INVENSI BUDAYA KULINER MELALUI KOMODIFIKASI SEBAGAI PENUNJANG KEGIATAN PARIWISATA DI KAWASAN WISATA MATARAM

Abstract

This study discusses the development and preservation of local culinary as a tourism product through the process of commodification. The formulation of the study about "commodification as a form of invention of culinary culture in supporting tourism activities in Mataram Tourism Area". The method of analyze of the data was a descriptive qualitative method with data collection techniques in the form of in-depth interviews and observations. Based on the results of the study, it can be explained that culinary tourism activities have developed in the Mataram Region as a support for urban tourism activities. In order to be sold as a tourism product, local culinary has been commodified in such a way that it becomes an attractive packaging for the consumen. The aspects commodified by culinary entrepreneurs are packaging and presentation procedures so that they become more attractive products. Although commodification was often associated with a negative impact on culture, but in the context of culinary culture it is able to encourage the continuity and regeneration of culinary culture