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INFORMATION TO USERS This dissertation was produced from a microfilm copy of the original document. While the most advanced technological means to photograph and reproduce this document have been used, the quality is heavily dependent upon the quality of the original submitted. The following explanation of techniques is provided to help you understand markings or patterns which may appear on this reproduction. 1. The sign or "target" for pages apparently lacking from the document photographed is "Missing Page(s)". If it was possible to obtain the missing pagels) or section, they are spliced into the film along with adjacent pages. This may have necessitated cutting thru an image and dUPlIcating adjacent pages to insure you complete continuity. 2. When an image on the film is obliterated with a large round black mark, it is an indication that the p~otographer suspected that the copy may have moved during exposure and thus cause a blurred image. You will find a good image of the page in the adjacent frame. 3. When a map, drawing or chart, etc., was part of the material being photographed the photographer followed a definite method in "sectioning" the material. It is customary to begin photoing at the upper left hand corner of a large sheet and to continue photoing from left to right in equal sections with a small overlap. If necessary, sectioning is continued again - beginning below the first row and continuing on until complete. 4. The majority of users indicate that the textual content is of greatest value, however, a somewhat higher quality reproduction could be made from "photographs" if essential to the understanding of the dissertation. Silver prints of "photographs" may be ordered at additional charge by writing the Order Department, giving the catalog number, title, author and specific pages you wish reproduced. University Microfilms 300 North Zeeb Road Ann Arbor, Michigan 48106 A Xerox Educal/on Company 73-15,941 EDMUNDSON, Wade Cowart, 1939- LAND, FOOD, AND WORK IN THREE JAVANESE VILLAGES. University of Hawaii, Ph.D., 1972 Geography University Microfilms, A XEROX Company, Ann Arbor, Michigan TIllS DISSEIITATION HAS BEEN MICROFLlMEI' EXACTLY AS RECEIVED LAND, FOOD, AND WORK IN THREE JAVANESE VILLAGES A DISSERTATION SUBMI'l'rED TO '!'HE GRADUATE· - . DIVISION OF THE UNIVERSITY OF HAWAII IN PARTIAL FULFILafENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY IN GEOGRAPHY DECEMBER 1972 By Wade Cowart Edmundson Dissertation Committee: Warwick Armstrong, Chairman Donald Fryer, Scott Matsumoto Peter Pirie, Bluebell Standsl PLEASE NOTE: Some pages may have indistinct print. Filmed as received. University Microfilms, A Xerox Education Company iii ~S~CT This is a study in nutritional geography. Three Javanese villages, a rice village, a corn village, and a cassava village were examined and are described in some detail wj.th emphasis on elements of nutritional ecology. Within the village 54 farmers and their families were studied to determine first what was the degree of interrelationship between land, food, and work; and second what was the economic developmental significance of cal­ oric undernutrition. The nutrient intakes and work outputs of economically productive male family members were carefully deter­ mined for 324 man days over the period of a year. It was found that there were no correlations of any significance among the land holdings, caloric intake, and work output data sets. As a result of this lack of interrelationship it was determined that a program of caloric supplementation should have a low priority as a stimulant for national development. TABIE OF CONTENTS ABSTRACT. ••••• . .... .. · . ·. .. · . iii LIST OF TABIES . ...... .. ... .. vi LIST OF ILLUSTRATIONS • ... ·. · .. ·.. ·.. •• viii CHAPI'ER Ie PURPOSE AND PHILOSOPHY A. The Conventional Wisdom ••••••••••• 1 B. The Choice of Java as the Research Area ••• •• 2 C. Research Definition ••••••••••• •• 3 D. Selecting the Subject Sample ••••••••• •• 4 CHAPTER II. PROCEDURE AND METHODOLOGY A. Project Preparation · •• · · · ••• · • · ·· · 8 B. Selecting the Study Area · • · • ·· · ····· · 9 C. Selecting the Villages • • · • ·· • · • · · · 10 D. Selecting the Subject Sample •• · • · • ·· • · · 12 E. Getting to Know the Subjects •• · • ·· • · 14 F. Collecting Background Data · · ·· • ···· • · • 16 1. Monthly Activity and Crop Calendar · • · • ·· 17 2. Family Survey · • · · • ·· · •• · 17 3. Data on House, Lot, and Capital Goods. · • ·· 18 4. Data on Field Holdings • ·· • ··· • • · 19 G. Measuring Energy Intake. · • · • · • ··· · • · • 19 1. Indonesian Food Composition Tables ·· •• 20 2. Obtaining Recipe Values • • · ·• 21 3· Weighing SUbject Intakes · ··• • ··• • 23 H. The Apparatus and Technique for··Measuring· · Energy· ·· Output. • •• .. • ·· · •• · · • · • · · • · • 25 1. Respirometry • · · • · • · •••• • · · •• · 26 2. Gas Analysis . • · · ·· • · · • ·· • 27 3. Sample Calculation • · • · • · · · ·· • · 28 I. Measuring Energy Output. ··· • ·· · • · · • · · 32 1. Forms and Data Measured · ·· • · • ·· • · · 33 2. Categories of Energy Output • · • · • · · • · 34 CHAPrER III. THE VILLAGE ENVmONMENTS A. Pontjokusumo, A Volcanic Slope Corn Village • 46 1. Physical Geography••• e •••••••• •• 47 2. Cultural Geography. ••••••••••• •• 50 B. G1anggang, A River Valley Rice Village. ••• 59 1. Physical Geography. ••••••••••• •• 60 2. Cultural Geography. ••••••••••• 66 c. Pagak, A Plateau Corn and Cassava Village •• •• 76 1. Physical Geography. ••••••••••• •• 77 2. Cultural Geography. ••••••••••• •• 82 CHAPTER IV. RESULTS SPECIFIC TO THE STUDY A. ~nd••••••••••• · . · . · ... 91 1. Field Size. ••••••••••••••• · . 92 2. Land Productivity •••••••••••• · . 95 3. Land Holdings, Capital Holdings, and Caloric Intake •••••••••••• 97 4. Correlations Between Land, Capital, and Caloric Intake ••••••••••••• · . 99 B. Food. .••••.•. · . • • • • · 105 1. Common Foodstuffs ••••••••••• . 105 2. Meal Patterns •••••••••••••••• 111 3. Nutrient Intake ••••••••••••••• 118 4. Evaluating Nutrient Intakes •••••• 121 5. Seasonal Hunger ••••••••••••• 127 C. Work. ••••••••• · ... ·. · . 130 l. Quality of the Work • · • ••• · 130 2. Organization of Subject·· Activity· ·· • • ·• 132 3· Time Spent Working • • • •• • · • ·• · 142 4. Energy Expenditure ••• • · • · • 144 5. The Relationship Between· Energy· Intake·····and Energy Output. •• • · ·· · ·· • · • · • • 146 D. Conclusions and Recommendations •••• · •••• 157 APPENDIX ••• •• • • • .. .. • • • • • •• · ... ·. 167 BIBLIOGRAPHY .. .. ,,", ~ ...... .. ·. 179 vi LIST OF TABLES TABLE I. SAMPLE CAICULATION OF ENERGY OUTPUT •• . ..... 31 TABLE II. SUMMARY OF ENERGY OUTPUTS BY CATEGORY •• · . 39 TABLE III. AVERAGE LAND HOLDINGS FER SUBJECT FAMILY · . ... .. 93 TABLE IV. lwtEAN VALUES AND STANDARD ERRORS FOR PER CAPITA HOLDINGS, CAPITAL HOLDINGS, AND CALORIC INTAKES • •• 98 TABLE V. SIMPLE LINEAR CORRELATION MATRIXES FOR PER CAPITA LAND HOLDINGS, CAPITAL HOLDINGS, AND CALORIC INTAKES 100 TABLE VI. COMMON INDONESIAN RECIPES ••••••• · .... • 108 TABLE VII. TYPICAL SAMPLE MENUS OF THREE EAST JAVANESE VILLAGES • 114 TABLE VIII. NUTRIENT INTAKES FOR EACH VILLAGE. •••••••••• .119 TABLE IX. PERCENTAGE FULFILI.M&"lT OF RECOMMENDED INDONESIAN DIETP~Y ALLOWANCES •• ••••••••••••••••120 TABLE X. SEASONAL CYCLES OF NUTRIENT INTAKE AND MAJOR AGRICULTURAL CYCLES (NUTRIENT INTAKES FOR SAMPLE SIZE OF 54) ••••.