Gastronomic Literacy in Local Food Security Efforts in Indonesia

Hyldan Natawiguna, Armandha Redo Pratama, Risya Ladiva Bridha, Purna Hindayani, Dias Pratami Putri

Abstract


Indonesia is a Country rich in natural resources and local cultural heritage. This potential contributes to the vast diversity of local food types in Indonesia. This qualitative research aims to inventory local food types based on geographical, social, and cultural conditions in Indonesia. Additionally, it analyzes food security strategies based on local wisdom. The analysis methods used is literature review and SWOT analysis. Based on the results of the analysis, it can be concluded that the food crops with the highest production in each province in Indonesia are cassava 55%, maize 36%, and sweet potato 9%. The results of the local food inventory are at least 34 types of local food, where this type of local food can support the diversification of staple foods based on local physical, social and cultural conditions, so that it can be more sustainable.


Keywords


Gastronomy; Local Food; Food Diversification; Food Security

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References


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DOI: https://doi.org/10.17509/gastur.v12i2.85908

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