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The development of culinary or local food in a tourist destination is very important because it can be a unique strategic resource that characterizes one destination and distinguishes it from other destinations, besides that it can preserve local foods in many regions. However, not all tourist destinations have developed their local food. Purpose: To analyze the socio-cultural barriers in the development of local food as culinary tourism in tourist destinations Patients and methods: The research was conducted using a qualitative ethnographic approach, which allows to see and explore culture, including local community initiatives, communal responsibility, participation and local wisdom in developing local food as a tourist attraction. Results: The research findings show that there are socio-cultural barriers in the development of local food at the Air Manis Beach tourist destination such as: lack of community knowledge of culinary tourism, lack of initiative and communal responsibility, individualistic attitudes, and customary land issues. In addition, there are also psychological barriers where the community is resistant to change, especially changes in the trading business. Conclusion: This research shows that socio-cultural and psychological barriers experienced by the community can be an obstacle to the development of culinary tourism at Air Manis Beach. The lack of socialization related to food, the lack of socialization related to the importance of developing local food as a tourist attraction, as well as socialization related to food and cooking, makes them resistant to various changes. This research at least finds the root causes of why local food development is difficult in a tourist destination at an early stage. The obstacles that occur can be a guideline for policy makers as input in making policies. Further research is needed that can accommodate a wider sample and more sources of information.
Nurti et al. (Mon,) studied this question.