Applying the model of experience economy and intimacy to the sustainable development of culinary tourism of Majapahit Indigenous Food in Indonesia
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Aug 2, 2023
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Abstract
Indigenous food can be seen as a catalyst for the goal of developing sustainable tourism. Indigenous food is increasingly being used as an integral part of visitor attraction to enrich their tourism experience, one of which is Majapahit indigenous food. Thus, correlating Majapahit indigenous food can create sustainable culinary tourism in Indonesia. This study aimed to explore the role of Majapahit indigenous food as culinary tourism in Indonesia by integrating two theories of consumer behavior, namely the Experience Economy and Intimacy Model. The data collection was carried out through a series of interviews with five informants involving historians, culinary entrepreneurs, tour and travel industry players, academician and tourists. The results showed that Majapahit indigenous food did not yet have strong competitiveness. As a result, the contribution made by Majapahit indigenous food to the development of sustainable culinary tourism seemed insignificant. Various suggestions and recommendations were also presented so that Majapahit indigenous food can be strongly integrated into the tourist experience.
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How to Cite
Hendra, H., Oktadiana, H., Djati, S. P., Rahmanita, M., Satrya, I. D. G., & Octavio, A. (2023). Applying the model of experience economy and intimacy to the sustainable development of culinary tourism of Majapahit Indigenous Food in Indonesia. Enrichment : Journal of Management, 13(3), 1923-1932. https://doi.org/10.35335/enrichment.v13i3.1512
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Boniface, P. (2017). Tasting Tourism: Travelling for Food and Drink. https://doi.org/https://doi.org/10.4324/9781315241777
Bügel, M. S., Verhoef, P. C., & Buunk, A. P. (2011). Customer intimacy and commitment to relationships with firms in five different sectors: Preliminary evidence. Journal of Retailing and Consumer Services, 18(4), 247–258. https://doi.org/https://doi.org/10.1016/j.jretconser.2010.11.005
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Cederholm, E. A., & Hultman, J. (2010). The Value of Intimacy – Negotiating Commercial Relationships in Lifestyle Entrepreneurship. Scandinavian Journal of Hospitality and Tourism, 10(1), 16–31.
Charters, S., Fountain, J., & Fish, N. (2009). You felt like lingering. . . ": Experiencing “real” service at the winery tasting room. Journal of Travel Research, 48(1), 122–134. https://doi.org/10.1177/0047287508326508
Choi, J., & Gray, D. (2012). Innovations in Korean culinary tourism (pp. 165–173). https://doi.org/10.1787/9789264171923-14-en
Creese, H. (2013). The Balinese kakawin tradition: A preliminary description and inventory. Bijdragen Tot de Taal-, Land- En Volkenkunde / Journal of the Humanities and Social Sciences of Southeast Asia, 155(1), 45–96. https://doi.org/10.1163/22134379-90003880
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Doyle, N., Swain, D., Roberts, J. J., & Cozzolino, D. (2017). The use of qualitative analysis in food research and technology: Considerations and reflections from an applied point of view. Food Analytical Methods, 10(4), 964–969. https://doi.org/10.1007/s12161-016-0654-8
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Hendra, H., Wahyuningputri, R. A., Putra, A. N., & Levyta, F. (2021). the Lexicon of Majapahit Culinary At Trowulan in the Globalization Era. Journal of Tourism, Culinary and Entrepreneurship (Jtce), 1(2), 208–218. https://doi.org/10.37715/jtce.v1i2.2271
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McNabb, D. E. (2020). Analyzing and interpreting qualitative research data. In Research Methods for Political Science (pp. 345–360). https://doi.org/10.4324/9781003103141-30
Merriam, S. B. (1998). Case studies as qualitative research-annotated.pdf. In Qualitative Research and Case Study Applications in Education (pp. 27–43).
