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All Journal Jurnal Humanitas: Katalisator Perubahan dan Inovator Pendidikan
Novi Sa’diah
Universitas Hamzanwadi

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From Traditional Cuisine to the Culinary Tourism Industry: Ayam Taliwang as a Traditional Culinary Heritage of Sumbawa on Lombok Island Novi Sa’diah; Syahrul Amar; Lalu Murdi
Jurnal Humanitas: Katalisator Perubahan dan Inovator Pendidikan Vol 9 No 2 (2023): Juni
Publisher : Universitas Hamzanwadi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29408/jhm.v9i2.36557

Abstract

This study examines the existence of Ayam Taliwang as a traditional food of Lombok Island within the culinary tourism industry through a culinary history approach. Ayam Taliwang is one of Lombok's most popular traditional foods, yet its origin is often debated as the name "Taliwang" also refers to a region in Sumbawa. This research aims to describe the culinary history of Ayam Taliwang and its development on Lombok Island from 1960 to 2021. Using a qualitative ethnographic method, data were collected through observation, in-depth interviews, and documentation. The research was conducted in Karang Taliwang, Cakranegara, Mataram, with additional sources in East Lombok. Findings reveal that Ayam Taliwang originated from the war between the Selaparang Kingdom and the Karangasem Kingdom of Bali (1891-1894), where troops from the Taliwang Kingdom were deployed as peacekeepers. The cultural assimilation between Taliwang troops and the indigenous Sasak people created a new culinary tradition, resulting in Ayam Taliwang. Its development has been rapid since the 1960s when it began to be commercially sold, and by the 1970s, it had become increasingly popular. The dish has evolved in presentation, taste variations (sweet, medium, spicy), and marketing strategies through social media and travel agent partnerships. Ayam Taliwang has been recognized as a superior culinary tourism product in Mataram City and received the First Place Award in the Most Popular Traditional Dishes category at the Anugerah Pesona Indonesia (API) 2016. This research contributes to understanding how traditional foods can be preserved and promoted as cultural heritage and economic assets.
Co-Authors Lalu Murdi Syahrul Amar