Chapter 4: Indigenous Gastronomy: From Practice to Tourism Learning

This chapter discusses how the local community’s wisdom of gastronomy becomes a topic of tourism learning. It discusses a case study of one of the Osing’s communities in Indonesia. Data were obtained from focus group discussions and interviews. Content analysis was used to analyze the qualitative data obtained. The Osing Indigenous People Alliance arranges a series of traditional ceremonies that involve the local gastronomic wisdom. Five types of dishes are presented in these ceremonies. Tourists receive important local wisdom about the use of endemic plants, cooking utensils, cutlery, how dishes are served, the use of ritual foods, and indigenous hospitality. The case study indicates that gastronomy is part of indigenous hospitality and is maintained in a sustainable manner.