Authentic Culinary Business for Sustainable Tourism: Strategy, Experience, Motivation and Value

https://doi.org/10.35912/sakman.v5i1.4279
Published: Jul 12, 2025

Abstract:

Purpose: This study analyzes the City Government’s strategy in developing culinary businesses to support sustainable tourism in Magelang (Central Java) and Depok (West Java), focusing on the role of natural resources, social dynamics, and cultural heritage.

Methodology/approach: Using a qualitative case study approach, data were collected through unstructured interviews with 10 key informants from 2023 to 2024. The study examines government strategies and stakeholder involvement in preserving local identity and engaging tourists.

Results/findings: Culinary business development emphasizes preserving cultural identity, providing training, and encouraging participation through exhibitions, cooking classes, and workshops. Storytelling and social media campaigns promote engagement. Sustainability is supported through legal protections, consistent promotion, and participation in festivals. Public education fosters cultural pride. The government integrates sustainable tourism principles by balancing economic, environmental, and social goals through collaboration with stakeholders.

Concllusion: A strategic, culturally grounded, and collaborative approach is vital to developing sustainable culinary businesses and enhancing tourism appeal.

Limitations: The study focuses on policymakers and business actors, excluding cultural stakeholders whose perspectives may offer additional insights.

Contribution: The findings inform policy development to support culinary sustainability, encourage government-industry collaboration, and promote culture-driven culinary marketing for inclusive economic growth.

Keywords:
1. Authentic Culinary Business
2. Experience
3. Motivation
4. Performance and Value
5. Sustainable Tourism
Authors:
1 . Sri Mulyantini
2 . Lidya Primta Surbakti
3 . Agus Maulana
4 . Ekawati Jati Wibawaningsih
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How to Cite
Mulyantini, S., Surbakti, L. P., Maulana, A., & Wibawaningsih, E. J. (2025). Authentic Culinary Business for Sustainable Tourism: Strategy, Experience, Motivation and Value. Studi Akuntansi, Keuangan, Dan Manajemen, 5(1), 143–159. https://doi.org/10.35912/sakman.v5i1.4279
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Vol. 5 No. 1 (2025): Juli
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References

    Anton Martin, C., Camarero Izquierdo, C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions. Tourism Management Perspectives , 40 . https://doi.org/10.1016/j.tmp.2021.100911

    Auliya, A., & Mona, N. (2020). Development of Culinary Creativity as an Element of Depok City's Tourist Attraction. Scientific Journal of Tourism , 25 (3).

    Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists' motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research , 26 (4). https://doi.org/10.1080/15378020.2021.1948295

    He, Z., Han, G., Cheng, T. C.E., Fan, B., & Dong, J. (2019). Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach. International Journal of Production Economics , 215 . https://doi.org/10.1016/j.ijpe.2018.05.008

    Ishtiaq, M. (2019). Creswell, J. W. (2014). English Language Teaching , 12 (5).

    Kaushal, V., & Yadav, R. (2021). Understanding customer experience of culinary tourism through food tours of Delhi. International Journal of Tourism Cities , 7 (3). https://doi.org/10.1108/IJTC-08-2019-0135

    Khairina, N., & Anggraeni, L. (2023). The Contribution of Tourism Sector to Locally Generated Revenue in Indonesia's Top Priority Tourist Destination. Ekuilibrium: Scientific Journal of Economics , 18 (1). https://doi.org/10.24269/ekuilibrium.v18i1.2023.pp48-61

    Kim, J. H., & Song, H. (2024). Examining the influence of multiple dimensions of authentic dining experiences. Service Industries Journal , 44 (5–6). https://doi.org/10.1080/02642069.2022.2059074

    Kim, J. H., & Youn, H. (2017). How to Design and Deliver Stories about Tourism Destinations. Journal of Travel Research , 56 (6). https://doi.org/10.1177/0047287516666720

    Le, T.H., Arcodia, C., Novais, M.A., & Kralj, A. (2019). What we know and don't know about authenticity in dining experiences: A systematic literature review. Tourism Management , 74 . https://doi.org/10.1016/j.tourman.2019.02.012

