Culinary Acculturation Strategy at Dapur Babah Elite & Tao Bar Restaurant

Abstract

Cultural acculturation has brought changes on culinary as it is seen in a restaurant called Dapur Babah Elite & Tao Bar. This restaurant is the acculturation manifestation of Chinese, Javanese and Dutch cultures. The research aims to figure out acculturation strategies found in the culinary arts at Dapur Babah Elite & Tao Bar. The approach used in the research is a descriptive qualitative approach by using John W. Berry theory (2005). Data collection techniques were obtained from observations, interviews, and documentation. Based on the analysis result, the naming of Dapur Babah restaurant was inspired by Peranakan (crossbreed) culture in the past. It is also known that there are two kinds of acculturation strategies found, those are integration and assimilation strategies. Culinary that used integration strategy covers Babah mixed rice, hong chicken (red braised chicken), Semarang spring rolls, and Peranakan fried rice. Whereas, culinary that used assimilation strategy was Babah pongteh chicken (braised chicken in fermented soy bean sauce) and lontong Cap Go Meh (rice cake with mixed condiments).