<\/p>\n
Source: <\/span>https:\/\/go.kompas.com\/read\/2021\/05\/27\/030931874\/indonesian-consulate-in-chicago-successfully-promotes-indonesian-food?page=all<\/span><\/a>\u00a0<\/span><\/p>\n Indonesia is a country that is rich in spices and cultures. Each province in Indonesia offers its own culture and spices in different forms and tastes. Of course, this variation means that there will be new experiences in every province that will surely satisfy your taste bud. Indonesia’s richness in spices and foods even reached foreign western lands and became one of the main reasons for Indonesia\u2019s colonization back in the 20<\/span>th<\/span> century. What was the history behind the popularity?\u00a0 Why is Indonesian food so special?<\/span><\/p>\n The variation of Indonesian food itself means that every cuisine from every part of Indonesia has its own history. Some foods are the result of foreign influences being adopted and modified by local residents. Fadly Rahman, a professor at Padjajaran University, explains that Arab, China, India, and Europe have a significant influence on shaping Indonesian food as we know it today. It is believed that this influence came to Indonesia through foreign merchants who at the time contributed by spreading their culture, religion, and food to local residents. Colonialism also influenced the development of Indonesian cuisine. One of the most notable examples of foreign influence on Indonesian food would be the consumption of bread and cakes. A food specialist, Heri Priyatmoko, stated that Indonesians did not eat bread before the arrival of the Dutch East Indies to Nusantara. Not only bread, some people argue that fried rice (<\/span>nasi goreng<\/span><\/em>) is also a product of foreign influence in Indonesian cuisine. Fadly Rahman believed that fried rice was the modified version of <\/span>pilaf<\/span><\/em>, which is a way to cook rice in a seasoned broth that came from the Middle-eastern. Fried rice bears some resemblance to the other forms of <\/span>pilaf<\/span><\/em>,<\/span> such as <\/span>risotto <\/span><\/i>from Italy and <\/span>paella<\/span><\/em> from Spain.<\/span><\/p>\n However, foods with foreign influence only make up a small part of Indonesian culinary culture. Indonesia still has a lot of original food that can be appreciated. <\/span>Rawon<\/span><\/em>,<\/span><\/i> for example, is a dish that came from Jawa Timur. It consists of diced meat that has been cooked in a broth made of various ingredients that create the distinct brown or black color in the broth. It has many variations across Indonesia, usually made to adjust to the taste bud of the local residents. However, experts have found an inscription called <\/span>Prasasti Taji<\/span><\/em>. <\/span><\/i>The inscription mentioned a dish called \u201c<\/span>rawwan<\/span><\/em>\u201d<\/span><\/i> which is believed to be the original name for <\/span>rawon<\/span><\/em>. Through these findings, it is believed that <\/span>rawon<\/span><\/em> dates back to 1000 years ago and therefore is an original national cuisine.<\/span><\/p>\n The diversity, the history, and the taste of it all make people never get tired of Indonesian food, tourists or locals alike. It is so varied that sometimes even most Indonesians haven\u2019t tasted everything that it has to offer, which is why local foods need to be more appreciated and preserved so that future generations can still enjoy the most of Indonesian cuisine for many years to come.<\/span><\/p>\n <\/p>\n References<\/b><\/p>\n The Jakarta Post. (2017, February 20). <\/span>Tracing history of Indonesian culinary fare<\/span><\/i>. The Jakarta Post. Retrieved November 10, 2021, from <\/span>https:\/\/www.thejakartapost.com\/life\/2017\/02\/20\/tracing-history-of-indonesian-culinary-fare.html<\/span><\/a>.\u00a0<\/span><\/p>\n Kantor Komunikasi Publik 28\/09\/2020 4 min read. (2020, September 28). <\/span>Fadly Rahman, M.A., “kita bisa belajar sejarah Dari Makanan”<\/span><\/i>. Universitas Padjadjaran. Retrieved November 10, 2021, from <\/span>https:\/\/www.unpad.ac.id\/profil\/fadly-rahman-m-a-kita-bisa-belajar-sejarah-dari-makanan\/<\/span><\/a>.\u00a0<\/span><\/p>\n Kompasiana.com. (2021, June 28). <\/span>Sejarah Rawon yang Katanya Sudah Ada sejak 1000 Tahun Lalu<\/span><\/i>. KOMPASIANA. Retrieved November 10, 2021, from <\/span>https:\/\/www.kompasiana.com\/nadhifasalsabila8338\/60d91af906310e18653f9072\/sejarah-rawon-yang-katanya-sudah-ada-sejak-1000-tahun-lalu?page=1&page_images=1<\/span><\/a>.\u00a0<\/span><\/p>\n