Batagor, Cuanki, and Baso Tahu: The Quirky Story of Bandung's Snacks
Batagor, cuanki, and baso tahu aren't just street snacks—they're the result of cultural blending born from simple kitchens in Bandung.
KulinerBDG Magazine
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The history, science, and quirky tales behind the food we eat every day — an easy read over coffee.
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Bread, Chocolate, and Cheese: The Unexpected Story of Three World-Famous Snacks
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Spices and the Royal Kitchen: A Forgotten Tale of Luxury
Before becoming everyday kitchen seasonings, Indonesian spices were once a symbol of luxury enjoyed only by royalty and nobility.
Soup, Ice Cream, and Kerupuk: Three Foods Born from Hardship
Soup, ice cream, and kerupuk (Indonesian crackers) turn out not to have been born from luxury, but from limitations and the clever improvisation of people long ago who still wanted to eat well.
From Instant Noodles to Kopi Tubruk (Indonesian Boiled Coffee): World Culinary Trails That Lead Back to Bandung
Instant noodles, coffee, and chocolate each have a long cross-continental story before finally becoming Bandung locals' favorite comfort foods.
The History of Chocolate: From the Maya's Bitter Drink to the Chocolate Bar
Before it became everyone's favorite sweet treat, chocolate was once a bitter drink for the Maya and Aztec peoples — and was even used as currency.
Spices in Hand: A Simple Way to Rediscover Kitchen Seasonings
Not the grand history of the world, but the small history of spices stored right in our own kitchen jars—from their shape to how to choose them properly.
Why Are These Foods Named That? The Story Behind Some Quirky Food Names
It turns out many world-famous food names were born from misunderstandings, language puns, or funny historical coincidences you'd never expect.
From Kitchen to Civilization: Tracing the Footsteps of Nusantara Spices
Before becoming everyday kitchen seasonings, Nusantara (Indonesian archipelago) spices were a natural treasure born from unique geological conditions that shaped the course of world history.
The Magical Story of Kecap Manis (Indonesian Sweet Soy Sauce): From Chinese Fermentation to the Nusantara Kitchen
Kecap manis (Indonesian sweet soy sauce), that ever-present bottle in our kitchens, actually had a long journey across continents before becoming the soul of Indonesian cooking.
The History of Bread: From Hot Stones in Egypt to Breakfast Tables in Bandung
Bread has accompanied humankind for thousands of years, from flatbread cooked on desert stones in Egypt to warm toasted bread at coffee shops in Bandung.
