JAKARTA - Tempe is one of the typical Indonesian foods that has been consumed for generations. Its high protein content makes it an important source of nutrition for the community.
In addition, the flexibility in various culinary preparations makes tempeh more popular, both domestically and abroad.
Therefore, efforts to recognize tempeh as an intangible cultural heritage are strategic steps in promoting Indonesian culinary to the global arena.
The Dean of the Faculty of Cultural Sciences, University of Indonesia, Dr. Bondan Kanumoyoso, emphasized that tempeh is the result of local wisdom of Indonesians who have high cultural values.
According to him, the steps taken by the Ministry of Culture in submitting tempeh as UNESCO's intangible cultural heritage are the right decision to safeguard and introduce Nusantara's culinary wealth to the world.
As soybean-based fermented foods, tempeh has deep historical and cultural values. Not only is it part of the daily menu of Indonesians, but also contributes to food security by providing affordable and high nutritional sources of protein.
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The uniqueness of tempe as a processed product that can be created in various types of cooking also makes it an international attraction to be introduced.
The Minister of Culture, Fadli Zon, has stated the government's plan to register tempeh as UNESCO's unobjected cultural heritage. This step continues Indonesia's success in bringing herbal medicine into the UNESCO list in 2023. He emphasized that traditional culinary is part of the cultural and legacy expressions passed down from generation to generation.
Our traditional culinary is part of the intangible cultural heritage, including in the gastronomi category. For example, rendang has more than 24 types of variations in various regions. This year, the government will propose tempeh to be recognized as UNESCO's intangible cultural heritage," said the Minister of Culture.
He emphasized the importance of local food in advancing culture, as stated in Law Number 5 of 2017. Food culture not only reflects traditional values, but is also closely related to the agricultural sector and people's lives.
"Starting from rice, corn, to palawija plants, everything has its own cultural value. Their cultivation processes often involve certain rituals, prayers, and ceremonies inherited from generation to generation," he said.
He also added that the traditional irrigation system in Bali, namely subak, has been recognized as part of the world's cultural heritage. This shows that the aspect of food and agriculture is inseparable from the cultural identity of a nation.
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