Changes in Staple Food Consumption Patterns of the Society in Asia

Panel Convenor(s)

• WS

  Wasino Sahid, Sr.

  Universitas Negeri Semarang, Indonesia

Panel Chair(s)

• HA

  Handayani Ana, II

  UNEJ, Indonesia

Panel Discussant(s)

• EH

  Endah Hartatik, II

  Diponegoro University, Indonesia

Presenter(s)

• WS

  Wasino Sahid, Sr.

  Universitas Negeri Semarang, Indonesia
• EH

  Endah Hartatik, II

  Diponegoro University, Indonesia
• HA

  Handayani Ana, II

  UNEJ, Indonesia
• SA

  Setiawati Aini

  Gadjah Mada University, Indonesia

Changes in Staple Food Consumption Patterns of the Society in Asia

Each region has traditions in food consumption patterns. Consumption traditions are related to environmental factors and cultural values held in every society. In Asia, the main food ingredient is rice. This food is consumed by most people who live in the lowlands where irrigation supports the growth of rice plants, such as in China, India, Japan, Korea, Myanmar, Malaysia, and parts of Indonesia. Since rice is the main crop in these areas, rice production efforts are carried out using a production management system controlled by the government from traditional to modern government. The government is trying to guarantee the availability of water, land, and labor in the rice farming sector. Rice is so essential myths and traditional ceremonies related to rice have emerged. On the island of Java, the tale depicts rice as the incarnation of the goddess Sri, the wife of Lord Vishnu in Hindu belief. Rice was so highly respected that a gradation of types of rice was made for consumption by the authorities. There is rice, consumed by the upper class, and rice, which the ordinary people consume.

Apart from rice plants, many foodstuffs are consumed by people in Asia. These foodstuffs include wheat in India, tubers in parts of the archipelago, sago in Eastern Indonesia, corn and sorghum in several regions in Asia, and cassava in most of the highlands of Java. These food ingredients complement each other with food made from rice. However, there is an opinion from many people that rice foodstuffs are more respectable than other foodstuffs. In its development, the production of non-rice food ingredients has decreased, and people consume rice as the primary food ingredient. In line with the process of westernization and modernization, rice food has received new variations, namely food that comes from wheat and wheat. Since colonial times, this food has been used as an ingredient for various preparations, especially bread and noodles.

Recent research shows that food ingredients other than rice have low sugar content. As a result, many residents have switched to consuming non-rice food. It's a shame that changes in mass production of these foodstuffs did not accompany this change. This panel will discuss food consumption in Asia from various social science perspectives, especially history, anthropology, economics, and sociology.

Presentations:

• 09:00 – 10:45 (GMT+7)

  From “Thiwul” to Rice: Changes in Staple Food Consumption Patterns of the Society in Wonogiri Regency from the Colonial Era to the New Order
  

  Presenter: Wasino Larno Wiratmo Sahid, Sr. – Universitas Negeri Semarang
• 09:00 – 10:45 (GMT+7)

  Food Policy in Grobogan District, a Comparison between the Dutch Colonial Period and the New Order
  

  Presenter: Endah Sri Hartatik, II – Diponegoro University
• 09:00 – 10:45 (GMT+7)

  A Historical Observation Altered Consumption Pattern
  

  Presenter: Handayani Sri Ana, II – UNEJ
• 09:00 – 10:45 (GMT+7)

  Land Redistribution and Rice Production in rural Yogyakarta at the beginning of the 20th century
  

  Presenter: Setiawati Nur Aini – Gadjah Mada University