ABSTRACT
This study explores the traditional food of Semarang in an effort to promote Indonesian tourism industry. A variation of traditional food was recognized in terms of its uniqueness and flavor. The purpose of this study is to sustain the typical traditional food of Semarang in the form of photos and web to endorse to local and international society. This study is a qualitative descriptive study. The data were collected by observation on kinds of traditional food, and by interviews with vendors. The findings show that traditional Semarang foods does not only cover lunpia and tahu pong but there are also ganjelrel, wingkobabat, ice conglik, wedangtahu, espanekuk, and pisangplenet. Those traditional foods have typical features of flavors that deserve both domestic and international appreciations. In conclusion, traditional foods should be sustained to support Central Java tourism industry.
