Abstract
Abstract
Transferring traditional cuisine knowledge is crucial to ensure ecosystem health and food security. Urbanisation threatens culinary replacement and the community’s mother tongue. This study aims to record the diversity of Gayo Lut Traditional Cuisine (GLTC), Mude Nosar Village, Central Aceh Regency, to assess Central Aceh’s gastro-tourism potential for environmental and cultural preservation. Collection methods included freelisting, field observation, and literature study. 32 Gayo Lut people were crucial informants and had traditional knowledge. In the first phase of the research was asked to mention 25 traditional Gayo Lut cuisine. The second is through in-depth interviews to explore knowledge related to cuisine terminology. The results of the study noted 134 GLTC and showed that the 25 most potential traditional dishes with the highest salience index are Macam Jing Jahir (0.686) and Kupi (0.584) which have an authentic taste of sour and spicy. Food plant elements from 25 species with different phytochemical composition indicate how GLTC supports community health. This research demonstrates the potential for GLTC to serve as a gastro-tourism destination to promote cultural branding and the transfer of traditional knowledge. Traditional food highlights how the community and environment interact to collect ingredients and conserve local biodiversity.