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orn has long been important for the people of Gorontalo. Binte biluhuta, or corn soup, is among the region’s culinary icons. The saucy cuisine with fish crumbs and grated coconut is always crispy and refreshing.

Indonesian culinary expert William Wongso is one of the figures who helped popularize binte biluhuta. He has prepared and served it on many occasions, including at international events.

“Binte biluhuta is a Gorontalo corn soup with complex flavored layers that are soft and fresh, thus giving non-Indonesians enjoy an unforgettable taste experience,” said Wongso.

Wongso’s testimony, together with stories about binte biluhuta and recipes for it, is included in Trailing the Taste of Gorontalo, a book on the adventurous and unique culinary traditions of Gorontalo.

At the end of May this year, the bilingual book, published by the Omar Niode Foundation in 2015, was awarded Best in the World — Gourmand World Cookbook Award 2016 for Asian Cuisine in the Asian Books category.

Trailing the Taste of Gorontalo is a small cookbook containing a collection of writing and a series of portraits from a culinary excursion through the province of Gorontalo.

The 136-page book begins with the notes and experiences of 16 people that join a trip in Gorontalo guided by Arie Parikesit, founder of the Kelana Rasa program. The trip to various places in Indonesia was not just about sampling the cuisine of each region, but also exploring stories and cultural and historical aspects of the cuisine.

The book also contains additional posts from residents of Gorontalo who are most familiar with the culinary delights and beauty of the region.

A total of 24 pieces of writing, 57 photographs, nine recipes and 10 testimonies from tourism and culinary figures, including chefs Wongso and Alessandra Usman, Miss Indonesia Tourism 2010 and Elena Aniere of Slow Food International, serve as reference for those who are inclined to venture into the flavors of Gorontalo.

The writing covers traditional Gorontalo cuisines, the diving paradise of Tomini Bay, the stunning Saronde Island, traditional markets and Pinogu coffee, a favorite of Dutch Queen Wilhelmina.

World Food Travel Association executive director Erik Wolf contributed two articles on the latest culinary travel news at a global level that could serve as reference for the development of culinary excursions in Indonesia and in Gorontalo in particular.

Head of Omar Niode Foundation Amanda Katili Niode, who is also ambassador of the World Food Travel Association in Indonesia, said that during the Gourmand World Cook Book Awards event there were at least 209 nations competing in 92 categories, which included cookbooks, gastronomy and 29 categories for wine and beverages.

Trailing the Taste of Gorontalo was earlier a finalist in the category of Asian Cuisine from Asian Books, competing with books from Iran, Malaysia, Maldives, Singapore and Thailand.

The book was also a finalist in the Best Charity and Fundraising Cookbook in Asia along with books from Cambodia, Lebanon, Malaysia and Singapore.

The official website, cookbookfair.com, says the Gourmand Awards were initiated by Edouard Cointreau in 1995.

This year’s event was held to honor culinary authors and publishers as well as to build bridges between cultures.

Journalists often compare the Gourmand Awards with the Oscars in the film industry, given the event’s charm and the deep emotion seen on stage when winners are announced.

At the awards ceremony in Yantai, China, at the end of May, the panel announced Trailing the Taste of Gorontalo as the main winner in the Asian Cuisine from Asian Books category.

“This book is an ideal example of a collaboration between various parties to raise awareness of the cuisine of Gorontalo internationally,” said Amanda.