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Food and Foodways
Explorations in the History and Culture of Human Nourishment
Volume 5, 1993 - Issue 3
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Original Articles

Padang restaurants: Creating “ethnic” cuisine in Indonesia

Lisa Klopfer 407‐A Swift Avenue, Durham, North Carolina, 27705, U.S.A.
Pages 293-304 | Published online: 30 Apr 2010

Citations (6)

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Read on this site (1)

Gisèle Yasmeen. (1996) “PLASTIC-BAG HOUSEWIVES” AND POSTMODERN RESTAURANTS?: PUBLIC AND PRIVATE IN BANGKOK'S FOODSCAPE. Urban Geography 17:6, pages 526-544.
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Articles from other publishers (5)

Poppy Arsil, Hoa Le Dang, Rumpoko Wicaksono & Afik Hardanto. (2021) Determinants of consumers' motivation towards ethnic food: evidence from Indonesia. British Food Journal 124:10, pages 3183-3200.
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Junaidi Junaidi. (2022) Capital Transformation in the Ethnic Restaurant Brand in Pekanbaru, Indonesia. Open Cultural Studies 6:1, pages 185-198.
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Annisa Mardatillah. (2020) The enterprise culture heritage of Minangkabau cuisine, West Sumatra of Indonesia as a source of sustainable competitive advantage. Journal of Ethnic Foods 7:1.
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Puteri Khatya Fahira, Zulia Putri Rahmadhani, Petrus Mursanto, Ari Wibisono & Hanif Arief Wisesa. (2020) Classical Machine Learning Classification for Javanese Traditional Food Image. Classical Machine Learning Classification for Javanese Traditional Food Image.
Serli Wijaya. (2019) Indonesian food culture mapping: a starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods 6:1.
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