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Potensi Makan Bajamba Sebagai Wisata Gastronomi Kampung Budaya Nagari Jawi-Jawi Sumatera Barat
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Wisata Gastronomi memiliki peran penting dalam meningkatkan pengalaman pengunjung pariwisata, menjadi lebih dari sekadar makanan. Gastronomi Wisata memakai cakupan Gastronomi, yakni Cerita Makanan - yang berkaitan dengan cerita dibalik makanan, Penyajian Makan – berkaitan dengan bagaimana makanan sampai ke meja) dan Tata Cara Makan yang merupakan tata cara mengkonsumsi makanan dan minuman. Indonesia dengan keberagaman budayanya, juga memiliki tata cara makan yang terbentuk dari setiap daerahnya. Makan bajamba adalah salah satu contoh tradisi Sumatera Barat duduk bersama dalam satu ruangan, berkumpul dan makan bersama. Penelitian ini ditujukan untuk meninjau potensi gastronomi dari Bajamba dengan menggunakan metodelogi deskriptif kualitatif. Hasil dari penelitian adalah Makan Bajamba memiliki potensi wisata gastronomi yang dapat dikembangkan dan dijadikan ikon wisata.
Keyword : Wisata Gastronomi, Makan Bajamba
THE POTENTIAL OF MAKAN BAJAMBA AS GASTRONOMIC TOURISM
AT NAGARI JAWI-JAWI CULTURAL VILLAGE, WEST SUMATERA
Abstract
Gastronomic tourism has an important role in enhancing the visitor experience of tourism, becoming more than a food encounter. Gastronomy Tourism uses the scope of Gastronomy, namely Food Story - relating to the story behind food, Food Assessment - relating to how food gets to the table) and Table Manners which is the procedure for consuming food and drinks. Indonesia, with its cultural diversity, also has eating tradition that are formed from each region. Bajamba is an example of a tradition from the West Sumatra region, which entails gathering in a room and sharing food together.This study aimed to review the gastronomic potential of Bajamba by using a qualitative descriptive methodology. Result of this study shown that Makan Bajamba has the potential for gastronomic tourism that can be developed and made into a tourist icon.
Kata kunci: Gastronomy Tourism, Makan Bajamba
Teks Lengkap:
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DOI: https://doi.org/10.31294/khi.v14i1.13991
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Terbit setiap bulan Maret & September, ISSN : 2655-5433 (online)
