Cooking behaviour of different ethnic groups residing in and around lowland rainforests of Sumatra, Indonesia
by Wahyudi David; Nayu Nuringdati Widianingsih; Ardiansyah
International Journal of Agricultural Resources, Governance and Ecology (IJARGE), Vol. 13, No. 2, 2017

Abstract: Cooking behaviour can reflect how natural resources have been converted into human nutrition. Cooking is activity from collecting to preparing food. Cooking competencies reflect the ability of people to provide for their food-based needs. Harapan Rainforest is a restoration forest with limited food resources remaining in it. This study investigated the relationship between cooking behaviour and the associated socio-economic characteristics of three ethnic groups residing in remaining rainforest. The quantitative data were collected from 101 households by using semi-structured questionnaires. This study revealed that cooking frequencies ranged between 1 and 3 times a day and required 0.8 to 1.2 hours per cooking event. There is a similarity of cooking and eating behaviour amongst ethnic groups even though slightly different household incomes exist. Carbohydrate-based food was mostly boiled; protein-based food was often sauté/fried, grilled or boiled. Amongst the ethnic groups, the percentage of income allocated to food consumption may not be reflected in different average of cooking times and energy source.

Online publication date: Sun, 10-Sep-2017

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