Local Wisdom-Based Conservation Strategy for Fried Grasshoppers to Strengthen Gunungkidul's Culinary Tourism Identity
DOI:
https://doi.org/10.46799/adv.v4i9.656Keywords:
Walang Goreng, Local Wisdom, Tourism Identity, Ethnogastronomy, GunungkidulAbstract
Walang goreng is a distinctive culinary heritage of Gunungkidul that reflects the community’s adaptation to the ecological conditions of the karst landscape. This study aimed to identify forms of local wisdom in the preservation and utilization of walang goreng, examine its role in strengthening Gunungkidul’s culinary tourism identity, and formulate an integrated preservation strategy. The study employed a qualitative approach with a descriptive ethnographic design. Data were collected through participatory observation, in-depth interviews with traditional hunters and micro, small, and medium enterprise (MSME) actors, documentation, and focus group discussions. Data analysis followed an interactive model involving data condensation, data display, and conclusion drawing. The findings showed that local wisdom was reflected in knowledge of belalang habitat and seasonality, traditional night hunting practices (nyuluh), selective harvesting, traditional processing methods, and the intergenerational transmission of culinary knowledge. Walang goreng has also developed into a marker of local culinary identity and a source of creative economic activity. However, increasing demand and declining local availability have encouraged supply from other regions, creating challenges for maintaining local authenticity. The proposed preservation strategy integrates ecological conservation, cultural documentation, gastronomic storytelling, product quality and legality improvement, experiential culinary tourism, and pentahelix collaboration. This study positions walang goreng not merely as a food product but as a cultural experience whose ecological, historical, and social narratives require continuous preservation.
References
Ambele, F. C., Chia, S. Y., Nsobinenyui, D., Akutse, K. S., Ngantu, N. H., Akumeyam, A. E., Kababu, M., & Tanga, C. M. (2025). Edible insects as a sustainable solution to food insecurity in conflict-ridden regions of Cameroon. Journal of Insects as Food and Feed, 1(aop), 1–21.
Atmodjo, S. D. (2019). Etnogastronomi: Menelusuri identitas budaya melalui makanan tradisional. Penerbit Arus Budaya.
Baldacchino, G. (2015). Feeding the rural tourism strategy? Food and notions of place and identity. Scandinavian Journal of Hospitality and Tourism, 15(1–2), 223–238.
Banda, L. O. L., Banda, C. V., Banda, J. T., & Singini, T. (2024). Preserving cultural heritage: A community-centric approach to safeguarding the Khulubvi Traditional Temple Malawi. Heliyon, 10(18).
Bessiere, J. (1998). Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38(1), 21–34.
Chidozie Ogwu, M. (2025). Entomophagy through a cultural lens: Traditions, barriers, and opportunities. In Edible insects: Nutritional benefits, culinary innovations and sustainability (pp. 325–344). Springer.
Chigwada, J., & Ngulube, P. (2025). Stakeholders in the acquisition, preservation, and dissemination of indigenous knowledge projects. Information Development, 41(4), 1281–1298.
Cruz-García, K., Ortiz-Hernández, Y. D., Acevedo-Ortiz, M. A., Aquino-Bolaños, T., Aquino-López, T., Lugo-Espinosa, G., & Ortiz-Hernández, F. E. (2025). Edible insects: Global research trends, biosafety challenges, and market insights in the Mexican context. Foods, 14(4), 663.
Guiné, R. P. F., Florença, S. G., Barroca, M. J., & Anjos, O. (2021). The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology, 109, 16–24.
Hendriyani, M. E., Yulianty, S., Oktavianti, M. S., Pramesty, P. D., & Khastini, R. O. (2026). Kotok Bongkok, a traditional culinary heritage of Lebak-Banten: An ethnographic study and traditional knowledge preservation strategy. International Journal of Gastronomy and Food Science, 101532.
Kim, S., & Iwashita, C. (2016). Cooking identity and food tourism: The case of Japanese udon noodles. Tourism Recreation Research, 41(1), 89–100.
Kipkoech, C., Jaster-Keller, J., Gottschalk, C., Wesonga, J. M., & Maul, R. (2023). African traditional use of edible insects and challenges towards the future trends of food and feed. Journal of Insects as Food and Feed, 9(8), 965–988.
Liu, C.-H., Wu, T.-L., & Ng, Y.-L. (2026). An examination of local food consumption experience and notions of place identity from local, non-local and foreign tourist perspective. British Food Journal, 128(2), 874–897.
Mardatillah, A., Raharja, S. J., Hermanto, B., & Herawaty, T. (2019). Riau Malay food culture in Pekanbaru, Riau Indonesia: Commodification, authenticity, and sustainability in a global business era. Journal of Ethnic Foods, 6(1), 3.
Miles, M. B., Huberman, A. M., & Saldaña, J. (2014). Qualitative data analysis: A methods sourcebook. SAGE Publications.
Richards, G. (2012). Food and the tourism experience: Major issues and patterns. In Food and the tourism experience. OECD Publishing.
Saputra, R. (2024). Governance frameworks and cultural preservation in Indonesia. Journal of Ethnic and Cultural Studies, 11(3), 25–50.
Selaledi, L., Hassan, Z., Manyelo, T. G., & Mabelebele, M. (2021). Insects’ production, consumption, policy, and sustainability: What have we learned from the indigenous knowledge systems? Insects, 12(5), 432.
Sharif, M. S. M., Zahari, M. S. M., Nor, N. M., & Muhammad, R. (2016). The importance of knowledge transmission and its relation towards the Malay traditional food practice continuity. Procedia - Social and Behavioral Sciences, 222, 567–577.
Stalmirska, A. M. (2024). Local food in tourism destination development: The supply-side perspectives. Tourism Planning & Development, 21(2), 160–177.
