In 2025, an innovative research initiative was carried out at Prambanan Temple, focusing on culinary depictions carved into its intricate reliefs. The study aims to identify and explore the potential of culinary tourism based on cultural heritage. The findings are expected to contribute significantly to sustainable cultural tourism, aligned with the Sustainable Development Goals (SDGs) related to food, education, and economy.
The reliefs of Prambanan Temple, especially those dedicated to Shiva, Brahma, and Vishnu, feature various culinary elements such as food, beverages, and fruits. These depictions not only reflect the dining habits of ancient Javanese society but also reveal the intersection of religious, social, and symbolic aspects of their lives. This multifaceted understanding of culinary heritage plays a crucial role in promoting educational and economically beneficial cultural tourism.
Researchers have meticulously documented different types of food illustrated in the reliefs, revealing insights into the agricultural practices and culinary traditions of the past. The presence of diverse dishes, fruits, and drinks indicates their essential role in daily life. This historical context provides unique opportunities for local communities to engage in culinary tourism, offering visitors a taste of ancient Javanese cuisine.
Furthermore, the research highlights the educational role of culinary heritage. By integrating culinary history into educational programs, schools and tourism operators can foster deeper awareness of the cultural significance of food in Javanese society. This approach not only enriches visitor experiences but also empowers local communities to embrace their cultural identity.
Economically, this research presents strong potential. Developing culinary tourism based on the Prambanan reliefs can stimulate local businesses — from restaurants and food stalls to culinary workshops — creating job opportunities and driving local economic growth. This aligns with the SDGs by promoting sustainable economic development while preserving cultural heritage.
Beyond economic gains, the initiative also underscores the importance of sustainable practices in culinary tourism. By utilizing local ingredients and preserving traditional cooking methods, it aims to reduce environmental impact while celebrating Javanese culinary traditions.
By disseminating knowledge about the culinary heritage depicted in the reliefs, the initiative encourages other heritage sites to explore similar approaches in tourism development. Such collaborative efforts can contribute to a broader movement toward sustainable cultural tourism across Indonesia.
In conclusion, exploring the culinary heritage in Prambanan Temple’s reliefs marks a significant step toward innovative cultural tourism development. By emphasizing food, education, and economy, the initiative not only preserves the richness of Javanese culinary history but also supports sustainable practices that benefit local communities.
Contributor: Handayani Rahayuningsih