Vol. 5 No. 1 (2026): Gastronary

Articles

• Potensi Spa dan Kuliner Lokal dalam Pengembangan Paket Ecowellness Tour Desa Wisata Nglanggeran

  Halim Ahmad, Lastiani Warih Wulandari

  1-11

  • pdf

• Plating Techniques of Sweet Potato Condiments in Main Course Practicum

  I Made Witara, Setyo Prasiyono Nugroho, Achmad Taufiq

  12-28

  • pdf

• Descriptive Analysis of Fusion Food Plating Techniques on Opor Ayam as an Attraction of Traditional Culinary

  Arnoldo Aria Yudhistira, Joshua Cung, Bima Dwi Cahyanto

  29-37

  • pdf

• The Existence of Kotagede's Specialty Foods as Yogyakarta's Traditional Culinary Heritage

  Satria Krisna Aji, Yusuf Anwar Arya Putra, Dio Saputra, Emi Tipuk Lestari

  38-49

  • pdf

• Entomophagy as Local Wisdom and a Strategy for Food Security Insect Consumption Practices in Gunungkidul, Indonesia

  Hermawan, Afif

  50-66

  • pdf