Mnguni, E. M., & Giampiccoli, A. (2015). Indigenous food and tourism for community well-being: A possible contributing way forward. Mediterranean Journal of Social Sciences, 6(3), 24–34. https://doi.org/10.5901/mjss.2015.v6n3s2p24
Munandar, A. A. (2020). Majapahit and the Contemporary Kingdoms: Interactions and Views. Berkala Arkeologi, 40(1), 1–22. https://doi.org/10.30883/jba.v40i1.522
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Nuryanti, S., Latifasari, N., Naufalin, R., Wicaksono, R., & Erminawati. (2021). Antioxidant activity and total phenol of extract of kecombrang flower, stem and leaves with different types of solutions. Molekul, 16(2), 110–116. https://doi.org/10.20884/1.jm.2021.16.2.631
Phelan, S. (2011). Case study research: Design and methods. Evaluation & Research in Education, 24(3), 221–222. https://doi.org/10.1080/09500790.2011.582317
Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review 76 (04), 97–105.
Popp, M. (2012). Erlebnisforschung neu betrachtet – ein Ansatz zu ihrer räumlichen Kontextualisierung. Zeitschrift Für Tourismuswissenschaft, 4(1), 81–100. https://doi.org/10.1515/tw-2012-0107
Purna, I. M., & Dwikayana, K. (2019). BETUTU BALI : MENUJU KULINER DIPLOMASI BUDAYA INDONESIA. Patanjala : Jurnal Penelitian Sejarah Dan Budaya, 11(2), 265. https://doi.org/10.30959/patanjala.v11i2.478
Putri, R. . (2017). Inilah makanan orang Jawa kuno. Historia.
Quadri-Felitti, D., & Fiore, A. M. (2012). Experience economy constructs as a framework for understanding wine tourism. Journal of Vacation Marketing, 18(1), 3–15. https://doi.org/10.1177/1356766711432222
Ranteallo, I. C., & Andilolo, I. R. (2017). Food representation and media: Experiencing culinary tourism through foodgasm and foodporn. In Balancing Development and Sustainability in Tourism Destinations (pp. 117–127). https://doi.org/10.1007/978-981-10-1718-6_13
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Santini, C., Cavicchi, A., & Canavari, M. (2011). The RiskTM strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage. Food, Agri-Culture and Tourism, 161–179. https://doi.org/10.1007/978-3-642-11361-1_11
Serra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting sustainability through regional food and wine pairing. Sustainability (Switzerland), 13(24), 1–22. https://doi.org/10.3390/su132413759
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2013). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8–9), 1179–1197.
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2013). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8–9), 1179–1197. https://doi.org/10.1080/09669582.2013.836210
Sidali, K. L., Morocho, P. Y., & Garrido-pérez, E. I. (2016). Food Tourism in Indigenous Settings as a Strategy of Sustainable Development : The Case of Ilex guayusa Loes . in the Ecuadorian Amazon. https://doi.org/10.3390/su8100967
Silverman, R. M., & Patterson, K. L. (2014). Qualitative research methods for community development. In Qualitative Research Methods for Community Development. John Wiley & Sons/Blackwell. https://doi.org/10.4324/9781315797762
Sternberg, R. J. (1986). A triangular theory of love. Psychological Review, 93(2), 119–135. https://doi.org/10.1037/0033-295X.93.2.119
Sugiyono, S. (2020). Metode Penelitian Kualitatif. Alfabeta, CV.
