Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia

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• 作者：Kurniasih Sukenti^a ; ^{kurniasihsukenti@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; Luchman Hakim^b ; Serafinah Indriyani^b ; Y. Purwanto^c ; Peter J. Matthews^d
• 关键词：ethnobotany ; local cuisine ; Lombok ; Sasak tribe
• 刊名：Journal of Ethnic Foods
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：3
• 期：3
• 页码：189-200
• 全文大小：2110 K

文摘

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.