Food Consumption Patterns and the ASEAN Food Dilemma

Abstract

Patterns of food consumption in the countries of the Association of Southeast Asian Nations (ASEAN) are basically uniform. Most of the diets of the ASEAN populations are based on rice. Additional food ingredients used in this large region may differ, depending on local preferences, food availability, and may also be influenced by cultural or historical inheritance. Thus, in some localities, the staple may depart from the usual rice. Maize, dried cassava roots (known as gaplek in parts of Indonesia), sweet potatoes, breadfruit, and sago may be preferred and do in fact replace rice. But, generally, rice is still the preferred food and regarded as superior to alternatives or substitutes. The so-called traditional or local food preparation is basically Chinese or Indian in origin. In many areas, they are adapted to Malay and other indigenous tastes and in some limited areas they may be supplemented by European or American styles. ASEAN is therefore a melting-pot of many ethnic cuisines and eating habits. In ASEAN countries, food recipes and food items seem endless because of the infinite number of possible combinations.