Sutaguna, I. N. T., Ariani, N. M., Aryanti, N. N. S., & Putri, I. A. E. T. (2018). Pembinaan Kepariwisataan Melalui Pelatihan Teknik Presentasi Kuliner Lokal Di Desa Wisata Mengwi Kecamatan Mengwi Kabupaten Badung. Buletin Udayana Mengabdi, 17(3), 114–119. https://doi.org/10.24843/bum.2018.v17.i03.p20
Taylor, J. G. (2003). Indonesia: Peoples and histories. In Indonesia: Peoples and Histori. https://doi.org/10.2307/20033738
Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2(2), 130–143. https://doi.org/10.1057/palgrave.pb.5990051
Trauer, B., & Ryan, C. (2005). Destination image, romance and place experience—an application of intimacy theory in tourism. Tourism Management, 26(4), 481–491. https://doi.org/10.1016/j.tourman.2004.02.014
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0009-3
Yazan, B. (2015). Three approaches to case study methods in education: Yin, Merriam, and Stake. The Qualitative Report. https://doi.org/10.46743/2160-3715/2015.2102
Zahrulianingdyah, A. (2018). Kuliner sebagai pendukung industri pariwisata berbasis kearifan lokal. Teknobuga, 6(1).
Asfina, R. (2016). BANGGA DENGAN KEKAYAAN WARISAN BUDAYA INDONESIA DAN WASPADA DENGAN USAHA PELESTARIANNYA DI DUNIA GLOBAL. 195–206. https://ejournal.unp.ac.id/index.php/humanus/article/view/6428/pdf
Biehl-Missal, B., & Saren, M. (2012). Atmospheres of seduction: A critique of aesthetic marketing practices. Journal of Macromarketing, 32(2), 168–180. https://doi.org/10.1177/0276146711433650
Boniface, P. (2017). Tasting Tourism: Travelling for Food and Drink. https://doi.org/https://doi.org/10.4324/9781315241777
Bügel, M. S., Verhoef, P. C., & Buunk, A. P. (2011). Customer intimacy and commitment to relationships with firms in five different sectors: Preliminary evidence. Journal of Retailing and Consumer Services, 18(4), 247–258. https://doi.org/https://doi.org/10.1016/j.jretconser.2010.11.005
Bügel, M. S., Verhoef, P. C., & Buunk, A. P. (2011). Customer intimacy and commitment to relationships with firms in five different sectors: Preliminary evidence. Journal of Retailing and Consumer Services, 18(4), 247–258. https://doi.org/10.1016/j.jretconser.2010.11.005
Cederholm, E. A., & Hultman, J. (2010). The Value of Intimacy – Negotiating Commercial Relationships in Lifestyle Entrepreneurship. Scandinavian Journal of Hospitality and Tourism, 10(1), 16–31.
Charters, S., Fountain, J., & Fish, N. (2009). You felt like lingering. . . ": Experiencing “real” service at the winery tasting room. Journal of Travel Research, 48(1), 122–134. https://doi.org/10.1177/0047287508326508
Choi, J., & Gray, D. (2012). Innovations in Korean culinary tourism (pp. 165–173). https://doi.org/10.1787/9789264171923-14-en
Creese, H. (2013). The Balinese kakawin tradition: A preliminary description and inventory. Bijdragen Tot de Taal-, Land- En Volkenkunde / Journal of the Humanities and Social Sciences of Southeast Asia, 155(1), 45–96. https://doi.org/10.1163/22134379-90003880
D.J Timothy, R. A. (2013). Heritage cuisines, regional identity and sustainable tourism. In Sustainable culinary systems: Local foods, innovation, tourism and hospitality. https://doi.org/10.4324/9780203114070
Defi, A. M., & Hadi, N. (2019). Revitalization of “Majapahit Village” as an Educational Tourism Based on Local Wisdom. 320(Icskse 2018), 58–60. https://doi.org/10.2991/icskse-18.2019.11
Doyle, N., Swain, D., Roberts, J. J., & Cozzolino, D. (2017). The use of qualitative analysis in food research and technology: Considerations and reflections from an applied point of view. Food Analytical Methods, 10(4), 964–969. https://doi.org/10.1007/s12161-016-0654-8
