Indonesian Cuisine
As the largest archipelago country globally, Indonesia is blessed with an abundance of spices and has various tribes and cultures that emanate from every region. Indonesia’s culinary diversity is recognized in its cooking techniques, food ingredients selection, and food presentation. Indonesian cuisine passed through the influence since the colonial era, where there had been successive herbs and spices traders from the Middle East, Indian, Chinese, and European. The rapid growth of digitalization helps humankind explore Indonesia’s unique spices to create a dish’s remarkable experience.
The fast economic and digital growth in Indonesia has unlocked local and foreign investors’ opportunities to discover throughout the culture to create outstanding food. By becoming the center of a megapolitan city, the Gastronomy Industries in Jakarta is experiencing rapid development. It is conspicuous in the emergence of foreign restaurant chains into the country and numbers of contemporary restaurants.
The various types of Indonesian specialties emerge as a challenge for the government to determine the kind of dishes promoted in the international sphere. Back in the days, we could only meet foreign chefs in big hotels, but presently, we have numerous who managed superb restaurants and introducing their respective cultures through food. The typical Minang food, Beef Rendang, is no longer enjoyed with rice. With the amalgamation of Italian cuisine, the Rendang Pasta dish was born. Inevitable, Indonesia’s various flavors are mouth-watering and worth to explore.
Moreover, Bali’s island formerly attracts foreign tourists with an exquisite landscape and thick culture that still lives today. Ubud has Locavore Restaurant owned by a Dutch chef listed as one of the best Asian restaurants that focuses on local ingredients and fermentation in food processing.
Incorporating various cultures means creating an innovation or unique experience in the gastronomic industries and proving that we can appreciate, understand, and proud of other cultures. Furthermore, creolization in food brings familiarity and comfort for Indonesian people who desire some food adventure. Therefore, studying the importance of creolization is an asset for the country to promote Indonesian culture’s diversity through food.
