Jangkep: Warisan Cita Rasa Bali
Jangkep: A Legacy of Balinese Flavors
JANGKEP: Warisan Cita Rasa Bali
Ada rasa bersama yang diyakini tidak akan pernah
punah. Hanya rasa bersama itulah yang mengingatkan
masyarakat Bali akan tanah leluhurnya, membuat
mereka merasa lebih jangkep (lengkap dan menyatu),
baik sebagai individu maupun bagian dari masyarakat
dan alam. Barangkali tidak berlebihan jika mengatakan,
“kuliner Bali menyadarkan kita bahwa manusia hanya
meminjam dan menumpang hidup di semesta ini.”
There is a shared taste that is believed to never go
extinct. It is this shared taste that reminds the Balinese
of their ancestral land, making them feel more jangkep
(complete and unified), both as individuals and as part of
society and nature. Perhaps it is not an exaggeration to
say, “Balinese cuisine makes us aware that humans can
only borrow and live in this universe.”
Jangkep: Warisan Cita Rasa Bali
Jangkep: A Legacy of Balinese Flavors
© 2022 Film Sarad
Writer Ni Ketut Sudiani Assistant writer Olwin Aldila Editor Anak Agung Ngurah Bagus Kesuma Yudha Photographer Putu Dudyk Arya Putra, Budiantara Layout and graphic design Yansanjaya Research Olwin Aldila, Ni Ketut Sudiani Translator Ida Ayu Kade Dwijati Creative team Nirartha Bas Diwangkara, Ni Putu Winda Apriyani, Katherina Kuncoro, Wira Sanjaya, Bagas Thrisna, Putu Kurniawan Adi Putra, Agus Wiranata
PRE-ORDERJANGKEP: WEB SERIES
Warisan Cita Rasa Bali
Makanan tradisional khas Bali secara alami terus diturunkan dalam keluarga maupun ruang-ruang kolektif. Base Genep, Babi Guling, Betutu, Sate Lilit, Lawar, telah dikenal sejak beratus-ratus tahun lalu, bahkan secara khusus disuratkan dalam lontar, walau tanpa disebutkan nama penemu resepnya. Kehadiran lima olahan itu tak tergeserkan oleh berbagai menu cepat saji yang ditawarkan rumah makan modern. Tak pula tergusur dengan menjamurnya restoran elit yang tak dipungkiri justru lebih banyak dikepalai oleh chef asing.
A Legacy of Balinese Flavours
Traditional Balinese food naturally continues to be passed down in the family and collective spaces. Base genep, babi Guling, Betutu, Sate Lilit, Lawar, have been known for hundreds of years, even though they are specifically written in lontar, although the name of the inventor of the recipe is not mentioned. The presence of these five preparations cannot be displaced by the various fast food menus offered by modern restaurants. Nor has it been displaced by the proliferation of elite restaurants, which are undeniably more headed by foreign chefs.
WEB SERIES