Exploring the Philosophical and Historical Values of Sotong Pangkong as a Malay Culinary Cultural Heritage
DOI:
https://doi.org/10.57235/jetish.v5i2.8998Keywords:
Sotong Pangkong; Malay Culinary Heritage; Philosophical Values; Historical Perspective; Cultural IdentityAbstract
Sotong Pangkong is a traditional Malay culinary heritage that reflects local wisdom, cultural identity, and philosophical and historical values passed down through generations, yet it has not received much academic study. This study aims to explore the philosophical values, historical development, and cultural significance of Sotong Pangkong as a Malay culinary heritage. The study used a qualitative approach with an ethnographic design. Data were obtained through participant observation, in-depth interviews with traditional food vendors, cultural practitioners, community leaders, and local historians, as well as analysis of historical documents and related literature. Data analysis was conducted using thematic analysis through data reduction, categorization, interpretation, and triangulation to ensure the credibility of the findings. The results show that Sotong Pangkong functions not only as a traditional food but also as a cultural symbol that represents the values of togetherness, simplicity, gratitude, and harmony of the Malay community with the coastal environment. Historically, this culinary tradition evolved from the fishing community's tradition of preserving seafood to become a cultural identity and culinary tourism attraction. Furthermore, Sotong Pangkong plays a role in maintaining collective memory, strengthening social cohesion, and supporting the preservation of intangible cultural heritage amidst the challenges of modernization. These findings contribute to the development of gastronomic studies, cultural education, and policies for the preservation of traditional Indonesian cuisine.
Downloads
References
Ab Karim, S., & Chi, C. G.-Q. (2010). Culinary Tourism as a Destination Attraction: An Empirical Examination of Destinations’ Food Image. Journal of Hospitality Marketing & Management, 19(6), 531–555. https://doi.org/10.1080/19368623.2010.493064
Abror, K. T., Tasya Zennika, Esa Puspa Meysa Putri, Kinaya Aita Yukuri, & Supriyono. (2024). Peran Makanan Tradisional Dalam Menguatkan Identitas Nasional. Jurnal Budaya Nusantara, 7(1), 24–35. https://doi.org/10.36456/JBN.vol7.no1.8834
Andry Fitriyanto, Syukron Wahyudhi, Bibi Suprianto, Lisyati Fatimah, & Muhammad Akbar. (2026). Reconstructing Adat, Cultural Heritage, and Islamic Identity: The Role of Majelis Adat Budaya Melayu in Pontianak. Mimbar Agama Budaya, 43(1), 18–31. https://doi.org/10.15408/mimbar.v43i1.49375
Balan, Y., Rafique, S. S., Ting, J., & Wei, N. T. (2025). Cuisine as Cultural Heritage: Preserving Identity through Sarawak’s Traditional Foods. International Journal of Service Management and Sustainability, 10(2), 130–139. https://doi.org/10.24191/ijsms.v10i2.24231
Braun, V., & Clarke, V. (2022). Thematic Analysis. In Encyclopedia of Quality of Life and Well-Being Research (pp. 1–7). Springer International Publishing. https://doi.org/10.1007/978-3-319-69909-7_3470-2
Counihan, C., & Van Esterik, P. (Eds.). (2012). Food and Culture. Routledge. https://doi.org/10.4324/9780203079751
Ellis, A., Park, E., Kim, S., & Yeoman, I. (2018). What is food tourism? Tourism Management, 68, 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
Elmustian Elmustian, Viona Julya Marsha, Elisia Elisia, Nasya Aprilia Fitri, Naila Amri, Helicya Fitriani, Surya Darma, & Winda Triski. (2024). Eksplorasi Warisan Budaya Melayu: Seni, Kuliner, dan Festival yang Menyatu di Masyarakat. Sinar Dunia: Jurnal Riset Sosial Humaniora Dan Ilmu Pendidikan, 3(4), 286–298. https://doi.org/10.58192/sidu.v3i4.2782
FAO. (2019). The State of the World’s Biodiversity for Food and Agriculture. (J. Bélanger & D. Pilling (eds.). (Ed.)). FAO Commission on Genetic Resources for Food and Agriculture Assessments. .
