In the Mix: Austria, Bumbu & Culture
Indonesian cuisine does not arrive in Austria with inherited familiarity. It must first be explained before it can be understood.
Working in Vienna, a city with a strong and self-defined culinary identity but without historical Indonesian diaspora infrastructure, Taufik Hidayat explores what it means to introduce a cuisine that carries no collective memory in its new context.
Through his work at Kendang Restaurant, he presents Indonesian food through a seasonal regional rotation model, highlighting provincial diversity and the structural foundations of Indonesia’s bumbu dasar. Rather than…
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