A 2017 UFF pre-event held at Plataran Menteng, Jakarta on April 13 dished up a discussion themed ‘Bringing Indonesian Food to the World’ featuring UFF initiator Janet De Neefe, celebrity chefs Farah Quinn, Ragil Imam Wibowo, and Petty Elliott. The discussion explored around the necessity  for Indonesia  to seriously work on its culinary domain as an important tool to globally promote its nation’s tourism.

Chef Ragil said, “It is so hard to determine the focus of Indonesian traditional cuisine since Indonesia has a very diversed food landscape; each is unique to its origin”. “There has to be some sort of comprehension and agreement on what cuisine that Indonesia wants to globally promote. But we all should start at home. It has been very rare to see mothers who are willing to introduce Indonesian foods to their children. Indonesian mothers currently prefer to feed chicken nuggets to their children”, Ragil further explained.

Meanwhile, Farah Quinn said that Indonesian food is no longer the king in its own country. “The best quality of culinary ingredients are usually exported. The ingredients sold in domestic market are not good quality products”, said Farah who is renown for her cooking program on national television.

Featuring World Class Culinary Celebrities

The third Ubud Food Festival will also be the biggest event out of its three installments showcasing more than 100 speakers from Indonesia and around the world. The three-day event will be filled with various programs such as talkshow, discussion, masterclass sessions, cooking demos, and movie screenings.

Guests includes Bali’s own Chris Salans from Mosaic institution in Ubud, Hujan Locale’s Will Meyrick, and Locavore’s Eelke Plasmeijer who recently made it onto Asia’s 50 best restaurants list as well as Mischelin-star chef Nic Vanderbeeken of CasCade Restaurant Ubud.

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1,458 food and beverage recipes were collected by Komunitas Sobat Budaya across the country and they are sorted and stored in Perpustakaan Digital Budaya Indonesia (digital library of Indonesian culture) for public access at www.budaya-indonesia.org.

Our vast culinary lexicon is internationally famous, to the extent that even Rendang (spicy meat dish) and Sate (satay) are known to be classified as two of the most delicious dishes in the world. However, a systematic effort to map this cornucopia of traditional culture was non-existent, which pushed Sobat Budaya to cast their eyes on the research results at Bandung Fe Institute, Research Center for Complexity at Surya University – the body that has done the groundwork on thousands of traditional delicacies.

Among the ocean of data gathered, around 50 types of Soto (soup), more than 60 different satays, and no less than 100 kinds of sambal and sauces were discovered across the archipelago. Each and every sauce and sambal has its own configuration and element of non-identical ingredients, which lend a unique flavour for our taste buds.

Through Peta Kuliner Nusantara, the general public are able to distinguish between the many local delights from all regions in Indonesia and learn the relationship that links the cuisine of one area to the other.

Two essential characters that always accompany the unique taste of Indonesia’s traditional cuisines are their story, narration, or philosophy behind them and the multitude of Indonesian seasonings and ingredients that come from our abundant spices. In other words, Peta Kuliner Nusantara holds the codes that make up the knowledge of the country’s cultural heritage and plethora of spices.

Peta Kuliner Nusantara is available in the form of a digital mobile app called “Peta Kuliner Nusantara” and can be downloaded for free by both Android and iOS smartphone users.

Android: http://bit.ly/kulinerAndroid
Apple iOS: http://bit.ly/kulinerApple

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Food & Hospitality Indonesia is an international exhibition that focuses on the hotel business, catering, restaurants, cafe equipment, supplies, storage, services and related technology. It incorporates not only the largest collection of hospitality-related exhibitors in the country but also food courts, stalls, and demonstration areas where visitors will have the opportunity to sample various food and flavours, coffees and other beverages all at one single event.

Jakarta International Expo (JIExpo),
Kemayoran, Jakarta

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“We realise Indonesia holds a plethora of cultural heritage that need to be preserved, including local cuisines. The love for Indonesian specialties has to be, once again, raised up to overcome the wave of International franchises in the market. On the other hand, we hope this event would bring people together to celebrate World Tourism Day on September 27, 2016,” said Eko Dewanto, the general manager of Pondok Indah Mall.

Dapur Sunda, Chicken Story, Es Teler 77, Meradelima, Fiddleheads, Remboelan, Marco Padang Peranakan, Street Bistro, Warjok Asli, Kari Umbi, Kafe Betawi, Kari Ulam and Kembang Mayang are among the food vendors who participate in the event.

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