Implementation of Chef's Gastronomy Knowledge of Bugis Pastries at Hotels in Makassar City
Abstract
The food we eat has a backstory, which is known as insight. The consumption process necessitates a related mindset. Philosophical values in food can be presented as one of the branches of history. The wisdom of food is founded on the role of food as derived from life’s intellectual values. In the gastro-historic framework, Bugis Makassar has an influence on the environment and vice versa. This perspective can reveal the spicy tendencies in South Sulawesi cuisine. There is little understanding of the meaning of the different types of pastries. However, the peculiarity of Bugis Makassar pastries lies in their embedded symbolic meaning. Traditional Bugis Makassar pastries generally taste sweet and savory due to the use of coconut milk and brown sugar (gula merah). In addition, the processing technique used is still simple. However, in the context of branding traditional pastries to be served in hotels, the local chef innovates in the form and presentation of traditional Bugis Makassar pastries without sacrificing their unique flavor.
Keywords: gastronomy, implementation, chef’s knowledge, Bugis pastries
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