Lazada Indonesia

Latest Events in Bali

At The Table - Referensi Makan Malam di 38 Negara

AT THE TABLE

Telah Terbit Buku Referensi Makan Malam di 38 Negara.

Apa saja yang disajikan untuk makan malam di berbagai negara di dunia? 

Bagaimana cara memasak, menyajikan dan menikmatinya?

At the Table. Food and Family around the World sebuah buku referensi yang memberikan wawasan yang menarik bagaimana makan malam didefinisikan di berbagai negara baru saja terbit. Secara ringkas, At the Table merupakan gambaran, harfiah dan kiasan, tentang apa yang terjadi di meja makan di berbagai negara di dunia yang terangkum dalam kombinasi narasi, foto, dan berbagai resep.

Editor Ken Albala, yang berpengalaman sebagai penulis maupun editor 24 buah buku tentang makanan, berharap dapat mendokumentasikan berbagai hal terkait makan malam masa kini sebelum makin meluasnya efek homogenisasi produksi masal, perdagangan global dan media masa. 

Berbagai tulisan yang terkumpul dalam satu buku ini mengkaji semua aspek makan malam di lingkungan internasional, yang memungkinkan perbandingan wawasan lintas budaya dan pemahaman tentang dampak modernisasi dan globalisasi terhadap kebiasaan makan di berbagai negara. 

Sebanyak 38 negara dibahas dalam buku ini, meliputi kebiasaan makan masa kini di Eropa, Asia, Timur Tengah, Afrika, serta Amerika Utara dan Selatan. Indonesia terwakili dengan tulisan dari Amanda Katili Niode, Ketua Omar Niode Foundation, tentang Makan Malam di Gorontalo yang mengisi 14 halaman buku At the Table. 

Kajian tentang Gorontalo dilakukan Amanda bersama Noor Sitoresmi pemilik usaha kecil Gorontalo Food, Dive and Culture dan fotografer Donald Wahani. Makan malam dalam buku ini lebih diartikan sebagai “makan besar” atau waktu makan yang paling penting dalam keluarga, sehingga tidak selalu berarti "dinner" yang secara teknis didefinisikan di negara-negara Barat karena makan utama atau makan besar mungkin saja dilakukan di siang hari. 

Para kontributor membahas segala sesuatu terkait makan malam, seperti waktu yang dihabiskan, resep, persiapan dan cara memasaknya, belanja  bahan mentah, proses bersih-bersih, peran partisipasi berbasis gender, percakapan atau interaksi sosial lainnya di tempat makan, dan etiket yang berlaku.

Hampir secara universal, "makan malam" adalah makanan utama di sebagian besar negara di seluruh dunia, baik berupa hidangan sederhana dari beras dan kacang-kacangan, seiris pizza di mana saja, atau makan malam resmi dengan beberapa tahap dimulai dari hidangan pembuka sampai dengan hidangan penutup. 

Di saat sebuah keluarga menikmati makanan utamanya, disitulah para anggota keluarga belajar tentang tata-cara berbagai hal, mendiskusikan aspirasi dan kekuatiran, serta belajar berkomunikasi. Tanpa adanya waktu makan bersama bukan tidak mungkin perilaku dan nilai-nilai positif dalam kehidupan berkeluarga gagal "Saya merasa sangat terhormat  dapat bergabung dalam jaringan kontributor professional buku ini yang dipimpin oleh Ken Albala seorang pakar kuliner yang termashur di bidangnya. Semoga dalam waktu dekat Indonesia dapat menerbitkan buku serupa yang berisi tentang segala hal terkait makan malam di seluruh provinsi di Indonesia," demikian Amanda Katili Niode yang juga merupakan Ambassador dari World Food Travel Association di Indonesia. 

Judul: At the Table. Food and Family around the World

Editor: Ken Albala. Penerbit: ABC-CLIO/Greenwood

Dimensi: 17,5 x 2 x 25 cm. Hardcover, 342 halaman

 

Tentang Ken Albala, Editor At the Table. Food and Family around the World.

Ken Albala adalah professor bidang sejarah dan direktur kajian makanan di University of the Pacific, California, Amerika Serikat. Ia adalah penulis atau editor 24 buah buku tentang makanan, termasuk monograf akademik, ensiklopedia, buku masak, terjemahan dan sejarah makanan populer.  Albala adalah editor dari buku-buku terbitan ABC-CLIO: Food Culture around the World series dan terbitan Greenwood: From Famine to Fast Food: Nutrition, Diet, and Concepts of Health around the World & Food Cultures of the World Encyclopedia.U ntuk informasi lebih lanjut kunjungi http://kenalbala.blogspot.co.id/

Omar Niode Foundation adalah sebuah organisasi nirlaba di Jakarta, Indonesia yang bekerja meningkatkan kepedulian tentang kualitas pendidikan dan sumber daya manusia di bidang pertanian, pangan dan seni kuliner. Beberapa program Omar Niode Foundation meliputi beasiswa tesis, bantuan biaya perjalanan, publikasi buku, seminar, dan kampanye kepedulian masyarakat. Untuk tulisan tentang perjalanan wisata, pertanian, pangan dan kuliner kunjungi www.omarniode.org.

Add a comment Add a comment

Alila Villas Uluwatu Epicurean Experience by Chef Penelope Williams

Guest chefs in residence

Bali asli, a “back to roots” epicurean experience by Chef Penelope Williams, 9 april 2016

The Warung at Alila Villas Uluwatu invites gourmands on a flavorful journey back to South Bali’s culinary roots hosted by guest chef in residence Penelope Williams, creator and Executive Chef of Bali Asli restaurant. 

