Jakarta, Oct. 4 -- The history and culture behind a dish are important elements in developing gastronomic tourism in Indonesia, alongside its flavor and the ingredients.

Gastronomic tourism is not merely about serving food, but also about sharing stories, cultural experiences, and sustainable local food sources, the Chairperson of the Yogyakarta Regional Tourism Promotion Agency (BPPD), Gusti Kanjeng Ratu (GKR) Bendara, said in a Tourism Ministry release here on Sunday.

"All gastronomic tourism products in Yogyakarta must have a story behind them. For example, why does Yogyakarta cuisine tend to be sweet? Because during the reign of Sultan Hamengkubuwono VII, there were around 19 sugar factories in Yogyakarta," GKR Bendara explained.

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