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'Bumbu': First Indonesian culinary e-magazine published in French
The Bumbu culinary arts magazine targets French people who wish to understand Indonesian cuisine.
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The cover of 'Bumbu' in its French version (left) and one of its articles about mung bean porridge stalls (right). (indonesie-tourisme.fr/File)
B
umbu (Seasoning), the first digital magazine about Indonesian cuisine in the French language, is now available for download.
The magazine is the result of a collaboration between Bumbu’s Indonesian team and the French branch of the Visit Indonesia Tourism Office (VITO), aiming to serve French people who wish to delve into Indonesia’s culinary scene.
In Bumbu’s first edition, readers can expect to learn about food establishment Und Corner in Malang, East Java, which preserves the flavors of the past; warung burjo (mung bean porridge stand); characteristics of Indonesian dishes; and teh talua (egg-yolk tea), among other things.
Authors Rizkie Nurindiani and Nurlina Maharani, as well as VITO representative Eka Moncarré, contributed to this edition.
“Stories featured in Bumbu can be a quick review of people and foods in Indonesia,” said Moncarré, who is in charge of the magazine in France, in a statement.
Tourism and Creative Economy Ministry marketing deputy Nia Niscaya said that Bumbu could become a promotional tool for Indonesian tourism.
“We have numerous kinds of food with flavorful tastes,” Nia said. “This magazine can be one of the ways to boost Indonesian tourism and, hopefully, can attract French travelers to visit our country."
The Indonesian version of Bumbu has been published monthly since April. According to the magazine’s Facebook page, it aims to provide information about the culinary arts from personal perspectives. Its July edition highlights various foods and traditions in Indonesian families. (wir/wng)
