JAVANESE AND BASHU CUISINE: UNCOVERING THE UNIQUENESS OF TWO CULINARY HERITAGES AND THE GASTRONOMIC POTENTIAL OF SALATIGA CITY

Food plays a significant role in a nation's cultural aspects and identity. This has made culinary experiences a primary focus of tourism. As a result, gaining recognition as a gastronomy city by UNESCO has become a desired goal for many cities, including Indonesia. This research aims to provide a clear depiction of how a gastronomy city should be manifested by comparing Chengdu's flavours and culinary characteristics. This comparative method is conducted through a literature review of various articles and journals. The findings reveal that Salatiga can meet the criteria of a gastronomy city by highlighting its unique and appealing Javanese culinary features. Despite having many differences in taste, ingredient usage, and techniques compared to Bashu cuisine, collaboration with the government, cooperation among culinary industry stakeholders, training programs, and the fusion of local traditions with new customs can generate fresh ideas in the culinary world while preserving existing characteristics. Consequently, Indonesian culinary wisdom can gain global recognition and reach an international level