Religion and Psychological Values in Culinary Tradition Within Local Communities of West Kalimantan

Hariansyah Hariansyah, Ana Rosilawati

Abstract

The article aims to explore culinary tradition that penetrates the public space which does not give room for tolerance because it has to deal with the rules of Islamic law. Food is perceived as being in a binary opposition: having an integration effect or being a social conflict resolution. Food is presented to the public space as a duplication of scriptural sources, a marker of tradition, an ecological balancing argument, and an indication of social shift. This paper confirms that dining tradition is proven to have an Islamic ideology. It is indicated by the ijab qabul phenomenon that accompanies the culinary tradition procession as an entity enriching the concept of fiqh among people living in coastal areas regarding the concept of food. In addition, eating and its traditions have an effect on environmental conflict resolution in the coastal areas of West Kalimantan. The traditions of food, land, houses, gatherings and reciting prayers for safety are all important ethnic characteristics in West Kalimantan. These five entities, which are perceived by the people of Kalimantan as provisions for life, have proven to be of no subjective values; they are reserved only for anyone with productive land. However, farm products in the form of food are also distributed to anyone in need. When someone has fulfilled the ber-saro'an (the invitation to eat; berontang or saprahan) in a village, they are no longer treated as “strangers”. This tradition is not only about eating but also has to do with the emergence of variants of Islamic fiqh in the coastal areas indicating psychological values.

Keywords

Psychological Values; Culinary Traditions; Local Communities; West Kalimantan

Full Text:

PDF

References

Al‐Attar, M. (2017). Food Ethics: A Critique of Some Islamic Perspectives on Genetically Modified Food. Zygon Journal of Religion & Science. Volume 52, Issue 1, March, Pages 53-75.

Ali, K. (2015). Muslims and Meat‐Eating. Journal of Religious Ethics. Volume 43, Issue 2. June. Pages 268-288.

Amr, M.i.A. (2009). Identifikasi Produk-Produk Berbahan Haram di Pasar Asia, Jurnal Halal JAKIM, Vol. 5, No. 8, p. 348-368.

Battour, M. (et.al.). (2011). The Impact of Destination Attributes on Muslim Tourist's Choice. International Journal of Tourism Research. Volume 13, Issue 6. November/December. Pages 527-540.

Desjardins, M. (2004). Teaching about Religion with Food. Teaching Theology & Religion. Volume 7, Issue 3. July. Pages 153-158.

Faridah, H. D. & Sari, S. K. (2019). Pemanfaatan Mikroorganisme Dalam Pengembangan Makanan Halal Berbasis Bioteknologi. Journal of Halal Product and Research. Volume 2 Nomor 1, Mei: 33-43.

Fischer, J. (2012). Branding Halal: A Photographic Essay on Global Muslim Markets. Anthropology Today Journal. Volume 28, Issue 4. August. Pages 18-21.

Hariansyah, (2019). Islam Hybrid di Perbatasan: Eksplorasi Psikologi Lingkungan Di Kawasan Perbatasan. Pontianak: LP2M IAIN Pontianak. Unpublished Research Report, p: 26-27.

Ibrahim, (2018). Al-Ṭuqūs wa ‘Alāqatuhā bi Huwīyat Muslimī Ulu Kapuas, Kalimantan al-Gharbīyah. Journal Studia Islamica. Vol 25, No 3: 543-544.

Jones, C. (2010). Materializing Piety: Gendered Anxieties about Faithful Consumption in Contemporary Urban Indonesia. American Ethnologist: Journal of the American Ethnological Society. Volume 37, Issue 4. November. Pages 617-637.

Kabir, S. (2015). Growing Halal Meat Demand: Does Australia Miss Out A Potential Trade Opportunity? Economic Papers: A Journal of Applied Economics and Policy. Volume 34, Issue 1-2. June 2015. Pages 60-75.

Khan, G. and Khan, F. (2019). Is This Restaurant Halal? Surrogate Indicators and Muslim Behaviour”. Journal of Islamic Marketing, Vol. 11 No. 5, pp. 1105-1123.

Khan, K. & Aftab, S. (2000). Consumer Protection in Islam: The Case of Pakistan. Australian Economic Papers. Volume 39, Issue 4. December. Pages 483-503.

