Intellectual Property Rights and Gastronomy for Traditional Cuisine Tourism in Yogyakarta

Galih Dwi Ramadhan

ASEAN Journal on Hospitality and Tourism2025https://doi.org/10.5614/ajht.2025.23.3.04article
ABDC C
Weight
0.50

What the paper says

Intellectual Property Rights (IPR) offer critical legal protection for human creations. While gastronomy explores the link between culture and cuisine, the intersection of IPR protection and traditional cuisine tourism remains underexplored in legal scholarship, creating a significant research gap. This paper investigates how IPR can be leveraged to promote traditional cuisine tourism in the Special Region of Yogyakarta. Employing a normative legal research method with statutory and conceptual approaches, the analysis reveals that while traditional cuisine is not directly protectable, specific elements such as unique preparation methods, branding, and commercial practices derived from culinary heritage are eligible for IPR protection by individuals, entities, or communities. The research contributes a legal framework demonstrating how these protections can be strategically owned and utilized to ensure the sustainable development and authenticity of traditional cuisine tourism in Yogyakarta.

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https://doi.org/https://doi.org/10.5614/ajht.2025.23.3.04

Or copy a formatted citation

@article{galih2025,
  title        = {{Intellectual Property Rights and Gastronomy for Traditional Cuisine Tourism in Yogyakarta}},
  author       = {Galih Dwi Ramadhan},
  journal      = {ASEAN Journal on Hospitality and Tourism},
  year         = {2025},
  doi          = {https://doi.org/https://doi.org/10.5614/ajht.2025.23.3.04},
}

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Evidence weight

0.50

Balanced mode · F 0.40 / M 0.15 / V 0.05 / R 0.40

F · citation impact0.50 × 0.4 = 0.20
M · momentum0.50 × 0.15 = 0.07
V · venue signal0.50 × 0.05 = 0.03
R · text relevance †0.50 × 0.4 = 0.20

† Text relevance is estimated at 0.50 on the detail page — for your query’s actual relevance score, open this paper from a search result.