Open AccessThe power of local foods in the Kebo-Keboan traditional ceremony of Alasmalang, Banyuwangi, Indonesia: a philosophical study and cultural promotion
Author(s) -
N.H. Pribadi,
Kundharu Saddhono,
Raheni Suhita
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(6).757
Subject(s) - ceremony , promotion (chess) , local community , surprise , food culture , social science , sociology , power (physics) , cultural values , geography , political science , tourism , physics , archaeology , communication , quantum mechanics , politics , law
Food is an effective way for rural communities to introduce their culture. Therefore, theymake various mobilization efforts to popularize their traditional foods. It comes as nosurprise that the traditional ceremonies are held as a means of branding to promote theselocalities. This study was aimed to describe the local traditional foods presented at theKebo-keboan traditional ceremony in Alasmalang, Banyuwangi district, Indonesia as areflection of the culture within the Alasmalang community. The analysis focused on thephilosophy of traditional foods to unravel the culture within the Alasmalang community.The data were collected through in-depth interviews to receive profound information. Thedata analysis was done using interactive methods. There were six variations of local foodsfound in the Kebo-keboan traditional ceremony, namely Pecel Pitik, Tumpeng Putih,Tumpeng Kuning, Jenang Abang, Jenang Suro, and boiled produce. All the local foods aremade from local ingredients with local cultural beliefs lying within them. These foodsreflect the religious, social, and environmental-loving culture of the Alasmalangcommunity as well as a means of promoting local culture. The findings can serve asinitiatives for cultural promotion elsewhere as well as an expansion in cultural studies