Culinary Heritage and Cultural Sustainability: Ketewol among the Javanese Malaysians:

Norlela Ismail; Sanghamitra Dalal; Siti Normala Hamzah; Izra Inna Md. Idris; Siti Zubaidah Raja Mhd. Shahnuddin; Berita Mambarasi Nehe

doi:10.21834/e-bpj.v10i32.6736

Authors

Norlela Ismail Liberal Arts Studies, College of Creative Arts, Universiti Teknologi MARA, Malaysia
Sanghamitra Dalal Liberal Arts Studies, College of Creative Arts, Universiti Teknologi MARA, Malaysia
Siti Normala Hamzah Liberal Arts Studies, College of Creative Arts, Universiti Teknologi MARA, Malaysia
Izra Inna Md. Idris Liberal Arts Studies, College of Creative Arts, Universiti Teknologi MARA, Malaysia
Siti Zubaidah Liberal Arts Studies, College of Creative Arts, Universiti Teknologi MARA, Malaysia
Berita Mambarasi Nehe Dept of English Education, Faculty of Teacher Training, Universitas Setia Budi Rangkasbitung, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v10i32.6736

Keywords:

Culinary Heritage, Cultural Sustainability, Ketewol, Javanese Malaysian

Abstract

This study explores cultural sustainability through Javanese culinary heritage, focusing on an almost-extinct traditional cassava flour dish, Ketewol. The research identifies the significance of Ketewol as a cultural symbol and investigates how evolving food practices can foster cultural sustainability. The qualitative study uses semi-structured interviews and cooking demonstrations conducted within a Malaysian Javanese community in Parit Kampung Seri Menanti, Batu Pahat, Johor. Findings from communal preparation, consumption, memories, and stories offer insights into cultivating cultural sustainability through culinary traditions, contributing to understanding how food heritage can advance Malaysian multiculturalism and cultural sustainability.

References

Abdul Wafi Abdul Rahman, Sofea Ibrahim, Adibah Aishah Md. Sahak, Raden Mohd, Farhan, & Helmy Raden Ismail. (2024). Module development of ceremony food for Javanese ethnic in Johor. Research and Innovation in Technical and Vocational Education and Training, 4(1), 105-108. https://publisher.uthm.edu.my/periodicals/index.php/ritvet/article/view/13966/5170

Bahagian Perancang Ekonomi Negeri Johor. (2017). Basic data on the state of Johor 2017. Bahagian Perancang Ekonomi Negeri Johor. https://bpen.johor.gov.my/wp-content/uploads/2019/03/data-asas-negeri-johor-2017.pdf

Christou, P. A. (2024). Thematic analysis through artificial intelligence (AI). The Qualitative Report 2024, 29(2), 560-576. https://nsuworks.nova.edu/tqr/vol29/iss2/13/ DOI: https://doi.org/10.46743/2160-3715/2024.7046

Efti Novita Sari, Anita Bawaiqki Wandanaya, Dominica Maria Ratna Tungga Dewa, Didit Hadayanti, & Iwan Henri Kusnadi. (2024). Ethnographic analysis to identify customer experience and customer behavior in the food and beverage industry. Jurnal Sistim Informasi dan Teknologi, 6(2), 54–59. https://doi.org/10.60083/jsisfotek.v6i2.352 DOI: https://doi.org/10.60083/jsisfotek.v6i2.352

Guiné, R. P., Florença, S. G., Barroca, M. J., & Anjos, O. (2021). The duality of innovation and food development versus purely traditional foods. Trends in Food Science & Technology, 109(4), 16-24. https://www.sciencedirect.com/science/article/abs/pii/S0924224421000066 DOI: https://doi.org/10.1016/j.tifs.2021.01.010

Hendrokumoro. (2023). Diaspora Jawa di Malaysia: Perspektif budaya dan bahasa. International Journal of the Malay World and Civilisation, 11(1), 11 – 18. http://journalarticle.ukm.my/21660/ DOI: https://doi.org/10.17576/jatma-2023-1101-02

Jarvela, M. (2023). Dimensions of cultural sustainability – Local Adaptation, adaptive capacity, and social resilience. Frontiers in Political Sciences, 5, 1–13. https://www.frontiersin.org/journals/political-science/articles/10.3389/fpos.2023.1285602/full DOI: https://doi.org/10.3389/fpos.2023.1285602

Khoo, K. K. (1998). Malaysia: Immigration and the growth of a plural society. Journal of the Malaysian Branch of the Royal Asiatic Society, 71(1), 1–25. https://www.jstor.org/stable/41493349

Knorr, D., & Augustin, M. A. (2025). Towards resilient food systems: Interactions with Indigenous knowledge. Trends in Food Science & Technology, 156, 1-11. https://www.sciencedirect.com/science/article/pii/S0924224425000111 DOI: https://doi.org/10.1016/j.tifs.2025.104875

Linda Sunarti & Teuku Reza Fadeli. (2021). Preserving Javanese identity and cultural heritage in Malaysia. Cogent Arts & Humanities, 8(1), 1-12. https://doi.org/10.1080/23311983.2021.1956068 DOI: https://doi.org/10.1080/23311983.2021.1956068

Linda Sunarti, Teuku Reza Fadeli, Abdu Rakhman, Didik Pradjoko, & Noor Fatia Lastika Sari. (2022). The perception and preservation of Javanese culture in Malaysia. JATI- Journal of Southeast Asian Studies, 27(1), 111-126. https://ejournal.um.edu.my/index.php/jati/article/download/20231/14750/91748 DOI: https://doi.org/10.22452/jati.vol27no1.6

Marbangun Hardjowirogo. (1989). Manusia Jawa. CV Haji Masagung.

