Tracing the origins of rendang and its development
Bibliographic Data
| ID | 5166450 |
|---|---|
| Authors | Fadly Rahman (0000-0002-8846-797X, Padjadjaran University, corresponding author) |
| Year | 2020 |
| Volume | 7 |
| Issue | 1 |
| Publication date | 2020-12-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Journal of Ethnic Foods (JOURNAL) |
| Journal identifiers | ISSN: 2352-6181 • E-ISSN: 2352-619X |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1186/s42779-020-00065-1 |
| OpenAlex | W3081537473 |
| Language | EN |
| Citations received | 7 |
| References cited | 9 |
One of the most Indonesian popular food isrendang. In recent years, the popularity of this food goes upward to foreign countries after CNN's polling in 2011, and 2017 placedrendangat the first number of the most delicious food in the world. Along this time,rendangis often associated with the culture of Malay and Minangkabau. Nevertheless, this research tries to trace the historicity ofrendangand also the possibility of foreign culinary influences which shapes this Minangkabau's food heritage. By employing the historical method supported with the reading of various primary sources, this article traces the trail ofrendangand resulted fact findings related to foreign culinary influences in West Sumatra and also its development in becoming an Indonesian national food
Geography · Indonesian · Linguistics · Malay · Political science · Politics · Popularity · Sociology · Culinary Culture and Tourism · History · Law · Philosophy
The Moral Economy of Untasted Food
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Determinants of consumers' motivation towards ethnic food
Diversity of Indonesian Lebaran dishes
"Exploring "Mandai
Rendang lokan
Diversity of Indonesian offal-based dishes
| Unique citing works | 7 |
|---|---|
| Citations per year | 1,4 |
| Citation span | 2021 - 2026 (6) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 7 |