Penerapan Arsitektur Neo-Vernakular Pada Pusat Pengolahan Kuliner Makanan Tradisional di Kabupaten Enrekang

Abstract

The traditional food culinary processing center in Enrekang Regency was designed with a neo-vernacular architectural concept to preserve local culinary and cultural heritage. The processing center building will adopt a planar roof shape and use natural materials such as bamboo and wood to create a warm and traditional atmosphere. This center will process traditional foods such as dangke, deppa tetekan, and nasu cemba using traditional methods to maintain authentic taste. Apart from that, this center will also be equipped with a building that displays the food making process, as well as a culinary area that serves various typical Enrekang dishes. Thus, it is hoped that this processing center can become a new culinary tourism attraction and contribute to the development of the creative economy in Enrekang Regency