Developing traditional foods as culinary tourism attractions in East Java, Indonesia: A literature-based qualitative analysis

Abstract

Traditional food represents an important component of destination culture and has considerable potential to strengthen culinary tourism. East Java, Indonesia, possesses diverse traditional culinary resources associated with distinctive ingredients, preparation methods, local histories, and regional identities. However, the existence of traditional cuisine does not automatically transform food into a tourism attraction. This study analyzes the potential, development challenges, and strategic directions for positioning traditional foods as culinary tourism attractions in East Java. A qualitative desk-study approach was employed by synthesizing peer-reviewed literature on food tourism, authenticity, culinary heritage, and East Javanese gastronomy, complemented by official tourism and culinary information. The analysis identifies four major themes: traditional food as an expression of place identity and authenticity; sensory, cultural, and educational dimensions of the culinary experience; fragmentation between culinary resources and tourism products; and the need for integrated development involving interpretation, experience design, destination branding, digital promotion, and stakeholder collaboration. East Javanese dishes such as rawon, rujak cingur, semanggi, Bakso Malang, traditional tempe-based dishes, and regional beverages possess attributes that can function as gastronomic icons when their cultural narratives and consumption contexts are incorporated into tourism experiences. The study concludes that culinary tourism development should move beyond food-selling activities toward experience-based gastronomy that connects food, people, history, and place. This approach can strengthen destination differentiation while supporting cultural preservation and local economic participation.