A Mapping of Papeda Distribution as a Gastronomic Tourism Opportunity in Maluku and Papua
Year: 2026
Type: article
Abstract: Culinary traditions are an essential component of the tourism sector, functioning not only as sources of economic value but also as representations of regional cultural identity. Food offers more than sensory pleasure; it conveys information about local culture, geography, and social characteristics. Indonesia, with its rich natural resources and cultural heritage, possesses a wide variety of traditional foods that serve as important tourism attractions. The diversity of staple foods, such as rice, corn, cassava, and sago, reflects the cultural richness of different regions. Papeda, a traditional sago-based dish from Eastern Indonesia, exemplifies this diversity. It represents local identity, embodies traditional knowledge, and provides an authentic culinary experience through its unique preparation and serving practices. This study applies a literature review method by examining national and international journal articles and relevant books related to papeda and traditional foods of Eastern Indonesia. The analysis reveals considerable variation in ingredients, tools, preparation techniques, and consumption practices of papeda, particularly in Maluku and Papua. These variations highlight papeda’s strong potential as a culinary tourism attraction that can strengthen regional cultural identity and contribute to tourism development in Eastern Indonesia, especially in Maluku and Papua.
Source: The Journal Gastronomy Tourism
Institution: Universitas Pradita
Language: English
Topic: Culinary Culture and Tourism
Domain: Social Sciences
Open Access status: diamond
OpenAlex ID: W7225633710