Ary Budiyanto
Ary Budiyanto is currently a lecturer in Anthropology at the Faculty of Cultural Studies, Brawijaya University in Malang, Indonesia. He obtained a Master's degree in Religion and Cultural Studies from the Center for Religious and Cultural Studies at Gadjah Mada University in Yogyakarta. He has also attempted to taste some PhD dishes in ICRS and IIH-History at the same university. He is one of the founders of the Center for Cultural Studies and Frontier Pages (CCFS) at Brawijaya University. He is interested in issues of religion and cross-cultural studies, particularly related to Peranakan, Islam, Buddhism, and Javanese culture in Indonesia in their encounter with "modernity" through visual, material, and food studies. He is the author of the book Ritual Buka Luwur Kangjeng Sunan Kudus (YMMSK, 2012), and Rendang, Balado, Bafado, Gulai dan Kari: jejak kuliner Luso-Asia di Minangkabau (Kendi, 2022), “Katjang Tjina” dalam Kuliner Nusantara: Sejarah Kultural Pecel, Pecak, Rujak, Gado-Gado, dan Sambal Kacangnya (PBK, 2023), and is still working on a draft of the book "Budaya Minum Kopi Orang Jawa, dan EthnoSotogarphy -Sejarah Sosial Soto." He can be contacted at ary91budhi@gmail.com; arybudhi@ub.ac.id.
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Papers by Ary Budiyanto
Katakunci: Serabi, Appam, Apem, Gandos, Bandros, Ganesa-puja, Jawa-India
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So far, there has been no study examining the iconographic aspects of the bowl of Lord Ganapati found in Indonesia, especially in investigating the traces of prasadam pooja offerings commonly practiced by His followers as still seen in India today. However, my study is not from the perspective of a historian specializing in iconographic history, nor an archaeologist, but merely an observer and enthusiast of food who happened to notice a glimpse of interesting snacks from the traditional feasts in the archipelago, which present offerings of sweet and savory snacks. This is therefore an initial note on the scattered data of traditional archipelagic snacks, which apparently include several types of snacks similar to prasadam (offerings) for the worship of Hindu deities, including Lord Sri Ganapati. These snacks mainly consist of cone-shaped apem cakes wrapped in leaves and cucur cakes, along with other sweet and savory snacks. Could these snacks possibly be part of the prasadam practice during devotion to Lord Ganesha in the past? To answer this, we can only reflect on what the tradition of snacks for offerings to Lord Ganesha in India might be like. Next, we will investigate the traces of this snack story in Indonesia, but have not yet discussed what kind of snack offerings are used for Ganesha worship in Indonesia.
Keywords: Serabi, Appam, Apem, Gandos, Bandros, Ganesha worship, Javanese-Indian
Buku ini sangat cocok bagi mereka yang gemar makan pecel dan gado-gado, sebagai pelengkap pada kecintaan mereka atas kedua hidangan tersebut. Cocok pula bagi masyarakat umum yang ingin tahu kisah unik dan menarik di balik dua hidanga yang sangat populer ini."
Robby Sunata
Penggiat Sejarah, Penggagas Komunitas Sahabat Cagar Budaya Palembang
Kita memiliki pusparagam cita rasa Nusantara, namun miskin akan narasi-narasinya. Setiap santapan sejatinya memiliki narasi yang memperkaya sanubari kita. Berkat pencarian-pencarian seperti kisah dalam buku ini, cita rasa pun bisa mengajarkan kita untuk menginsafi tentang makna dari perjalanan dan perjumpaan damai pada masa silam. Saya pikir, makna inilah yang melahirkan siapa sejatinya orang Indonesia.
Mahandis Yoanata Thamrin
Managing Editor National Geographic Indonesia dan Editor in Chief Intisari
Buku tentang pecel, pecak dan rujak ini sangat menarik, penulis telah mengajak pembaca menelusuri sejarah panjang hidangan yang banyak dinikmati oleh masyarakat mulai dari yang tingkat atas sampai bawah ini. Sejarah menunjukkan adanya akulturasi bahan olahan yang tidak hanya diambil dari Nusantara, tapi juga diperoleh dari negara di luar seperti 'Katjang Tjina'. Pengajar sekolah culinary, Petrini mengatakan, "Food history is as important as a baroque church. Governments should recognize cultural heritage and protect traditional foods." Buku ini telah melaksanakan harapan itu.
Prof. Esther H. Kuntjara, Ph.D.
Founder of the Center for Chinese Indonesian Studies Universitas Kristen Petra, Surabaya.
Keywords: community participation, higher education, Buddha, East Java
Kata Kunci: Suroan, Buddo Djawi Wisnu, Islam Jawa, Theravada
Keywords: Mleccha, Buddhist, Indian, Chinese, Religious Attitudes