Bandung to have first culinary research center - Tourism Indonesia


Wednesday, April 4, 2012

Bandung to have first culinary research center

Tourism and Creative Economy Minister Mari Elka Pangestu says the Bandung Tourism Institute (STP Bandung) in West Java is going to be Indonesia’s very first culinary research center.

"This is part of our effort to develop local cuisines, as well as to find the standard of tastes of our cuisines," Mari told The Jakarta Post on Wednesday.

Culinary was included as one of the creative industry's sub-sectors at the end of last year because food was inseparable from tourism.
She said that the school is currently developing 15 local dishes, such as Indonesia's favorite rice dish nasi goreng (fried rice), traditional beef soup (soto), West Sumatran beef stew (rendang) and a sweet nutmeg delicacy.
"Now they are trying to create the best chocolate praline with nutmeg filling, upgrading local dishes to be an international dish," she said.

She said that more tourism institutes in Indonesia will follow in the footsteps of STP Bandung once they are ready. In addition, she said that the ministry and culinary experts were currently finishing a blue-print on culinary development.

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