Open AccessDayok na binatur (Holat): Simalungun Traditional Food
Author(s) -
Ramlan Damanik,
Warisman Sinaga
Publication year - 2020
Publication title -
talenta conference series. local wisdom, social, and arts
Language(s) - English
Resource type - Journals
eISSN - 2654-7066
pISSN - 2654-7058
DOI - 10.32734/lwsa.v3i4.1145
Subject(s) - ethnic group , geography , food preparation , food culture , traditional medicine , socioeconomics , medicine , food processing , food science , biology , anthropology , archaeology , sociology , tourism
Traditional food as regional specialties is one of the cultural elements of various regions in Indonesia. That traditional foods are very closely related to manners, and it indicates that these foods are very unique to each region. Indonesia, which consists of several thousand islands and various ethnic groups, inhabit the area from Sabang to Merauke. The Simalungun ethnic group is one of the tribes in Indonesia who inhabit the area in North Sumatra Province, Simalungun Regency. The Simalungun ethnic group has a traditional food called dayok na binatur which is a type of food made from set of roasted chicken and mixed with various kinds of recipes and one of them is sikkam wood. Dayok na binatur is also used as traditional food, and also as a tradition food, it was handed over when there are joys and sorrows. Chicken used as a traditional food it because the symbolizes of the chicken is regularity.