Konsep Dasar Perancangan Wisata Gastronomi di Kecamatan Ubud, Gianyar

  • Anak Agung Istri Puspita Sari Program Studi Arsitektur, Universitas Warmadewa
  • Agus Kurniawan Program Studi Arsitektur, Universitas Warmadewa
  • I Wayan Wirya Sastrawan Program Studi Arsitektur, Universitas Warmadewa
DOI: https://doi.org/10.22225/undagi.10.2.5141.356-364
Keywords: Design, Tourism, Gastronomy

Abstract

Ubud District was proposed to be an international gastronomic tourism destination by the Ministry of
Tourism and Creative Economy based on the United National World Tourism Organization (UNWTO) criteria
and was established in 2018. The Ministry of Tourism and Creative Economy also encourages the development of
creative economic tourism based on culture and local wisdom in Ubud District to revive economic activity so that
can expand employment opportunities in the midst of a pandemic. Gastronomic tourism is a type of culinary
tourism where tourists not only consume food but can also increase their knowledge about the food and the area
from the original source. Gastronomic development in Ubud District is less than optimal and is still limited to a
place for selling traditional culinary which only consists of one particular type of culinary at a food stall. By
designing gastronomic tourism in Ubud District, Gianyar will become a place for culinary activities related to
gastronomy and become a solution in overcoming these problems. The purpose of this study was to determine the
basic concepts that will be used in the design of gastronomic tourism in Ubud District, Gianyar. The research
method used is descriptive qualitative method. The results of this study produce a basic concept, namely cultural
tourism based on culinary and local traditions.

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Published
2023-01-19
How to Cite
Sari, A. A. I. P., Kurniawan, A., & Sastrawan, I. W. W. (2023). Konsep Dasar Perancangan Wisata Gastronomi di Kecamatan Ubud, Gianyar. Undagi : Jurnal Ilmiah Jurusan Arsitektur Universitas Warmadewa, 10(2), 356-364. https://doi.org/10.22225/undagi.10.2.5141.356-364
Issue
Vol. 10 No. 2 (2022)
Section
Articles

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