Balinese Ducks: From the Holy to the Crispy and back again

Mr Putra K.p.dalem1

1Bali Tourism Institute, Denpasar, Indonesia

 

At a time of gastronomic travel, leisure and tourism industries are placing food heritage at centre of a triangulation of culture, identity and market. Using the example of two duck dishes, this presentation asks: what are the consequences of the commodification of food heritage?

Following recent developments, Ubud, Bali is poised to become a United Nations World Tourism Organization (UNWTO) culinary destination. Gastro-tourism in Ubud,

Bali on the rise. Promoted and famed as the cultural heart of Bali, the town today boasts countless culinary experiences for the tourist, including ‘authentic’ local cuisine, contemporary restaurants and cooking classes and tours.

Bebek betutu is a heavily-spiced roast duck dish that is customarily served on religious occasions, and is one of the iconic dishes that has been selected to promote Ubud as a UNWTO culinary destination. It has inspired the creation of Crispy Duck which is served in restaurants catering to tourists. However, Crispy Duck has also been absorbed back into the religious sphere as an offering for ceremonies. Through a discussion of these two dishes, we find out more about the changing foodways and lifestyles of the Balinese.


Biography:

1994 Diploma III,Hospitality Program, Food production in STP Nusa Dua Bali ( Bali Tourism Institute)

2002 Ekonomic Manajemen in STIMI Handayani Denpasar.

2007 Magister of Tourism In Udayana University

1998 till now as F& B Lecturer in STP Nusa Dua Bali.

1998 as acook in Ms. Desteny Carnival Cruise Lines.

1999 as Chef PT.Indovillas.

2000- 2004 as Chef in PT.Trisider Tuhoi

2007-2010 as Chef in Budha Hill Villa

2016-2017 as GM Corporate in Bebek Bengil Original.

the owner of Warung Umadue

Wine, Relationships and Stories

Dr Amie Sexton1

1Federation University Australia, Ballarat, Australia

 

This research explores image, identity and storytelling in the wine world. For most of the history of winemaking, the primary concern of both industry and research has been production – winemaking and grape growing. However due to rapid changes in the wine business landscape during the late twentieth and early twenty-first centuries, the focus has shifted to the market. The significant increases in competition on a global scale and revolutions in communications technology have resulted in new modes of interaction between wineries and the wine world, as the quality of a wine no longer assures commercial success. In order to survive in this new environment, boutique premium wine producers have had to rethink the way they operate. This research reveals the importance of relationships in the wine world, the changing nature of these relationships, and the use of stories as a vehicle for creating and developing relationships. It draws on ethnographical research conducted in France and Australia and proposes a grounded theory that explains how wine producers are adapting to the new world of wine.


Biography:

Dr Amie Sexton is a Research Fellow at the Centre for eResearch and Digital Innovation at Federation University Australia, working in social impact research. Her background is in the anthropology of the wine world, centred on France and Australia. She completed a PhD at The University of Melbourne in 2017, exploring winery producer identity, image and storytelling in Bordeaux and Victoria. Amie is also a musician, storyteller, performer and wine lover, and she sometimes manages to blur the line between academia and entertainment.

amie.s@federation.edu.au

Farmers’ motivations and values for the conservation of vegetable diversity in Japan

Ms Ayako Kawai1

1Fenner School of Environment and Society, Australian National University

 

Farmers’ continued seed saving on-farm is vital for the conservation of crop diversity. However, farmers’ seed saving has been marginalized with the limitation of legislation and the lack of farmer-incentives, particularly in industrialized countries. As such, it is important to understand human cultures that find value to save seeds. This presentation explores differing motivations and underlying socio-cultural context among five types of actors, traditional, local, organic, lifestyle farmers, and seed companies, taking Japan as a case study. The notion of ancestral seeds was crucial for traditional farmers, which was underlain by the traditional family system. Local farmers linked between local varieties with their identity and were motivated to conserve local varieties. Organic farmers were emotionally attached to seeds that they save and felt responsible for managing them in good condition. Lifestyle farmers viewed seeds as a living entity like humans and enjoyed seed saving. Seed companies were embedded in the traditional custom of the seed industry, which created a unique practice. Based on the sense of responsibility, they maintained local varieties. While five actors’ motivation varied, they commonly felt intimacy to crops and recognized crops agency.


Biography:

PhD Candidate, Fenner School of Environment and Society, Australian National University, Human Ecology

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