Abstrak
The development of tourism products and particularly food tourism have to align with new trends and the demands of the market. A strategical thinking on food tourism in developing and sustaining local identities within the context of traditional cuisine is upsurge. The closer relation between gastronomy theory is essential to have comprehensi understanding of a food menu item towards development within the potential market. Therefore, benefitted from action of gastronomy theory and qualitative analysis performance from the administrative officer and local tribe, the article looks deeper and reveals value on the traditional menu of Ketupat Babanci as the Betawi tribe’s authentic menu. The article provides the critical review and framework thinking for contemporary menu and food tourism development initiative. The findings, methods and model of thinking might help one to involve in the menu development process and business purposes