“Megibung” In Tourism: Concept, Ethics And Comodification In Karangasem Regency, Bali Province

Abstract

Food and culture are inseparable that food is able to represent the uniqueness of culture and the people. This study aimed to identify local food which is served with the concept of megibung by analyzing the concept, ethics, food processing, and serving method within the society and the commodification of megibung in enjoying traditional food as dish for tourists visiting Sangkan Gunung Village. This research used a qualitative approach.The data were obtained from the observation done in Sangkan Gunung Village, in depth-interview with the stakeholders and experts in the culinary field, personal documentation in pictures, and literature study.  This study used  saturated sampling technique. The data analysis technique was descriptive qualitative. This study concludes that commodification of megibung is an appropriate food serving method as an attractive attribute of Sangkan Gunung Village in providing a unique cultural experience for tourists. So that the opportunity to be creative for the community, especially Sangkan Gunung Village, is widely opened. This historical food serving concept must be preserved to be Balinese heritage. Making megibung to be one of tourism attraction and experience is well-thought decision. The visitors of the village could try the traditional food along with the food serving experience. A thorough explanation of the history makes people to be more insterested and respect the culture. Consequently, Balinese culture, megibung, is not easy to be claimed by other parties as the local people empower and preserve the concept well.