Rendang: The treasure of Minangkabau

Nurmufida, Muthia; Wangrimen, Gervasius Harwin; Reinalta, Risty; Leonardi, Kevin

doi:10.1016/j.jef.2017.10.005

Cited by 52 publications

(62 citation statements)

References 2 publications

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“…Cooking Minangkabau cuisine requires perseverance and patience as it does in rendang cooking, which is the most popular dish of Minangkabau which is usually made from raw beef with a mixture of spices and coconut milk, even though there are also rendang available from chicken, lungs, and eggs. Rendang is a treasure of Minangkabau [26] cooked in a long way process; when referring to the original procedure, it takes up to 6 h to stir it with low heat cooked to dry and blackishbrown in color. Even according to the customs of the ancestors, cooking Minangkabau food is more delicious if cooking it on firewood so that it will produce an authenticity of the original taste of Minangkabau Food.…”

Section: Understanding Food and Culture Identity Of Minangkabau Cuisinementioning

confidence: 99%

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

Mardatillah

2020

J. Ethn. Food

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The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of cuisine. Minangkabau cuisine has a wealth of assets in the form of heterogeneity of culinary heritage resources that are thick with a unique value of a unique taste. Thus, Minangkabau cuisine with its cultural heritage becomes the strength of cultural identity for the Minangkabau people in the process of selecting food. The sustainability of the Minangkabau restaurant business cannot be separated from the ownership of its valuable, scarce, inimitable, and non-substitute resource assets so that it is not easy to move to competitors. The findings in this study have never been answered in previous literature reviews; furthermore, this paper is able to explain treasures about the history, geographical, cultural, and social significance of ethnic food Minangkabau with scientific evidence, the enterprise culture heritage in achieving the sustainable competitive advantage of Minangkabau cuisine with a more interesting scientific approach. This review aims to explain scientifically the identity of food and culture from Minangkabau cuisine, West Sumatra, Indonesia, namely reviewing the history and food culture of Minangkabau cuisine related to its origin, the authenticity of Minangkabau food, and the enterprise cultural heritage as a restaurant for Minangkabau cultural cuisine as a source of sustainable competition in this global business era. In the end, it was found that Minangkabau cuisine has high heterogeneity resource assets as a source of achievement of sustainable competitive advantage by heritage value.

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Section: Understanding Food and Culture Identity Of Minangkabau Cuisinementioning

confidence: 99%

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

Mardatillah

2020

J. Ethn. Food

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“…Budaya makan ini dikenal melalui hidangan khasnya rendang di restoran Padang yang tersebar di berbagai daerah dan tentunya dinikmati oleh berbagai kalangan masyarakat (Lipoeto dkk, 2001dan Franzia dkk, 2015. Padahal rendang sebenarnya merupakan makanan adat sebagai kebanggaan dan kehormatan yang selalu hadir di setiap upacara adat masyarakat Minangkabau (Andam dalam Nurmufida, 2017). Masyarakat Minangakabau memaknai kegiatan makan sebagai bentuk penghormatan terhadap ritual agama dan perayaan siklus hidup yang berperan penting dalam setiap upacara adat (Lipoeto dkk, 2001).…”

Section: Pendahuluanunclassified

Rumah Gadang : Ruang Dan Budaya Makan Dalam Siklus Hidup Masyarakat Minangkabau

Surya¹,

Adhitama²

2021

SRJD

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Padang restaurants with specialty food rendang represent the Minangkabau's eating culture. The effect of modernization and media social in the eating culture has indistinct the origin of Minangkabau's eating culture and leads to the uniformity of design, mostly its space and physical elements in the traditional building. Whereas in the roots, eating activities according to the Minangkabau custom still carried out, such as Makan Bajamba. It is essential to study the origin of Minangkabau space and eating culture before learning design development. The main problem is how the relationship between space and eating culture in the life cycle of Minangkabau society carried out at Rumah Gadang. By using a mix-method, a qualitative approach is a case study at Rumah Gadang Istana Rajo Alam Tuanku Disambah and quantitative approaches using space syntax analysis on the dimensions of connectivity and integrity. Data were from literature studies, interviews, and direct observations on how Rumah Gadang facilitated eating activities. The result shows that Rumah Gadang effectively assisted the eating culture in the life cycle of its people. The space configuration in the process of eating activities is following the roles of women and men based on a matrilineal kinship system. The seat position rules for Minangkabau men from the matrilineal kinship system divided Ruang Lepas into smaller areas, marked by walls, columns, and seprah clothes. All space of eating activities is a social space where interactions took place as a reflection of Minangkabau customs. The space syntax analysis clarifies the relationship between space and eating activities based on the matrilineal kinship system and the social interactions that occur with the space used. For future research, the space syntax analysis is useful as a perspective to learn the relationship between space and culture.

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“…Although in the evening, an old friend visited and said that the individual's safety was only guaranteed till dawn. Furthermore, an article stated that Rendang is a traditional food which is one of their cultural heritages (Nurmufida et al, 2017).…”

Section: Subsequentlymentioning

confidence: 99%

The Acculturation of Islam and Customary Law: an Experience of Minangkabau, Indonesia

Aziz

Dzofir

Widodo

2020

Qijis

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Islam as an unperceived religion from an essentialist perpective, beause it is transhistorical. The reality shows that the expression of Islam in one particular geographical context is a result of the interplays between Islamic teachings and local culture. This is a qualitative studyon Minangkabau customs and culture, with data collected by reviewing documents, both in the form of books, and articles. In addition, interviews were conducted with a number of Minang figures, and added to the Minang residents experiences. The results showed that the Minangkabau customs and culture had acculturated with Islam since it was introduced to the Minang region around the 8th century AD. Before its introduction, there were customs and cultures based on their habits. This acculturation occurs peacefully, therefore, the decisions of the traditional leaders do not cause turmoil and resistance from adat stakeholders in the region. Acculturation of Minang customs and culture with Islam takes the form of synthetism, while adat adapts to its teachings. When Islam with Minang customs and culture blend into one, changes occur in three forms. Firstly, when the custom is not in accordance with the Islamic teachings, it is adjusted, as illustrated in the Minang customary philosophy which reads, “Adat basandi alua jo patuik, alua jo patuik basandi bana, bana badiri sandirinyo” changed into “Adat basandi Syara’, Syara’ basandi Kitabullah”. Secondly, both customs and culture, which are in line with Islam remain preserved, such as the principle of deliberation (musyawarah) and consensus (mufakat). Thirdly, it led to the promulgation of Islam in a new culture that has not existed before, such as the Khatam Al-Qur’an ceremony for children.

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Rendang: The treasure of Minangkabau

Cited by 52 publications

References 2 publications

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage

Rumah Gadang : Ruang Dan Budaya Makan Dalam Siklus Hidup Masyarakat Minangkabau

The Acculturation of Islam and Customary Law: an Experience of Minangkabau, Indonesia

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