The Spice Route from Arabic, Europe and China to Jayakarta toward Batavian Cuisine: Revitalization of Batavian Local Wisdom Values through Batavian Culinary Gastronomy

DOI

10.2991/assehr.k.220408.101How to use a DOI?

Keywords

Revitalization; Batavian Local Wisdom; Batavian Culinary Gastronomy

Abstract

Long ago, before colonial period, Jakarta was known as Bandar City. The Sunda Kelapa port became a trading center as well as economic center in the archipelago. Many traders from Java, Bugis, Malay, Arab, European, and Chinese came to trade to Bandar City through the Sunda Kelapa Harbor. Spices became one of the trading commodities at that time apart from cloth, porcelain, coffee, perfumes, pepper, gold, fruits, and so on. Batavian cuisine at that time was already formed and the got the influence of cultural acculturation that occurred between the Batavians and other ethnic groups in Bandar City or Batavia. The influence of foreign ethnic groups affected the ingredient and cooking techniques of Batavian culinary treasures. These can be called as spice routes from other ethnic groups to the Batavian culinary trail. Therefore, Batavia is as a native of Jakarta, has a rich and diverse culture, especially in the field of culinary gastronomy, has inherited many cultural values and local wisdom in every typical Batavian culinary menu. Gastronomy and culture have a very close relationship, so that every Batavia cuisine and food has its own philosophy that grows and develops in aspects of life. The relationship between culture and gastronomy arises because of the results of cultivation in the agricultural sector so that the embodiment of color, aroma and taste of a food can be traced to its origin from the environment where the raw material is produced. This review collects the information and data through observation, in depth interview, and literature study. Interview conducted to the informants who were Batavia historians and elders, cooks and native Batavian who were scattered in the neighbourhood area of Ampera Raya, and Sawangan. In addition, information and data were collected through literature studies and analyzed the culture or philosophy contained in typical Batavia foods or traditional foods. There are 4 stages in this, namely the historical, cultural, geographic, and cooking stages. All of them are closely related to the background of a philosophy that plays a role in the life of the native Batavian which forms the identity of a region as a distinctive value or cultural characteristic. These two things must be maintained by the future generations of the Batavian, so that the values of local wisdom can continue to be preserved and carried out by the indigenous Batavian themselves in Jakarta land.

Copyright

© 2022 The Authors. Published by Atlantis Press SARL.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license.

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TY  - CONF
AU  - Dwi Indah Kartika
AU  - Yunita Kartika
PY  - 2022
DA  - 2022/04/27
TI  - The Spice Route from Arabic, Europe and China to Jayakarta toward Batavian Cuisine: Revitalization of Batavian Local Wisdom Values through Batavian Culinary Gastronomy
BT  - Proceedings of the 9th Asbam International Conference (Archeology, History, & Culture In The Nature of Malay) (ASBAM 2021)
PB  - Atlantis Press
SP  - 722
EP  - 733
SN  - 2352-5398
UR  - https://doi.org/10.2991/assehr.k.220408.101
DO  - 10.2991/assehr.k.220408.101
ID  - Kartika2022
ER  -