Flavours without borders: A cultural and gastronomic exploration of global cuisines, culinary diversity, and fusion experiences in food courts

Authors

  • I Wayan Pugra Politeknik Negeri Bali, INDONESIA
  • I Wayan Basi Arjana Politeknik Negeri Bali, INDONESIA
  • I Ketut Suarja Politeknik Negeri Bali, INDONESIA https://orcid.org/0000-0003-2862-0079
  • Ni Wayan Sadiyani Politeknik Negeri Bali, INDONESIA
  • Ratri Paramita Politeknik Pariwisata Bali, INDONESIA
  • Ni Ketut Sekarti Politeknik Pariwisata Bali, INDONESIA
  • I Ketut Surata Politeknik Pariwisata Bali, INDONESIA https://orcid.org/0009-0003-3939-5230
  • I Wayan Sunarsa Politeknik Pariwisata Bali, INDONESIA

DOI:

https://doi.org/10.71028/jescs.v2i2.119

Keywords:

culinary tourism, Balinese cuisine, food culture, gastronomic exploration

Abstract

The food court at Jimbaran, Bali, is a vibrant culinary hub offering a diverse array of local and international cuisines. This study explores the culinary experiences within the food court, examining visitor preferences, food variety, and the cultural significance of the dishes. Using a qualitative descriptive method, the research incorporates direct observations, interviews with food vendors and visitors, and thematic analysis of the available culinary options. The findings highlight a unique blend of traditional Balinese cuisine, Indonesian specialties, and international dishes catering to both local and foreign tourists. Popular choices include seafood grills, Balinese lawar, and globally influenced street food-style offerings. Additionally, the study identifies key factors contributing to customer satisfaction, such as food quality, pricing, ambiance, and service. The research concludes that Jimbaran’s food court is more than a dining space—it serves as a cultural attraction reflecting Bali’s dynamic culinary landscape. The fusion of traditional and modern flavours enhances its appeal, making it a must-visit destination for food enthusiasts. Future research could examine the impact of culinary tourism on local businesses and the sustainability of food sourcing in commercial dining spaces.

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References

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Published

2025-05-02

How to Cite

Pugra, I. W., Arjana, I. W. B., Suarja, I. K., Sadiyani, N. W., Paramita, R., Sekarti, N. K., Surata, I. K., & Sunarsa, I. W. (2025). Flavours without borders: A cultural and gastronomic exploration of global cuisines, culinary diversity, and fusion experiences in food courts. Journal of Education, Social & Communication Studies, 2(2), 101–111. https://doi.org/10.71028/jescs.v2i2.119

Issue

Vol. 2 No. 2 (2025): May 2025

Section

Articles

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Copyright (c) 2025 I Wayan Pugra, I Wayan Basi Arjana, I Ketut Suarja, Ni Wayan Sadiyani, Ratri Paramita, Ni Ketut Sekarti, I Ketut Surata, I Wayan Sunarsa

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