The genealogy of traditional Javanese cassava-based foods
Tóm tắt
Cassava is generally consumed by Javanese who inhabited the areas where cassava plant is cultivated; therefore, culturally, it has ethnic importance. Even though formerly it was regarded as marginal food, its existence follows the nature of culture—ever-changing based on space and time. The study done aims to disclose the genealogy of various kinds of cassava-based foods in connection with Javanese food choices and food ways. Accordingly, the discussion encompasses the materials used, the preparation methods; cooking, serving, and giving suitable complements; the specific functions, the origin, and its development from the past to the present day. The findings significantly demonstrate that the numerous foods generated from cassava roots and leaves, covering staple foods, light meals, side dishes, and drinks, are manifestation of Indonesian cultural diversity. More importantly, this ethnic food in general is also inherent with the Javanese philosophy on living in harmony between humans and the nature surrounding that should be well managed. These two points underline that cassava-based food identity is not a mere cultural expression. It is built by Javanese communities through their natural experiences, simple knowledge, and hard efforts to make cassava-based foods still exist in agreement with the developing era.
Tài liệu tham khảo
Lassa J. Politik Ketahanan Pangan Indonesia 1952-2005. [In Indonesian].
Van der Eng P. Cassava in Indonesia: a historical re-appraisal of an enigmatic food crop. Southeast Asian Studies. 1998;36(1):3–31.
Budiharso T. Meluruskan Sejarah Trenggalek Kota Gaplek: Studi Heuristik Folklor Panembahan Batara Katong, Joko Lengkoro dan Menak Sopal. LINGUA Maret. 2015;12(1):137–54 [In Indonesian].
Harahap RSR and Annisa NN. Kajian Pengaruh Perubahan Iklim Terhadap Ketahanan Pangan Menggunakan Metode Forecasting Berbasis Data 2011-2015 di Kabupaten Trenggalek. In: Proceeding Environmental Geography Student Association 2016. Yogyakarta: Universitas Gadjah Mada; 2016 [In Indonesian].
Tewe OO. The global cassava development strategy: cassava for livestock feed in sub-Saharan Africa. Rome (Italy): Food and Agriculture Organization of The United Nations (FAO); 2004.
Badan Pusat Statistik Jawa Tengah. [Internet] Harvester area from agriculture department through statistic report of food crops, secondary crops. Productivity from Crop Cutting Survey. 2018. [cited in 2019 Feb 23]. Available from: https://jateng.bps.go.id/statictable/2016/08/22/1314/luas-panen-produksi-dan-produktivitas-ubi-kayu-dan-ubi-jalar-menurut-kabupaten-kota-di-provinsi-jawa-tengah-2015.html. [In Indonesian].
Badan Pusat Statistik Jawa Barat. [Internet]. Produksi Tanaman Padi dan Palawija Jawa Barat Tahun 2010-2014. 2015. [Cited in 2019 Feb 24]. Available from: https://jabar.bps.go.id/publication/2015/10/01/57834d2686a2b9cc0a3ed904/produksi-tanaman-padi-dan-palawija-jawa-barat-2010-2014.html [In Indonesian].
Wijaya A, Kurniawan, Silalahi M, Maulana MR, Prabandari PD, Tajudin Q and Hamid S. Antropologi Kuliner Indonesia: Ekonomi, Politik, dan Sejarah di Belakang Bumbu Makanan Nusantara. In: Bektiati B, Tajudin Q, Suyono SJ, Suprayogi Y and Suriaji YR. Tempo Magazine Special Edition (Wisata Kuliner Nusantara) December 1-7, 2014. Jakarta: PT Tempo Inti Media Tbk; 2014 [In Indonesian].
Eriksen TH. What is ethnicity? In: Eriksen TH, editor. Ethnicity and nationalism. London & Boulder, Colorado: Pluto Press; 1993. p. 1–17.
Widyastuti SH. Folklor Bukan Lisan: Makanan Rakyat Sebagai Sumber Informasi Kebudayaan Daerah. In: Endraswara S, editor. Folklor Nusantara: Hakikat, Bentuk, dan Fungsi. Yogyakarta: Penerbit Ombak; 2013: 133-148. [In Indonesian].
Danesi M. Food. In: Danesi M, editor. Messages, signs, and meanings: a basic textbook in semiotics and communication theory 3rd edition. Toronto: Canadian Scholars’ Press Inc.; 2004. p. 193–203.
Brulotte RL, Giovine MAD. Edible identities: food as cultural heritage. Surrey: Ashgate Publishing Limited; 2014.
Street B. Culture is a verb. In: Graddol D, Thompson L, Byram M, editors. Language and culture. BAAL and Multilingual Matters: Clevedon; 1993.
Caplan P. Food, health and identity. New York: Routledge; 2003.
Kittler PG, Sucher KP, Nahikian-Nelms M. Food and culture 6th edition (international edition). USA: Wadsworth, Cengage Learning; 2011.
Almerico GM. Food and identity: food studies, cultural, and personal identity. J Int Bus Cult Stud. 2014;8:1–7.
Nygren A. Local knowledge in environment-development discourse: from dichotomies to situated knowledges. Crit Anthropol. 1999;19(3):268–88.
Raji MNA, Karim SA, Ishak FAC, Arshad MM. Past and present practices of the Malay food heritage and culture in Malaysia. J Ethnic Foods. 2017;4:221–31.
Ng CY, Karim SA. Historical and contemporary perspectives of the Nyonya food culture in Malaysia. J Ethnic Foods. 2016;3:93–106.
Rianti A, Novenia AE, Christopher A, Lestari D, Parassih EK. Ketupat as traditional food of Indonesian culture. J Ethnic Foods. 2018;5:4–9.
Rahman F. Jejak Rasa Nusantara: Sejarah Makanan Indonesia. Jakarta: PT Gramedia Pustaka Utama; 2016 [In Indonesian].
Handoyo CC, Claudia G, Firdayanti SA. Klappertaart: an Indonesian—Dutch influenced traditional food. Journal of Ethnic Foods. 2018;5:147–52.
Suseno, FM. Pandangan Dunia Jawa. In Etika Jawa: Sebuah Analisa Falsafi tentang Kebijakan Hidup Jawa. Jakarta: PT Gramedia Pustaka Utama. 1993; 82-98 [In Indonesian].
Castells M. The power of identity 2nd Edition. Chicester: Blackwell Publishing; 2010.
Lawler S. Identity: sociological perspectives 2nd edition. Cambridge and Malden: Wiley; 2014.