Kuliner

Kuliner is a term used in Indonesian and Malay-speaking communities to denote culinary arts and the culture of food. It encompasses cooking techniques, ingredients, recipes, presentation, and the social and economic practices surrounding food. In Indonesia, 'kuliner' has become a broader notion used in media, tourism, and discourse to categorize and promote food experiences.

The kuliner landscape is highly diverse due to Indonesia's geographic and cultural diversity. Regional cuisines reflect local ingredients such as coconut, spices, chili, rice, fish, and meat. Dishes like nasi goreng, rendang, sate, gado-gado, soto, bakso, and papeda are emblematic. Street food and night markets are integral to kuliner, offering affordable, quickly prepared items and a space for social gathering. Major urban centers host a mix of traditional recipes and contemporary gastronomy.

Contemporary trends emphasize kuliner tourism, where travelers sample a range of flavors, from street-side staples to fine-dining reinterpretations. There is growing attention to food safety, halal compliance, sustainability, and intellectual property around recipes. Digital media, food blogs, and review platforms influence popularity and regional fame.

Culturally, kuliner functions as a means of identity, heritage, and community bonding, with family recipes passed through generations and new chefs innovating within traditional frameworks. It remains a dynamic field combining history, geography, and creativity.