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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management BINA CIPTA Jurnal Kuliner
Tanius, Billy
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Humanities Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Kuliner

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Eksplorasi Perkembangan Makanan Lokal Khas Charleston: Shrimp and Grits: Exploration of the Development of Charleston's Typical Local Food: Shrimp and Grits tanius, billy; Fatima, Queena
Jurnal Kuliner Vol. 3 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v3i2.66928

Abstract

Charleston, South Carolina, United States of America that is known for its history, architecture, and culinary delights. Charleston has a variety of historic local foods, one of which is Shrimp and Grits. Shrimp and Grits is a food that was introduced by a group of African settlers, Gullah Geechee in the 1600s in Southern America which was mainly consumed by the lower class people. However, the times towards culinary in the 1980s influenced the cooking style of Shrimp and Grits by chefs of Charleston which develop Shrimp and Grits and are now often consumed by various groups in the United States. This study discusses the background of Shrimp and Grits and its development in Charleston according to Charleston locals. This study uses exploratory qualitative methods in collecting data from literature studies, interviews, and observations. This research was conducted to explore the diet of Shrimp and Grits and its development in Charleston. The results of this study found that Shrimp and Grits, which were previously only known as traditional food served only in local households, are now foods that can be found in restaurants both inside and outside Charleston due to the large number of immigrant cooks who explore local food of Charleston.
Potensi Hidangan Tradisional Gumbo Sebagai Daya Tarik Wisata tanius, billy; Rifat, ahmad
Jurnal Kuliner Vol. 3 No. 2 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jk.v3i2.66992

Abstract

Gumbo merupakan sebuah masakan khas New Orleans yang sudah dikonsumsi dari masa ke masa. Namun seiring berjalannya waktu dan berkembangnya zaman makanan ini mulai tergerus oleh jenis makanan yang baru. Gumbo sepatutnya menjadi daya tarik utama wisata kuliner di New Orleans melalui cita rasa yang unik, latar belakang sejarah, dan penampilan yang menarik. Penelitian ini menggunakan metode deskriptif observatif dengan cara mengobservasi beberapa restoran yang menghidangkan Gumbo serta wawancara bersama wisatawan dari negara yang berbeda mengenai persepsi mereka terhadap Gumbo. Adapun instrumen penelitian yang digunakan yaitu teori Persepsi Wisatawan dan teori Dimensi Wisata Kuliner. Hasil penelitian mengemukakan bahwa Gumbo secara efektif menguasai persepsi wisatawan yang tertuang dari elemen motivasi fisik, motivasi budaya, motivasi interpersonal, dan motivasi status dan martabat. Adapun faktor pendukung utama Gumbo sebagai daya tarik kuliner ialah aksesibilitas serta keunikan cita rasa yang ditawarkan oleh Gumbo. Sedangkan faktor penghambat Gumbo sebagai daya tarik kuliner New Orleans ialah harga dan pemilihan desain interior yang kurang menjelaskan latar belakang sejarah makanan tersebut. Walaupun seperti itu, Gumbo dapat dikategorikan sebagai salah satu makanan yang menjadi daya tarik wisata kuliner di New Orleans.
Co-Authors Amariza, Nikita Andina Dinar Sukma Pramesti Fatima, Queena Krisna Yanti, Ni Made Ayu Dwi Kusumaningrum, Ni Ketut Veri Ni Nyoman Widani, Ni Nyoman Pramudia, Heru Pratama, Owen Putri, Rizqy Prasetyani Rifat, ahmad Safitri, Nur Tasya Sulistyawati, Anastasia Surjawan, Iwan Wibawa, Ketut