    Lee, P., Hunter, W.C., & Chung, N. (2020). Smart tourism city: Developments and transformations. Sustainability (Switzerland) , 12 (10). https://doi.org/10.3390/SU12103958

    Long, L. M. (2018). Cultural politics in culinary tourism with ethnic foods. RAE Revista de Administracao de Empresas , 58 (3). https://doi.org/10.1590/S0034-759020180313

    Mardatillah, A. (2020). The enterprise cultural heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. In Journal of Ethnic Foods (Vol. 7, Issue 1). https://doi.org/10.1186/s42779-020-00059-z

    Nicoletti, S., Medina-Viruel, M.J., Di-Clemente, E., & Fruet-Cardozo, J.V. (2019). Motivations of the culinary tourist in the city of Trapani, Italy. Sustainability (Switzerland) , 11 (9). https://doi.org/10.3390/su11092686

    Nurhayati, H., Saufi, A., & Rinuastuti, BH (2022). Analysis of Local Gastronomy to Become the Positioning of Tourism Destination (Case Study of Merangkat Chicken in Bilebante Tourism Village, Central Lombok). International Journal of Social Science Research and Reviews , 5 (3). https://doi.org/10.47814/ijssrr.v5i3.174

    Ozturk, S. B., & Akoglu, A. (2020). Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey. International Journal of Gastronomy and Food Science , 20 . https://doi.org/10.1016/j.ijgfs.2020.100194

    Park, E., Kim, S., & Xu, M. (2022). Hungry for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants. Tourism Recreation Research , 47 (2). https://doi.org/10.1080/02508281.2020.1841374

    Prerana, P., Kapoor, D., & Jain, A. (2024). Sustainable tourism and its future research directions: a bibliometric analysis of twenty-five years of research. In Tourism Review (Vol. 79, Issue 3). https://doi.org/10.1108/TR-11-2022-0540

    Rachmat, SY, & Mangkoesoebroto, GG (2022). Evaluation of Smart Mobility Indicators in Responding to COVID-19 Pandemic in Indonesia. Journal of Infrastructure & Facility Asset Management , 4 (2). https://doi.org/10.12962/jifam.v4i2.14370

    Rasool, H., Maqbool, S., & Tarique, Md. (2021). The relationship between tourism and economic growth among BRICS countries: a panel cointegration analysis. Future Business Journal , 7 (1). https://doi.org/10.1186/s43093-020-00048-3

    Seyito?lu, F. (2021). Tourist Experiences of Guided Culinary Tours: The Case of Istanbul. Journal of Culinary Science and Technology , 19 (2). https://doi.org/10.1080/15428052.2020.1712289

    Shyfa Azani, S., & Gandini Purbaningrum, D. (2023). Implementation of “Zero Waste City” Policy Program Realizing The Smart Environment in Depok City. PubBis Journal , 7 (1).

    Siswantoro, D. (2019). The Characteristics of Responses to Smart City Device Usage, Maqasid Shariah (The Objective of Shariah) Perspective: The Case of Depok City, West Java, Indonesia. IQTISHADIA , 12 (1). https://doi.org/10.21043/iqtishadia.v12i1.4571

    Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections Between Culinary Tourism Experiences and Memories. Journal of Hospitality and Tourism Research , 46 (4). https://doi.org/10.1177/1096348021994171

    Suntikul, W., Agyeiwaah, E., Huang, W.J., & Pratt, S. (2020). Investigating the tourism experience of thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis , 25 (1). https://doi.org/10.3727/108354220X15758301241684

    Testa, R., Galati, A., Schifani, G., Di Trapani, A.M., & Migliore, G. (2019). Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists' motivations. Sustainability (Switzerland) , 11 (17). https://doi.org/10.3390/su11174588

    Vrontis, D., Basile, G., Tani, M., & Thrassou, A. (2021). Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples. Journal of Place Management and Development , 14 (1). https://doi.org/10.1108/JPMD-03-2020-0024

    Walter, P. (2017). Culinary tourism as living history: staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism , 12 (4). https://doi.org/10.1080/1743873X.2016.1207651

    Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. In Journal of Ethnic Foods (Vol. 6, Issue 1). https://doi.org/10.1186/s42779-019-0009-3

    Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing and Management , 19 . https://doi.org/10.1016/j.jdmm.2020.100482

    Youn, H., & Kim, J. H. (2017). Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions. International Journal of Hospitality Management , 63 . https://doi.org/10.1016/j.ijhm.2017.01.002

    Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management , 68 . https://doi.org/10.1016/j.tourman.2018.04.006

    Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience. Sustainability , 11 (12). https://doi.org/10.3390/su11123437

    Anton Martin, C., Camarero Izquierdo, C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions. Tourism Management Perspectives , 40 . https://doi.org/10.1016/j.tmp.2021.100911

    Auliya, A., & Mona, N. (2020). Development of Culinary Creativity as an Element of Depok City's Tourist Attraction. Scientific Journal of Tourism , 25 (3).

    Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists' motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research , 26 (4). https://doi.org/10.1080/15378020.2021.1948295

    He, Z., Han, G., Cheng, T. C.E., Fan, B., & Dong, J. (2019). Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach. International Journal of Production Economics , 215 . https://doi.org/10.1016/j.ijpe.2018.05.008

    Ishtiaq, M. (2019). Creswell, J. W. (2014). English Language Teaching , 12 (5).

    Kaushal, V., & Yadav, R. (2021). Understanding customer experience of culinary tourism through food tours of Delhi. International Journal of Tourism Cities , 7 (3). https://doi.org/10.1108/IJTC-08-2019-0135

    Khairina, N., & Anggraeni, L. (2023). The Contribution of Tourism Sector to Locally Generated Revenue in Indonesia's Top Priority Tourist Destination. Ekuilibrium: Scientific Journal of Economics , 18 (1). https://doi.org/10.24269/ekuilibrium.v18i1.2023.pp48-61

    Kim, J. H., & Song, H. (2024). Examining the influence of multiple dimensions of authentic dining experiences. Service Industries Journal , 44 (5–6). https://doi.org/10.1080/02642069.2022.2059074

    Kim, J. H., & Youn, H. (2017). How to Design and Deliver Stories about Tourism Destinations. Journal of Travel Research , 56 (6). https://doi.org/10.1177/0047287516666720

    Le, T.H., Arcodia, C., Novais, M.A., & Kralj, A. (2019). What we know and don't know about authenticity in dining experiences: A systematic literature review. Tourism Management , 74 . https://doi.org/10.1016/j.tourman.2019.02.012

    Lee, P., Hunter, W.C., & Chung, N. (2020). Smart tourism city: Developments and transformations. Sustainability (Switzerland) , 12 (10). https://doi.org/10.3390/SU12103958

    Long, L. M. (2018). Cultural politics in culinary tourism with ethnic foods. RAE Revista de Administracao de Empresas , 58 (3). https://doi.org/10.1590/S0034-759020180313

    Mardatillah, A. (2020). The enterprise cultural heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. In Journal of Ethnic Foods (Vol. 7, Issue 1). https://doi.org/10.1186/s42779-020-00059-z

    Nicoletti, S., Medina-Viruel, M.J., Di-Clemente, E., & Fruet-Cardozo, J.V. (2019). Motivations of the culinary tourist in the city of Trapani, Italy. Sustainability (Switzerland) , 11 (9). https://doi.org/10.3390/su11092686

    Nurhayati, H., Saufi, A., & Rinuastuti, BH (2022). Analysis of Local Gastronomy to Become the Positioning of Tourism Destination (Case Study of Merangkat Chicken in Bilebante Tourism Village, Central Lombok). International Journal of Social Science Research and Reviews , 5 (3). https://doi.org/10.47814/ijssrr.v5i3.174

    Ozturk, S. B., & Akoglu, A. (2020). Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey. International Journal of Gastronomy and Food Science , 20 . https://doi.org/10.1016/j.ijgfs.2020.100194

