FOOD TOURISM AND SUSTAINABLE DEVELOPMENT MODEL: CASE STUDY OF PASAR PAPRINGAN

  • Tuti Elfrida UGM
DOI: https://doi.org/10.35814/tourism.v9i1.1834
Abstract views: 30 | pdf downloads: 28
Keywords: Pasar Papringan, Culinary Tourism, Sustainable Tourism, Traditional Food

Abstract

Food or culinary tourism is an activity that cannot be missed during destination visit and Pasar Papringan in Temanggung, Central Java is an interesting case to study. This study then aims to see the contribution of Pasar Papringan as a culinary tourism destination as a model for sustainable tourism development. The research data was collected through in-depth interviews, observation, and literature review. Interviews were conducted with parties who are directly involved in the development of Pasar Papringan, such as initiators, volunteers, culinary curators, and local residents. Meanwhile, observations were conducted by looking at market implementation practices during the event. The literature study was carried out by researchers referring to references about food tourism, sustainable tourism development, and local empowerment. The re-emergence of traditional local foods shows the efforts to preserve the heritage of the ancestors in the form of food, so that it can still be enjoyed by today's generations. In addition, the active involvement of the local community living around the Pasar Papringan location shows the steps for the welfare of local residents. They get additional income from the activities at Pasar Papringan. Thus, it can be said that local people are economically and even socially empowered. Even further, the eco-friendly or green concept promoted by Pasar Papringan makes it clear that the market cares about environmental sustainability issues, which of course also becomes a point in the development of sustainable tourism. One other point that is no less important is the support and intervention of several communities, such as Spedagi movement and the Komunitas Mata Air, which are able to make Pasar Papringan a leading tourist destination with a unique and distinctive appeal.

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Published
2021-03-19
How to Cite
Tuti Elfrida. (2021). FOOD TOURISM AND SUSTAINABLE DEVELOPMENT MODEL: CASE STUDY OF PASAR PAPRINGAN. Journal of Tourism Destination and Attraction , 9(1), 79-90. https://doi.org/10.35814/tourism.v9i1.1834