LIPI research on food with UNAIR students
Fajri Kurnia Larasanty and Isnaini Nur Amalina, History students of Faculty of Humanities, Universitas Airlangga, interact with residents to make records on food of Sindukarto village, Wonogiri District. (Private Doc.)
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UNAIR NEWS – Fajri Kurnia Larasanty and Isnaini Nur Amalina, students of History program Faculty of Humanities (FIB) Universitas Airlangga had the opportunity to take part in culinary research organized by Indonesian Institute of Sciences (LIPI) and Directorate of Creative Economy Research and Development (BEKRAF) . The culinary research event took place in Songputri Hamlet, Sindukarto Village, Eromoko Subdistrict, Wonogiri Regency on Friday-Sunday, October 5-7.

The program titled “Participatory Technical Guidance of Recording Traditional Culinary Wealth for the Development of Creative Industrial Research in the Culinary Field in Bandung, Wonogiri, Pontianak, Makassar, Palembang and Ternate”. The event was held with the aim of exploring Indonesia’s culinary wealth by sparking the culinary creative industry so that it can move the economy productively and in a great scale.

The research activity conducted through a series of events such as eating with the people, mapping the richness of culinary data, the mimetic system of culinary data, recording traditional cuisine, and visiting traditional markets.

Fajri Kurnia Larasanty (left) and Isnaini Nur Amalina (right), History students of Universitas Airlangga Faculty of Humanities taking part in the culinary research of LIPI and BEKRAF in Wonogiri Regency (Private Doc.)

Fajri said that during the activities in Wonogiri she had to live in a local house. She conducted interviews for every process of creation and serving food and recording every type of food available.

“From them (activities, ed), I know traditional foods like Cabuk (food made of sesame seeds, ed), Sambel Walang Sangit (hot sauce with grasshopper, ed), and Gablok (a type of coconut milk, ed),” she explained .

After the study, culinary data of at least 3,000 items were inputted including staple foods, side dishes, cakes or snacks, drinks, and chili sauce and become an Indonesian culinary encyclopedia book.

“I hope after this event, creative industry will develop and promote traditional Indonesian cuisine and there will be no longer a notion that says local culinary is traditional food. So, people are not ashamed to eat or buy it, “said the student from Mojokerto. (*)

Author: Fariz Ilham Rosyidi

Editor: Binti Q. Masruroh

 

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