ABSTRACT
Balinese’s traditional cooking culture and tastes, own a major potential in promoting the destination. However, culinary tourism in Bali now are threatened by the fear of “McDonaldization” which contributes to cultural homogenization. Being flexible can be beneficial but at times construed from a different manner. As it certainly sounds familiar, in tourism, flexibility in development is closely related to commodification and commercialization. This paper further elaborates the process of such flexibility in the culinary world by discussing three main points. Adopting explains how the industry absorbs the elements of traditional methods and style of cooking; adapting demonstrates a big slice of commodification of the cuisine and adep (a Balinese word which means selling) describes and shows examples of how the Balinese cuisine can succeed and make a mark in the industry.