    Park, E., Kim, S., & Xu, M. (2022). Hungry for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants. Tourism Recreation Research , 47 (2). https://doi.org/10.1080/02508281.2020.1841374

    Prerana, P., Kapoor, D., & Jain, A. (2024). Sustainable tourism and its future research directions: a bibliometric analysis of twenty-five years of research. In Tourism Review (Vol. 79, Issue 3). https://doi.org/10.1108/TR-11-2022-0540

    Rachmat, SY, & Mangkoesoebroto, GG (2022). Evaluation of Smart Mobility Indicators in Responding to COVID-19 Pandemic in Indonesia. Journal of Infrastructure & Facility Asset Management , 4 (2). https://doi.org/10.12962/jifam.v4i2.14370

    Rasool, H., Maqbool, S., & Tarique, Md. (2021). The relationship between tourism and economic growth among BRICS countries: a panel cointegration analysis. Future Business Journal , 7 (1). https://doi.org/10.1186/s43093-020-00048-3

    Seyito?lu, F. (2021). Tourist Experiences of Guided Culinary Tours: The Case of Istanbul. Journal of Culinary Science and Technology , 19 (2). https://doi.org/10.1080/15428052.2020.1712289

    Shyfa Azani, S., & Gandini Purbaningrum, D. (2023). Implementation of “Zero Waste City” Policy Program Realizing The Smart Environment in Depok City. PubBis Journal , 7 (1).

    Siswantoro, D. (2019). The Characteristics of Responses to Smart City Device Usage, Maqasid Shariah (The Objective of Shariah) Perspective: The Case of Depok City, West Java, Indonesia. IQTISHADIA , 12 (1). https://doi.org/10.21043/iqtishadia.v12i1.4571

    Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections Between Culinary Tourism Experiences and Memories. Journal of Hospitality and Tourism Research , 46 (4). https://doi.org/10.1177/1096348021994171

    Suntikul, W., Agyeiwaah, E., Huang, W.J., & Pratt, S. (2020). Investigating the tourism experience of thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis , 25 (1). https://doi.org/10.3727/108354220X15758301241684

    Testa, R., Galati, A., Schifani, G., Di Trapani, A.M., & Migliore, G. (2019). Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists' motivations. Sustainability (Switzerland) , 11 (17). https://doi.org/10.3390/su11174588

    Vrontis, D., Basile, G., Tani, M., & Thrassou, A. (2021). Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples. Journal of Place Management and Development , 14 (1). https://doi.org/10.1108/JPMD-03-2020-0024

    Walter, P. (2017). Culinary tourism as living history: staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism , 12 (4). https://doi.org/10.1080/1743873X.2016.1207651

    Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. In Journal of Ethnic Foods (Vol. 6, Issue 1). https://doi.org/10.1186/s42779-019-0009-3

    Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing and Management , 19 . https://doi.org/10.1016/j.jdmm.2020.100482

    Youn, H., & Kim, J. H. (2017). Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions. International Journal of Hospitality Management , 63 . https://doi.org/10.1016/j.ijhm.2017.01.002

    Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management , 68 . https://doi.org/10.1016/j.tourman.2018.04.006

    Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience. Sustainability , 11 (12). https://doi.org/10.3390/su11123437

