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Wine festival in Ampelonas, Greece. Culinary or food tourism is the pursuit of unique and memorable eating and drinking experiences, both near and far. [4] Culinary tourism differs from agritourism in that culinary tourism is considered a subset of cultural tourism (cuisine is a manifestation of culture) whereas agritourism is considered a subset of rural tourism, [5] but culinary tourism and ...
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 600 ethnic groups.
Seren Taun at the village of Malasari, Bogor Regency Seren Taun is an annual traditional Sundanese rice harvest festival and ceremony. The festival was originally held to mark the new agriculture year in the Sundanese ancient calendar as well as thanks giving for the blessings of the abundance rice harvest, and also to pray for the next successful harvest.
Mie lethek (lit. ' Ugly noodles ') is a noodle dish originating from Srandakan, Bantul Regency, Special Region of Yogyakarta. [1] This dish primarily consists of grated cassava and grated coconut, typically using a bull to process the noodles.
The origins of culinary arts began with primitive humans roughly 2 million years ago. [3] Various theories exist as to how early humans used fire to cook meat.
Magelang (Javanese: ꦩꦒꦼꦭꦁ) is a regency in Central Java, Indonesia, famous for its 9th century Buddhist temple of Borobudur.Its capital is Mungkid.It covers an area of 1,085.73 km 2 and had a population of 1,181,723 at the 2010 Census [3] and 1,299,859 at the 2020 Census; [4] the official estimate as at mid 2023 was 1,330,656 (comprising 669,337 males and 661,319 females). [2]
Foodies are a distinct hobbyist group. Typical foodie interests and activities include the food industry, wineries and wine tasting, breweries and beer sampling, food science, following restaurant openings and closings and occasionally reopenings, food distribution, food fads, health and nutrition, cooking classes, culinary tourism, and restaurant management.
Sate klatak is a unique goat or mutton satay dish, originally from Pleret District, Bantul Regency in Yogyakarta. [1] In Javanese, the act of roasting satay in an open fire is called "klathak".