understanding of indonesia gastronomi

1. Indonesian Gastronomy
TOPIC
Jl IKPN Bintaro No 1, Pesanggrahan,
Tanah Kusir, Jakarta, Special Capital
Region of Jakarta 12330, Indonesia
uinderstanding of
indonesia gastronomy

2. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Understanding of the gastronomy in Indonesia is still rare and poorly understood by the general public. Some
even equate gastronomy with culinary or kulinologi. All three have different meanings even though the same
object that food (dishes). Culinary (also called culinary arts) is defined as a discipline and customs (practices)
related to the art and skill of preparing, preparing, cooking, mix drinks and serving dishes.
Kulinologi is a new approach to the art of cooking (culinary), which combines (synergy) culinary arts, food sci-
ence and technology to make the dish taste better with a method of translating the concept of a food, as applied
in the food or in the traditional ethnic dishes.
Gastronomy is an art, a science and a detailed knowledge of and appreciation for good food (good eating) or
any decree anything related to the enjoyment of the dish. Universally gastronomy is a science that studies the
relationship of the various components of culinary culture and history in which food as a central axis which
focuses on the prime quality dishes (gourmet).
Relationships formed because of cultural and gastronomic gastronomy is aquaculture products in agriculture,
animal husbandry and fisheries, so that the embodiment of the color, aroma, and taste of the food from different
nations and countries can be traced to its origin from the environment in which the raw material is produced.
Gastronomic role is as a foundation for understanding how food is used in certain situations. Through gastro-
nomic possible to build up a picture of the similarities or differences or behavioral approaches to foods that are
used in various countries in the culture of his nationality. The knowledge holistically into one entity associated
with the cultural arts and social sciences (anthropology, psychology, philosophy and archeology) and even the
natural sciences in terms of nutrition system of the human body. Thus the understanding of the culinary and
kulinologi is a secondary meaning and symbolism that is the extent of the dishes consumed daily to maintain
life or talk “only to the stomach”.
If likened to a store, it is a sight culinary limited to some particular dish display in the window glass outside the
store that aims to invite interested people to stop by to get into. Once inside, the glass eyes kulinologi talk about
a variety of dishes whose contents more / Detailed presented in the store. While gastronomy has space broader
perspective, which is not only looked at the extent of what is on display in it or a variety of dishes presented in
a space inside the store, but also anyone who manages the kitchen even raw materials are arranged in the barn
storage.
ART OF EXPERTISE
If it is understood “red thread” of gastronomy, culinary & kulinologi, then the following will explain the art of
gastronomy and the culinary expertise (without involving kulinologi).
Culinary art prepared in accordance stages of membership as follows:
1. Recipe (composition of food recipes)
2. Raw materials (selecting raw materials cooking)
3. Preparation of cooking in the kitchen
4. Mechanical & cooking
5. Aesthetics (balance excellence on the quality of the food)
6. The presentation and the presentation of food
To 6 - stage art expertise is referred to as ‘technique and the process of’ cooking, which once passed will enter
the stage to sample the food. Techniques and the cooking process is done by a culinary expert Chef namely the
Professional or Expert Cook Self-taught ( “Cookers” or “chef” or “Cook”)

