Diversity of sate (satay) as Indonesian ancient food
Journal: Theory and practice of meat processing (Vol.9, No. 2)Publication Date: 2024-06-30
Authors : L. Rahmah N. I. P. I. Sari A. N. M. Ansori;
Page : 125-134
Keywords : ancient food; diversity; food system; sate; food security;
Abstract
Sate (satay) dishes have a wealth of ingredients and spices spread throughout Indonesia, which produces a diversity of types and flavors of satay. In sate dishes, the way pieces of meat are served on skewers was affected by Arabic culture, which influence is most visible in the development of Indonesian food culture. On average, sate is made using grilling, which is an ancient type of cooking technique survived into modern times. For centuries, wood and charcoal have been some of the oldest human-made fuels as important ingredients for cooking and heating in ancient times and even today. Apart from being an everyday food, sate is Indonesia's gastronomic culinary cultural heritage with a wide diversity that needs to be preserved because it functions as a national identity and has excellent potential for developing culinary tourism.
Other Latest Articles
- RASHTIY SHIKSHA NITI 2020 KE SHAIKSHIK VICHARON KA VARTMAN PARIPREKSHYA ME SAMALOCHNATMAK ADHYAYAN
- Microbiological air control of food industry enterprises: Relevance, regulatory documents and research methods
- Chemical composition and broiler meat quality when using melanin
- Meat cold chain management in Mexican supermarkets
- Meat cold chain management in Mexican supermarkets
Last modified: 2024-09-09 20:55:42