  1. Anton Martin, C., Camarero Izquierdo, C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions. Tourism Management Perspectives , 40 . https://doi.org/10.1016/j.tmp.2021.100911
  2. Auliya, A., & Mona, N. (2020). Development of Culinary Creativity as an Element of Depok City's Tourist Attraction. Scientific Journal of Tourism , 25 (3).
  3. Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists' motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research , 26 (4). https://doi.org/10.1080/15378020.2021.1948295
  4. He, Z., Han, G., Cheng, T. C.E., Fan, B., & Dong, J. (2019). Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach. International Journal of Production Economics , 215 . https://doi.org/10.1016/j.ijpe.2018.05.008
  5. Ishtiaq, M. (2019). Creswell, J. W. (2014). English Language Teaching , 12 (5).
  6. Kaushal, V., & Yadav, R. (2021). Understanding customer experience of culinary tourism through food tours of Delhi. International Journal of Tourism Cities , 7 (3). https://doi.org/10.1108/IJTC-08-2019-0135
  7. Khairina, N., & Anggraeni, L. (2023). The Contribution of Tourism Sector to Locally Generated Revenue in Indonesia's Top Priority Tourist Destination. Ekuilibrium: Scientific Journal of Economics , 18 (1). https://doi.org/10.24269/ekuilibrium.v18i1.2023.pp48-61
  8. Kim, J. H., & Song, H. (2024). Examining the influence of multiple dimensions of authentic dining experiences. Service Industries Journal , 44 (5–6). https://doi.org/10.1080/02642069.2022.2059074
  9. Kim, J. H., & Youn, H. (2017). How to Design and Deliver Stories about Tourism Destinations. Journal of Travel Research , 56 (6). https://doi.org/10.1177/0047287516666720
  10. Le, T.H., Arcodia, C., Novais, M.A., & Kralj, A. (2019). What we know and don't know about authenticity in dining experiences: A systematic literature review. Tourism Management , 74 . https://doi.org/10.1016/j.tourman.2019.02.012
  11. Lee, P., Hunter, W.C., & Chung, N. (2020). Smart tourism city: Developments and transformations. Sustainability (Switzerland) , 12 (10). https://doi.org/10.3390/SU12103958
  12. Long, L. M. (2018). Cultural politics in culinary tourism with ethnic foods. RAE Revista de Administracao de Empresas , 58 (3). https://doi.org/10.1590/S0034-759020180313
  13. Mardatillah, A. (2020). The enterprise cultural heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. In Journal of Ethnic Foods (Vol. 7, Issue 1). https://doi.org/10.1186/s42779-020-00059-z
  14. Nicoletti, S., Medina-Viruel, M.J., Di-Clemente, E., & Fruet-Cardozo, J.V. (2019). Motivations of the culinary tourist in the city of Trapani, Italy. Sustainability (Switzerland) , 11 (9). https://doi.org/10.3390/su11092686
  15. Nurhayati, H., Saufi, A., & Rinuastuti, BH (2022). Analysis of Local Gastronomy to Become the Positioning of Tourism Destination (Case Study of Merangkat Chicken in Bilebante Tourism Village, Central Lombok). International Journal of Social Science Research and Reviews , 5 (3). https://doi.org/10.47814/ijssrr.v5i3.174
  16. Ozturk, S. B., & Akoglu, A. (2020). Assessment of local food use in the context of sustainable food: A research in food and beverage enterprises in Izmir, Turkey. International Journal of Gastronomy and Food Science , 20 . https://doi.org/10.1016/j.ijgfs.2020.100194
  17. Park, E., Kim, S., & Xu, M. (2022). Hungry for learning or tasting? An exploratory study of food tourist motivations visiting food museum restaurants. Tourism Recreation Research , 47 (2). https://doi.org/10.1080/02508281.2020.1841374
  18. Prerana, P., Kapoor, D., & Jain, A. (2024). Sustainable tourism and its future research directions: a bibliometric analysis of twenty-five years of research. In Tourism Review (Vol. 79, Issue 3). https://doi.org/10.1108/TR-11-2022-0540
  19. Rachmat, SY, & Mangkoesoebroto, GG (2022). Evaluation of Smart Mobility Indicators in Responding to COVID-19 Pandemic in Indonesia. Journal of Infrastructure & Facility Asset Management , 4 (2). https://doi.org/10.12962/jifam.v4i2.14370
  20. Rasool, H., Maqbool, S., & Tarique, Md. (2021). The relationship between tourism and economic growth among BRICS countries: a panel cointegration analysis. Future Business Journal , 7 (1). https://doi.org/10.1186/s43093-020-00048-3
