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

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Technology: Toward Business Sustainability (ICBT 2023)

Part of the book series: Lecture Notes in Networks and Systems ((LNNS,volume 927))

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Abstract

The study of gastronomy explores diverse cultural elements with food as its focal point of analysis. It encompasses more than just the physiological aspects of food and drink, delving into a regional culinary perspective as a cultural element and an asset crucial for the region's tourism industry development, boosting local income, and enhancing people's well-being. An example of a gastronomic product is the traditional Indonesian eating style known as “Makan Bajamba” from Nagari Jawi-jawi in West Sumatra. This particular cultural eating tradition emphasis on local traditions which involves the empowerment of women through the “bundo kanduang” (a traditional Minangkabau term for a respected woman) and gastronomy. These aspects are integral to a sustainable l iving concept that promotes high-quality and sustainable tourism. Preserving the traditional Indonesian intangible cultural heritage of “Makan Bajamba” necessitates effective governance and the integration of economic, social, cultural, and environmental values. In this study, the authors specifically focused on evaluating how sustainable tourism and gastronomy principles can be applied to the traditional way of Bajamba. This approach highlights the potential for making Bajamba's dining tradition an appealing aspect of sustainable tourism gastronomy activities. This qualitative study utilized a variety of data collection methods, including in-depth interviews, focus group discussions, and field observations. The data analysis approach employed was Narrative Analysis, which involves scrutinizing the stories and narratives provided by the participants, specifically the villagers and stakeholders from Nagari Jawi-jawi. The results of this study highlight the crucial need to increase promotional efforts targeting both national and international tourists, recognizing the potential of develo** the Bajamba tradition as a sustainable gastronomy tourist attraction. The findings also stress the importance of a strategic sustainable tourism approach, aiming to maximize the economic benefits and their subsequent positive effects on society. Additionally, active engagement of the younger generation in Bajamba eating activities is emphasized as a critical factor. This involvement is essential for the preservation and continuation of the Bajamba eating tradition, ensuring its endurance as generations evolve and safeguarding it from potential disappearance.

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Acknowledgements

The author would like to thank LPPM UPH for providing the opportunity to conduct this research and fund this research (P-52-FPar/VIII/2022).

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Authors and Affiliations

  1. Master of Tourism Study Program, Universitas Pelita Harapan, Tangerang, Banten, Indonesia

    Amelda Pramezwary

  2. Hospitality Management, Universitas Pelita Harapan, Tangerang, Banten, Indonesia

    Deandra Pakasi &  Juliana

  3. Bachelor of Tourism, Universitas Pelita Harapan, Tangerang, Banten, Indonesia

    Febryola Indra & Anugerah Agung Putranto

  4. Ministry of Tourism and Creative Economy Republic of Indonesia, DKI Jakarta, Central Jakarta City, Indonesia

    Frans Teguh

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  1. Amelda Pramezwary
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Correspondence to Juliana .

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Editors and Affiliations

  1. Middle East Technical University, Kalkanlı, Türkiye

    Bahaaeddin Alareeni

  2. College of Business of Finance, Ahlia University, Manama, Bahrain

    Allam Hamdan

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Pramezwary, A., Pakasi, D., Juliana, Indra, F., Putranto, A.A., Teguh, F. (2024). Bajamba Traditional Dining Culture of Nagari Jawi-Jawi West Sumatera as a Potential Sustainable Gastronomy Tourism Attraction. In: Alareeni, B., Hamdan, A. (eds) Technology: Toward Business Sustainability. ICBT 2023. Lecture Notes in Networks and Systems, vol 927. Springer, Cham. https://doi.org/10.1007/978-3-031-54009-7_42

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