THE ROLE OF THE NATION FROM THE COLONIAL ERA TO THE REFORMATION ERA IN SUPPORTING INDONESIA'S GASTRODIPLOMACY

Amirunnaufal Mohamad; Miavania S.

doi:10.15642/siyar.2024.4.2.135-159

Authors

Amirunnaufal Mohamad Kazan Federal University https://orcid.org/0009-0009-4175-0872
Miavania Universitas Muhammadiyah Yogyakarta

DOI:

https://doi.org/10.15642/siyar.2024.4.2.135-159

Keywords:

Gastrodiplomacy, Nusantara, Diplomacy, Strategy

Abstract

In recent decades, the trend of gastrodiplomacy has become increasingly significant, where countries use their culinary uniqueness as a major attraction in building bilateral relations and strengthening public diplomacy. However, the problems that arise are the difficulty in determining a unified food that represents Indonesian culture; Adjustment of Indonesia's culinary image to suit international tastes without losing authenticity and uniqueness; Global competition in the field of gastrodiplomacy is getting tougher. The purpose of this study is to provide a treasure of the origin of the many archipelago menus and provide strategies that need to be done by the government and non-government in Indonesia's gastrodiplomacy. The results of this study show that the menus in Indonesia are inseparable from the role of the Nusantara kingdom as the largest producer of spices in the world. In response to this, the government has made various efforts to support Indonesia's gastrodiplomacy, but there are still gaps that need to be filled to perfect the diplomacy strategy. Further research on the strategy and technical implementation of Indonesia's gastrodiplomacy is recommended.

Downloads

Download data is not yet available.

References

J.H, Kim, and RItchie J.R. “A Systematic Review of Gastrodiplomacy Research.” Tourism Management Perspective 22, no. 3 (2019): 265–81.

Welirang, F. “Kuliner Dan Ketahanan Pangan.” Prisma: Jurnal Pemikiran Sosial Ekonomi 40, no. 1 (2021): 46–54.

Immawati, Nurul Amalia. The Thailand’s Gastrodiplomacy As A Strategy To Develop National Branding. Undergraduate Thesis. Yogyakarta: Universitas Muhammadiya Yogyakarta, 2017.

“Indonesia Gastronomy Community,” 2022. https://gastronomi.id.

Kementerian Pendidikan dan Kebudayaan Republik Indonesia. “Jalur Rempah: Memuliakan Masa Lalu Untuk Kesejahteraan Masa Depan .” Https://Jalurrempah.Kemdikbud.Go.Id/Artikel/Jalur-Rempahmemuliakan-Masa-Lalu-Untuk-Kesejahteraan-Masa-Depan. Indonesia: Kementerian Pendidikan dan Kebudayaan Republik Indonesia, 2021.

Kementerian Pariwisata dan Ekonomi Kreatif Republik Indonesia. “Alasan Menparekraf Fokus Kembangkan Lima Destinasi Super Prioritas.” Https://Kemenparekraf.Go.Id/Ragam-Pariwisata/AlasanMenparekraf-Fokus-Kembangkan-5-Destinasi-Super-Prioritas. Indonesia: Kementerian Pariwisata dan Ekonomi Kreatif Republik Indonesia, 2021.

Kompas. “Kemenpar Tetapkan Lima Makanan Nasional Indonesia.” <https://Travel.Kompas.Com/Read/2018/04/10/171000627/Kemenpartetapkan-5-Makanan-Nasional-Indonesia-Ini-Daftarnya?Page=all>. 2018.

Cheung, T. “World’s 50 Best Foods .” Https://Edition.Cnn.Com/Travel/Article/World-Best-Foods-Readerschoice/Index.Html. 2017.

Supriatma. “Politik Makanan Massal Dan Penyeragaman Selera Nusantara.” Prisma: Jurnal Pemikiran Sosial Ekonomi 40, no. 1 (2021): 55–64.