Hall, C. M., & Sharples, L. (2003). The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. In Food Tourism Around The World. https://doi.org/10.4324/9780080477862
Hall, K. R. (2000). Personal status and ritualized exchange in Majapahit Java. Archipel, 59(1), 51–96. https://doi.org/10.3406/arch.2000.3554
Hendra, H., Wahyuningputri, R. A., Putra, A. N., & Levyta, F. (2021). the Lexicon of Majapahit Culinary At Trowulan in the Globalization Era. Journal of Tourism, Culinary and Entrepreneurship (Jtce), 1(2), 208–218. https://doi.org/10.37715/jtce.v1i2.2271
I Wayan Suteja, S. W. (2019). STRATEGI PENGEMBANGAN POTENSI KULINER LOKAL DALAM MENUNJANG KEGIATAN PARIWISATA DI KAWASAN EKONOMI KHUSUS MANDALIKA KABUPATEN LOMBOK TENGAH. Binawakya, 55(4), 524–530. https://doi.org/10.1134/s0514749219040037
Kennedy, G., Kanter, R., Chotiboriboon, S., Covic, N., Delormier, T., Longvah, T., Maundu, P., Omidvar, N., Vish, P., & Kuhnlein, H. (n.d.). Traditional and indigenous fruits and vegetables for food system transformation. Current Developments in Nutrition, 5(8). https://doi.org/10.1093/cdn/nzab092
Kuhnlein, H. V, Smitasiri, S., Yesudas, S., Bhattacharjee, L., Dan, L., & Ahmed, S. (2006). Documenting traditional food systems of indigenous peoples: International case studies. Guidelines for procedures, Agris.
McNabb, D. E. (2020). Analyzing and interpreting qualitative research data. In Research Methods for Political Science (pp. 345–360). https://doi.org/10.4324/9781003103141-30
Merriam, S. B. (1998). Case studies as qualitative research-annotated.pdf. In Qualitative Research and Case Study Applications in Education (pp. 27–43).
Mnguni, E. M., & Giampiccoli, A. (2015). Indigenous food and tourism for community well-being: A possible contributing way forward. Mediterranean Journal of Social Sciences, 6(3), 24–34. https://doi.org/10.5901/mjss.2015.v6n3s2p24
Munandar, A. A. (2020). Majapahit and the Contemporary Kingdoms: Interactions and Views. Berkala Arkeologi, 40(1), 1–22. https://doi.org/10.30883/jba.v40i1.522
Munandar, A. A., Hendra, H., Wahyuningputri, R. A., Putra, A. N., Levyta, F., Revianur, A., Boniface, P., Zahrulianingdyah, A., Sternberg, R. J., Popp, M., Creese, H., Hall, K. R., Karim, S. A., Chi, C. G. Q., Richards, G., Biehl-Missal, B., & Saren, M. (2021). Kuliner sebagai pendukung industri pariwisata berbasis kearifan lokal. Zeitschrift Für Tourismuswissenschaft, 59(1), 51–96. https://doi.org/https://doi.org/10.4324/9781315241777
Nuryanti, S., Latifasari, N., Naufalin, R., Wicaksono, R., & Erminawati. (2021). Antioxidant activity and total phenol of extract of kecombrang flower, stem and leaves with different types of solutions. Molekul, 16(2), 110–116. https://doi.org/10.20884/1.jm.2021.16.2.631
Phelan, S. (2011). Case study research: Design and methods. Evaluation & Research in Education, 24(3), 221–222. https://doi.org/10.1080/09500790.2011.582317
Pine, B. J., & Gilmore, J. H. (1998). Welcome to the experience economy. Harvard Business Review 76 (04), 97–105.
Popp, M. (2012). Erlebnisforschung neu betrachtet – ein Ansatz zu ihrer räumlichen Kontextualisierung. Zeitschrift Für Tourismuswissenschaft, 4(1), 81–100. https://doi.org/10.1515/tw-2012-0107
Purna, I. M., & Dwikayana, K. (2019). BETUTU BALI : MENUJU KULINER DIPLOMASI BUDAYA INDONESIA. Patanjala : Jurnal Penelitian Sejarah Dan Budaya, 11(2), 265. https://doi.org/10.30959/patanjala.v11i2.478
Putri, R. . (2017). Inilah makanan orang Jawa kuno. Historia.
