Bubur Ase: Betawi Cultural Heritage Food

DOI

10.2991/978-94-6463-296-5_14How to use a DOI?

Keywords

Ase Porrige; Culture; Betawi; Tradition

Abstract

Bubur Ase, a Betawi cultural heritage cuisine in Jakarta, Indonesia, is the subject of this research. The study investigates food, culture, and history with elements such as rituals/ceremonies, spices/spice, and stories of Bubur Ase. By analyzing literature, historical records, and conducting interviews with local experts and community members, this study sheds light on the beginnings and development of Bubur Ase. The findings suggest that Betawi culture and customs have been transmitted down through generations to Bubur Ase. The cultural importance of Bubur Ase's key ingredients—rice, coconut milk, and spices—is investigated. Betawi Bubur Ase preparation, cooking, and regional variants are also covered. This research also looks at Bubur Ase's participation in Betawi religious and ceremonial rites, family reunions, and social bonding. Bubur Ase represents warmth, togetherness, and communal harmony, as well as the preservation of cultural history and the building of community identity. The study also demonstrates how Bubur Ase has been impacted by globalization, changing diets, and the decline of traditional cooking techniques. In order to maintain the historical importance of Bubur Ase, the paper discusses the local communities' culinary festivals, educational initiatives, and public awareness campaigns. By highlighting Bubur Ase's historical, gastronomic, and cultural attributes, this study supports Bubur Ase as a Betawi cultural symbol. The findings highlight the need to raise awareness, support local efforts, and preserve Betawi traditional heritage, particularly Bubur Ase.

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.

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TY  - CONF
AU  - Yudhiet Fajar Dewantara
AU  - Nurbaeti
AU  - Willy Arafah
PY  - 2023
DA  - 2023/12/04
TI  - Bubur Ase: Betawi Cultural Heritage Food
BT  - Proceedings of the 4th International Conference on Tourism, Gastronomy, and Tourist Destination (TGDIC 2023)
PB  - Atlantis Press
SP  - 100
EP  - 107
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-296-5_14
DO  - 10.2991/978-94-6463-296-5_14
ID  - Dewantara2023
ER  -