Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism

Titing Kartika, Khoirul Fajri

2019

Abstract

This study aims to identify how Rasi (Cassava Rice) as an authentic product for Cireundeu Traditional Village can strengthen aspects of gastronomic tourism. The people of Cireundeu Traditional Village, located in Cimahi City, have a habit of consuming Rasi hereditary. Until now the habit is still ongoing even though not all people can continue this habit. A qualitative approach was taken in this study to explore besides Rasi as a product of the local community as well as to know from the viewpoint of local wisdom values. During its development, Rasi is not only made as a substitute for rice but is also used in making diversification of other food products such as cakes that can be consumed by the wider community. It is hoped that this research will educate visiting tourists that Cireundeu not only offers nature, arts and culture, but can introduce Rasi as part of gastronomic cultural identity.

Paper Citation

in Harvard Style

Kartika T. and Fajri K. (2019). Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism. In Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF, ISBN 978-989-758-495-4, pages 67-71. DOI: 10.5220/0009430600670071

in Bibtex Style

@conference{ntf19,
author={Titing Kartika and Khoirul Fajri},
title={Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism},
booktitle={Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,},
year={2019},
pages={67-71},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009430600670071},
isbn={978-989-758-495-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 1st NHI Tourism Forum - Volume 1: NTF,
TI - Rasi (Cassava Rice) as an Authentic Product of Cireundeu in Supporting Gastronomic Tourism
SN - 978-989-758-495-4
AU - Kartika T.
AU - Fajri K.
PY - 2019
SP - 67
EP - 71
DO - 10.5220/0009430600670071