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Cultural properties of Indonesia are those items defined by Indonesian law as of "important value for history, science, and culture", and include both man-made artefacts and natural objects. [1] The cultural properties number more than 8,000 and include ancient Hindu and Buddhist temples , mosques , historic colonial buildings , forts , art ...
Padang dish or Minangkabau dish is the cuisine of the Minangkabau people of West Sumatra, Indonesia.It is among the most popular cuisines in Maritime Southeast Asia.It is known across Indonesia as Masakan Padang (Padang cuisine) after Padang, the capital city of Western Sumatra province. [1]
In 1953, two of the first native Indonesian archaeologists graduated, one of them was R. Soekmono, who subsequently succeeded Bernet Kemper as the chief of Djawatan Poerbakala Repoeblik Indonesia. Later, the national archaeological institution changed to Lembaga Poerbakala dan Peninggalan Nasional (Institute of Archaeology and National Heritage ...
The concept of mingei (民芸), variously translated into English as "folk craft", "folk art" or "popular art", was developed from the mid-1920s in Japan by a philosopher and aesthete, Yanagi Sōetsu (1889–1961), together with a group of craftsmen, including the potters Hamada Shōji (1894–1978) and Kawai Kanjirō (1890–1966). As such, it ...
A 4.41 metres tall statue of Bhairava from Padangroco in West Sumatra, believed to be the depiction of King Adityavarman, [18] among the museum's rich collections of Hindu-Buddhist artifacts of ancient Indonesia. The National Museum of Indonesia has the richest and the largest collection of Hindu-Buddhist art of ancient Indonesia.
The philosophical pillar of mingei is "hand-crafted art of ordinary people" (民衆的工芸, minshū-teki kōgei). Yanagi Sōetsu discovered beauty in everyday ordinary and utilitarian objects created by nameless and unknown craftsmen. According to Yanagi, utilitarian objects made by the common people are "beyond beauty and ugliness".
Indonesia perhaps has the richest tradition of this brocade weaving art. [23] Ikat, is a dyeing technique used to pattern textiles that employs resist dyeing on the yarns prior to dyeing and weaving the fabric. The ikat tradition is especially prevalent in Central and Eastern Indonesia, especially in Sumba, Flores and Timor island.
Boiled 'rice' substitution made from cornmeal, common in drier parts of Indonesia. Nasi putih: Nationwide Steamed rice Steamed rice as staple food. Papeda: Eastern Indonesia Congee Sago congee, the staple food of Eastern Indonesia. Tiwul: Java Cassava Boiled 'rice' substitution made from dried cassava.