Maslow, A. H. (1993). Motivasi dan Kepribadian: Teori Motivasi Dengan Pendekatan Hierarki Kebutuhan Manusia (trans.). Bandung: Pustaka Binaman Pressindo

Mathras, D. (et.al.). (2016). The Effects of Religion On Consumer Behavior: A Conceptual Framework And Research Agenda. Journal of Consumer Psychology. Volume 26, Issue 2. April. Pages 298-311.

Motamedzadegan, A. S. E, Regenstein, J.M., Siddiq, M. and Uebersax, M.A. (2018). Halal and Kosher Regulations for Processing and Marketing of Vegetables. Handbook of Vegetables and Vegetable Processing, Second Edition. Chapter 42.

Muhamad, N. & Mizerski, D. The Effects of Following Islam in Decisions about Taboo Products. Psychology & Marketing. Volume 30, Issue 4. April 2013. Pages 357-371.

Mumuni, A. G. (et.al.). (2018). Religious Identity, Community and Religious Minorities’ Search Efforts for Religiously Sanctioned Food: The Case of Halal Food in Non‐Muslim Majority Markets. International Journal of Consumer Studies. Volume 42, Issue 6. Special Issue: Spirituality, Religion, and Consumption. November, Pages 586-598.

Prasojo, Z. H. (et.al.). (2019) Moderate Islam and the Social Construction of Multi-ethnic Communities in the Hinterland of West Kalimantan. Indonesian Journal of Islam and Muslim Societies. Vol. 9, No.2, pp. 217-239.

Prasojo, Z. H. (2017). Religious and Cultural Existences Within the Communities of Upper Kapuas Riverside of West Kalimantan. Journal Al-Albab. Vol. 6, No. 2: 197.

Premanandh, J. & Salem, S.B. (2017). Progress and Challenges Associated with Halal Authentication of Consumer-Packaged Goods. Journal of the Science of Food and Agriculture. Volume 97, Issue14. November. Pages 4672-4678.

Raman, V. V. (2014). Food: Its Many Aspects in Science, Religion, and Culture. Journal of Religion and Sciences. Volume 49, Issue 4. December. Pages 958-976.

Reynolds, G. S. (2000). The Sufi Approach to Food: A Case Study of Ādāb. The Muslim World. Volume 90, Issue 1‐2. March. Pages 198-217.

Rouse, C. & Hoskins, J. (2004). Purity, Soul Food, and Sunni Islam: Explorations at the Intersection of Consumption and Resistance. Cultural Anthropology Journal. Volume19, Issue 2 May. Pages 226-249.

Shariatifar, N. (et.al.). (2016). In-vitro Antibacterial Evaluation of Some Fluoroquinolone Derivatives against Food Borne Bacteria. Journal of Sciences, Islamic and Republic of Iran. Volume 27, Issue 2. Spring. Pages 129-133

Shukriya, A. J. & Faridah, G.D. (2019). Science And Technology Studies of The Causes of Prohibited Foods In Islamic Law. Journal of Halal Product and Research (JHPR). Vol. 2, No. 1 : 44-50.

Syahrir, A., Rahem, A., Prayoga, A. (2019). Perilaku Apoteker Terhadap Labelisasi Halal Pada Sediaan Farmasi. Journal of Halal Product and Research. Volume 2 Nomor 1, Mei: 25-32.

Tapper, R. and Tapper, N. (1986). Eat This, It'll Do You a Power of Good”: Food and Commensality among Durrani Pashtuns. American Ethnologist: Journal of the American Ethnological Society. Volume13, Issue1 February. Pages 62-79.

Tedeschi, T. (et.al.). (2018). Peptides as Probes for Food Authentication. Peptide Science. Volume 110, Issue 5. Special Issue: Emerging Peptide Science in Italy. September.

Wellman, R. (2017). Sacralizing Kinship, Naturalizing the Nation: Blood and Food in Postrevolutionary Iran. American Ethnologist. Volume 44, Issue 3. August. Pages 503-515.

White, G.R.T. (et.al.). (2018). Religious Heterogenity of Food Consumers: The Impact of Global Markets upon Methods of Production. Journal of Consumer Behaviour. Volume17, Issue1. Special Issue: Global Challenges for Food Product Marketing and Sustainability. January/February. Pages 3-12.

Article Metrics

Abstract views: 746 PDF views: 293