Ketupat as traditional food of Indonesian culture

Dados Bibliográficos

ID5168963
AutoresAngelina Rianti (Surya University, autor correspondente), Agnes Erlinda Novenia (Surya University), Alvin Christopher (Surya University), Devi Lestari, Devi Sulvia Lestari (Surya University), Elfa Karin Parassih (Surya University)
Ano2018
Volume5
Fascículo1
Páginas4-9
Data de publicação2018-03-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoJournal of Ethnic Foods (JOURNAL)
Identificadores do periódicoISSN: 2352-6181 • E-ISSN: 2352-619X
EditoraSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1016/j.jef.2018.01.001
OpenAlexW2784318119
IdiomaEN
Citações recebidas21
Referências citadas4

Indonesia has very diverse cultures and traditions. The majority of Indonesians are Muslims; therefore, Indonesia has the largest Muslim population in the world. Cultures are strongly associated with religion; one of them is the Indonesian tradition of eating ketupat during Eid Al-Fitr. Ketupat is a dish made from rice and is wrapped in young coconut leaves woven in a diamond shape. Ketupat was first introduced by an Indonesian theologian named Sunan Kalijaga who was an important figure for Muslims in Java. But, eventually, the culture of consuming ketupat only during the Eid Al-Fitr is no longer prevalent. Every region in Indonesia began to have its own distinctive culture in preparing and serving ketupat. Keywords: Culture, Eid, Indonesian, ketupat, Muslim

Food culture · Indonesian · Political science · Population · Sociology · Coastal Management and Development · Demography · Food and Agricultural Sciences · Food Security and Socioeconomic Dynamics · Gender Studies · Law · Philosophy · Religious studies