DEPOK - Rendang is not talked about as a "viral cuisine". At the University of Indonesia, Depok, Sunday, March 1, this food was used as logistics assistance. The Ministry of Culture together with the Marandang Institute, the Culture Directorate of UI, the Jakarta Arts Council, and a number of parties are targeting the distribution of 17,000 ready-to-eat rendang packages for residents affected by disasters in Sumatra.
The event entitled "Ramadhan of Food Performative: Rendang for Sumatra" was opened by the Minister of Culture of the Republic of Indonesia Fadli Zon at the Makara Art Center. The concept combines gastronomy with the art of music performances, poetry, to ethnographic exhibitions, so that solidarity does not stop at ceremonies, but ends in aid that can be eaten directly.
"Rendang or randang in the Minang term is part of our extraordinary cultural wealth. The variants are very many... This is the richness of Indonesia's megadiversity, including in culinary," said Fadli. He emphasized that gastronomy or food is one of the objects of cultural promotion.
Fadli also assessed the choice of rendang as a food aid for practical reasons: based on local food, long-lasting without preservatives, and can be consumed directly without heating - relevant for disaster situations and rehabilitation periods. "Mutual aid is the key. Cross-institutional collaboration like this shows ... we can present real solutions for our brothers and sisters who are affected by disasters," he said.
Vice Rector of UI for Research and Innovation Hamdi Muluk said this activity reflects the Minangkabau philosophy "Tungku Tigo Sajarangan" about synergy and balance. He assessed that cultural diplomacy through rendang not only strengthens identity, but also a form of concern and contribution of universities to society. Hamdi added, this activity is in line with UI's vision "Excellent and Impactful for Indonesia".
Meanwhile, Chef Aidil Usman said the "Rendang for Sumatra" movement this time prepared 1.5 tons of rendang. For the sustainability of production, 26 woks, 26 gas stoves, and 26 furnaces were prepared as investment in production facilities which were run through mutual aid and donations. According to him, rendang represents the value of patience, work intensity, togetherness, and appreciation in the perspective of gastronomy.
The event was attended by, among others, the Minister of Empowerment, Protection of Women and Children, Arifatul Choiri Fauzi, culturalist Inayah Wahid, culinary expert William Wongso, and UI academics. Fadli was accompanied by members of the Ministry of Education, including Inspector General Fryda Lucyana, Director General of Cultural and Traditional Protection Restu Gunawan, and Special Staff Rachmanda Primayudha, as well as a number of related directors.
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