Vivienne Kruger in Manhattan, was born in the heart of the Big Apple. A social and cultural historian, deserved Vivienne a BA in History and a PhD in American history at Columbia University in New York. She visited Bali first on a week long trip overland from Jakarta in 1993. For five years from 1999, she wrote the weather forecast for Bali & Beyond magazine. In 06, with her column "food of the gods", Vivienne officially her career as a food writer for the Bali Advertiser. Vivienne is commutes for most of the past 13 years between Darwin and Kuta, Ubud and Lovina. As a leading authority on the cuisine of Bali, Vivienne book Balinese food: was the traditional cuisine and food culture of Bali by Tuttle in April 2014 released
What inspires get letter in food?
I started writing articles about a prominent Balinese restaurateur, Ni Wayan Murni, the owner of Murni Warung in Ubud. During her fabulous restaurant and the food on their menu researching, took an unexpected turn my interests in traditional Balinese cooking and I'll just keep!
What about Balinese food so special?
Balinese food is among the leading cuisines of the world unique. Dedicated to the gods and driven by a variety of fresh spices, it is inextricably linked to the Bali-Hindu religion on the island, the cultural and community life. The Balinese cook with love, art, awe and exactness. My book testifies to Bali ancient, authentic village cuisine and its spectacular ceremonial feasts when food carved, etched and painted in the rich spiritual forms and colors divine holy temple and impressive royal palaces. Curious strangers can gape just in awe, respect and admiration as they learn how to fight, how to make these complicated food offerings.
"Balinese Food" Book Cover
What distinguishes your book from other books on Balinese cuisine?
My book is the first to explore the secrets of Bali virtually unknown cuisine and culinary religious attitude. It is written from the perspective and world view of the Balinese, offers insights into the cultural and religious foundations of food of Bali. The product of extensive, PhD level, firsthand fieldwork, my book is a storehouse of difficult to obtain factual information about (and explanations) Balinese cuisine, which is otherwise not available everywhere.
Have all test the recipes?
I most of the recipes tested by being present in the kitchen, as people prepared on site. The recipes were provided either in small warung kitchens or in private kampung houses for me to prove. I watched the often complicated and cumbersome traditional methods, wrote all the recipe steps, ingredients down and quantities, and then ate the more fragrant and delicious dishes afterwards!
Which recipes are the easiest and the most difficult to prepare easiest home
sambal matah bubur kacang hijau Kolak biu tempe manis nasi goreng rujak pisang goreng
Hardest .: Lawar bali Guling Bebek betutu tape jaja lapis Tum ayam .
What are the essential ingredients in Balinese foods are?
The Balinese eat everything not without hot, spicy sambal (sauce) as an accompaniment. The bumbu (spice paste) must be given to another integral component in the cooking stage, Balinese cuisine its characteristic warmth. A third key component is the weighty cylindrical piece brown palm sugar ( Gula merah ). It stars in many dishes like Kolak BIU, appears in most candies (yes) and is the basis for super-sweet drinks like village daluman .
I s Balinese food healthy?
The basic ingredients for everyday home cooking in the villages are used, are low in calories, saturated fat and cholesterol. Refrigeration is rare in this household connections, so food is purchased daily, always market fresh and in season. Severe fatty foods like pork are eaten a luxury item only with great religious ceremonies. Since the Balinese diet is characteristic rice-based and sheet difficult, overweight and obesity-related diseases are rare. Although the Balinese have a very robust sweet tooth, even their sweets are light and small and made of rice and palm sugar. However, have unhealthy components in Balinese cooking with the widespread use of coconut in many dishes, a function of coconut oil crept in almost everything fried and sprinkled a crazy love affair with salt abundant in the food chain.
Balinese Food
Is assimilated Balinese cooking in any danger in Indonesian cuisine and thus lost?
infrastructure in tourist areas has exploded and modern technology has made a huge impact on Balinese society, but has otherwise changed little else, observed in the 1930s since ethnologist Miguel Covarrubias Balinese culinary habits. The Balinese as Indonesian Nasi Goreng and bakso meatballs, but they prefer to cook well and eat traditional Balinese Lawar, sate tipat and Babi about everything Guling otherwise. When I took a friend Shrimp Restaurant Bubba Gump in Tuban, she was eager to spice up some hot local sambal sauce by the waitress, the order of the American popcorn shrimp!
Why not foreign visitors have a greater appreciation of Balinese cuisine?
Balinese food is extremely sharp. The amount of chili-driven heat in almost every dish exceeds the normal, Western food comfort zone far. Since the Balinese say, "No spicy, not good!" Also fruit-based rujak packs a huge burden on local chillies and spices. Many foreigners are not only afraid of the spice levels, but also the amazing and unusual appearance of the food. People are shy about novelties like fern tips or threatening spiky durian, not to mention banana tree trunk soup or pork Lawar try with raw pig's blood. Balinese food is also very hard to find on the island of Bali, if you are a visitor. Most restaurant and the food in the hotel is either Indonesian or ethnic (Chinese, Thai).
What do you like to be a writer about a food?
The search for information and perfection and the inherent satisfaction to solve in cultural food puzzles. How tripping over a valuable, buried, underground treasure the truffle, I enjoyed the relentless hunt for a particular food dish or recipe and track the sheer adventure breakaway leaves obscure food tree species and other rare ingredients for the Balinese people did not know their handling or botanical name
What is the best way to contact you
by e-mail:. jimbaran1@yahoo.com
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