Gastronomic tourism of Sebuyau, Malaysia: an ecosystem for sustainable development / Abang Zainoren Abang Abdurahman... [et al.]

Abang Abdurahman, Abang Zainoren and Ahmad, Johanna Adlin and Ali, Jati Kasuma and Bujang Khedif, Lenny Yusrina and Bohari, Zubaidah and Kibat, Silverina Anabelle (2023) Gastronomic tourism of Sebuyau, Malaysia: an ecosystem for sustainable development / Abang Zainoren Abang Abdurahman... [et al.]. ESTEEM Journal of Social Sciences and Humanities, 7 (2). pp. 39-55. ISSN 2600-7274

Official URL: http://ejssh.uitm.edu.my

Abstract

Sebuyau is a fishing village located an-hour drive from Kuching town of Sarawak, Malaysia. As a fishing village, Sebuyau is rich in seafood resources and local culinary experience that can be a stepping stone for gastronomic tourism. However, the local Sebuyau stakeholders has yet to leverage on this opportunity as there is a lack of promotion of the town for its culinary experiences. As such, the premise of the paper is based on two objectives which are to identify the community’s local gastronomy, and to propose the gastronomic tourism ecosystem based on the feedback given by the local community. The methodology employed is qualitative approach by conducting personal interviews with the local food service operators, contestants and local resident attending a community cooking competition in Sebuyau. During the competition, the culinary menus generated from the events were recorded to determine the cuisine of Sebuyau. The findings identified 54 types of localized cuisines. The challenges identified in developing gastronomic tourism in Sebuyau include the lack of knowledge among the local community on starting a business including financial management, loans and licencing application, and knowledge on food handling. In conclusion, six components have been identified as the ecosystem for Sebuyau’s stakeholders which include training, financial and assistance advisory, infrastructure development, license and permit, innovation programs, and leadership. These ecosystems can serve as guidelines for stakeholders in planning for development of Sebuyau’s gastronomic tourism and contribution towards Sustainable Development Goals (SDGs) 8 and 9.

Metadata

Item Type: Article
Creators:
Creators
Email / ID Num.
Abang Abdurahman, Abang Zainoren
UNSPECIFIED
Ahmad, Johanna Adlin
johan921@uitm.edu.my
Ali, Jati Kasuma
UNSPECIFIED
Bujang Khedif, Lenny Yusrina
UNSPECIFIED
Bohari, Zubaidah
UNSPECIFIED
Kibat, Silverina Anabelle
UNSPECIFIED
Contributors:
Contribution
Name
Email / ID Num.
Advisor
Abd Ghani, Kay Dora
UNSPECIFIED
Chief Editor
Basarudin, Noor Ashikin
UNSPECIFIED
Subjects: T Technology > TX Home economics > Hospitality industry. Hotels, clubs, restaurants, etc. Food service
T Technology > TX Home economics > Hospitality industry. Hotels, clubs, restaurants, etc. Food service > Malaysia
Divisions: Universiti Teknologi MARA, Pulau Pinang > Permatang Pauh Campus
Journal or Publication Title: ESTEEM Journal of Social Sciences and Humanities
UiTM Journal Collections: UiTM Journal > ESTEEM Journal of Social Sciences and Humanities (EJSSH)
ISSN: 2600-7274
Volume: 7
Number: 2
Page Range: pp. 39-55
Keywords: Gastronomic, Tourism Ecosystem, Stakeholders, Sebuyau Sarawak
Date: September 2023
URI: https://ir.uitm.edu.my/id/eprint/85532
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