The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive
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Journal of Ethnic Foods
REVIEW ARTICLE
Open Access
The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage Annisa Mardatillah
Abstract The enterprise cultural heritage of the Minangkabau cuisine, West Sumatra in Indonesia was formed by several factors such as history, knowledge, and inheritance of processing procedures to the presentation of cuisine. Minangkabau cuisine has a wealth of assets in the form of heterogeneity of culinary heritage resources that are thick with a unique value of a unique taste. Thus, Minangkabau cuisine with its cultural heritage becomes the strength of cultural identity for the Minangkabau people in the process of selecting food. The sustainability of the Minangkabau restaurant business cannot be separated from the ownership of its valuable, scarce, inimitable, and non-substitute resource assets so that it is not easy to move to competitors. The findings in this study have never been answered in previous literature reviews; furthermore, this paper is able to explain treasures about the history, geographical, cultural, and social significance of ethnic food Minangkabau with scientific evidence, the enterprise culture heritage in achieving the sustainable competitive advantage of Minangkabau cuisine with a more interesting scientific approach. This review aims to explain scientifically the identity of food and culture from Minangkabau cuisine, West Sumatra, Indonesia, namely reviewing the history and food culture of Minangkabau cuisine related to its origin, the authenticity of Minangkabau food, and the enterprise cultural heritage as a restaurant for Minangkabau cultural cuisine as a source of sustainable competition in this global business era. In the end, it was found that Minangkabau cuisine has high heterogeneity resource assets as a source of achievement of sustainable competitive advantage by heritage value. Keywords: Regional cuisine, Enterprise cultural heritage, Food cultural, Minangkabau ethnic food, West Sumatra
Introduction The issue of the sustainability of traditional food businesses in the era of globalization has been increasingly discussed over the last few decades. This is a great issue interesting to discuss because traditional food is a cultural heritage of food that is passed down from generation to generation as a symbol of the culture of a particular community that functions to unite cultural identity because of the same ownership [1–3]. Traditional food as a cultural heritage of the past has a higher Correspondence: [email protected] Universitas Islam Riau, Pekanbaru, Riau, Indonesia
value because of the history which until now answers the consumer’s saturation towards the homogeneity of globalization [4–7] The sustainability of traditional food businesses in the current era of globalization requires creative and innovative thinking based on valuable resources that are not owned by newcomers such as past history and knowledge [8]. Asset resources owned in the traditional foo
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