3. ii
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gastronomy arranged according to the stages of art expertise as follows:
1. History (origin of the raw material cultivation cuisine)
2. Culture (factors that affect people consume these foods)
3. Environmental Landscape (geography and ethnicity affecting the community cook these foods)
4. The method of cooking (in general)
From the above, distinguishing gastronomy of culinary is in the element of “culture, history and landscape en-
vironment (geographical),” where culinary (and this is true) is not obliged to speak about the three elements,
although many people like “talkative and flirty” mix -adukan into culinary, resulting in a distinct line of their
actions is in the “gray”. For that gastronomic culinary not to be confused with the food although the same object.
Once a culinary expert explores the history, culture and landscape environment (geographical), then the ques-
tion already entered into the realm of gastronomy and the person performing the act is referred to as Gas-
tronom.
GASTRONOM
Gastronom is a man who knows (specialists / experts) on the cooking method that talk about the food follows
the story of the history, culture and landscape environment (geographical) and method of cooking to be as-
sessed as a whole. In other nomenclature a Gastronom is also known as ‘judges’ who assesor its products in the
form of Certification gastronomy. Culinary expert is an expert / expert cook who has a discipline, skills and
habits (practices) in the art of preparing, preparing, cooking and serving dishes; without explores the history,
culture and landscape environment (geographical) of food.
6th art expertise in the culinary world order (or also called as “tangible”) is widely used as a standard under-
standing of food dishes Western society. Culinary Western society is known for innovations of new recipes (or
modification) in a way to accommodate the local culinary customs with the culture of ethnic cooking the entry
into their country. In general, a restaurant or diner in West always serve a different recipe menu to other places
even though his name remained the same but have different contents with each other.
Thus the development of Western society gastronomic very rapidly and always have the innovation and de-
veloping suitable times or changed from time to time to suit the tastes and new knowledge. Western society
rarely show the gastronomic recipes of traditional heritage, although for certain events will be retained (include
Christmas and Thanksgiving). Western society has a minimal gastronomic philosophy, local wisdom, the value
of ritual and religious values, so that they are different gastronomic content with content gastronomic Eastern
societies (or nations in Asia).
CHARACTERISTICS GASTRONOMIC
Gastronomy is an interdisciplinary study that is often defined in terms of variety and often difficult to under-
stand. In some connotations, gastronomic considered extremely esoteric where things are taught only be un-
derstood by a certain group of people and special. But in essence gastronomic guides talk about the right foods
in the art expertise to learn and perform an assessment of the food in relation to culture, history, landscape
environment (geographical) and method (techniques) cooking.
Characters gastronomic food guides talk about art as a historical identity, landscape environment (geographi-
cal) and a reflection of culture in the “What, Where, When and Why it’s important meal designed and prepared”
(Santich B - 2004). While the culinary itself is the identity of a definition of skills and cooking techniques.
Gastronomic identity illustrates the influence of culture (local ethnic influences including religion), history
(origin), the level of local tribes and ethnic diversity immigrants, the ability to innovate, traditional customs,
beliefs and values of local wisdom.

4. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Besides other dominant element is the influence of the environmental landscape (geography and climate) that
apply to components, texture and flavor in the food. All of the dominant element that significantly impact gas-
tronomic characteristics, because the identity of a local gastronomic evolution develops due to the fusion of
unique products. An understanding of this concept can be used as a policy strategy and concepts of gastronom-
ic tourism mengstruktur food service industry and the perpetrators cookers.
Danhi R (What is your country’s culinary identity - 2003) suggests there are six main elements describe the
characteristics of the “gastronomic identity” of a country that is:
1. ENVIRONMENTAL LANDSCAPE (geographic)
Include:
1.a. The original kitchen appliances are used by local communities
1.b. Local staple food products
1.c. Agricultural products are available
2. EVENT HISTORY
Include:
2.a. cooking techniques
2.b. The traditional method of cooking
2.c. The origin of the raw materials of cuisine
3. ETHNIC DIVERSITY
Includes evolution over time include:
3.a. Preservation of traditional cuisine
3.B. Fusion cuisine that is created
3.c. Creation of new dishes
4. CULINARY ETIQUETTE
Include:
4.a. How to eat local culture
4.b. Why cooking is important for local communities
5. TASTE APPLICABLE
Include:
5.a. Basic tastes sweet
5.b. Basic taste sour
5.c. Basic taste bitter
5.d. Basic taste salty
5.e. Basic taste umami (savory)
6. RECIPES
Include:
6.a. Use of the dominant material
6.b. Techniques and presentation