Muhammad Shahrul Mohd Suleiman, Mohd. Shazali Md Sharif & Zatul Iffah Mohd. Fuza. (2023a). The Practices of Nasi Ambeng among modern Javanese community in Malaysia. Journal of Tourism, Hospitality & Culinary Arts, 15(1), 60–77. https://fhtm.uitm.edu.my/images/jthca/Vol15Issue1/Chap_4.pdf

Muhammad Shahrul Mohd Suleiman, Mohd Shazali Md Sharif, Zatul Iffah Mohd Fuza & Hendri Azwar. (2023b). Determinants of traditional food sustainability: Nasi Ambeng practices in Malaysia. Environment-Behaviour Proceedings Journal, 8(25), 143–155. https://doi.org/10.21834/e-bpj.v8i25.4856 DOI: https://doi.org/10.21834/e-bpj.v8i25.4856

Nagina, R., Kaur, J., & Bhalla, P. (2025). Preserving traditional recipes and methods in the culinary world: Strategies, challenges, and success stories. In Rana, V. S., Raina, A., & Bathla, G. (Eds.), Global Sustainable Practices in Gastronomic Tourism (pp. 403–428). IGI Global Scientific Publishing. https://www.irma-international.org/viewtitle/363766/?isxn=9798369370964 DOI: https://doi.org/10.4018/979-8-3693-7096-4.ch024

Norazila Kamarulzaman. (2019). Pengaruh suku kaum Jawa dan Bugis dalam membentuk kepelbagaian seni bina Johor [Unpublished Master Thesis]. Universiti Teknologi Malaysia. http://eprints.utm.my/id/eprint/81742/1/NorazilaKamarulzamanMFABU2019.pdf

Nor Hashimah Jalaludin, Khairul Ashraaf Saari, Harishon Radzi, & Fazal Mohamed Sultan. (2020). Migrations and new dialect landscapes of Johor. Akademika 90(3), 147-161. https://doi.org/10.17576/akad-2020-9003-12

Nur Fakhira Mohamad Zulkifli, Siti Rohimi Mohamed Apandi, Norrina Din, Nur Syahira Bibit, & Noraini Rahim. (2023). Traditional Javanese food in Malaysia: What the next generation knows, does, and thinks. TEAM Journal of Hospitality & Tourism, 20(1), 39-50. https://teamjournalht.wordpress.com/wp-content/uploads/2023/07/traditional-javanese-food-in-malaysia-what-the-next-generation-knows-does-and-thinks.pdf

Nurul Falah Hashim, Muhamad Arif Azrai Abdull Samat, Noriza Ishak, & Adibah Aishah Md Sahak. (2024). The practice of young generations on traditional Javanese-Malay foods in Selangor. Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 2024, 16(2), 185-201. https://fhtm.uitm.edu.my/images/jthca/Vol16Issue2/Chap_11.pdf

Nurul Falah Hashim, Mohd Noor Azmin Akbarruddin, Mohd Shazali Sharif & Putera Mohd Naim Norsalim. (2022). Punten makanan warisan masyarakat Jawa di Sabak Bernam. In Haji Mohd. Salehuddin Mohd Zahari, Noriza Ishak, Abd. Razak Aziz, Zatul Iffah Mohd. Fuza, Alina Shuhaida Mohd Ramly & Junaidah Salleh (Eds.), Pelestarian Warisan Makanan Tradisional Melayu, Siri 1 (pp.126-132). Jabatan Warisan Negara. https://upnih.pnm.gov.my/myrepo-public/welcome/content/browse-content/read/53188

Pai, C. H., Zhang, Y., Wang, Y. L., Li, K., & Shang, Y. (2025). Current challenges and opportunities in cultural heritage preservation through sustainable tourism practices. Current Issues in Tourism, 1–19. https://www.tandfonline.com/doi/full/10.1080/13683500.2024.2443776 DOI: https://doi.org/10.1080/13683500.2024.2443776

SDG Service. (2020). The UNGC principles and SDGS. SDG Service. Retrieved February 6, 2025, from https://www.sdg.services/principles.html

Surata, I. K., Sumartana, I. M., & Utama, I. G. B. R. (2024). The impact of cultural tourism on local traditions. JPPI (Jurnal Penelitian Pendidikan Indonesia), 10(4), 672-683. https://doi.org/10.29210/020244780 DOI: https://doi.org/10.29210/020244780

Syuriana Ibrahim. (2024). Ketewol: Makanan tradisi Jawa Di Malaysia. Purple Durian. https://purpledurian.my/makan/ketewol-makanan-tradisi-jawa-di-malaysia/

UNESCO. (n.d). Sustainable development and living heritage. UNESCO. Retrieved February 6, 2025, from https://ich.unesco.org/en/sustainable-development-and-living-heritage

Yulistiyono, A., Andriani, E., & Rukmana, A. Y. (2023). Transformation of modern culinary entrepreneurs: Strategies and challenges in the face of the modern era. West Science Journal Economic and Entrepreneurship, 1(08), 379-385. https://wsj.westscience-press.com/index.php/wsee/article/view/157 DOI: https://doi.org/10.58812/wsjee.v1i03.157