•••••••••••• .129 vii TABLE XI. ORGANIZATION OF SUBJECT ACTIVITY IN THE STUDY VILLAGES •• A. A Work Day In Pontjokusumo (Heavy Work) •••• 134 B. A Work Day In G1anggang (Light Work) ••• 137 C. A Work Day In Pagak (Minor Religious Holiday). •• 139 TABLE XII. ARRAY OF DATA ON ENERGY INTAKE AND OUTPUT FOR ALL SUBJECTS ••••••••••••••••• •• 152 TABLE XIII. MEAN VALUES AND STANDARD ERROR FOR VARIOUS DATA FOR THE 54 HOUSEHOLDS AND THE THREE VILIAGES ••• •• 168 TABLE XIV. CORRELATION MATRIXES FOR SELECTED DATA PERTAINING TO THE 54 SUBJECTS ••••••••••••••• . 170 TABLE XV. COMMON INDONESIAN FOODSTUFFS . .. .. ... ..... 171 viii LIST OF ILLUSTRATIONS PLATE I. MEASURING ENERGY OUTPUT •••••••••••• 0 40 PLATE II. LOCATION MAP •••••••••••••••• •• 45 PLATE III. WORK TASKS IN PONTJOKUSUMO. .. ...... .. 58 PLATE IV. A SPLIT BAMBOO HOME IN Gh~GGANG. •••••• •• 75 PLATE V. WORK TASKS IN PAGAK ••••••••••••• •• 89 I. PURPOSE AND PHILOSOPHY This study is concerned with the relationship between land, food, and work. It is presented as a qualitative and quantitative description of the relationship between environment, nutrition, and human energetics in three East Javanese villages, inhabited by peoples of similar back­ grounds, but living in differing geographic environments. It attempts to integrate elements of geographical, nutritional, and physiological analysis to obtain a useful description of the relationship between man and land as a key to understanding elements of nutritional energetics which may in turn condition economic development. A. The Conventional Wisdom The conventional wisdom has always stated that low levels of caloric intake result in low levels of human performance. A number of nutrition­ ists, economists, end geographers, including the author, have recently suggested that caloric undernutrition may be a major factor in re~arding development in many less developed countries. This hypothesis has been accepted by many developmenta1ists in a number of fields and is expounded with particular vigor by the international developmental agencies. Correa (1), Oshima (2), and the Food and Agricultural Organization of the United Nations (3) have developed particularly
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  • Local Heritage Food As a Significant Factor in Malaysia Gastronomy Tourism

    Local Heritage Food As a Significant Factor in Malaysia Gastronomy Tourism

    Special Issue: Sustainability, Safety and Security (3S)- Crunch Time Ahead for Hospitality, Tourism, and Travel Industry Hospitality and Tourism Conference 2019 31 October 2019, Malaysia Research Article _______________________________________________________________________ Journal of Tourism, Hospitality & Culinary Arts (JTHCA) Local heritage food as a significant factor 2020, Vol. 12 (1) pp 377-395 © The Author(s) 2020 in Malaysia gastronomy tourism Reprints and permission: UiTM Press Submit date: 29th September 2019 th Accept date: 09 October 2019 Publish date: 29th February 2020 Hafizan Mat Som*1 Nani Masnida Nordin2 Amzari Jihadi Ghazali3 1University College of Yayasan Pahang 2KYP Advanced Skill Centre 3Kolej Professional MARA Indera Mahkota *[email protected] Proposed citation: Som, H. M., Nordin, N. M., & Ghazali, A. J. (2020). Local heritage food as a significant factor in Malaysia gastronomy tourism. Journal of Tourism, Hospitality & Culinary Arts, 12(1), 377-395. Abstract Food has been recognized as an effective promotional and positioning tool for a destination. Similarly, with the increasing interest in local cuisine, more destinations are focusing on food as their core tourism product. For example, France, Italy, and Thailand have been known for their cuisine. The importance of the connection between food and tourism cannot be ignored. Each destination has different levels of attractiveness that can draw tourists from different countries. Malaysia offers various kinds of food, including traditional and modern cuisines.