Mengeksplorasi Peran Komunikasi dalam Meningkatkan Wisata Gastronomi di Madura
DOI:
https://doi.org/10.21009/COMM.032.06Kata Kunci:
Effective Communication, Gastronomic Tourism, Madurese GastronomyAbstrak
This article examines the increasing popularity of gastronomic tourism, which
emphasizes the opportunity to taste local cuisine and get to know its gastronomic
traditions. What is the value of efficient communication in enhancing the gastronomic
tourism experience in terms of language, culture and cuisine. The growing importance of
social media for connecting travelers with local communities is explained in this article.
The purpose of this paper is to find out how communication can improve the culinary
tourism experience in Madura. Tourists who have the opportunity to interact with the
community will better appreciate the local way of life and culinary delights. The research
design used is descriptive qualitative. The informants in this research are tourists who
visit Madura and managers of culinary and gastronomic tourist attractions in this region.
The results show that tourists who visit Madura obtain information about tourist
destinations from the media and have positive experiences while traveling. Managers of
culinary and gastronomic tourist attractions have not utilized communication media
optimally due to technical obstacles. A sustainable and responsible gastronomic tourism
policy is a positive recommendation for the development of gastronomic tourism in this
region.
Referensi
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Galanakis, C. M. (2020). The food systems in the era of the coronavirus (CoVID-19) pandemic crisis. Foods, 9(4), 1–10. https://doi.org/10.3390/foods9040523
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Kalenjuk Pivarski, B., Grubor, B., Banjac, M., Đerčan, B., Tešanović, D., Šmugović, S., Radivojević, G., Ivanović, V., Vujasinović, V., & Stošić, T. (2023). The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development. Heritage, 6(4), 3402–3417. https://doi.org/10.3390/heritage6040180
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Partarakis, N., Kaplanidi, D., Doulgeraki, P., Karuzaki, E., Petraki, A., Metilli, D., Bartalesi, V., Adami, I., Meghini, C., & Zabulis, X. (2021). Representation and presentation of culinary tradition as cultural heritage. Heritage, 4(2), 612–640. https://doi.org/10.3390/heritage4020036
Pérez-Priego, M. A., García, M. de los B. G. M., Gomez-Casero, G., & del Río, L. C. y. L. (2019). Segmentation based on the gastronomic motivations of tourists: The case of the Costa Del Sol (Spain). Sustainability (Switzerland), 11(2), 1–14. https://doi.org/10.3390/su11020409
Rahmawati, A. D. (2019). Wisata Kuliner di Bangkalan (Potensi, Tantangan dan Pengembangan Wisata Kuliner). In Prosiding Seminar Nasional Budaya Madura V : Membangun Pariwisata Madura berbasis Budaya Lokal Bangkalan, 27 November 2019.
Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability (Switzerland), 9(10), 1–25. https://doi.org/10.3390/su9101748
Saeed, M. Z., & Ghimire, S. (2022). Environmental Effects of Commodity Trade vs. Service Trade in Developing Countries. Commodities, 1(2), 115–126. https://doi.org/10.3390/commodities1020008
Schwark, N., Tiberius, V., & Fabro, M. (2020). How will we dine? prospective shifts in international haute cuisine and innovation beyond kitchen and plate. Foods, 9(10). https://doi.org/10.3390/foods9101369
Sephiana, N., Cahyani, L., Tahir, M., Dellia, P., & Aisyiah, J. (2022). Sistem Informasi Wisata Kuliner Sebagai Referensi Pengenalan Objek Wisata Madura Berbasis Website. Jurnal Ilmiah Edutic : Pendidikan Dan Informatika, 9(1), 29–39. https://doi.org/10.21107/edutic.v9i1.17381
Sitepu, E., & Sabrin, ). (2020). Strategi Komunikasi Pariwisata Dalam Meningkatkan Minat Berwisata Di Sumatera Utara. Agustus, 9, 28–44.
Ullah, N., Khan, J., Saeed, I., Zada, S., Xin, S., Kang, Z., & Hu, Y. (2022). Gastronomic Tourism and Tourist Motivation : Exploring Northern Areas of Pakistan.
