INTRODUCTION OF GASTRONOMY

Tools or frameworks to describe the characteristics of the gastronomic identity of a region (country) is
determined by environmental factors and cultural elements of dominance include the following:
1. Environment: Situation geography and climate has an influence on the agricultural products and the
adaptation to the new products are brought under the influence of the style (trend), habit or demand arising from
traffic travel (traveling).
2. Culture: Religion, history, level of ethnic diversity (ethnic), innovation, capability, traditions, beliefs and
values. Understanding these factors is very helpful in defining the moment of gastronomic tourism strategy and
the concept of local cuisine restaurants because of its elements have an important influence in determining the
identification of gastronomic characteristics. Gastronomy is a pattern of constant evolution of a product (food
and beverage), which combines in a unique, and gives an important influence on the traditions, etiquette,
innovation, texture, aroma and taste.

According Santich B (2004), gastronomy is a guide about the various ways that involves everything about the
food and drinks. Study highly interdisciplinary associated with the reflection of a historical, cultural impact and
atmosphere on "how (how), where (where), when (when) and why (why)" food and drink to be important for
the people and the food service industry ,
While the gastronomic identity illustrates the effect of the environment (geography and climate) and culture
(history and ethnicity) to components of the aroma, texture and flavor in foods and beverages. Gastronomic
identity is in the interests of a region (country) in determining the cultural diversity and culinary rhetoric. For
example, local cuisine made "identity movement" a region (country) and an important factor for the purpose of
tourist destinations (Rao, Monin & Durand, 2003).

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Danhi (2003) suggests there are 6 (six) important elements in determining the "gastronomic identity" of a region
(state), ie, Geography, History, ethnic diversity, culinary etiquette, taste and recipe.
1. Geography is the decisive factor for the gastronomic identity because it is very important in understanding
the atmosphere and habits of the scope of the kitchen area (country).
2. History has a significant influence on the characteristics that can be identified through the introduction of the
raw materials used, rules, techniques and traditional methods of cooking.
3. Ethnic diversity has a major impact on the uniqueness of traditional food served in a particular area. This
diversity changed over time and create a continuous evolution towards food products, due to a mix of ethnic and
cultural perspectives that develop.
4. Etiquette Culinary as an identification of how and what a particular eating culture prevailing in a region
(country).
5. Taste preferences which includes five characteristics: sweet, sour, bitter, salty and savory.
6. Recipe is a dominant element in the pattern of use of the basic ingredients, cooking techniques and the art of
food presentation.

1. From the Geography

Indonesia is known for its cultural wealth is not shared by other nations. Indonesia has a variety of ethnic
groups each have customs, culture and language arts specialties. Tens of thousands of islands, thousands of
culinary, hundreds of ethnic, tens of thousands of tribal languages, dialeg and different cultures, appeal to the

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world community. All of these ethnic groups have a whole range of traditional dishes culinary dishes.
Indonesia, referred to by Multatuli called a "belt of emerald". Countries which covers about 4,800 km
northwest, when viewed in the map of Europe, stretching from Ireland to the Urals in Russia. Indonesia is the
largest archipelago in the world with 18 306 large and small islands with different types of people, each with
their own identity and their cultural identity. Indonesia currently consists of 34 provinces, five of which have a
different status. The provinces are subdivided into 415 districts and 98 cities which are subdivided into districts
6793 and again to 79 075 and 76 655 administrative villages, village, town, village and pekon. Geography
Indonesia is very rich in cultural diversity that stretches from Sabang to Merauke, ethnic backgrounds, ethnicity
and governance of social life that are different from one another. It has provided a formulation social structure
that influence diet and eating patterns

Indonesia as a country which is crossed by the equator line is very good fertility of the soil so that it grows more
than 1,000 kinds of vegetables and fruits and spices that are not grown in other countries. Wealth spices which
strongly supports a wide variety of culinary generated by the skilled hands of experts culinary archipelago.
Indonesia is a country that has mega diversity great biodiversity and is the number two in the world. Indonesia
has 77 types of carbohydrates, 75 types of sources of fats / oils, 26 types of beans, 389 varieties of fruits, 228
kinds of vegetables, 40 kinds of beverage ingredients, and 110 types of herbs and spices. With a number of
islands, tribes and languages as it is currently officially recorded by the late Suryatini there are approximately
5,000 Ganie number of miscellaneous recipes culinary food from the kitchen in Indonesia, but those not
recorded there are still thousands in number. Another tendency that emerges from a culture to food depends on
the natural potential of geography or agricultural dominant factor. For example: that the Javanese food will
substantially different from the Timorese or short words that every ethnic tribes must have its own staple food.
The diversity and uniqueness of geography and culture that is owned by an entity given society is a
manifestation of the idea, flavor, actions and works very animating everyday activities both in the social order,
technically and economically, has helped shape the physical character of the food (menu, pattern and the base
material).

