Research Article
Diversity of Bugis-Makassar Ethnic Food in South Sulawesi
@INPROCEEDINGS{10.4108/eai.6-10-2022.2325686, author={Nahriana Nahriana and Ratnawati Tawani}, title={Diversity of Bugis-Makassar Ethnic Food in South Sulawesi}, proceedings={Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia}, publisher={EAI}, proceedings_a={IJCHT}, year={2022}, month={12}, keywords={diversity bugis ethnicity makassar ethnicity traditional food culinary tourism}, doi={10.4108/eai.6-10-2022.2325686} }- Nahriana Nahriana
Ratnawati Tawani
Year: 2022
Diversity of Bugis-Makassar Ethnic Food in South Sulawesi
IJCHT
EAI
DOI: 10.4108/eai.6-10-2022.2325686
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.
