EN 
IN
THE RELATIONSHIP BETWEEN CULINARY AND TOURISM
I Nyoman Tri Sutaguna, S.ST.Par., M.Par; Asinkritus Ng. Lalu Manu Mesa, S.T; Lisna Bantulu, S.Pd., M.Sc; Afia Fauziah, M.Sc; Dr. Minta Harsana, A.Par, M.Sc; Karina Juniarti Utami Asminar Mokodongan, M.M.Par; Ira Amanda Hirbasari, S.E., M.Si; Dr. Drs Herie
ISBN : 9786238744749 Published : 2025
Abstrak
Culinary is not just a basic human need, but is also an integral part of a region's culture and identity. In recent decades, culinary delights have become a major attraction in the tourism industry. Tourists are not only looking for beautiful views or unique cultural experiences, but also a sense of adventure that can enrich their experience. This book attempts to examine various aspects of the relationship between culinary and tourism, starting from how food can become a tourist attraction, to how tourism can influence local culinary development. We also discuss the important role that industry players, including chefs, restaurateurs and governments, play in promoting culinary delights as part of a tourism strategy.