An ambitious project combining art, food and sustainability is underway in Yogyakarta.
Indonesian cuisine culture dive into a new project goals being worked on couple Indonesia and Australia.
Angie Bexley Australian anthropologist and her husband, a chef from Indonesia Jon Priadi, back to Indonesia after 14 years living in Australia. Since the first time visited Indonesia in 1997, Angie had fallen in love with the scent and taste of Indonesian cuisine.
"This interest led me to travel to taste the various cuisines of Indonesia," said Angie. "From rendang in West Sumatra to the fried tempe in Central Java to grilled fish on the beach in Los Palos East Timor.'s Very different from Vegemite sandwiches from my childhood."
"I'm interested in sharing food habits of the people of Indonesia to strengthen family relationships, to dispel evil spirits or political obligations. I am now expanding my interest in the role of food in modern life in Indonesia especially in Yogyakarta, where the growing middle-class people who are interested in new trend. "
Working together with her husband Jon, Angie is now involved in a new project called The Cultural Kitchen FoodLab with the aim of exploring materials and methods Indonesian style cooking and bringing food and culture of Indonesia to Australia.
"Of course everyone knows the existence of the adage-the best way to take someone's heart is through his stomach," said Angie.
Half art project, half cafe, and the rest of cultural activities, Angie said food has long been a part of the relationship with her husband Jon Priadi.
"My interest is in the anthropology of the way how we all make food, thinking about food, and also real questions about what exactly can be called food, and how it all changed today in Indonesia."
Angie Bexley pleading admitted falling in love with the scent and taste of Indonesian cuisine.
They were looking for a location in the south of Yogyakarta where education plan "food laboratory" and cafes, and also manages an organic vegetable garden.
They also will document this project, and also what they make, and eventually will be published into a book.
"We also want to help local schools with a school garden that will produce a healthier alternative than the various products sold in schools that are full of sugar content," said Angie. "Yes this is an ambitious project."
"Jon grew up at the foot of Kerinci in Sumatra mashing him. Often see her grandmother using a mortar spice, and pumpkin pie trays," said Angie.
"For Jon, food is art. He conducted numerous explorations with materials that are rarely used in Indonesian cuisine, such as root vegetables, and then use it with modern methods."
Now after they returned to Indonesia, Angie and Jon notice any change in Indonesia.
"Yogyakarta is rapidly changing: the more people, the streets jammed," he said.
"At the same time, a network of artists, farmers or cafes are also increasingly interested in the economics of sustainability."
"Now there is an organic vegetable market almost every day in various places. We were intrigued by the fact that people here are now increasingly want to see Indonesia healthier, cleaner, more sustainable. We hope to offer something in this matter."
So the daily menu in the family Angie and Jon, what are they like?
"I like the fresh vegetables, pecel presented along with fried tempe, vegetables, cabbage, cucumber, coupled with basil. Menu is simple but good." Angie said. "For Jon, the most steady always rendang beef."
Thank you for reading this article. Written and posted by Bambang Sunarno. sunarnobambang86@gmail.com
author:
http: //schema.org.Personal.
https://plus.google.com/105319704331231770941.
name: Bambang Sunarno.
http://www.primadonablog.blogspot.com/2014/10/australian-anthropologist.html
DatePublished: October 13, 2014 at 19:43
Tag : Australian anthropologist.
Code : 7MHPNPADAEFW
