Diversity of Bugis-Makassar Ethnic Food in South Sulawesi

Abstract

Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.

Historical Gastronomy of Coto Makassar

“…Makassar City, as an icon of South Sulawesi Province, has a variety of unique culinary delights, including Coto Makassar, Sop Konro, Es Palubutung, and Es Pisang Ijo. These special culinary varieties are still often and easily found in various corners of the city of Makassar, because they are still the daily food of the Makassar people themselves (Nahriana & Tawani, 2022).…”