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Jakarta Post

Gastrodiplomacy and cultural diplomacy

  • Darmansjah Djumala


Vienna   /   Fri, August 14 2020   /  01:00 am
A tumpeng is made of turmeric rice and shaped into a cone with side dishes of hard-boiled eggs, fried tempeh and shredded beef. JP/Boy T. Harjanto(JP/Boy T Harjanto)

The webinar fever during the COVID-19 period has affected almost all professions. Among them is gastronomy, a science and art that sees food not only from the cooking process but also from the dimensions of history, philosophy and cultural background. The Indonesian Gastronomy Association (IGA) and the Center for Gastrodiplomacy Studies at, the University of Jember in East Java raised this gastronomic theme, in a webinar on July 24, discussing the national strategy of Indonesian gastronomic diplomacy. This initiative deserves appreciation. Gastronomic diplomacy is different from culinary diplomacy. If the latter places more emphasis on the process of cooking and the art of enjoying food, gastronomy studies the dimensions of history, philosophy and the cultural setting of food. Because of the&nbs...