The Republic of Indonesia, the world's fourth most populous nation, has 203 million people living on nearly one thousand permanently settled islands. Some two-to-three hundred ethnic groups with their own languages and dialects range in population from the Javanese (about 70 million) and Sundanese (about 30 million) on Java, to peoples numbering in the thousands on remote islands. The nature of Indonesian national culture is somewhat analogous to that of India—multicultural, rooted in older societies and interethnic relations, and developed in twentieth century nationalist struggles against a European imperialism that nonetheless forged that nation and many of its institutions. The national culture is most easily observed in cities but aspects of it now reach into the countryside as well. Indonesia's borders are those of the Netherlands East Indies, which was fully formed at the beginning of the twentieth century, though Dutch imperialism began early in the seventeenth century. Indonesian culture has historical roots, institutions, customs, values, and beliefs that many of its people share, but it is also a work in progress that is undergoing particular stresses at the beginning of the twenty-first century.
Indonesia consists of all or part of some of the world's largest islands—Sumatra, Java, most of Kalimantan (Borneo), Sulawesi (Celebes), Halmahera, and the west half of New Guinea (Papua)—and numerous smaller islands, of which Bali (just east of Java) is best known. These islands plus some others have mountain peaks of 9,000 feet (2,700 meters) or more, and there are some four hundred volcanos, of which one hundred are active.
Indonesia's size and ethnic diversity has made national identity problematic and debated. Identity is defined at many levels: by Indonesian citizenship; by recognition of the flag, national anthem, and certain other songs; by recognition of national holidays; and by education about Indonesia's history and the Five Principles on which the nation is based. Much of this is instilled through the schools and the media, both of which have been closely regulated by the government during most of the years of independence. The nation's history has been focused upon resistance to colonialism and communism by national heroes and leaders who are enshrined in street names. Glories of past civilizations are recognized, though archaeological remains are mainly of Javanese principalities.
Ethnic relations in the archipelago have long been a concern. Indonesian leaders recognized the possibility of ethnic and regional separatism from the beginning of the republic. War was waged by the central government against separatism in Aceh, other parts of Sumatra, and Sulawesi in the 1950s and early 1960s, and the nation was held together by military force.
Traditional houses, which are built in a single style according to customary canons of particular ethnic groups, have been markers of ethnicity. Such houses exist in varying degrees of purity in rural areas, and some aspects of them are used in such urban architecture as government buildings, banks, markets and homes.
Indonesian cuisine reflects regional, ethnic, Chinese, Middle Eastern, Indian, and Western influences, and daily food quality, quantity, and diversity vary greatly by socioeconomic class, season, and ecological conditions. Rice is a staple element in most regional cooking and the center of general Indonesian cuisine. (Government employees receive monthly rice rations in addition to salaries.) Side dishes of meat, fish, eggs, and vegetables and a variety of condiments and sauces using chili peppers and other spices accompany rice. The cuisine of Java and Bali has the greatest variety, while that of the Batak has much less, even in affluent homes, and is marked by more rice and fewer side dishes. And rice is not the staple everywhere: in Maluku and parts of Sulawesi it is sago, and in West Timor it is maize (corn), with rice consumed only for ceremonial occasions. Among the Rotinese, palm sugar is fundamental to the diet.
Indonesian cuisine reflects regional, ethnic, Chinese, Middle Eastern, Indian, and Western influences, and daily food quality, quantity, and diversity vary greatly by socioeconomic class, season, and ecological conditions. Rice is a staple element in most regional cooking and the center of general Indonesian cuisine. (Government employees receive monthly rice rations in addition to salaries.) Side dishes of meat, fish, eggs, and vegetables and a variety of condiments and sauces using chili peppers and other spices accompany rice. The cuisine of Java and Bali has the greatest variety, while that of the Batak has much less, even in affluent homes, and is marked by more rice and fewer side dishes. And rice is not the staple everywhere: in Maluku and parts of Sulawesi it is sago, and in West Timor it is maize (corn), with rice consumed only for ceremonial occasions. Among the Rotinese, palm sugar is fundamental to the diet.
