The potential of Banjar ethnic gastronomy: a strategic framework for sustainable gastronomic tourism development

Banjar gastronomy represented a living cultural system shaped by historical traditions, ecological adaptation, social practices, and religious ethical values that embodied the identity and collective memory of the Banjar community. However, despite its rich cultural and symbolic significance, Banjar gastronomy remained underdocumented in academic literature and had not been systematically integrated into sustainable gastronomic tourism development. This study aimed to explore how Banjar gastronomic practices reflected cultural identity, social functions, and local ecological knowledge, and to examine their potential contribution to sustainable gastronomic tourism. A qualitative research design was employed, integrating a narrative literature review with empirical fieldwork conducted in Balikpapan, East Kalimantan, using semi-structured interviews and direct observations. A total of 92 academic and grey literature sources were analyzed alongside insights from twelve community informants. The findings revealed that traditional dishes such as Soto Banjar, Ketupat Kandangan, Mandai, and Wadai function not merely as culinary products but as cultural archives that transmitted intergenerational knowledge, reinforced social cohesion, and reflected local ecological wisdom. The SWOT analysis indicated strong potential rooted in culinary authenticity, locally embedded food ecosystems, and rich cultural narratives, while challenges included limited documentation and dependence on traditional practitioners. Opportunities emerged from growing demand for authentic food experiences and community-based tourism models. Nevertheless, external threats persisted, particularly over-commercialization, flavor homogenization, environmental vulnerability affecting local ingredients, and policy inconsistency that could erode culinary authenticity and cultural meaning. This study proposed a strategic framework that linked heritage preservation with community participation, positioning Banjar gastronomy as a culturally meaningful, socially inclusive, and economically sustainable resource for future gastronomic tourism development. © The Author(s), under exclusive licence to Springer Nature Switzerland AG 2026.