Yue, B., Sheng, G., She, S., & Xu, J. (2020). Impact of consumer environmental responsibility on green consumption behavior in China: The role of environmental concern and price sensitivity. Sustainability (Switzerland), 12(5), 1–16. https://doi.org/10.3390/su12052074
Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability (Switzerland), 11(12), 1–18. https://doi.org/10.3390/su10023437
Barzallo-Neira, C., & Pulido-Fernández, J. I. (2023). Identification of the Main Lines of Research in Gastronomic Tourism: A Review of the Literature. Sustainability (Switzerland), 15(7), 1–14. https://doi.org/10.3390/su15075971
Bungin, B. (2015). Komunikasi Pariwisata. Jakarta: Prenadamedia Group. Prenada Media, Jakarta.
D’Andrea, A., & D’Ulizia, A. (2023). Preserving Local Food Traditions: A Hybrid Participatory Approach for Stimulating Transgenerational Dialogue. Societies, 13(4). https://doi.org/10.3390/soc13040095
Di-Clemente, E., Hernández-Mogollón, J. M., & López-Guzmán, T. (2020). Culinary tourism as an effective strategy for a profitable cooperation between agriculture and tourism. Social Sciences, 9(3). https://doi.org/10.3390/socsci9030025
Farhanas, S. (2018). Destination Branding Gunung Pinang Sebagai Tujuan Wisata Di Kabupaten Serang. Universitas Sultan Ageng Tirtayasa, 1–199. file:///C:/Users/User/Documents/Sumber Proposal Kualitatif/SKRIPSI - SUCIATI FARHANAS 6662140222 - PDF - Copy-unlocked.pdf
Galanakis, C. M. (2020). The food systems in the era of the coronavirus (CoVID-19) pandemic crisis. Foods, 9(4), 1–10. https://doi.org/10.3390/foods9040523
Jiménez-Beltrán, F. J., López-Guzmán, T., & Santa Cruz, F. G. (2016). Analysis of the relationship between tourism and food culture. Sustainability (Switzerland), 8(5). https://doi.org/10.3390/su8050418
Kalenjuk Pivarski, B., Grubor, B., Banjac, M., Đerčan, B., Tešanović, D., Šmugović, S., Radivojević, G., Ivanović, V., Vujasinović, V., & Stošić, T. (2023). The Sustainability of Gastronomic Heritage and Its Significance for Regional Tourism Development. Heritage, 6(4), 3402–3417. https://doi.org/10.3390/heritage6040180
Kapelari, S., Alexopoulos, G., Moussouri, T., Sagmeister, K. J., & Stampfer, F. (2020). Food heritage makes a difference: The importance of cultural knowledge for improving education for sustainable food choices. Sustainability (Switzerland), 12(4). https://doi.org/10.3390/su12041509
Kovalenko, A., Dias, Á., Pereira, L., & Simões, A. (2023). Gastronomic Experience and Consumer Behavior: Analyzing the Influence on Destination Image. Foods, 12(2). https://doi.org/10.3390/foods12020315
Leoti, A., dos Anjos, F. A., & Costa, R. (2023). Creative Territory and Gastronomy: Cultural, Economic, and Political Dimensions of Tourism in Historic Brazilian Cities. Sustainability (Switzerland), 15(7), 1–15. https://doi.org/10.3390/su15075844
Lin, M. P., Marine-Roig, E., & Llonch-Molina, N. (2021). Gastronomy as a sign of the identity and cultural heritage of tourist destinations: A bibliometric analysis 2001–2020. Sustainability (Switzerland), 13(22). https://doi.org/10.3390/su132212531
Lulovicova, A., & Bouissou, S. (2023). Environmental Assessment of Local Food Policies through a Territorial Life Cycle Approach. Sustainability, 15(6), 4740. https://doi.org/10.3390/su15064740
Mantra, I B. (2000). Demografi umum. Pustaka Pelajar. https://books.google.co.id/books?id=QCnsAAAAMAAJ
Mantra, Ida Bagoes. (2009). FILSAFAT PENELITIAN DAN METODE PENELITIAN SOSIAL. Pustaka Pelajar.
