Syarifuddin, Syarifuddin and Asmi, Adhitya Rol and Safitri, Sani and Abidin, Nur Fatah (2022) Cuisine as Cultural Identity of Palembang Residents. Advances in Social Science, Education and Humanities Research, 513. pp. 474-481. ISSN 2352-5398
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Abstract
Diverse ethnicity in Palembang has existed since the era of Sriwijaya unity to the Palembang Sultanate and continued until today. The existence of this ethnic originated from the trade that occured between Palembang residents and foreign traders. One of the local-wisdom forms in Palembang is its cuisine. There are many kinds of Palembang cuisine such as manan sahmin, lupis, wajik, kare kambing, nasi minyak, bubur asyuro, pempek, etc. From this various cuisine, it can be served as the identity of the Palembang residents. This cuisine also holds the philosophical meanings both from social and religious perspectives. This research aimed to find out that cuisine can be used as a cultural identity in Palembang and to find out the philosophies of Palembang cuisine from social and religious perspectives. The research method used was descriptive qualitative research method, with data collection techniques using interviews, observation and documentation. Based on the data analysis, cuisine can be categorized as a cultural identity if the main tools and ingredients for making the dish originate from its locality and the spices used are based on recipes that have been passed down from generation to generation, so that the cuisine has its own taste. Keywords: Local culture, Cuisine, Philosophy, Palembang residence.
| Item Type: | Article |
|---|---|
| Subjects: | #3 Repository of Lecturer Academic Credit Systems (TPAK) > Hak Atas Kekayaan Intelektual (HAKI)-PATENT |
| Divisions: | 06-Faculty of Education and Educational Science > 87201-History Education (S1) |
| Depositing User: | Dr. Syarifuddin, M.Pd. |
| Date Deposited: | 03 Apr 2022 04:17 |
| Last Modified: | 03 Apr 2022 04:17 |
| URI: | http://repository.unsri.ac.id/id/eprint/67195 |
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