Ethnogastronomic perspectives on cultural identity and culinary heritage of traditional banana-based foods in South Sulawesi

Abstract

Banana (Musa spp.) is a key horticultural crop in South Sulawesi, Indonesia, which is deeply rooted in the region’s cultural and culinary traditions. This literature review explores the ethnogastronomic perspectives of traditional banana-based foods, including Barongko, Pisang Ijo, Pallu Butung, Pisang Epe, Sanggara Balanda, and Pisang Peppe, which are commonly prepared using plantain and Kepok banana. A non-systematic literature search was performed using relevant keywords across multiple electronic databases such as such as journal articles, ethnographic books, local cultural reports, government and institutional documents, culinary blogs, and news articles to gather supporting information for this study. Beyond their culinary appeal, these foods are integral to communal rituals, religious festivities, and the expression of cultural identity among the Bugis ethnic groups in South Sulawesi. The novelty of this review lies in its interdisciplinary lens, bridging ethnography and gastronomic science, ethnogastronomy, to address a gap in the current literature, which often neglects the symbolic and societal roles of banana-based traditional foods in South Sulawesi. This review contributes to ongoing efforts in culinary heritage preservation and provides a foundation for future development and policymaking that seeks to integrate sociocultural context into discussions on food security and local food system resilience. Ultimately, this work emphasizes the importance of safeguarding food traditions as dynamic cultural assets in an era of rapid globalization and dietary change.

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