Culinary practices of the Bidayuhs in Sarawak, Malaysia: a qualitative study

Abstract

The Bidayuh cuisines and culinary practices epitomize an inherent part of the cultural profile of the Sarawak community. This indigenous group (Bidayuh) is the second-largest group contributing to the Sarawak’s distinctive identity after the Iban. The distribution of the Bidayuh community is predominantly across the districts of Lundu, Bau, Kuching and Serian in Sarawak. There are concerns that the Bidayuh traditional culinary culture will gradually beset by modernization. Many prefer convenience over the hassle of cooking using the traditional manner, hence diluting the traditional culinary knowledge among the younger generations. Therefore, ethnomethodology, a qualitative research approach, was utilized to explore the traditional culinary practices and the connotation of food among the Bidayuh indigenous group in Sarawak, Malaysia. The data were collected from nine informants [Kampong Gumbang in Bau District (n = 5) and Kampung Mongkos in Serian District (n = 4)] who had voluntarily participated in this study. Through the ethnomethodological lens, this study documented eight traditional Bidayuh recipes and the collective development of the gastronomic culture of this community that are still remembered and practiced today.