Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia
Dados Bibliográficos
| ID | 5167664 |
|---|---|
| Autores | Kurniasih Sukenti (0000-0002-0181-4933, University of Mataram, autor correspondente), Luchman Hakim (0000-0002-6622-3325, University of Brawijaya), Serafinah Indriyani (University of Brawijaya), Y Purwanto (0000-0001-8219-9698, Indonesian Institute of Sciences), Peter J Matthews (0000-0003-2563-0976, National Museum of Ethnology) |
| Ano | 2016 |
| Volume | 3 |
| Fascículo | 3 |
| Páginas | 189-200 |
| Data de publicação | 2016-09-01 |
| Peer Reviewed | Sim |
| Open Access | Sim |
| Tipo | ARTICLE |
| Periódico | Journal of Ethnic Foods (JOURNAL) |
| Identificadores do periódico | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Editora | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1016/j.jef.2016.08.002 |
| OpenAlex | W2516889622 |
| Idioma | EN |
| Citações recebidas | 12 |
| Referências citadas | 5 |
Background: An ethnobotanical study on local cuisine of Sasak tribe in Lombok Island was carried out, as a kind of effort of providing written record of culinary culture in some region of Indonesia. The cuisine studied included meals, snacks, and beverages that have been consumed by Sasak people from generation to generation. Objective: The aims of this study are to explore the local knowledge in utilising and managing plants resources in Sasak cuisine, and to analyze the perceptions and concepts related to food and eating of Sasak people. Methods: Data were collected through direct observation, participatory-observation, interviews and literature review. Results: In total 151 types of consumption were recorded, consisting of 69 meals, 71 snacks, and 11 beverages. These were prepared with 111 plants species belonging to 91 genera and 43 families. Fabaceae contributed the highest number of species to the cuisine. Cocos nucifera had the highest Index of Cultural Significance value and highest number of reported uses. Apparently traditional social and cultural values are still closely associated with Sasak food and eating. Conclusion: Sasak people interpret their food not only as a material for supporting life, but also as a means to maintain a good balance between humans, environment, and spiritual needs
Ethnobotany · Geography · Medicinal plants · Sociology · Traditional medicine · Tribe · Anthropology · Culinary Culture and Tourism · Medicine · Pacific and Southeast Asian Studies
Diversity of Cultural Landscape and Potency of Sustainable Tourism Development in Rural Area of Lombok Island, Indonesia
Critical discourse study of youth texts in Sasak Language
Taste and place of Nanxiong cuisine in South China
Philosophy of Ketupat and Opor
Learning Local Content of Cultural Arts Based on Local Genius of Sasak Culture in PGSD Students
Traditional knowledge and use of wild edible plants in Sidi Bennour region (Central Morocco)
Edible plants of the Batak Karo of Merdeka District, North Sumatra, Indonesia
Dietary health perceptions and sources of nutritional knowledge in an urban food environment
Phytochemistry, pharmacological activities and uses of traditional medicinal plant Kaempferia galanga L. – An overview
Expectations of residents and tourists of agriculture-related certification systems
Food biodiversity includes both locally cultivated and wild food species in Guasaganda, Central Ecuador
Gastronomic ethnobiology of " terites "-a traditional Batak Karo medicinal food
| Obras citantes distintas | 12 |
|---|---|
| Citações por ano | 1,33 |
| Intervalo de citações | 2017 - 2023 (7) |
| Velocidade de citação | historical |
| Altamente citado | Não |
| Tipos de citação | Neutras: 11 |