Empal Gentong and Culinary Culture

DOI

10.2991/aebmr.k.210507.068How to use a DOI?

Keywords

Cirebon, empal gentong, culinary culture, gastronomy

Abstract

Food is the backbone of many traditions. Food combined together with culture are inter-related, mapping identities, origins, and what is experienced by society at any given moment. The culture of Cirebon as a coastal-city environment deserves to have the food that has a peculiarity of the beach, such as fish and its related-products. However, the popular food is based on and processed from beef such as empal gentong that becomes more famous than the fish-food products. The article looks upon the relations of culinary culture to the current gastronomy trends in Cirebon.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Rudy Harjanto
AU  - Setya Ambar Pertiwi
PY  - 2021
DA  - 2021/05/09
TI  - Empal Gentong and Culinary Culture
BT  - Proceedings of the Ninth International Conference on Entrepreneurship and Business Management (ICEBM 2020)
PB  - Atlantis Press
SP  - 457
EP  - 461
SN  - 2352-5428
UR  - https://doi.org/10.2991/aebmr.k.210507.068
DO  - 10.2991/aebmr.k.210507.068
ID  - Harjanto2021
ER  -