FAO. (2024). The State of Food and Agriculture . Food and Agriculture Organization of the United Nations. .
Fransiska Modhe Dua. (2025). Peran Makanan Tradisional Dalam Mempertahankan Identitas Budaya Di Era Globalisasi. v 10. No 4, https://doi.org/10.23969/jp.v10i04.36819. Jurnal PenDas, 10(4).
Hidayat, S., Haiming, W., Cukarestu, Y., & Setiawan, C. (2024). Religious Moderation on Food and Environmental Balance: Local Practices of Muslims and Confucians in Pontianak, West Kalimantan. Walisongo: Jurnal Penelitian Sosial Keagamaan, 32(1), 29–52. https://doi.org/10.21580/ws.32.1.20222
Kai-Sean Lee. (2023). Cooking up food memories: A taste of intangible cultural heritage. Journal of Hospitality and Tourism Management, 54, 1–9. https://doi.org/https://doi.org/10.1016/j.jhtm.2022.11.005.
Li, Y. (2015). Cultural Identity in Intercultural Communication. Social Sciences, 4(2), 23. https://doi.org/10.11648/j.ss.20150402.11
Lukmanulhakim, A. N. . & H. M. A. (2022). Kajian Terhadap Kepentingan Landskap Budaya Melayu di Kampung Bukit Pegoh, Melaka. Jurnal Peradaban Melayu, 17(1), 1–7. https://doi.org/10.37134/peradaban.vol17.1.1.2022
Novilla Ramayani, Zahara Mahdalena, Refi Putri Juandrif, & Fera Zora. (2025). Pemanfaatan Kearifan Lokal Dalam Pengembangan Produk Ekonomi Kreatif Di Indonesia. PESHUM : Jurnal Pendidikan, Sosial Dan Humaniora, 4(4), 5567–5574. https://doi.org/10.56799/peshum.v4i4.9791
OECD. (2023). Global Trends in Food Systems and Consumer Behaviour. OECD Publishing.
Phinney, J. S., Horenczyk, G., Liebkind, K., & Vedder, P. (2001). Ethnic Identity, Immigration, and Well‐Being: An Interactional Perspective. Journal of Social Issues, 57(3), 493–510. https://doi.org/10.1111/0022-4537.00225
Pine, B. J., & Gilmore, J. H. (2013). The experience economy: past, present and future. In Handbook on the Experience Economy. Edward Elgar Publishing. https://doi.org/10.4337/9781781004227.00007
Smith, L. . & A. N. (2009). Intangible Heritage. Routledge.
Sri Susilo, Y. (2014). Traditional Indonesian Gastronomy As A Cultural Tourism Attraction. Journal of Applied Economics in Developing Countries, 1(45–59).
Timothy, D. J. (Ed. ). (2015). Heritage Cuisines (D. J. Timothy (Ed.)). Routledge. https://doi.org/10.4324/9781315752525
Tye, D. (2006). Culinary Tourism. By Lucy M. Long, ed. (Lexington: University Press of Kentucky, 2004. Pp. xiv + 306, ISBN 0-8131-2292-9). Ethnologies, 28(2), 229. https://doi.org/10.7202/014992ar
UNESCO. (2003). Convention for the safeguarding of the intangible cultural heritage. UNESCO.
UNESCO. (2023). Intangible Cultural Heritage and Sustainable Development. UNESCO.
Downloads
Published
Issue
Section
Citation Check
License
Copyright (c) 2026 Emi Tipuk Lestari, Saiful Bahri, Arif Teguh Susanto, Agi Rohadi
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Authors are copyright holders and maintain author rights in accordance with the Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) or comparable license. While holding these rights, authors grant the JETISH: Journal of Education Technology Information Social Sciences and Health (publisher of JETISH) a non-exclusive right to the first publication of their articles, including abstracts. This enables us to ensure full copyright protection and to disseminate the article to the widest possible readership in electronic format. Authors are themselves responsible for obtaining permission to reproduce copyright material from other sources.
