Proceedings of the 4th Sriwijaya University Learning and Education International Conference (SULE-IC 2020)

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Cuisine as Cultural Identity of Palembang Residents

Authors
Syarifuddin, Adhitya Rol Asmi, Sani Safitri, Nur Fatah Abidin
Corresponding Author
Syarifuddin
Available Online 2 January 2021.
DOI
10.2991/assehr.k.201230.150How to use a DOI?
Keywords
Local culture, Cuisine, Philosophy, Palembang residence
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.

Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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Volume Title
Proceedings of the 4th Sriwijaya University Learning and Education International Conference (SULE-IC 2020)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
2 January 2021
ISBN
10.2991/assehr.k.201230.150
ISSN
2352-5398
DOI
10.2991/assehr.k.201230.150How to use a DOI?
Copyright
© 2021, the Authors. Published by Atlantis Press.
Open Access
This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

risenwbib
TY  - CONF
AU  - Syarifuddin
AU  - Adhitya Rol Asmi
AU  - Sani Safitri
AU  - Nur Fatah Abidin
PY  - 2021
DA  - 2021/01/02
TI  - Cuisine as Cultural Identity of Palembang Residents
BT  - Proceedings of the 4th Sriwijaya University Learning and Education International Conference (SULE-IC 2020)
PB  - Atlantis Press
SP  - 474
EP  - 481
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.201230.150
DO  - 10.2991/assehr.k.201230.150
ID  - 2021
ER  -