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2. From the History:
The food is always inherent in everyday human life. From waking to sleep again, people will always remember the food.
Because of that the food could be called as a cultural product, as well as being the nation's identity.
A plate of food in addition to work to meet human needs it also has historical value and his own philosophy. In a plate of
food there are a lot if the result of a mixture of human creativity and cross -cultural. Many intervene and even Peranakan
cuisine mixed in a food, but precisely herein lies the uniqueness of the culinary nation.
The existence of cross-cultural mixing and this is what produces the hallmark of every country, even though there is the
same raw material. However, the food can be called as the identity of the nation is the food produced by processing the
original raw materials of a country.
Indonesia gastronomic culture is a blend of traditional local food with Indian food, Middle East, China, Japan and
European nations like Portugal, the Netherlands and the United Kingdom.

What is meant by traditional local food recipes that are consumed by specific ethnic groups (tribes), and certain areas are
characterized by: (A) Obtained hereditary; (B) The use of traditional tools; (C) processing techniques typical cuisine.
Throughout its history, Indonesia has become a place of trade between the two continents that have brought the
consequences of changes in the social, cultural, language, religion and the characteristics, style and the art of cooking food
different from each other due to the ethnic immigrants were living and breeding local inhabitants of the earth Indies
archipelago.
Cooking techniques and ingredients authentic Indonesian food grown and subsequently influenced by the culinary arts of
ethnic migrants. Spanish and Portuguese traders brought a variety of foodstuffs from the American continent long before
the Dutch managed to control Indonesia.
After that, the influence of the Arab trade enrich Indonesian dishes like satay dishes inspired by the cuisines namely arab
kebab, as well as with dishes made with mutton.

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Traders from China also brought food from their country. Chinese cuisine c ulture elements can be observed in some
Indonesian dishes such as noodles, meatballs, soy beans, assorted vegetables and spring rolls have been absorbed in the art
of Indonesian cuisine.
The Dutch who colonized Indonesia for 350 years has given effect to t he development of food and Indonesian cuisine.
Dutch colonization has introduced new flavors and foods such as pepper originating from Mexico, beans of America for
seasoning satay and gado-gado, cassava and potatoes of the Caribbean from South America. Not only that, an assortment
of vegetables such as cabbage, cauliflower, beans, carrots, and corn imported into Indonesia so as to create a wide variety
of new dishes.
Maluku island is renowned as the "Spice Islands", also donated spice plants native to Indon esia to the world of culinary
arts. Culinary arts eastern Indonesia region is similar to the art of cooking Polynesia and Melanesia.

3. From the Ethnic Diversity:

Food or eating habits is a product of culture associated with the system's behavior and act ions, patterned (social systems)
from a community / ethnic specific communities. While food is a food product depends on factors agriculture in the area
and is a product of the culture as well.
Thus the cultural influence of the food or the food is very dependent on the social system and is the most basic human
rights, then the food / food should be in control of the culture itself.
With a population of approximately 245 million in 2013, Indonesia is the most populous country in the world to -four. Most
of the residents there, use one of the 748 tribal languages, which are officially recorded in Indonesia, as their mother
tongue.
To note, there are more than 300 ethnic groups in Indonesia or rather 1,340 tribes in various regions, which has a native
tribe or sub-tribe of natives who inhabited the Indonesian ancestral land since time immemorial. All of these ethnic groups
have a whole range of traditional dishes culinary dishes.
Culinary Indonesia are generally the traditional heritage of the ancestral. Rarely known or seen no new innovations to the
food dish recipes Indonesia, with the exception of accommodation to the cuisine of ethnic immigrants menu that can be
absorbed by the local villagers.

Although history shows mostly ethnic Indonesia experienced a period of colonialism or migration by outsiders, the mixing
of cultures outside cooking recipes are not so great influence "local heritage cuisine" that exists. Generally the effect tha t
only the range of raw materials and ingredients, while the substance remains the same.
As a multi-religious country, Indonesia culture could not be separated from its religious values. It was also implied in
various Indonesian culinary food dish which generally have a sense of ritual value of the trust society, which is inh erited
from the ancestors of their ancestors.

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Because it is common in gastronomic component in Indonesia there is an additional element that is the historical origins,
the value of ritual, philosophy, identity and roots of national identity.
In addition, Indonesia reflects the characteristics of the food prepared by and for the environment, where the process of
maturation of the dishes are part of the local culture, which includes means, materials and tools used.
For example, foods commonly eaten by the Javanese not necessarily unusual for people Bugis. For example catfish
consumed by the Java for the Bugis are less loved. For example, sweet potato as a staple food of the Papuans as widely
available in the region.

