
Ministry of Tourism and Creative Economy. (2020). Regulation of the minister of tourism and creative economy number 12 of 2020. Retrieved from https://jdih.kemenparekraf.go.id/asset/data_puu/2020PMParekraf012.pdf
Ministry of Tourism and Creative Economy. (2021, March 8). 20 Destinasi wisata kuliner di Indonesia. Retrieved from https://www.kemenparekraf.go.id/ragam-ekonomi-kreatif/20-Destinasi-Wisata-Kuliner-di-Indonesia
Moreno de la Santa, J. G.-S. (2020). Tourism as a lever for a more inclusive society. Worldwide Hospitality and Tourism Themes, 12(6), 731–738.
Musavengane, R. (2018). Toward pro-poor local economic development in Zimbabwe: The role of pro-poor tourism. African Journal of Hospitality, Tourism and Leisure, 7(1), 1–14.
Musavengane, R., Siakwah, P., & Leonard, L. (2019). “Does the poor matter” in pro-poor driven sub-Saharan African cities? towards progressive and inclusive pro-poor tourism. International Journal of Tourism Cities, 5(3), 392–411.
Okumus, B., Okumus, F., & McKercher, B. (2007). Incorporating local and international cuisines in the marketing of tourism destinations: The cases of Hong Kong and Turkey. Tourism Management, 28(1), 253–261.
Oviedo-García, M. Á., González-Rodríguez, M. R., & Vega-Vázquez, M. (2019). Does sun-and-sea all-inclusive tourism contribute to poverty alleviation and/or income inequality reduction? The case of the Dominican Republic. Journal of Travel Research, 58(6), 995–1013.
Palupi, S., & Abdillah, F. (2019). Local cuisine as a tourism signature. In Delivering Tourism Intelligence (Bridging Tourism Theory and Practice, Vol. 11) (pp. 299–312). Emerald Publishing Limited, Bingley.
Pilato, M., Platania, M., & Séraphin, H. (2021). Connecting Locals and Visitors: The Case of Street Food. In Tourism in the Mediterranean Sea. Emerald Publishing Limited.
Purnomo, A. M. (2021a). Development of Local Food in Tourism for Supporting Sustainable Indonesia Tourism Development. T.N. Mursitama, L.M. Arnakim, J. Abraham, & A.R. Tirtawinata (Eds.), Proceedings of the 3rd International Conference on Social Sciences, Laws, Arts and Humanities (Pp. 104–109. Scitepress Digital Library. 10.5220/0000138000002917.
Purnomo, A. M. (2021b). Produksi ruang wisata kuliner di Kota Bogor: Antara produksi, konsumsi dan lokalitas [Universitas Indonesia]. https://lib.ui.ac.id/detail?id=20517469&lokasi=lokal.
Purnomo, Agustina. (2016a, Mei). The roles of food industries as a part of food tourism development for woman empowerment in Bogor. Asia Tourism Forum 2016-the 12th Biennial Conference of Hospitality and Tourism Industry in Asia, Bandung, Indonesia.
Purnomo, AM. (2016b, September). Gender Roles of Women: Analysis of Using Image of Women in Culture Tourism Online Advertisement. In Proceeding of International Tourism Conference: Promoting Cultural and Heritage Tourism.
Putra, F., Saepudin, P., Adriansyah, E., & Wahyu Adrian, I. (2018). Digital tourism: A content analysis of West Java tourism websites. Putra, FKK, Saepudin, P., Adriansyah, E., & Adrian, IGAW (2018). Digital Tourism: A Content Analysis of West Java Tourism Websites. Journal of Indonesian Tourism and Development Studies, 6(2), 73–84.
Rogerson, C. M. (2020). In search of inclusive tourism in South Africa: Some lessons from the international experience. In New directions in South African tourism geographies (pp. 147–165). Springer, Cham
Rogerson, C. M., & Rogerson, J. M. (2020). Inclusive tourism and municipal assets: Evidence from Overstrand local municipality, South Africa. Development Southern Africa, 37(5), 840–854.
Rosmeli, R., Nurhayani, N., & Sari, N. (2020). Model and Tourism Development Strategy Based On Local Potency in Merangin Regency. Asian Journal of Social Science Research, 2(2).
Scheyvens, R., & Biddulph, R. (2018). Inclusive tourism development. Tourism Geographies, 20(4), 589–609.
Scheyvens, R., & Laeis, G. (2019). Linkages between tourist resorts, local food production and the sustainable development goals. Tourism Geographies, 23(4), 1–23.
Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321–336.
Stoffelen, A., & Vanneste, D. (2016). Institutional (dis) integration and regional development implications of whisky tourism in Speyside, Scotland. Scandinavian Journal of Hospitality and Tourism, 16(1), 42–60.
UNWTO & Basque Culinary Center. (2019). Guidelines for the development of gastronomy tourism. Madrid: United Nations World Tourism Organization.
Von Holzen, H., & Arsana, L. (2012). Authentic Recipes from Indonesia. Tokyo: Tuttle Publishing.
Von Holzen, H., & Arsana, L. (2015). Food of Indonesia: delicious recipes from Bali, Java and the Spice Islands. Tokyo: Tuttle Publishing.
Wen, S., Cai, X., & Li, J. (2021). Pro-poor tourism and local practices: An empirical study of an autonomous county in China. Sage Open, 11(2), 21582440211022740.
Wijaya, S. (2019). Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10.
Wijaya, S., King, B., Morrison, A., & Nguyen, T.-H. (2017). Destination encounters with local food: The experience of international visitors in Indonesia. Tourism Culture & Communication, 17(2), 79–91.
Wijaya, S., Morrison, A., Nguyen, T.-H., & King, B. (2016, Mei). Exploration of Culinary Tourism in Indonesia: What Do the International Visitors Expect? Asia Tourism Forum 2016 – The 12th Biennial Conference of Hospitality and Tourism Industry in Asia. Bandung, Indonesia.
Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management, 68, 423–443.
Zhou, Q., & DeSantis, R. (2005). Usability issues in city tourism Web site design: a content analysis. IPCC 2005. Proceedings. International Professional Communication Conference, 2005., 789–796.IEEE.
Authors
Purnomo, A. (2023). THE THE CHALLENGE OF PRO-POOR CULINARY TOURISM DEVELOPMENT: AN ANALYSIS OF THE INDONESIAN GOVERNMENT’S PROMOTION WEBSITE. International Journal of Sustainable Competitiveness on Tourism, 2(02), 77–86. https://doi.org/10.34013/ijscot.v2i02.1275
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.