Balinese Food
The Traditional Cuisine
& Food Culture
of Bali
Balinese Food
The Traditional Cuisine
& Food Culture
of Bali
Vivienne Kruger
TUTTLE Publishing
Tokyo Rutland, Vermont Singapore
Published by Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd
Copyright © 2014 Vivienne Kruger
Photos © Vivienne Kruger, except for the following:
Front cover main photo: © irman/istockphoto.com; Front cover inset: © KellyOla/istockphoto.com; Color insert pages 1 top: © magicinfoto/Shutterstock.com; 1 middle: © Henry Stockton/Shutterstock.com; 3 top, middle, bottom: © www.murnis.com and © www.jonathaninbali.com; 7 middle: © Gail Palethorpe/ Shutterstock.com; 9 top: © Marat Dupri/Shutterstock.com; 13 middle: © Redchanka/Shutterstock.com
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without prior written permission from the publisher.
Library of Congress Cataloging-in-Publication Data
Kruger, Vivienne L., 1950-
Balinese food : the traditional cuisine & food culture of Bali / Vivienne Kruger, Ph.D.
pages cm
Includes index.
ISBN: 978-1-4629-1423-4 (ebook)
1. Cooking, Balinese. 2. Food habits--Indonesia--Bali (Province) 3. Bali Island (Indonesia)--Social life and customs. I. Title.
TX724.5.I5K78 2014
641.59598’62--dc23
2013040457
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contents
chapter one
Sacred Ceremonial Cuisine: Food of the Gods
chapter two
The Balinese Kitchen: Hearth and Home
chapter three
Traditional Village Foods: Cooking in the Compound
chapter four
Snacking on Bali: Warung, Markets and Banana Leaf Wrappers
chapter five
The Balinese Bumbu: A Sacred, Powerful Paste
chapter six
Breakfast in the Morning of the World
chapter seven
chapter eight
The Hanging Ketupat Basket: Rice on the Run
chapter nine
Babi Guling and the Balinese Pig: From Secular Sausages to Sacrificial Offerings
chapter