Values contained in the Indonesian food depending on the maturation process or natural ingredients contained in
foodstuffs. Food consumed (raw or processed) is part of the local culture. The food was prepared from raw materials (such
as salad, vegetables, lawa ') is a form of culture. Vegetables: fresh vegetables commonly eaten by the Javanese. Lawa ':
type of raw foods prepared from fish, vinegar / lemon, coconut and certain spices are one type of food the Bugis.
Differences in natural resources and local expertise to produce a unique Indonesian food production. One of the main
things that drive it is a gastronomic identity as local cultural heritage.
Position value - the value of the local culture of each society is certainly not the same, as well as the orientation of values -
values that each community. The food in the context of cultural values - Indonesian cultural values include the rational
choice of the type of food, how to cook, likes and dislikes, the collective wisdom, confidence, and abstinence - abstinence
with regard to production, preparation and consumption of food.

Culinary Indonesia is one result of the cultural activities of a community, that each other can not be separated. Both of
these elements together in a cultural structure that is consciously driven by the community.
By adjusting the geographical conditions, the Indonesian people prepare and process the dishes to the customs of their own.
Cultural structure that moves, containing a manifestation / idea / notion obliged to interpret. In other words, it contains a
philosophical meaning for the local community. Entered notion of culture is intended to give the value of which will then
be passed down to the next generation.
In Indonesian cuisine, philosophical meaning usually contained therein can be characterize d by the use of food ingredients.
This means that each basic ingredients of cuisine has its own meaning function, not just the end result of "edible" but the
dish brings a deep philosophical meaning for the local community. This is because the food comes from nature and it will
all be returned to nature.

4. From the Culinary Etiquette:

Each region or country must have a different way of eating. Although there is modern equipment does not change the
existing diet with the exception of adjusting the local custom.
Some of the uniqueness of Indonesian food is the hallmark of its food supplies were only using concave plate, spoon and
fork. Indonesian food is generally eaten with a spoon cutlery combinations on the right hand and the fork in the left hand,
though in various places (like in Java and Sumatra) are also commonly found to be fed directly with bare hands.
Other unique characteristic of the finger bowl, a bowl of tap water with lemon slices in order to give a fresh scent that is
used to wash hands before and after eating using their bare hands.
Appetizers, main and dessert is usually so one. Indonesian people really like something practical that can be like eating one
plate with appetizer, main and dessert together.
Mealtimes for the western Indonesian region, usually the food is cooked midmorning to eat at midday for lunch.

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Indonesian families generally do not set a definite time to eat together where all family members must be present. For this
reason, most of the dishes are made to be durable and remain edible even if left at room temperature for several hours.
Often the same dish warmed back for dinner.
In addition Indonesia upholds the sense of socialization on top of everything. Indonesian society has a tradition of dining
etiquette is done by sitting together in a room or a designated place.
Another etiquette habits that may be rare in Western societies, while eating the Indonesian people should not make a sound
because it is considered impolite.
There are also unique in Indonesia are some people like to eat on the floor and do not really like eating sit in a chair like a
westerner. When eating, men sit cross -legged, while women sit with knees together his feet as a sign of modesty.

5. From the Taste:

Indonesia is one country that has a variety of food that each region has its own characteristics and is not even owned by a
variety of other food from outside.
The variation is very diverse with a high taste. The first thing that distinguishes Indonesian food with other food from
outside is rich in herbs and spices used in cooking food. Thus the existing food has a very rich with spices.
Besides cooking techniques used for serving food also tends to be more complicated and requires great skill. For example,
for a soup menu, the variation is very diverse and it is also likely to be different because of the existence of certain spices
are added or subtracted in the making.
Indonesian cuisine is known to have a natural flavor, derived from the processing and original materials are sourced from
nature. Indonesian food is more concerned with flavor made from ingredients and spices are smelling and lots of fat.

It is often encountered in the original Indonesian cuisine where every kind of cuisine has always prioritized quality of the
authenticity of the taste, aroma, taste and appearance with its own charm In contrast to the cuisine, which tend to use
artificial materials to strengthen the image of cooking, both in terms of taste, aroma and appearance, mostly using artificia l
materials. Cooking technique als o tend to be complicated, less seasoned or bersantan and presentation process is also much
easier. Indonesia ancestral forefathers said that if a lot of consuming dishes using native materials from nature so much
better for health than consuming food that is filled with artificial ingredients.

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 KULINOLOGI
• An experiment is based on the technical aspects of the transformation of foodstuffs for cooked using art to produce exotic
dishes and beneficial life (must be edible, palatable, attractive, exotic, exciting, maximu m enjoyment).
• Kulinologi is a combination of science and art in producing the food or dish. Are individuals, both for resources and
consumers who enjoy the process. Science and art is related to various matters relating to the so cio-cultural human.
Kulinologi product is believed to be the main builder of universal health.

WHY IT IS IMPORTANT KULINOLOGI?

FOOD = ITEMS THAT CAN GO INTO THE MOUTH

INGREDIENTS PROCESSING GO INTO THE MOUTH

1.Taste :
1. Seedling Salty
2. Land Sweet
3. Fertilizer Steam/Boling Bitter
4. Drug Spicy
Grill/Saute
Acid
Cutting 2. Color
Seasoning 3. Aroma

Influenced Farming Techniques

Influenced Local Culture

KULINOLOGY

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