Juggling between Culinary Heritage and Health Concerns

Press/Media

Period26 Jun 2024

Media contributions

1

Media contributions

  • TitleJuggling between Culinary Heritage and Health Concerns
    Degree of recognitionNational
    Media name/outletThe Jakarta Post
    Media typePrint
    Country/TerritoryIndonesia
    Date26/06/24
    DescriptionDuring the Islamic Day of Sacrifice, marked by the widespread tradition of meat consumption, usually of beef or mutton, many Indonesians embrace the occasion to savor offal delicacies. This cultural festivity not only commemorates the act of sacrifice but also underscores the enduring culinary customs that influence our dietary preferences. Jeroan is the word used to call offal from chickens, cattle and goats. Lungs, tripe, heart, skin, intestines, kidneys, liver and penis, are among the variety of animal offal products that are processed and cooked into wonderful dishes. Among popular offal-based dishes are curry, soto (meat broth served with rice or rice cake) and oseng (a stir-fried dish with many ingredients including offal).

    This article was published in thejakartapost.com

    Click to read: https://www.thejakartapost.com/opinion/2024/06/26/juggling-between-culinary-heritage-and-health-concerns.html.
    Producer/AuthorPutri, R. S. and Hennida, C.
    PersonsRizky Sugianto Putri, Citra Hennida
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Keywords

  • diet pattern
  • health
  • culinary