Cultural Acculturation in French and Indonesian Cuisine: The Case of Croissant Geprek

Abstract

This research examines the cultural acculturation between French and Indonesian culinary traditions, focusing on the structural adaptation of the Croissant Geprek commodity. To maintain academic neutrality, this study shifts away from treating the phenomenon as a mere novelty, instead evaluating the systematic deconstruction of gastronomic standards. Employing a qualitative descriptive methodology, this study analyzes secondary data compiled from culinary literature, market reports, and digital consumer references to examine how the French croissant is adapted and integrated with the Indonesian tradition of ayam geprek. The findings reveal a multi-stage acculturation process shifting the traditional pastry's buttery flavor profiling into savory-spicy dimensions, modifying the texture through mechanical flat-pressing via waffle iron mechanisms, and substitution with localized inputs such as chili paste and poultry. This structural hybridization generates predictable consumer traction within urban domestic retail markets, resulting in a hybrid dish that preserves the core identities of both cultures while catering to local palates. Croissant Geprek stands as an empirical indicator of glocalization, merging global culinary elements with specific local preferences. Ultimately, this study demonstrates that culinary acculturation operates through a structured framework of adaptation, integration, and cultural creation within contemporary food systems.