PELESTARIAN TRADISI KULINER DAPUR BALI MULA BERKELANJUTAN DI KABUPATEN BULELENG (KAJIAN PARIWISATA BUDAYA)

Abstract This research aims to analyze the preservation strategies, preservation systems, and branding influences of Dapur Bali Mula's culinary traditions within the framework of sustainable cultural tourism in Buleleng Regency. Dapur Bali Mula in Les Village emerges as an innovative community-based restaurant integrating traditional cuisine, vernacular architecture, and a trust-based economic system (dana punia). This study employs a qualitative approach with an intrinsic case study design. Data were collected through in-depth interviews with eleven informants including the owner, staff, traditional elders, village head, BUMDes chairman, fishermen's group leader, and tourists; participatory observation; and document studies. Data were analyzed using the Miles and Huberman interactive model comprising data reduction, data display, and conclusion drawing/verification. The theoretical frameworks used are Community-Based Tourism (CBT) theory by Murphy (1985) and Cultural Sustainability theory by Dessein et al. (2015). The findings reveal three main aspects. First, the preservation strategy rests on five interconnected pillars: revitalization of traditional cooking techniques (tungku jangkih), preservation of culinary knowledge through the "cooking from nature today" philosophy, intergenerational knowledge transmission through hands-on learning, community involvement, andintegration of spiritual values through the philosophy of "serving guests like worshippers at the temple." Second, the preservation system comprises six integrated subsystems: tradition-based production (paon), collective cooking, community involvement, alternative economic system (dana punia), participatory interaction (open kitchen), and the integration of cuisine, vernacular architecture, and ecology. The system's strengths include self-sufficient circularity, transparency, spiritual integration, inclusivity, and adaptive flexibility; while weaknesses include dependence on a central figure, revenue fluctuation risks, limited capacity, social media overdependence, and limited documentation. Third, branding based on authenticity, tradition, and spirituality positively influences economic stability, tourism attractiveness, cultural identity reinforcement, and authentic positioning, though five commodification risks must be managed. This research produces the Glocal Resilience Model as its main finding a conceptual framework explaining how cultural resilience is achieved through dynamic integration between tradition preservation (local) and innovative adaptation (global). Keywords: Culinary preservation, cultural tourism, Community-Based Tourism, dana punia, glocal resilience