Martinez, S. W. (2016). Policies supporting local food in the United States. Agriculture (Switzerland), 6(3). https://doi.org/10.3390/agriculture6030043
Niedbala, G., Jeczmyk, A., Steppa, R., & Uglis, J. (2020). Linking of traditional food and tourism. The best pork of Wielkopolska-culinary tourist trail: A case study. Sustainability (Switzerland), 12(13). https://doi.org/10.3390/su12135344
Nistor, E. L., & Dezsi, Ștefan. (2022). An Insight into Gastronomic Tourism through the Literature Published between 2012 and 2022. Sustainability (Switzerland), 14(24). https://doi.org/10.3390/su142416954
Partarakis, N., Kaplanidi, D., Doulgeraki, P., Karuzaki, E., Petraki, A., Metilli, D., Bartalesi, V., Adami, I., Meghini, C., & Zabulis, X. (2021). Representation and presentation of culinary tradition as cultural heritage. Heritage, 4(2), 612–640. https://doi.org/10.3390/heritage4020036
Pérez-Priego, M. A., García, M. de los B. G. M., Gomez-Casero, G., & del Río, L. C. y. L. (2019). Segmentation based on the gastronomic motivations of tourists: The case of the Costa Del Sol (Spain). Sustainability (Switzerland), 11(2), 1–14. https://doi.org/10.3390/su11020409
Rahmawati, A. D. (2019). Wisata Kuliner di Bangkalan (Potensi, Tantangan dan Pengembangan Wisata Kuliner). In Prosiding Seminar Nasional Budaya Madura V : Membangun Pariwisata Madura berbasis Budaya Lokal Bangkalan, 27 November 2019.
Rinaldi, C. (2017). Food and gastronomy for sustainable place development: A multidisciplinary analysis of different theoretical approaches. Sustainability (Switzerland), 9(10), 1–25. https://doi.org/10.3390/su9101748
Saeed, M. Z., & Ghimire, S. (2022). Environmental Effects of Commodity Trade vs. Service Trade in Developing Countries. Commodities, 1(2), 115–126. https://doi.org/10.3390/commodities1020008
Schwark, N., Tiberius, V., & Fabro, M. (2020). How will we dine? prospective shifts in international haute cuisine and innovation beyond kitchen and plate. Foods, 9(10). https://doi.org/10.3390/foods9101369
Sephiana, N., Cahyani, L., Tahir, M., Dellia, P., & Aisyiah, J. (2022). Sistem Informasi Wisata Kuliner Sebagai Referensi Pengenalan Objek Wisata Madura Berbasis Website. Jurnal Ilmiah Edutic : Pendidikan Dan Informatika, 9(1), 29–39. https://doi.org/10.21107/edutic.v9i1.17381
Sitepu, E., & Sabrin, ). (2020). Strategi Komunikasi Pariwisata Dalam Meningkatkan Minat Berwisata Di Sumatera Utara. Agustus, 9, 28–44.
Ullah, N., Khan, J., Saeed, I., Zada, S., Xin, S., Kang, Z., & Hu, Y. (2022). Gastronomic Tourism and Tourist Motivation : Exploring Northern Areas of Pakistan.
Yue, B., Sheng, G., She, S., & Xu, J. (2020). Impact of consumer environmental responsibility on green consumption behavior in China: The role of environmental concern and price sensitivity. Sustainability (Switzerland), 12(5), 1–16. https://doi.org/10.3390/su12052074
Zhang, T., Chen, J., & Hu, B. (2019). Authenticity, quality, and loyalty: Local food and sustainable tourism experience. Sustainability (Switzerland), 11(12), 1–18. https://doi.org/10.3390/su10023437
Unduhan
Diterbitkan
2024-07-08
Cara Mengutip
Suryandari, N., Farida Nurul Rahmawati, & Ferry Adhi Dharma. (2024). Mengeksplorasi Peran Komunikasi dalam Meningkatkan Wisata Gastronomi di Madura . Communicology: Jurnal Ilmu Komunikasi, 12(1), 90–103. https://doi.org/10.21009/COMM.032.06
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