Balinese Women Have Role in Developing Tourism

The island of Bali radiates religious light that could make everyone including tourists feel comfortable, calm and peace.

The smoothness of soul and personality of Balinese women who can smile even between their problematic daily life, their tenderness and skill to dance on the stage.

Balinese women are known to be strong and capable to do anything that is productive in increasing their family income. Every single of time they are very busy preparing ritual for holy days sequence.

The strength of Balinese women seems doesn’t bother anything in doing any work, because any type of work could be finished including to give contribution for sustainable tourism development in Bali.

Balinese women take role in every ritual and always have courage that becomes a reflection that exactly feminism group have great ability to contribute in sustainable tourism development in Bali.

They act out as successful businesswoman in creating employment opportunity. “Especially, I write a story about four women of Balinese culinary expert who are active in Bali tourism can’t be set aside,” said Professor of Udayana University Prof Dr I Nyman Darma Putra when became speaker in a seminar in Doctorate Program of Tourism Study Udayana University.

In a paper entitled “Role of Women in Sustainable Tourism Development: The Story of Four Balinese Culinary Heroines” Darma Putra who has written a book entitled “Tourism Development and Terrorism in Bali” with Michael Hitchcock in 2007 discuss the role of Balinese women who are active in Balinese culinary development.

Balinese women told in the story are Made Mash (Made Warung), Bu Agung Oka (Ubud suckling pig), Nyonya Warti (Balinese culinary catering businesswoman), and Men Tempeh, pioneer of ayam betutu Gilimanuk, Jembrana Regency, West Bali.

The business of Balinese culinary heroines is successful in taking advantage of developed tourism to promote image and existence of Balinese culinary or to support tourism development through introducing Balinese culinary to the tourists.

Although in small-medium scale the culinary business of those four women could create many employment opportunities and opportunity for new business such as material supplier.

The success of Balinese women in developing culinary of their region should not only be appreciated in terms of creating job opportunity but what more important is their achievement to make Balinese culinary become famous in national and international level.

Thus, it could help eliminating fright of global culinary homogeneity that is brought in by capitalism and tourism industry.

Men Tempeh, for example, in promoting ayam betutu in Gilimanuk, West Bali, for 35 years has made the menu that usually is a villager food slowly shifted into restaurant menu.

The creation involving delicious taste that attract customers make the business of ayam betutu develops widely using restaurant brand at Ngurah Rai Airport, aroud Denpasar to crossing island to Jakarta and Yogyakarta.

Moreover, popularity of suckling pig in artist village Ubud, Gianyar regency not only attracts local people but also foreigners.

At the same time, the pride of Balinese people on culinary richness in their region grows and is constructed as identity.

Promotion of some Balinese culinary in the context of tourism development could be an argument to support that using culture for tourism development not destroys its culture but to preserve the culture instead.

Balinese women could perform duty and responsibility in various positions and professions, both executive, legislative, judicative, National Company (BUMN), as well as their independent business as what has been done by those four heroines.

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