Kuliner Bali dalam Naskah Lontar Masyarakat Bali
- Title
- Kuliner Bali dalam Naskah Lontar Masyarakat Bali
- Original language
- Indonesian
- Author(s)
- Illustrator(s)
- Publisher
- Swasta Nulus
- ISBN
- 978-602-5742-38-5
- Publication date
- 2018
- Subjects
- Find Book
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- Related Lontar
- Linked words
Description(s)
This book contains an understanding of Balinese culinary written in lontar, which can increase knowledge about various types of cuisine, their functions, and their meanings. The forms and types of Balinese culinary are very diverse which can be divided into three groups, namely Beteg (a bit watery for example lawar, tum, anyang, etc.), dry culinary (order and fried), and liquid culinary (enough, such as kekomoh, and jukut ares). . Functionally, Balinese cuisine is distinguished for religious and social purposes. For religious or religious purposes, Balinese cuisine is used for sacred ulam which is offered to the gods or the upper realms, awakening and gayah cuisine for the middle world, and culinary for ulam caru offered to the bhuta and the underworld in connection with Bhuta Yadnya. Meanwhile, social functions are based on linggih or upright according to one's status and position.
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