Study of Sate Padang preservation viewed from Minangkabau indigenous entrepreneurial ethics

M.N.A. Abdullah; W. Priatini

Study of Sate Padang preservation viewed from Minangkabau indigenous entrepreneurial ethics

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M.N.A. Abdullah, W. Priatini

2016 Heritage, Culture and Society: Research agenda and best practices in the hospitality and tourism industry - Proceedings of the 3rd International Hospitality and Tourism Conference, IHTC 2016 and 2nd International Seminar on Tourism, ISOT 2016 Conference paper Cited by 0

Abstract

International culinary world has been developed throughout the decade. Education on culinary world is producing many “culinarians” who have contributed to the culinary industry itself. The purpose of the study was to describe the development of consumption patterns and local foodculture. This study was conducted using in depth interviewsand literature studies. The study focuses on the culture and values of Minangkabau society as a manifestation of patterned intellectual creativity, system of values and its ethical form. The result showed that indigenous entrepreneurial ethics of Minangkabau comprising mainly on the synchronization between the physical and spiritual of a human to achieve a valuable life. This principal then reflected on the way Minangkabau people preserve their culinary art. © 2016 Taylor & Francis Group, London.

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Universitas Pendidikan Indonesia, Bandung, Indonesia

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