Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

Abstract

The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

Recognising, Safeguarding, and Promoting Food Heritage: Challenges and Prospects for the Future of Sustainable Food Systems

“…Timothy and Ron [49] (p. 99) include in this definition "a mix of tangible (e.g., ingredients and cooking accoutrements) and intangible (e.g., tastes, smells, recipes and eating traditions) elements that contribute to the cultural values and characteristics of places". A strong emphasis is given to socio-cultural elements attached to the culinary sphere [11,50], its ethnic or national dimension [51], and its role as an identity marker [52]. Some definitions also denote the centrality of the continuity and evolution of practices and knowledge, as well as their intergenerational transmission [53].…”

“…Disruptive events may prompt the development of these feelings when cultural and emotional connections, even though rarefied, between local communities and specific elements of the foodscape are still vivid [11,44,66,67].…”

“…Following these changes, tensions can emerge between the objectives of safeguarding food heritage and fostering its valorisation. In fact, these modifications can trigger transformations in the identity role of the product that, in turn, can lead to the loss of traditional elements or the development of new representations of tradition that supplant the tradition itself [11,75].…”

“…In the last few years, there has been a flourishing discourse on the relationship between food heritage and sustainability. The current discussion explores how the elevation of food to the status of heritage can enhance the sustainability of the food system while safeguarding traditional food resources through the active participation of local communi-ties [8][9][10][11][12][13]. More recently, there has been increasing attention to the relationship between food heritage and socio-cultural sustainability [14][15][16][17].…”

Identification And Farmer Family's Preference Of Indigenous Food In Rural Bengkulu

“…Cuisine constitutes can be said as an intangible cultural inheritance symbolizing as a local identity, such as certain procedures in processing their food, its role in community culture and governance, and recipes that are maintained from generation to generation. Nowadays, traditional food is not just talking about how to prepare, cook, serve, and preserve which concerns the culture and past history even though local food cannot be separated from legacy, culture, ecology, and environment (Mardatillah, Raharja, Hermanto, & Herawaty, 2019).…”