<![CDATA[This study aims to: (1) analyze the historical development of Es Ancruk as a signature culinary item of Singaraja City from 1968 to 2024; (2) identify the cultural values embodied in Es Ancruk; and (3) analyze its utilization as a historical learning resource in high schools. This study employs the historical research method, consisting of heuristics, source criticism, interpretation, and historiography. Data were collected through observation, interviews with vendors, consumers, teachers, students, and content creators, as well as document analysis. Informants were selected using snowball sampling to obtain in-depth information about the development of Es Ancruk in Singaraja City. The results show that Es Ancruk originated as a traditional beverage sold during Ramadan as an iftar treat. Over time, it developed into a signature culinary specialty enjoyed throughout the year through innovations in fillings, presentation, and marketing while maintaining its traditional flavor. Es Ancruk also embodies cultural values, including historical, social, and economic values, local wisdom, creativity, and entrepreneurship, which reflect the cultural identity of the Singaraja community. Furthermore, Es Ancruk can serve as a contextual historical learning resource by integrating local history into high school learning. Its use can be implemented through local history-based teaching modules that encourage students to understand the relationship between historical events, culture, and community life. Thus, Es Ancruk is not only a culinary heritage but also a medium for cultural preservation and meaningful historical learning. This research supports efforts to preserve Singaraja’s local culinary traditions and strengthen students’ awareness of local cultural heritage preservation.]]>
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