Local food diversity in Minangkabau

Abstract

Abstract The Minangkabau tribe in West Sumatra is rich in local foods developed from the raw materials derived from various flora and fauna found in Minangkabau. The existence of Rumah Makan Minang, which can also be called Rumah Makan Padang spread throughout Indonesia and even abroad is the reflection of the wealth of various local Minangkabau foods. The diversity of local Minangkabau food can be seen in the variations of food and culinary in Minangkabau society and even in Rumah Makan Padang. In this regard, this study attempts to investigate and map how local Minangkabau food diversity is created. The data for this study are collected in West Sumatra. Interviews and discussions are done in the field to identify the model of food diversity. The result of the study shows that the wealth of natural resources in Minangkabau greatly contributes to the development of local Minangkabau foods. Two models of food diversity are developed. The first model is the food diversity derived from certain parts of the main ingredient only. The second one is the food diversity derived from many parts of the main ingredient. The result of the study also indicates that local food diversity is related to the appetite of both the cook or producers and consumers. Cultural contact and technology are two main aspects triggering the food diversity in Minangkabau.