5. ii
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Gastronomic identity concept has been used successfully in all countries, both for lovers, connoisseurs and
observers (the public) and the principal (the food service industry and cookers). However, since two or three
decades there has been a change from time to time regarding the evolution of the process (Rao et al. - 2003):
1. culinary rhetoric: rhetoric characteristic is a change in the name of culinary dishes from the classic method
(cuisine) be a fusion cuisine that evolved into nouvelle and the latest haute cuisine.
2. Rules Cooking: Cooking Rules during the classical period focused on compliance with the principles of Es-
coffier. Rules cook the cuisine nouvelle cuisine movement take advantage of new materials, using new cook-
ing techniques and serving materials / techniques in new ways.
3. Material archetype: Material classic archetype (cuisine) and fine cuisine using traditional raw materials fea-
ture diverse in appearance. While nouvelle and haute cuisine using features exotic raw materials, aromatic
herbs using vegetables and fruits in combination in a simple appearance.
4. The role of the chef: More complex and specific, especially in displaying rhetoric nouvelle cuisine and haute
cuisine.
5. Organization menu: Displays the menu a little more and focus on seasonal dishes (trendy) to maximize the
emphasis on freshness and timely preparation directly.
From the foregoing, it is clear the various factors that influence the gastronomic identity of an area. This identity
continues to evolve suitable times that the identification of characteristics that can give us knowledge by means
of what can be expected that the impact of these factors better about the prevailing trend in taste, texture and
material components used.
The flavor profile of cuisine, traditions and culture of dining, dining etiquette, climatic and geographical recipe
comes from the interaction menu that was born from time to time in evolution. All food and gastronomic tra-
ditions created through the fusion of materials and techniques as a result of the fusion of diverse cultural, ethnic
and historical influence of the environment by limiting knowledge.
GASTRONOMIC INDONESIA
Gastronomy Indonesia has similarities with gastronomic Eastern societies (or nations in Asia). By universal
definition is similar to the gastronomic understanding in Western society, the gastronomic with the meaning of
“tangible” (6th sequence in the culinary world). It’s just that in most recipes gastronomic cuisine Indonesia (and
the people of the East) has an additional element that is the meaning of “intangible” (meaning behind them)
either on philosophy, philosophical, historical and cultural behavior that becomes symbolic, ritual, traditional
and local knowledge of local communities and forming the character, identity and characteristic identity of a
people who have been traditionally institutionalized.
Essentially meaning intangible in most recipes food dishes there is a ‘local genius’ of ideas, values, views of local
people local who is wise, full of wisdom, well worth nan embedded, residing followed by community members
derivatives. Therefore, when discussing gastronomy Indonesia should be drawn a strict line between gastron-
omy in terms of “tangible” gastronomy in the sense of “intangible” in most dishes and drinks are available,
although both each other in line, air-accompaniment ( “tangible + intangible “).
Furthermore meaning of “tangible” from the gastronomic Indonesia (or the people of the East) was in contrast
to the “tangible” gastronomic societies in the West, where the legacy of innovation and modifications to recipes
and drinks cyclically recurring occur in Western societies. As known food & beverage Indonesian nation is a
recipe dishes from 1340 tribes and sub-tribes that constitute the traditional heritage of the ancestral and blend of
culture dishes ethnic immigrants, namely India, Arab, Chinese and Dutch are absorbed, absorb and processed
by local villagers into the culinary culture of Nusantara communities before the Republic was established.
Since it is rarely known or seen there are new innovations to the food dish recipes Indonesian nation, although
lately there are symptoms of some modifications made by the young chef Indonesia. Thus, since independence,

6. i
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
history shows a large part of the Indonesian nation experienced a period of migration of various ethnic out-
siders, but to say the mixing of cultures recipes the cuisine is not so great influence “local heritage cuisine” that
there nang has proven its ability to survive until now , Generally the effect that only the range of raw materials
and ingredients, while the substance remains the same.

7. ii