Dodi Widiyanto, Ari Susanto, Yoga Pranata, R. Rijanta


Rural tourism is developing due to its unique attractions. One of attractions that can be found in rural tourism is local food. Local food are presented by meals and/or snacks. This paper aims to describe the motivations of rural tourism actors, its obstacles and prospects on how to offer local food in tourism villages. A qualitative approach is employed in this research. The data for this paper were collected from in-depth interview and field notes. There are various motivations why rural tourism actors presenting local food, such as environmentally-friendly, economy, diversification, shows the own products to the tourists, offers local food as an attraction to the tourists in order to show the local wisdom, cultural restoration, uniqueness, offers rural nuance, introducing cultural and rural lifestyle, and empowering surrounding areas. The obstacles on presenting local food in tourism villages: the availability of original ingredients of local food products, availability of the cookers, professionallism on preparing local food, willingness of the skillfull inhabitants to teach others how to produce local food, tourists appetizing, and tourism awareness. Finally, local food still have prospects to be developed in tourism villages with supported on the effort to solve jealousy, the spirit when they sell local food as their tourism village products, environmentally friendly practices, innovation, collaboration with other agencies, and cultural philosophy

Full Text:



Ahmad, A. 2011. Community-Based and Traditional Lifestyle as Rural Tourism Product Development at Kg Menchali and Kg Rantau Panjang, Rompin, Pahang. International Journal of Arts & Sciences. 4 (12).pp. 81-96.

Bertella, G. 2011. Knowledge in Food Tourism: the Case of Lofoten and Maremma Toscana. Current Issues in Tourism. 14:4. Pp. 355 – 371.

Chuang, S. 2010. Rural Tourism: Perspectives from Social Exchange Theory. Social Behaviour and Personality. 38 (10). Pp. 1313 – 1322.

Dinas Pariwisata Daerah Istimewa Yogyakarta. 2013. Statistik Kepariwisataan 2012. Dinas Pariwisata Daerah Istimewa Yogyakarta, Yogyakarta.

Giampiccoli, A., and Kalis, J.H. 2012. Tourism, Food, and Culture: Community-based Tourism, Local Food, and Community Development in Mpondoland. Culture, Agriculture, Food and Environment.Vol. 34. 2. Pp. 101 – 123.

Hjalager, A., & Johansen, P.H. 2013. Food Tourism in Protected Areas – Sustainability for Producers, the Environment and Tourism?. Journal of Sustainable Tourism. 21:3. Pp 417-433.

Hu, Y., Banyai, M., & Smith, S. 2013. Expenditures, Motivations, and Food Involvement among Food Festivals Visitors: The Hefei, China, Crawfish Festival. Journal of China Tourism Research. 9:4. Pp. 467-488.

Li, Yi-Min. 2011. Effect of Social Capital of Snack Stall Clusters on Tourist Leisure Involvement. Pakistan Journal of Statistics. Vol 27. 5. pp. 685 – 697.

McEntee, J. 2010. Contemporary and Traditional Localism: A Conceptualisation of Rural Local Food. Local Environment. Vol 15. Nos. 9 – 10. pp. 785 – 803.

Page, S., dan Getz, D. 1997. The Business of Rural Tourism: International Perspectives. International Thomas Business Press, London dan Boston.

Pesonen, J., & Komppula, R. 2010. Rural Wellbeing Tourism: Motivations and Expectations (Special Section). Journal of Hospitality and Tourism Management. 17. Pp. 150 – 157.

Pratt, S. 2013. Minimising Food Miles: Issues and Outcomes in an Ecotourism Venture in Fiji. Journal of Sustainable Tourism. Vol. 21. No. 8. pp. 1148 – 1165.

Rid, W., Ezeuduji, I.O., & Pröbstl-Haider, U. 2014. Segmentation by Motivation for Rural Tourism Activities in the Gambia. Tourism Management. 40. pp. 102 – 116.

Sims, R. 2009. Food, Place and Authenticity: Local Food and the Sustainable Tourism Experience. Journal of Sustainable Tourism. Vol. 17. No.3. pp. 321 – 336.


  • There are currently no refbacks.