<![CDATA[Walang goreng is a distinctive culinary heritage of Gunungkidul that reflects the community’s adaptation to the ecological conditions of the karst landscape. This study aimed to identify forms of local wisdom in the preservation and utilization of walang goreng, examine its role in strengthening Gunungkidul’s culinary tourism identity, and formulate an integrated preservation strategy. The study employed a qualitative approach with a descriptive ethnographic design. Data were collected through participatory observation, in-depth interviews with traditional hunters and micro, small, and medium enterprise (MSME) actors, documentation, and focus group discussions. Data analysis followed an interactive model involving data condensation, data display, and conclusion drawing. The findings showed that local wisdom was reflected in knowledge of belalang habitat and seasonality, traditional night hunting practices (nyuluh), selective harvesting, traditional processing methods, and the intergenerational transmission of culinary knowledge. Walang goreng has also developed into a marker of local culinary identity and a source of creative economic activity. However, increasing demand and declining local availability have encouraged supply from other regions, creating challenges for maintaining local authenticity. The proposed preservation strategy integrates ecological conservation, cultural documentation, gastronomic storytelling, product quality and legality improvement, experiential culinary tourism, and pentahelix collaboration. This study positions walang goreng not merely as a food product but as a cultural experience whose ecological, historical, and social narratives require continuous preservation.]]>
