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Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y

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Presentation on theme: "Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y"— Presentation transcript:

1 Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia 
Kurniasih Sukenti, Luchman Hakim, Serafinah Indriyani, Y. Purwanto, Peter J. Matthews  Journal of Ethnic Foods  Volume 3, Issue 3, Pages (September 2016) DOI: /j.jef Copyright © 2016 Korea Food Research Institute Terms and Conditions

2 Fig. 1 Map of Lombok Island. Research areas and villages where informants and information came from are indicated by symbols for “village” and “traditional village.” Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

3 Fig. 2 Food categories in Sasak cuisine. The three main categories in Sasak cuisine based on the form of the cuisine are meals, snacks, and beverages. Note. Source: field notes 2014–2015. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

4 Fig. 3 Kinds of Sasak's snacks. (A) Abuk, steamed glutinuous rice-flour mixed with grated coconut and caramelized palm sugar. (B) Kelepon kecerit, steamed glutinuous rice-flour filled with caramelized palm sugar. (C) Poteng and jaje tujak, fermented glutinuous rice snack served in Lebaran ritual. (D) Pelemeng, steamed glutinuous rice wrapped in banana leaves. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

5 Fig. 4 Dishes using four basic types of spice composition. (A) Plecingan. (B) Ragi Rajang. (C) Ragi beleq, (D) Pelalah. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

6 Fig. 5 The flow of food plants from habitats to the consumer. Food plants can be obtained from fields, houseyards, and gardens. People can also buy from farmers, wholesale traders, sellers in the market, or resellers who sell around the village. Note. Source: observational result. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

7 Fig. 6 Sasak typical dishes containing more than 20 plants ingredients. (A) Ares. (B) Ebatan. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

8 Fig. 7 Dishes that usually contain legumes (Fabaceae). (A) Pereseng. (B) Kelak sia. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

9 Fig. 8 Hot and spicy dishes. (A) Pelecing kangkung. (B) Pelecingan ikan. Journal of Ethnic Foods 2016 3, DOI: ( /j.jef ) Copyright © 2016 Korea Food Research Institute Terms and Conditions

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