Promoting Cultural Tourism of the Kudi Chin Community through Local Food
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Abstract
Local food and culture are closely linked to the tourism economy, helping to foster relationships between communities, producers, and tourists. This connection contributes to the distribution of income to the grassroots economy. However, the lack of food-related information in promoting local awareness may affect tourists' food experiences. This research is qualitative in nature and employs a phenomenological approach. Its objective is to study local food knowledge based on the community wisdom of Kudi Chin and gather information about cultural food tourism in the area. The study involves 21 local stakeholders as key informants, using in-depth interviews and non-participant observation to collect data, which was then analyzed through thematic analysis.
The findings revealed that there are 20 types of local Kudi Chin foods, including seven main dishes, seven snacks, and six desserts. Regarding cultural food tourism in the Kudi Chin community, it was found that in the past, the community hosted full-scale events on important religious days, but these have declined due to societal changes. Festival foods are based on Portuguese knowledge blended with Thai, Chinese, and Vietnamese influences. Culinary knowledge is passed down through generations, with each family adapting recipes using tools and methods suited to present-day conditions. Ingredients are locally sourced, with most dishes being easy-to-cook dinners prepared and consumed within the family. Additionally, there are cultural beliefs associated with food. This study recommends organizing tourism activities that include visits to significant sites, insights into local ways of life, and the creation of experiences centered on local food.
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