Biodiversity and Local Cuisine

July 5 2018 / Living Light

Biodiversity and Local Cuisine

The first in a series of SFB Thirsty Thursday events, where we will be exploring the importance of biodiversity in our local food systems.

In this special SFB event, Chef
Crystal Chiu of Asli Food Project shared her research from recent travels to Central Kalimantan.  She demonstrates two recipes unique to the Dayak Ngaju ethnic group that reflect the evolving stages of their cuisine — Kopu, a singkong (cassava)-based dish and Kenta, a ketan (glutinous, white rice)-based snack — both of which are at high-risk of vanishing.  We learned about the recipes’ origins and the current factors that challenge their existence. “Awareness is the first step for their preservation,” says Chef Crystal.

From this presentation, the discussion broadened into the wider issue of biodiversity in the region, including similar patterns of change happening in Bali.


Coming Soon...!!

  • "Let's Go Bananas"

    To be announced soon

    Join us for an informative workshop celebrating all aspects of the amazing BANANA plant.

  • Jam Sesssion

    Jam Sesssion

    To be announced soon.

    Come join fellow Slow Food friends to celebrate local heritage fruit preserving.

  • Balitalia


    To be announced soon.

    Come celebrate some of the most amazing Italians who have developed their own artisanal crafted foods right here in Bali.

Stay Tuned

Future Events

Slow Food Bali Mailing List