Women and Traditional Cullinary Attraction

Traditional culinary has become one of the main attractions in Indonesian tourism, even occupying the first position in its contribution to gross domestic product. Culinary has also become a competitive business industry and cannot be separated from the role of women behind the scenes. Women are often associated with domestic jobs; such as household and children. However, Madurese women have limited space for movement, even though they have a high work ethic. Meanwhile, Yogyakarta women seem more aristocratic. The more traditional culinary develops, the greater the opportunity to compete in the free market era. Moreover, traditional culinary attractions can explain the figure behind culinary creations, culinary developments and innovations as well as how culture is in it. This study explains the role of women in traditional culinary attractions in the Madura and Yogyakarta regions. Through a theoretical approach and phenomenological method, this study focuses on the subjective experiences of women culinary practitioners and the involvement of external parties. The external parties involved in this research are as follows; Department of Commerce, Office of Industry and Manpower, Culinary Entrepreneurs, Bakesbangpol, and Badan Pusat Statistik. In Madurese culinary, Madurese women produce traditional culinary delights that can become the hallmark of their region. The drawback is in the traditional Madurese culinary side attractions which is still very minimal. Madurese traditional culinary also has different times of promotion and sale, for example Nase Serpang and Tajin Shobih which are only sold in the morning. In contrast to traditional culinary in Yogyakarta, which has strength even in terms of naming which is firmly attached to the memory of consumers. So that the traditional culinary attractions in Yogyakarta seem to be easier to attract consumers from the cooking method, sales methods to packaging. One of them is Gudeg which has a unique and traditional way of packaging, using both besek and kendil. The role of women in culinary is driven by several factors, culinary industry run from generation to generation, supporting the family's economy, and preserving traditional cuisine in Madura and Yogyakarta.