Table 1 Indonesian food culture mapping
From: Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism
| Characteristics | Western part of Indonesia | Central part of Indonesia | Eastern part of Indonesia | |||
|---|---|---|---|---|---|---|
| Natural environment: geographical position, temperature, landscapes | Sumatera | Tropic, hot, humid, many volcanoes, fertile, green, lush, many paddy fields. | Kalimantan |
▪ Tropic, hot, humid. ▪ A lot of rainforests ▪ Swampy coastlines ▪ Many big and long rivers | East Nusa Tenggara | Hot and drier |
| Java | Sulawesi | Maluku |
▪ Contains of hundreds of small islands ▪ Hot and humid but fertile for spices to grow (known as Spices Islands). | |||
| Bali | West Papua |
▪ Hot and drier, but some parts of the regions have snowy mountains. ▪ A lot of rainforests and swampy coastline. ▪ Many rivers and lakes | ||||
| West Nusa Tenggara (Lombok) | Tropic, hot, humid, fertile and green although in some parts are drier. | |||||
| Socio-cultural: Major ethnic groups, religion | Sumatera |
▪ Acehnese, Bataknese, Padangnese, more Chinese groups in North Sumatera. ▪ The majority are Muslims, except Bataknese are mainly Christian. | Kalimantan |
▪ Dayak, Banjar, and Chinese ▪ The majority are Muslims | East Nusa Tenggara |
▪ Timorese ▪ The majority are Christian and Catholic |
| Java |
▪ Javanese, Sundanese, Madurese. ▪ The majority are Muslims. | Sulawesi |
▪ Minahasan, Bugis, Torajan ▪ The majority are Muslims except for Minahasan, the majority are Christian. | Maluku |
▪ Ambonese ▪ The majority are Christian and Catholic | |
| Bali |
▪ Balinese ▪ The majority are Hindus. | West Papua |
▪ Some indigenous ethnic groups are still practising a very traditional ways of live. ▪ The majority are Christian and Catholic | |||
| West Nusa Tenggara (Lombok) |
▪ Sasak ethnic group. ▪ Half are Hindus and the rest are Muslims. | |||||
| Food: Staple food, spices/herbs, main ingredients, flavours | Sumatera |
▪ The influence of Middle East and Indian culture are strong in the regions. ▪ The cuisines have a very strong flavour (spicy, sour, thick that comes from heavy usage of coconut milk in cooking the dishes). ▪ Rice is the staple food. ▪ Beef, chicken as meats used in the dishes, along with vegetables. ▪ For Chinese and some Christian Bataknese, pork is eaten. | Kalimantan |
▪ Rice is the staple food. ▪ Freshwater fish is abundant. | East Nusa Tenggara | ▪ Corn and cassava is the staple food |
| Java |
▪ Rice is the staple food. Maduranese eat corn as their main food. ▪ Beef, chicken as meats used in the dishes along with vegetables. ▪ Foods are sweeter in Central Java and the opposites in East Java. | Sulawesi |
▪ Rice is the staple food. ▪ North Sulawesi cuisine has a very strong and spicy flavour; also some dishes contain extremely unfamiliar ingredients. ▪ Freshwater fish and seafood are abundant. ▪ Known as the best seafood produce in Indonesia. | Maluku |
▪ Corn and cassava is the staple food, some eat papeda as the main food. ▪ Seafood is the main ingredients of the foods. ▪ Land of spices and fresh herbs | |
| Bali |
▪ Rice is the staple food. ▪ Pork is common in Balinese cuisine. ▪ Many Balinese dishes are spicy. | West Papua |
▪ Corn and cassava is the staple food, some eat papeda as the main food. ▪ Seafood is the main ingredients of the foods. | |||
| West Nusa Tenggara (Lombok) |
▪ Rice is the staple food. ▪ The signature flavour of Lombok cuisine is spicy. | |||||