Visiting a region feels incomplete if travelers only enjoy the beauty of its tourist destinations. Experiencing local culinary specialties has also become one of the main attractions for tourists. This experience of enjoying food at tourist destinations is better known as gastronomic tourism.
The Tourism Study Program at Universitas Gadjah Mada (UGM), through the Tourism Student Association (HIMAPA), held the 2026 Gadjah Mada Tourism Fair (GMTF) under the theme “Exploring Through Taste” on May 7–8 at the courtyard of the Margono Building, Faculty of Cultural Sciences, UGM.
This year, GMTF highlighted the concept of gastronomy tourism, a form of experience-based tourism that not only focuses on food but also explores the culture, history, and philosophy behind local cuisine, providing a deeper, more authentic understanding of culinary heritage through direct experience.
Through GMTF, visitors were invited to immerse themselves in local culture and traditions through food, enjoy authentic and unique regional dishes, broaden their culinary knowledge through direct experiences, and build connections through communal dining interactions.
The event featured six main booths representing the diversity of cuisine from Indonesia’s major islands, namely Kalimantan, Sumatra, Sulawesi, Java, and Papua, along with one Netherlands Indies booth. The booth was selected for its close historical and cultural ties to the Dutch. A variety of dishes were served, ranging from Soto Banjar, Sate Padang, klappertaart, macaroni schotel, and es pisang hijau to various jenang and papeda.
Kayla Diandra Anandita, fondly known as Dian, General Coordinator of GMTF 2026, said visitors could enjoy the food while also gaining new insights about the dishes from guides stationed at each food booth.
“Visitors can directly ask the guides about the reasons behind ingredient selection or how the dishes are prepared, such as why papeda is made with sago instead of rice,” she explained in a statement sent on Monday (May. 11).
Dian also explained that gastronomy plays a significant role, especially for Indonesian society. Food holds an important place in the lives of people from all backgrounds. This diversity of cuisine can become a tourist attraction, particularly for international visitors. She noted that dining itself is a form of tourism.
“Even foreign tourists from the Netherlands or France are very enthusiastic and curious about local dishes such as rendang and nasi goreng when they first arrive. Therefore, we should take pride in our cuisine,” she said.
Dian also expressed hope that through this event, the Tourism Study Program at UGM would become more widely recognized by the public in the coming years. In addition, Tourism students are expected to continue learning how to organize and manage tourism events.
Dr. Wiwik Sushartami, Head of the UGM Tourism Study Program, expressed appreciation to the entire organizing committee for successfully holding GMTF. Dr. Sushartami also hoped that, through this event, the committee members would gain more experience in organizing future events and expand their professional networks.
Author: Leony
Editor: Gusti Grehenson
Post-editor: Jasmine Ferdian
Photo: Jesi