  21. Seyito?lu, F. (2021). Tourist Experiences of Guided Culinary Tours: The Case of Istanbul. Journal of Culinary Science and Technology , 19 (2). https://doi.org/10.1080/15428052.2020.1712289
  22. Shyfa Azani, S., & Gandini Purbaningrum, D. (2023). Implementation of “Zero Waste City” Policy Program Realizing The Smart Environment in Depok City. PubBis Journal , 7 (1).
  23. Siswantoro, D. (2019). The Characteristics of Responses to Smart City Device Usage, Maqasid Shariah (The Objective of Shariah) Perspective: The Case of Depok City, West Java, Indonesia. IQTISHADIA , 12 (1). https://doi.org/10.21043/iqtishadia.v12i1.4571
  24. Stone, M. J., Migacz, S., & Sthapit, E. (2022). Connections Between Culinary Tourism Experiences and Memories. Journal of Hospitality and Tourism Research , 46 (4). https://doi.org/10.1177/1096348021994171
  25. Suntikul, W., Agyeiwaah, E., Huang, W.J., & Pratt, S. (2020). Investigating the tourism experience of thai cooking classes: An application of Larsen's three-stage model. Tourism Analysis , 25 (1). https://doi.org/10.3727/108354220X15758301241684
  26. Testa, R., Galati, A., Schifani, G., Di Trapani, A.M., & Migliore, G. (2019). Culinary tourism experiences in agri-tourism destinations and sustainable consumption-Understanding Italian tourists' motivations. Sustainability (Switzerland) , 11 (17). https://doi.org/10.3390/su11174588
  27. Vrontis, D., Basile, G., Tani, M., & Thrassou, A. (2021). Culinary attributes and technological utilization as drivers of place authenticity and branding: the case of Vascitour, Naples. Journal of Place Management and Development , 14 (1). https://doi.org/10.1108/JPMD-03-2020-0024
  28. Walter, P. (2017). Culinary tourism as living history: staging, tourist performance and perceptions of authenticity in a Thai cooking school. Journal of Heritage Tourism , 12 (4). https://doi.org/10.1080/1743873X.2016.1207651
  29. Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. In Journal of Ethnic Foods (Vol. 6, Issue 1). https://doi.org/10.1186/s42779-019-0009-3
  30. Wondirad, A., Kebete, Y., & Li, Y. (2021). Culinary tourism as a driver of regional economic development and socio-cultural revitalization: Evidence from Amhara National Regional State, Ethiopia. Journal of Destination Marketing and Management , 19 . https://doi.org/10.1016/j.jdmm.2020.100482
  31. Youn, H., & Kim, J. H. (2017). Effects of ingredients, names and stories about food origins on perceived authenticity and purchase intentions. International Journal of Hospitality Management , 63 . https://doi.org/10.1016/j.ijhm.2017.01.002
  32. Yousaf, S., & Xiucheng, F. (2018). Halal culinary and tourism marketing strategies on government websites: A preliminary analysis. Tourism Management , 68 . https://doi.org/10.1016/j.tourman.2018.04.006
  33. Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, Quality, and Loyalty: Local Food and Sustainable Tourism Experience. Sustainability , 11 (12). https://doi.org/10.3390/su11123437
  34. Anton Martin, C., Camarero Izquierdo, C., & Laguna-Garcia, M. (2021). Culinary tourism experiences: The effect of iconic food on tourist intentions. Tourism Management Perspectives , 40 . https://doi.org/10.1016/j.tmp.2021.100911
  35. Auliya, A., & Mona, N. (2020). Development of Culinary Creativity as an Element of Depok City's Tourist Attraction. Scientific Journal of Tourism , 25 (3).
  36. Galati, A., Testa, R., Schifani, G., & Migliore, G. (2023). Tourists' motivation toward culinary destination choice: targeting Italian tourists. Journal of Foodservice Business Research , 26 (4). https://doi.org/10.1080/15378020.2021.1948295
  37. He, Z., Han, G., Cheng, T. C.E., Fan, B., & Dong, J. (2019). Evolutionary food quality and location strategies for restaurants in competitive online-to-offline food ordering and delivery markets: An agent-based approach. International Journal of Production Economics , 215 . https://doi.org/10.1016/j.ijpe.2018.05.008
  38. Ishtiaq, M. (2019). Creswell, J. W. (2014). English Language Teaching , 12 (5).
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