Godok Obuih as Intangible Cultural Heritage: A Systematic Literature Review of Minangkabau Traditional Culinary Culture

Aries  Denta Putra; Ahmad Nusi

doi:10.52760/jadila.v6i1.834

Authors

Aries Denta Putra Universitas Islam Syekh-Yusuf
Ahmad Nusi Politeknik Negeri Ambon

DOI:

https://doi.org/10.52760/jadila.v6i1.834

Keywords:

Cultural Sustainability, Godok Obuih, Intangible Cultural Heritage, Minangkabau, Systematic Literature Review

Abstract

Traditional culinary heritage plays an important role in preserving cultural identity and transmitting local knowledge across generations. Among the traditional foods of the Minangkabau community, Godok Obuih represents a unique culinary tradition that reflects cultural values, collective memory, and community identity. However, studies discussing Godok Obuih remain limited and fragmented. Therefore, this study aims to examine the role of Godok Obuih in preserving Minangkabau intangible cultural heritage through a Systematic Literature Review (SLR). The review followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) 2020 guidelines. Relevant literature was collected from academic databases, official government publications, and cultural heritage documents, and then analyzed using thematic analysis. The findings indicate that Godok Obuih contributes to cultural preservation through five interrelated dimensions: traditional culinary practices, community participation, cultural communication, collective memory, and local wisdom. These dimensions collectively strengthen cultural identity and support the sustainability of intangible cultural heritage despite contemporary social changes. This study also proposes a conceptual framework illustrating the relationships among these dimensions and demonstrates that Godok Obuih should be understood not only as a traditional food but also as a living cultural practice that continuously transmits cultural knowledge and social values. The findings provide practical insights for cultural preservation initiatives and contribute to a broader understanding of traditional culinary heritage as an essential component of sustainable cultural development.

Downloads

Download data is not yet available.

References

Assmann, J. (2011). Cultural memory and early civilization: Writing, remembrance, and political imagination. Cambridge University Press.

Bessière, J. (2013). “Heritagisation,” a challenge for tourism promotion and regional development: An example of food heritage. Journal of Heritage Tourism, 8(4), 275–291. https://doi.org/10.1080/1743873X.2013.770861

Björk, P., & Kauppinen‐Räisänen, H. (2019). Destination foodscape: A stage for travelers’ food experience. British Food Journal, 121(3), 632–647.

Braun, V., & Clarke, V. (2006). Using thematic analysis in psychology. Qualitative Research in Psychology, 3(2), 77–101.

Creswell, J. W., & Creswell, J. D. (2018). Research design: Qualitative, quantitative, and mixed methods approaches (5th ed.). Sage.

Duxbury, N., Garrett-Petts, W., & MacLennan, D. (2019). Cultural mapping as cultural inquiry. Routledge.

Everett, S., & Aitchison, C. (2008). The role of food tourism in sustaining regional identity. Journal of Sustainable Tourism, 16(2), 150–167.

Geertz, C. (1973). The interpretation of cultures. Basic Books.

Giaccardi, E., & Palen, L. (2022). Memory practices in the digital age and cultural heritage preservation. Memory Studies, 15(4), 765–781.

House, J., et al. (2024). Culturally appropriate food systems and food heritage: A systematic review. Agriculture and Human Values. https://doi.org/10.1007/s10460-023-10515-6

Jiang, Y., Zhang, X., & Li, H. (2024). Community participation and safeguarding of intangible cultural heritage: A systematic literature review. International Journal of Academic Research in Business and Social Sciences, 14(5), 450–468.

Kitchenham, B., & Charters, S. (2007). Guidelines for performing systematic literature reviews in software engineering. Keele University.

Lincoln, Y. S., & Guba, E. G. (1985). Naturalistic inquiry. Sage.

Miles, M. B., Huberman, A. M., & Saldaña, J. (2014). Qualitative data analysis: A methods sourcebook (3rd ed.). Sage.

Mintz, S. W., & Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31, 99–119.

Moher, D., Liberati, A., Tetzlaff, J., Altman, D. G., & The PRISMA Group. (2009). Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. PLoS Medicine, 6(7), e1000097.

Page, M. J., McKenzie, J. E., Bossuyt, P. M., Boutron, I., Hoffmann, T. C., Mulrow, C. D., et al. (2021). The PRISMA 2020 statement: An updated guideline for reporting systematic reviews. BMJ, 372, n71.

Petticrew, M., & Roberts, H. (2006). Systematic reviews in the social sciences: A practical guide. Blackwell Publishing.

Smith, L. (2006). Uses of heritage. Routledge.

Soini, K., & Dessein, J. (2016). Culture–sustainability relation: Towards a conceptual framework. Sustainability, 8(2), 167.

Su, M. M., Wall, G., & Xu, K. (2020). Heritage conservation and community participation: A review of cultural heritage management. Journal of Heritage Tourism, 15(6), 1–18.

Timothy, D. J. (2015). Heritage cuisines: Traditions, identities and tourism. Routledge.

UNESCO. (2003). Convention for the safeguarding of the intangible cultural heritage. UNESCO.

UNESCO. (2022). Lists of intangible cultural heritage and the register of good safeguarding practices. https://ich.unesco.org

Wenger, E. (1998). Communities of practice: Learning, meaning, and identity. Cambridge University Press.

Wu, Y., & Goh, E. (2025). Stakeholder collaboration and cultural sustainability in intangible cultural heritage preservation. Journal of Heritage Tourism.

Yin, R. K. (2018). Case study research and applications: Design and methods (6th ed.). Sage.

Zahra, N., Putra, A. D., et al. (2026). Godok Obuih sebagai warisan kuliner tradisional masyarakat Nagari Lalan, Kecamatan Lubuk Tarok, Kabupaten Sijunjung. JIIC: Jurnal Intelek Insan Cendekia, 3(6), 4012–4025.