After months of researching, promoting and getting ASLI FOOD PROJECT off the ground, I’m delighted to announce the first destination for my field research.
When looking at a map of Indonesia, I have always thought this island resembles a starfish. Four, long peninsulas stretch out like arms lazily floating in the water, swaying with the currents of the ocean.
Welcome to Sulawesi.
“Dari mana?”
It is the number one question asked in Indonesia, considering it is the second phrase I learned to say after “thank you.”
“From where?”
Balinese asking Australian. Javanese asking Sumatran. Floresian asking Jakartan. Regardless of international or domestic origin, everyone is asked.
It is more than a passing formality in this country; “dari mana” can also be construed as a greeting, like “hello.” Indonesians love engaging with visitors so this question starts all conversations.
Why not apply it to food as well?
I have traumatic memories of learning Mandarin Chinese as a child.
My parents enrolled me in Mandarin classes at a neighborhood Chinese community center during my grade school years. From the onset, my brain struggled to comprehend grammar, memorize vocabulary and master calligraphic strokes to create words.
I started in a classroom at a proficiency level below my age group, and then it was further evidence of my inabilities when I was held back—not once, but twice. I became the giant in class. I was surrounded by children—sweet, but annoyingly adept at learning Mandarin faster than I was.
20 years later, even after taking formal courses in university, I never managed to reach a level of fluency.
In hindsight, I recognize it was self-consciousness that inhibited my ability to learn Mandarin freely. I was self-conscious being the oldest in class. I was self-conscious to sound like a fool. I was self-conscious for not being fluent after all these years.
To this day, whenever I’m prompted to speak Mandarin, my heart rate increases, I feel slightly panicked and look for exits.
Aren’t those signs of a phobia?
My first conversation with Dr. Wawan Sujarwo went a little something like this.
Him: “How did you find my [research] paper?”
Me: “I found it on Google.”
Him: “But how did you access it? You need to have a subscription to a scientific journal database to read it.”
Me: “I asked a friend who works at a university research library to get it for me.”
Him: “And you’re a chef?”
Me: “Yes.”
Him: “I’m fairly certain no chef has ever read my paper before.”
Hello, everyone! Welcome to the first post of ASLI FOOD PROJECT ft. Indonesia.
Join me as I dig deep into what can best be described as a passion project. I’ll pore over dusty old books and scientific research papers, and then trek through the jungles, rivers and villages of Indonesia. All in the name of plants.
Why am I so interested in plants? I have no idea. I think it’s because I’m curious.
ASLI FOOD PROJECT 