Quadri-Felitti, D., & Fiore, A. M. (2012). Experience economy constructs as a framework for understanding wine tourism. Journal of Vacation Marketing, 18(1), 3–15. https://doi.org/10.1177/1356766711432222
Ranteallo, I. C., & Andilolo, I. R. (2017). Food representation and media: Experiencing culinary tourism through foodgasm and foodporn. In Balancing Development and Sustainability in Tourism Destinations (pp. 117–127). https://doi.org/10.1007/978-981-10-1718-6_13
Revianur, A. (2021). Apa saja kuliner khas Kerajaan Majapahit yang masih bertahan hingga saat ini. https://id.quora.com/Apa-saja-kuliner-khas-kerajaan-Majapahit-yang-masih-bertahan-hingga-saat-ini
Santini, C., Cavicchi, A., & Canavari, M. (2011). The RiskTM strategic game of rural tourism: how sensory analysis can help in achieving a sustainable competitive advantage. Food, Agri-Culture and Tourism, 161–179. https://doi.org/10.1007/978-3-642-11361-1_11
Serra, M., Antonio, N., Henriques, C., & Afonso, C. M. (2021). Promoting sustainability through regional food and wine pairing. Sustainability (Switzerland), 13(24), 1–22. https://doi.org/10.3390/su132413759
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2013). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8–9), 1179–1197.
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2013). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8–9), 1179–1197. https://doi.org/10.1080/09669582.2013.836210
Sidali, K. L., Morocho, P. Y., & Garrido-pérez, E. I. (2016). Food Tourism in Indigenous Settings as a Strategy of Sustainable Development : The Case of Ilex guayusa Loes . in the Ecuadorian Amazon. https://doi.org/10.3390/su8100967
Silverman, R. M., & Patterson, K. L. (2014). Qualitative research methods for community development. In Qualitative Research Methods for Community Development. John Wiley & Sons/Blackwell. https://doi.org/10.4324/9781315797762
Sternberg, R. J. (1986). A triangular theory of love. Psychological Review, 93(2), 119–135. https://doi.org/10.1037/0033-295X.93.2.119
Sugiyono, S. (2020). Metode Penelitian Kualitatif. Alfabeta, CV.
Sutaguna, I. N. T., Ariani, N. M., Aryanti, N. N. S., & Putri, I. A. E. T. (2018). Pembinaan Kepariwisataan Melalui Pelatihan Teknik Presentasi Kuliner Lokal Di Desa Wisata Mengwi Kecamatan Mengwi Kabupaten Badung. Buletin Udayana Mengabdi, 17(3), 114–119. https://doi.org/10.24843/bum.2018.v17.i03.p20
Taylor, J. G. (2003). Indonesia: Peoples and histories. In Indonesia: Peoples and Histori. https://doi.org/10.2307/20033738
Tellström, R., Gustafsson, I.-B., & Mossberg, L. (2006). Consuming heritage: The use of local food culture in branding. Place Branding, 2(2), 130–143. https://doi.org/10.1057/palgrave.pb.5990051
Trauer, B., & Ryan, C. (2005). Destination image, romance and place experience—an application of intimacy theory in tourism. Tourism Management, 26(4), 481–491. https://doi.org/10.1016/j.tourman.2004.02.014
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0009-3
Yazan, B. (2015). Three approaches to case study methods in education: Yin, Merriam, and Stake. The Qualitative Report. https://doi.org/10.46743/2160-3715/2015.2102
Zahrulianingdyah, A. (2018). Kuliner sebagai pendukung industri pariwisata berbasis kearifan lokal. Teknobuga, 6(1).