Gastronomy Of Botok Culture Tastes Of Malay Deli Culture: A Study Of Local Wisdom
Keywords:
gastronomy, malay identity, botok, local wisdomAbstract
The purpose of this research is to determine how local wisdom in Malay Deli botok cuisine is a traditional Malay ethnic dish and cultural identity in North Sumatra. This study analyzes the topics discussed using gastronomy theory and local wisdom as a foundation for thought. The descriptive qualitative research method was used, with data in the form of oral data about botok dishes. The findings of this study indicate that the Malay Deli culture still exists today, despite the fact that it has a long history dating back to the Sultanate. Botok dishes are made from 44 different types of leaf shoots and are made from the main ingredients. Happy fish, tokol, pomfret that has been rotted or naturally fermented with a mixture of selected spices and contains local wisdom in the form of Preservation and Cultural Creativity, Harmony and Conflict Resolution, Gratitude, Education, Health, Mutual Cooperation, and Gender Management in the Deli Malay botok gastronomy.
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