“Asli” means real, true and authentic, and it is the heart of Chef Penelope’s cooking. Her focuses on “real culinary adventures” promotes Balinese cuisine and culture, embracing the local community and paying homage to the amazing produce that is farmed, fished and foraged from the surrounding land and waters. Penelope’s cooking revolve around authentic Balinese food using a traditional Balinese-style kitchen featuring wood-fired, mud brick stoves that allow the real flavours of Bali to shine.

Born in England, Penelope immigrated to Australia with her parents at the age of 7. After finishing high school in Australia, she travelled for six months through Southeast Asia, India and Nepal. She then headed to England where she became an apprentice chef at the Savoy Hotel, building up an invaluable foundation of skills.

Upon returning to Sydney four years later, Penelope continued her career in restaurants such as Bayswater Brasserie, Restaurant 41, The Boathouse, Bather’s Pavilion and Danks Street Depot. In 2007, she was sought out by Alila Manggis in East Bali, where her time as Executive Chef opened the door to a new chapter in her life and fuelled a newfound passion for authenticity, inspired by East Bali’s rich variety of fresh, natural produce.

In Bali, food is very regional with many variations on a theme. Celebrating this variety, Penelope will tailor the Bali Asli concept to The Warung’s southern Bali setting. Join us on a journey of rediscovery as Chef Penelope enraptures you with original dishes unique to the areas of Uluwatu and Jimbaran that have become lost amid the influx of international flavours. Rediscover the beauty and vibrancy of southern Balinese cuisine in this enthralling dining experience. Secure your seat now!

Add a comment Add a comment

The Valrhona Guanaja 70% dark chocolate revolution - 30 years of passion and creativity

Guanaja 70% is turning 30, celebrating three decades of excellence and expertise for the benefit of Artisans and Pastry Chefs

 

The world's most bitter chocolate, Guanaja 70% first appeared on the scene in 1986.

 Going back to the basics, a dark chocolate is made of:

-          Dry matter: cocoa nibs from the bean

-          Fat: cocoa butter from the cocoa bean

-          Sugar and natural vanilla extract

-          And some soya lecithin, a natural emulsifier to stabilize the recipe

 

Before 1986, the distinction between dark chocolates lied in their aromatic profiles specific for each terroir. No one had yet started to study the influence of the amount of sugar or fat.

 

The Guanaja 70% revolution especially lies in its low sugar content and its astonishing bitterness, simultaneously rounded and light in acidity, underpinned by notes of dried fruits and roasted coffee.

 

For the very first time, professionals were working with a less sweet chocolate that was richer in cocoa butter.

This new blend marked a new era for Chocolatiers and Pastry Chefs alike!

 

Thanks to Guanaja's more concentrated cocoa content, traditional recipes needed to be reviewed and measurements adjusted depending on the chocolate used. Frédéric Bau understood this need for change and decided to found l'École Valrhona, along with the "Essentials" (the "Chocolate Bible").

 

Frédéric Bau Creative Director at Valrhona:

"Guanaja "shook up" conceptions of flavor and technique in the industry. I don't think anyone at Valrhona could have guessed what an impact the arrival of a chocolate like this would have in terms of technique: We weren't weak pastry chefs by any stretch of the imagination, but we had to up our game and learn to work with it! Guanaja prompted us to create the Essentials tool, designed as a 'Lego-style game' to save pastry chefs from having to figure out how to rebalance recipes. Thanks to this tool, Valrhona has opened up the field of possibilities." 

 

This revolutionary chocolate was named Guanaja, in a nod to the first cocoa beans given to Christopher Columbus when he washed up on the Caribbean island of Guanaja on July 30, 1502.

The first 70% cocoa blend, Guanaja is the fruit of an alliance of exceptional crus sourced from a selection of unique beans - from Latin America, the Caribbean, the Indian Ocean and. Its blend is a concentration of Valrhona's expertise and high standards: from fermentation to conching, each step of this long-term process is an exercise in precision.

 

A vintage chocolate based on an original, unique and unparalleled recipe:

63% cocoa nibs + 29% white sugar + 7.5% cocoa butter + 0.02% natural vanilla extract + 0.5% soya lecithin = A chocolate delight to be enjoyed as-is or whipped up into a dessert!

 

Thanks to its incredible success among chefs and artisans, Guanaja 70% has become Valrhona's most iconic dark chocolate. It now features among the Top 5 best-sellers in France and abroad, a favorite with over 10,000 clients.

 

Valrhona and Guanaja in 7 key dates:

 1922: The Chocolaterie du Vivarais is founded by Albéric Guironnet

1947: The Valrhona brand is founded, the name of which is a contraction of 'Vallée du Rhône'

1986: The world's most bitter chocolate is born: Guanaja, 70% cocoa

1987: Guanaja Lactée is created

1989: L'École Valrhona is created, co-founded by Frédéric Bau and Paul-Bernard Bret

2008: The first P125 Cœur de Guanaja 80% chocolate concentrate is created using innovative technology that heightens the chocolate intensity in recipes where cocoa butter is limited

2016: Guanaja celebrates its 30th birthday

 

On March 21st, 2016, Valrhona will celebrate this birthday worldwide, being served in over 150 French embassies during the "Good France" operation.

 

About:

Founded in 1922, Valrhona, a French chocolate company - created by pastry chefs for pastry chefs - has been supplying fine chocolates to gastronomy professionals throughout the world. The best chefs and artisans place their trust in Valrhona thanks to our wide range of blends and tastes. This range is constantly growing thanks to evermore innovative creations.

Add a comment Add a comment

Page 1 of 66