Bajamba Traditional Dining Culture of Nagari Jawi-Jawi West Sumatera as a Potential Sustainable Gastronomy Tourism Attraction

Pramezwary, Amelda; Pakasi, Deandra; Juliana,; Indra, Febryola; Putranto, Anugerah Agung; Teguh, Frans

doi:10.1007/978-3-031-54009-7_42

Lecture Notes in Networks and Systems

2024

DOI: 10.1007/978-3-031-54009-7_42

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Bajamba Traditional Dining Culture of Nagari Jawi-Jawi West Sumatera as a Potential Sustainable Gastronomy Tourism Attraction

Amelda Pramezwary,

Deandra Pakasi,

Juliana

et al.

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Cited by 3 publications

References 33 publications

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CHSE Inclusion Model Concept (Cleanliness, Health, Safety, Environment) Towards an Adaptive Tourism Destination Image

Juliana,

Hubner,

Pramono

et al. 2024

Studies in Big Data

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CHSE Inclusion Model Concept (Cleanliness, Health, Safety, Environment) Towards an Adaptive Tourism Destination Image

Juliana,

Hubner,

Pramono

et al. 2024

Studies in Big Data

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Megibung Traditional Dining Culture of Karangasem Bali as a Potential Sustainable Gastronomy Tourism

Pramezwary,

Pakasi,

Juliana

et al. 2024

Studies in Systems, Decision and Control

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The Integration of Sustainable Practices in Cultural and Gastronomic Tourism

Talukder,

Kumar,

Khan

2024

Advances in Civil and Industrial Engineering

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This chapter examines cultural and gastronomic tourist sustainability. Cultural, gastronomic, and travel interactions and why the environment, society, and economics matter will be discussed. The authors reviewed relevant research articles, books, reports, and case studies. They chose case studies to demonstrate critical ideas, examined industry sustainability using findings, discussed ramifications, and suggested sustainable approaches to create a viable cultural and gourmet tourism study. They highlight significant findings and recommend future studies to develop cultural gastronomic tourism within the industry. Cultural and gastronomic tourism increases visitor experiences and biodiversity, enabling sustainable growth. They found local food, waste reduction, and eco-friendly consumption are essential to food tourism. Gastronomic heritage calls for industry accountability and sustainable development for hospitality. Sustainable gastronomy tourism improves economic growth, environmental sustainability, cultural preservation, social change, community resilience, and sustainable development.

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Bajamba Traditional Dining Culture of Nagari Jawi-Jawi West Sumatera as a Potential Sustainable Gastronomy Tourism Attraction

Cited by 3 publications

References 33 publications

CHSE Inclusion Model Concept (Cleanliness, Health, Safety, Environment) Towards an Adaptive Tourism Destination Image

CHSE Inclusion Model Concept (Cleanliness, Health, Safety, Environment) Towards an Adaptive Tourism Destination Image

Megibung Traditional Dining Culture of Karangasem Bali as a Potential Sustainable Gastronomy Tourism

The Integration of Sustainable Practices in Cultural and Gastronomic Tourism

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