Gastronomy Literature
The Mustika Rasa Of Indonesian Recipes
DOI:
https://doi.org/10.36276/hf5bhq15Keywords:
Gastronomy, Mustika Rasa, Receipt, Nusantara CulinaryAbstract
The Mustika Rasa book as a historical witness in packaging the culinary richness of the Indonesian nation in one book. The purpose of this writing is to provide an overall summary of the contents of the book and a brief discussion therein. The large number of pages in the book requires a brief study of the entire archipelago recipe. The research method used is literature study, reading and reviewing the Mustika Rasa book. The results of this study reveal that this book consists of IX Chapters which consist of Part I which discusses 10 topics regarding descriptions related to cooking food. Part II and so on discuss main dishes, side dishes, snacks, chili sauce and drinks. The recipes are arranged alphabetically according to the naming of the food. Many typical foods are indeed very traditional and have different cooking techniques and ingredients. So that the Mustika Rasa book can be a study media to get to know the archipelago recipes completely and complexly.
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