Indonesia Culinary Arts

Ministry of Tourism and Creative Economy of the Republic of Indonesia believes that love comes from the heart but passes through the stomach. Hence, the country has been introducing its culinary arts overseas to lure tourists.

The ministry has set up a special Indonesian Culinary Acceleration Team to optimally utilize the country’s culinary arts as an instrument to promote tourism.

Indonesia is optimistic that culinary promotions will help the country achieve its target of attracting 15 million tourists this year.

Indonesia has various types of culinary arts with huge potential to attract tourists. Therefore, the team has trained several chefs to be assigned to overseas Indonesian restaurants.

Led by Rendang, as one of the most delicious foods, at least 40 more foods have gained international appreciation as the most delicious Indonesian foods. They include sate (satay), nasi goreng (fried rice), bakso (meat ball soup), soto (traditional soups), and gado gado (mixed vegetable with peanut sauce).

Culinary arts could serve as an effective tool to promote tourism, I. Gede Pitana, deputy in charge of international tourism marketing of the Tourism Ministry stated.

“Culinary has become an effective means of promotion. It also has the potential to become an entry point for tourism. Unlike in the past when culture, arts, or sports were used as means of promotion, we will use culinary at present,” he noted in his statement received here.

In fact, Indonesia has the potential to break into the ranks of world’s largest countries with several supporting factors it has.

Chairman of the Indonesian Gastronomy Academy (AGI) Vita Datau Mesakh said gastronomy, an art and practice of cooking and eating good food, is closely related to the area or place, identity, and culture.

“We can see gastronomy from the viewpoint of food and landscape. With that point of view, we would get social, cultural, political, economic, or historical descriptions through food,” she noted.

“Selling and promoting all types of food will need creativity such as in the processing and marketing of food products. In this context, tourism, especially gastronomy tourism, is an effective trigger,” she revealed.