Dishes in Wuku Taun Traditional Ceremony as Gastronomic Tourist Attraction in Lamajang Village

: Traditional food is part of a cultural heritage that has no material form is also part of the identity of a society. Food has various functions other than as the fulfillment of physical needs. But along with the influence of globalization society began to abandon traditional food because it is considered ancient, and difficult to make. If this is left then the future of the food will be extinct along with the local wisdom and the story contained therein. The focus of this research is to discuss the gastronomic value contained in foods served in the implementation of Wuku Taun Traditional Ceremony at kampong Cikondang, Lamajang village. The food served is made up of twenty (20) sorts of food, consist by main food, six (6) kind of side dishes, twelve (12) kind of snacks, and one kind of Rujak. The purpose of this study was to perform a written documentation in order to preserve the served dish and then use it as a tourist attraction. This research is a descriptive qualitative study with ethnographic approach, this method is used to describe a cultural phenomenon in comprehensive. Data was collected through participated observation, documentation studies and indept interview. The results showed the gastronomic values contained in each food served in Wuku Taun Traditional Ceremony, and the application of gastronomic routes by making the food served in Wuku Taun Traditional Ceremony as the main attraction.