Putri, Putu Devi Anjani (2018) Perancangan Buku Visual Kuliner Tradisional Bali sebagai Media Pengenalan Budaya Bali untuk Wisatawan Internasional. Undergraduate thesis, Institut Teknologi Sepuluh Nopember.
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Abstract
Kuliner tradisional memiliki hubungan yang erat dengan budaya Bali. Untuk memahami budaya Bali sepenuhnya, wisatawan juga harus mengenal kuliner tradisionalnya. Saat ini, berbagai buku yang mempromosikan budaya Bali telah diterbitkan sebagai referensi wisata untuk wisatawan internasional, akan tetapi konten buku tersebut tidak banyak membahas tentang kuliner tradisional Bali. Buku yang mempromosikan kuliner tradisional Bali juga banyak ditemukan di pasaran, tetapi sebagian besar tidak menjelaskan budaya yang tersirat di balik masakan-masakan Bali.
Dalam penelitian ini, perancang mengunjungi Bali untuk melakukan riset mengenai kuliner tradisional dan hubungannya dengan budaya Bali. Metode observasi digunakan untuk mengamati hubungan budaya dan masakan tradisional Bali melalui proses pembuatan dan penyajiannya. Metode wawancara dilakukan kepada kepala Dinas Pariwisata Denpasar untuk mengetahui kondisi pariwisata Bali saat ini, dan kepada kepala Dinas Pariwisata Gianyar, yang saat ini sedang membangun Gianyar sebagai gastronomy center pulau Bali, untuk mengetahui kondisi kuliner tradisional Bali sebagai daya tarik wisata saat ini dan sejarah kuliner tradisional Bali.
Hasil dari penelitian ini membentuk konten yang merupakan solusi untuk menjembatani pemahaman kuliner tradisional dan budaya Bali. Buku visual ini mengambil tema Tri Hita Karana, filosofi Bali akan konsep harmoni yang membentuk berbagai budaya Bali. Buku visual ini diharapkan membuka sudut pandang baru dalam mengenal budaya Bali.
==================================================================================================================Balinese traditional culinary expressed an evident relationship with the island’s cultural custom and is considered as a critical view for tourists on understanding the culture. Today, plenty of books about the Balinese culture that acts as a travel reference for international tourists are being published in the market. However, not many of them mentioned the island’s traditional culinary. There are a few books about the Balinese culinary in the market, but not many of them expressed the relationship between the culinary and the culture.
In this study, the researcher explored the island of Bali to deepen her understanding of the culture behind their traditional culinary. The observation method is used during the research process to observe the culture behind the process and the presentation of Balinese traditional dishes. Interviews are done to the head of the tourism office of Denpasar and Gianyar, consecutively to understand the current tourism condition and to know how much of an effort Gianyar had done to promote the Balinese traditional culinary as the gastronomy center of Bali.
The outcome of this research formed the content that bridged the understanding on traditional culinary and the Balinese culture. From the outcome, a visual book is formed. The book incorporates Tri Hita Karana, a Balinese philosophy of harmony that formed the Balinese culture. The output of the research, the visual book, is expected to open a new point of view on understanding the Balinese culture.
| Item Type: | Thesis (Undergraduate) |
|---|---|
| Additional Information: | RSDP 741.64 Put p |
| Uncontrolled Keywords: | Visual Book, Traditional Culinary, Tourism |
| Subjects: | N Fine Arts > N Visual arts (General) For photography, see TR N Fine Arts > NC Drawing Design Illustration N Fine Arts > NE Print media |
| Divisions: | Faculty of Architecture, Design, and Planning > Visual Communication Design > 90241-(S1) Undergraduate Thesis |
| Depositing User: | Putu Devi Anjani Putri |
| Date Deposited: | 03 Nov 2020 07:43 |
| Last Modified: | 03 Nov 2020 07:43 |
| URI: | http://repository.its.ac.id/id/eprint/59258 |
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