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A Portrait of Diversity In Indonesian Traditional Cuisine

Hokky Situngkir, Ardian Maulana () and Rolan M. Dahlan

MPRA Paper from University Library of Munich, Germany

Abstract: The archipelagic geography and demography of Indonesian people due to the way people serve food and drinks on the table is analyzed. Statistically some properties about the food recipes are observed, while the analysis is followed by the methodology to see the clustering of the food and beverage due to their ingredients. The global mapping of all the food yields four classes of the food that is related to the way people conventionally prepare the cuisines, whether the recipes are on vegetables, fish and seafood, chicken and poultry, and meats. It is obvious that ingredient wise, the diversity of the food is emerged from traditional ways adding spices and herbs. For more insights, the analysis for food dressings and traditional drinks are also delivered. While the mappings exhibit the classes of food and beverages based on the purposes and styles of the service in the cuisines, some signatures of regional localities are also detected.

Keywords: food; culinary; diversities; clustered map; memetics; phylomemetic tree; hierarchical clustered tree (search for similar items in EconPapers)
JEL-codes: C1 C6 C63 C8 C88 I0 I39 Q0 Q01 Q18 Q57 Y1 Z1 (search for similar items in EconPapers)
Date: 2015-11-10
New Economics Papers: this item is included in nep-agr and nep-sea
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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