Sunteți pe pagina 1din 1

Group 1

Abyan Wildan Alif S.(18/425064/TK/46759)

Afra Ghaida F (18/425066/TK/46761)

Berliana Nur Indah (18/425068/TK/46763)

Indonesian Archipelago and Its Culinary Diversity

Indonesia is often referred to as the world's largest archipelago. It has 17,000 or so


islands which span more than 5000 km eastward from Sabang in northern Sumatra to
Merauke in Irian Jaya. There are eight major islands or island groups in this enormous chain.
The largest landmasses consist of Sumatra, Java, Kalimantan (Borneo), Sulawesi (Celebes)
and Irian Jaya (the western half of Papua New Guinea). There is a sea between the islands,
not as a separator of the islands but a connecting or unifying of the islands.

Strategic geographical location is very influential on the Indonesian nation. It is


located between 2 continents and 2 oceans and is traversed by world trade traffic, it resulted
in many foreigners visiting Indonesia. The foreigners brought their foreign customs, customs,
religion and language to Indonesia. Some countries that have an influence on Indonesian
culture, such as Spain, Portugal, England, the Netherlands, Middle East, China, and India. As
a result of social interaction between Indonesian an the foreigners, there was a process of
acculturation and assimilation. The coming of foreigners made the Indonesian people
embace many different religion, such as Islam, Christian, Catholic, Confucius, Buddha, and
Hindu. Not only many different religion but also the cultural, one of them is culinary.

The study of the food and beverages diversity in the archipelago has directly or
indirectly relation to the diversity of the etnich groupd and comunities within. By looking
cuisines in this way, the study of traditional food in Indonesia should not be seen exclusively
separated with the meanings of them to the actual life of the people. Food and beverages are
not merely about consumption but many aspects in which they are prepared. Traditionally,
particular food and beverages have implict meanings, related to the health maintanining,
prevent disease, and behaviors during times of food scarcity and abundance. On the other
hand, when it comes to the local and ethnic way of living, food and beverages have become a
sort of social indentity. In Indonesia, it’s common to name the food with the places or ethnic
grops which it is originated, such as Sate Padang and Tahu Sumedang. The cooking recipes
are passed from generation to next generation as a cultural heritage. Food and beverages in
traditional culture have been an integrated element of culture.

Indo.com, Indonesia : A Necklace of Equatorial Emeralds, diakses pada 22 Oktober 2018 dari
http://id.indo.com/indonesia/archipelago.html,

Situngkir, Hokky, dkk. 2015. A Portrait of Diversity In Indonesian Traditional Cuisine. Diakses dari
https://mpra.ub.uni-muenchen.de/68385/1/MPRA_paper_68385.pdf pada 22 Oktober 2018.

S-ar putea să vă placă și