ABSTRACT
Indonesia is a country that has a diversity of food types. This indicates that everyone’s taste for food can be different and can be the same. Food as a concrete result of social activities manifested in the form of ideas and tastes is able to describe the philosophical values that underlie its manufacture. This research aims to describe the development of culinary as a gastronomic tour, one of which is lead rice in the Punclut area. The method used is qualitative with in-depth interview data processing techniques for six months, observation, and literature study. The results show that lead rice culinary in the Punclut area not only shows the potential of tourist attractions but can also be developed as a gastronomic tour. Tasting lead rice is not only just enjoying the taste but further introduction of local wisdom passed down from generation to generation so that it forms into self-identity. The introduction of lead rice by involving the community will provide economic, collective, health, and cultural value.
