Sosio-Agrikultur Bali untuk Gastronomi Berkelanjutan di Indonesia

  • Nazrina Zuryani FISIP Faculty of Social and Political Sciences Udayana University

Abstract

Agriculture is the foundation of  sustainable gastronomy. With or without the Corona pandemy, rice-based meals such as uduk, red, campur, and tumpeng make up Indonesians’ staple food. This article analyzes how novel Balinese culinary technique enriches gastronomy and lifestyle, by blending old and new menus and thus engineering the   hybrid gastronomy of the future. This research utilized qualitative explorative area of Jatiluwih and bamboo tabah cultivation in Tabanan District, Bali. Both Jatiluwih rice and bamboo tabah offer the possibility to spur culinary creativity while respecting the theory of gastronomy localisation. Typical  magibung as Balinese collective eating is also a healthy moment of ethno-pedagogy for touristic purposes with local content. Regarding sustainable gastronomy in Bali,  magibung with rice from Jatiluwih and tabah bamboo are topic of studies that come under the aegis “Nusantara Culinary Sociology”, a subject proposed to sociology and other students in Udayana University.

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Published
2020-10-03
How to Cite
ZURYANI, Nazrina. Sosio-Agrikultur Bali untuk Gastronomi Berkelanjutan di Indonesia. Jurnal Kajian Bali (Journal of Bali Studies), [S.l.], v. 10, n. 2, p. 627–650, oct. 2020. ISSN 2580-0698. Available at: <https://ojs.unud.ac.id/index.php/kajianbali/article/view/63161>. Date accessed: 25 jan. 2021. doi: https://doi.org/10.24843/JKB.2020.v10.i02.p13.