Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

Bambang Hermanto,Annisa Mardatillah,Sam’Un Jaja Raharja,Tety Herawaty

doi:10.1186/s42779-019-0005-7

Abstract

The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

Highlights

Research into the commodification, authenticity, and sustainability of cultural culinary legacy in the global market era is currently quite the object of interest for research potential
Interviews and focus group discussions (FGD) were conducted with a number of informants to get a comprehensive picture of their perceptions, responses, and attitudes toward the commodification and sustainability of traditional food cultural heritage
Understanding heritage values in the food culture of traditional Riau Malay food Over the past decade, it has been known from previous studies on food culture both from a food perspective is an identity culture and company emphasizing food culture as an advantage for sustainability in global competition

Summary

Introduction

Authenticity, and sustainability of cultural culinary legacy in the global market era is currently quite the object of interest for research potential. Food is a market product that undergoes a mobilization process along with the commodification in the global business era and results in new business opportunities [2]. Cuisine constitutes an intangible cultural inheritance symbolizing cultural identity passed down from generation to generation, and its existence is a measure of the richness of the culture of a community [5, 6]. This sacred cultural value has become a commodity of trade as a result of the commodification in the global market era [7, 8]. Cuisine carries the function of creating sustainable history and uniting a culture, due to its sense of shared ownership [9], to the extent that cultural commodification leads to pride and an awareness of one’s authenticity culture [8]

Objectives

Methods

Discussion

Conclusion