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The Enterprise Culture Heritage of Minangkabau Cuisine, West Sumatra of Indonesia As a Source of Sustainable Competitive Advantage Annisa Mardatillah

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The Enterprise Culture Heritage of Minangkabau Cuisine, West Sumatra of Indonesia As a Source of Sustainable Competitive Advantage Annisa Mardatillah Mardatillah Journal of Ethnic Foods (2020) 7:34 Journal of Ethnic Foods https://doi.org/10.1186/s42779-020-00059-z 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 value because of the history which until now answers The issue of the sustainability of traditional food busi- the consumer’s saturation towards the homogeneity of nesses in the era of globalization has been increasingly globalization [4–7] discussed over the last few decades. This is a great issue The sustainability of traditional food businesses in the interesting to discuss because traditional food is a cul- current era of globalization requires creative and innova- tural heritage of food that is passed down from gener- tive thinking based on valuable resources that are not ation to generation as a symbol of the culture of a owned by newcomers such as past history and know- particular community that functions to unite cultural ledge [8]. Asset resources owned in the traditional food identity because of the same ownership [1–3]. Trad- business sector have a higher value due to their unique- itional food as a cultural heritage of the past has a higher ness but unfortunately this has not been exploited more deeply [9]. The unique value contained in traditional Correspondence: [email protected] food is preferred by many consumers compared to Universitas Islam Riau, Pekanbaru, Riau, Indonesia © The Author(s). 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/. Mardatillah Journal of Ethnic Foods (2020) 7:34 Page 2 of 10 conventional food because its authenticity can be remin- Minangkabau dishes use animal protein such as local iscent of a past memory [10]. beef and local vegetables such as sweet potato shoots Memories from the past valuable in traditional foods and fern vegetables. The savory and spicy taste of Mi- are also shared by traditional food of Minangkabau, nangkabau cuisine is obtained from coconut milk and West Sumatra, Indonesia. The name Minangkabau red chili which are consumed by many Minang people. comes from the words Minang and Kabau which are Thick coconut milk used in Minang cuisine is obtained famous in the Tambo legend [11]. Minangkabau cuisine from the results of the original coconut of West Sumatra is one of Indonesia’s food cultures that come from the which is famous for having the best quality because it is nature, history, and diversity of Indonesian culture, rich thick and savory its greatly influences the taste of au- in taste and variety [12]. They are indigenous people of thenticity of Minangkabau cuisine which uses coconut the highlands of West Sumatra in Indonesia. The matri- milk a lot. lineal clan is inherited from a female lineage. For reli- Minangkabau cuisine delivers from the Minangkabau gious matters, Minangkabau has a very strong cultural ethnic group which adheres to the matrilineal kin- background of Islamic influence, although it still follows ship line, West Sumatra, Indonesia. Minangkabau cuisine the traditions influenced by animist beliefs before Islam is easily known and popular found through Padang restau- entered the realm of Minang. The Islamic background rants. The name of this restaurant is taken from the name and culture of Minangkabau ethnic have an influence on of the city of Padang, which is the capital of the province their food culture, starting from the selection of raw ma- of origin of the Minangkabau people, West Sumatra. Pos- terials, preparation to presentation. sessing the taste of spicy and meat-based dishes, Padang The food culture of an ethnic group comes from the restaurant is famous as an element of Indonesian culture accumulation of local culture which is the authenticity that is never overlooked [19](Fig.1). legacy of the previous generation [13]. Food culture is The rich culinary tradition owned by the Minangkabau formed from the habits of indigenous people about the cultural ethnic is known for its savory and spicy taste. food choices they eat because the cultural identity of the The savory and spicy taste is obtained from coconut community is seen from their food choices including milk and red chili which are consumed by many Minang from the preparation of choosing raw materials, process- people. In Indonesia, Minangkabau cuisine is spread al- ing to presentation; this is all influenced by the beliefs, most in most parts of Indonesia; this is evidenced by the values, and social norms of the community [14]. The emergence of many Minangkabau restaurant businesses food culture of ethnic community groups is determined in the region. Even in some foreign countries such as by personal, religious, and ethnic complexity ultimately those in Asia, Europe, and America, Minangkabau res- determining food choices that reflect values and habits taurants can also be found because this savory and spicy [15]. Likewise, the ethnic food culture of the Minangka- taste of Minangkabau food can be accepted by the tastes bau originating from the culinary heritage of the past is of consumers in general. strongly influenced by the culinary culture of the Middle Previous literature reviews reveal more about cooking East and India together with the entry of Hinduism, Minangkabau food which consists of various types of Mi- Buddhism, and Islam. The Minangkabau has a Muslim nangkabau cuisine and how to process it. Nevertheless, as background; this greatly influences the daily process of earlier literature was not found about how the food cul- food culture to prioritize halal. ture of Minangkabau cuisine became a culinary heritage The Minangkabau ethnic group has a matrilineal which became the power to appear more valuable and lineage is the most in the world [16]. Although the Mi- unique as a source of sustainable competitive advantage. nangkabau clan came from a female lineage in terms of Therefore, this paper reviews scientific literature that fo- food culture at the preparatory stage, it still involved cuses and presents the cultural heritage of Minangkabau men, resulting in elaboration between women and men, cuisine enterprise (Figs. 2, 3, 4, 5, 6,and7). especially in the preparation of foods derived from ani- The contribution of this paper is expected to contrib- mal protein for special events such as religious days and ute treasures about the history, geographical, cultural, customary events. Even in Padang restaurant, the head and social significance of ethnic food Minangkabau with chef is always male and his servants are male [17]. scientific evidence. This paper aims to introduce and ex- Minangkabau cuisine is known as ethnic foods that are plain scientifically the food and culture identity of Mi- rich in savory and spicy flavors using raw materials from nangkabau cuisine, West Sumatra, Indonesia, which is local resources and processed using local knowledge arranged in order as follows reviewing the history of Mi- handed down from previous generations. This is in line nangkabau cuisine related to its origin, authenticity of with the thinking of [18] ethnic food which is food that Minangkabau food, and culture heritage enterprise Mi- comes from local resources and local knowledge of indi- nangkabau cuisine restaurant as a source of sustainable genous people in producing these foods. Many competitive advantage in this global business era. At the Mardatillah Journal of Ethnic Foods (2020) 7:34 Page 3 of 10 Fig.
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