Rahman, F. Ihwal Awal Gastronomi Di Indonesia. Jakarta: Gramedia, 2016.

Maryoto, A. Jejak Kuliner. Jakarta: Kompas Gramedia, 2021.

Rahman, F. Rijsttafel. Jakarta: Gramedia, 2016.

Malagina, A. Jalur Rempah (Merapah Rempah). Indonesia: National Geographic Indonesia, 2021.

Setiawan, Asep . Teori Dan Praktik Diplomasi. Jakarta: FISIP Universitas Muhammadiyah, 2016.

Ketaren, I. “Gastronomi, Kuliner, Dan Aneka Makanan Indonesia.” Prisma: Jurnal Pemikiran Sosial Ekonomi 40, no. 1 (2021): 3–13.

Anwar, H, and Octavia L. “Culinary Diplomacy: Promoting Indonesian Culinary Heritage through International Events.” Journal of Culinary Science & Technology 18, no. 5 (2020): 435–52.

Purwasito, Andrik. “Gastrodiplomasi Sebagai Penjuru Diplomasi Ekonomi Indonesia.” Https://Kemlu.Go.Id/Download/L3NpdGVzL3B1c2F0L0RvY3VtZW50cy9LYWppYW4lMjBCUFBLL1Nla3JldGFyaWF0JTIwQlBQSy8wMV9HYXN0cm9kaXBsb21hY3lfU2ViYWdhaV9QZW5qdXJ1X0RpcGxvbWFzaV9Fa29ub21pX0luZG9uZXNpYS5wZGY=. Jakarta: Kementerian Luar Negeri Republik Indonesia, 2016.

Gursoy, D, and Y Ran. “Antecedents and Outcomes of Gastrodiplomacy: A Comprehensive Review.” Tourism Management Perspectives 37 (2021).

Hall, C.M, L Sharples, R Mitchell, and N Macionis. “Food and Wine Events in Asia: A New Tourism Research Agenda.” Tourism Management 70 (2019): 228–40.

Murdijati, and Gardjito. “Gastronomi Indonesia Yang Memesona.” Prisma: Jurnal Pemikiran Sosial Ekonomi 40, no. 1 (2021): 14–29.

Baskoro, Rizki M. “Kisah Selera Dari Negeri Rempah: Memahami Gastrodiplomasi Dari Perspektif Indonesia.” Jurnal Indonesian Perspective 7, no. 2 (2022): 227–49.

Y. H, Kim, and J. E Cho. “Gastrodiplomacy: A Conceptual Framework and International Case Studies.” Tourism Management Perspectives, 2019, 86–96.

Admin Kemdikbud. “Peran Rempah-Rempah Bagi Gastrodiplomasi Indonesia.” https://jalurrempah.kemdikbud.go.id/artikel/peran-rempah-rempah-bagi-gastrodiplomasi-indonesia, n.d. Accessed January 20, 2024.

Gaffar, Eka Kartini . “Hambatan Dalam Pengembangan Gastrodiplomasi Untuk Mencapai Brand Image Kuliner Indonesia Di Era Pemerintahan Joko Widodo.” Journal of International and Local Studies 6, no. 1 (January 2022): 1–14.

Wang, L. “Gastrodiplomacy: Assessing the Power of Cuisine as a Tool for Communication.” Place Branding and Public Diplomacy 12, no. 2 (2017): 105–16.

Brown, R. “Culinary Soft Power: A Comparative Analysis of Gastrodiplomacy in France, Italy, and Japan.” Diplomatic Studies Quarterly 28, no. 2 (2019): 245–67.

Lee, C. “Gastrodiplomacy: Exploring the Role of Food in International Relations.” International Journal of Gastronomy and Food Science, no. 22 (2020): 233.

Smith, A. “Culinary Diplomacy: A Framework for Understanding the Concept.” Journal of International Culinary Studies 12, no. 2 (2018): 45–62.