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Published on : Saturday, May 13, 2017
Indonesia was represented by the Tourism Ministry’s Culinary and Shopping Tourism Acceleration Team head, Vita Datau Messakh, where she discussed the ministry’s target to increase the number of foreign tourists to the archipelago from 9.3 million in 2014 to 20 million in 2019.
Vita said that the Indonesian cuisine varieties can be attributed to the 1,340 ethnic groups in Indonesia and its natural resources that have resulted in more than 5,000 traditional recipes. She added that Indonesian gastronomy basically offered a triangle concept that focuses on three elements: food, culture and history.
Vita, who is also the head of Indonesian Gastronomy Academy (AGI), gave an example of rendang (beef simmered in coconut and spices). At the end of her presentation, Vita made an announcement that UNWTO had accepted Ubud, Bali, as a prototype for the development of gastronomy tourism.