<![CDATA[This study aims to analyze the resilience strategies of Lawar Plek, a traditional Balinese dish utilizing raw blood, and to explain how its risk-culture paradox is managed within the culinary tourism industry amidst conflicting medical health narratives and the market demand for cultural authenticity. Employing a qualitative case study design, research was conducted in major culinary centers across Gianyar and Badung Regencies. Data were gathered through participant observation, document analysis, and in-depth interviews with purposively selected key informants representing traditional vendors, local consumers, and external stakeholders. Rather than conducting laboratory biomedical testing, this study evaluates the negotiation between community perceptions of cultural authenticity and global biomedical health standards, analyzing how the latter is internalized or resisted by cultural actors. The analysis, guided by commodification and cultural resilience theories, reveals that the resilience of Lawar Plek is driven by a "myth of strength" and masculine identity tied to raw blood consumption. Furthermore, the dish is commodified by blending modernized presentation with its "extreme" culinary nature, appealing to tourists seeking exotic experiences. Ultimately, Lawar Plek serves as a form of cultural resistance against global health standardization. This research contributes to the literature on culinary tourism by providing a framework for how biologically high-risk traditional foods transform perceived risks into unique selling propositions.]]>
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