Local Gastronomic Identification in Traditional Lontong Banjar Food in South Kalimantan

DOI

10.2991/978-2-38476-186-9_9How to use a DOI?

Keywords

Banjar; gastronomy; lontong

ABSTRACT

Traditional foods reflect the identity of people and their natural environment. One of the special foods of the Banjar people in South Kalimantan is lontong. This culinary has supporting materials and activities that reflect gastronomic identity, both in the process of making it and its usefulness in the lives of Banjar people. The research problem is how local gastronomic identity is manifested in the traditional lontong Banjar culinary in South Kalimantan. This research aims to describe the local gastronomic essence of the conventional lontong Banjar culinary in South Kalimantan. Data were collected from January 2023 to August 2023 in Banjar Regency, South Kalimantan. There were seven informants: one community leader, a cultural observer, three lontong connoisseurs, two traders, and lontong makers. This study was qualitative and descriptive. Data collection techniques through interviews and documentation. Based on the results of this study, the description of local gastronomic identity in the traditional culinary products of the lontong Banjar in South Kalimantan is reflected in 1. The process of processing lontong traditionally is like a. cleaning rice, making it into halung, boiling it in a pot, and cooking it over high heat; b. making gravy and condiments based on spices, and c. making a variety of side dishes from Banjar's typical red/habang chili sauce. 2. Lexicalization of the ingredients for making lontong, such as halung and semat 3. The sociocultural and environmental landscape of the Banjar people towards the culinary function of lontong as daily gastronomy (breakfast menu, ritual menu, attracting tourists, commercial value, and creative value based on local ecology). The conclusion is that lontong is a product of local culinary cultivation with economic, ecological, and social value, and is part of the local cultural identity from the aspect of food in the Banjar community.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Rissari Yayuk
AU  - Derri Ris Riana
AU  - Jahdiah
PY  - 2024
DA  - 2024/01/11
TI  - Local Gastronomic Identification in Traditional Lontong Banjar Food in South Kalimantan
BT  - Proceedings of the Critical Island Studies 2023 Conference (CISC 2023)
PB  - Atlantis Press
SP  - 74
EP  - 92
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-186-9_9
DO  - 10.2991/978-2-38476-186-9_9
ID  - Yayuk2024
ER  -