THE CULTURAL MELTING POT: MUSEUM OF INDONESIAN GASTRONOMY IN BUMI SERPONG DAMAI

• Main Author: Diwanty, Selvia
• Format: Final Project
• Language: Indonesia
• Subjects: Arsitektur
• Online Access: https://digilib.itb.ac.id/gdl/view/50078
• Institution: Institut Teknologi Bandung

Indonesia has more than 30.000 varieties of recorded dishes originating from across the archipelago. Indonesian cuisine is not only about taste but is also full of narratives and cultural philosophies contained. Gastronomy is the study of the relationship between food and culture. Based on the notions of various Indonesian gastronomic communities and associations in the National Dialogue on Gastronomy, Indonesia's abundant gastronomic wealth needs to be popularized for cultural education and preservation to be passed down to generations to come. Various foods, eating activities, and the cooking processes can be documented, stored, and preserved in a center for cultural preservation and studies, namely the Museum of Indonesian Gastronomy. The project combines the function of museum exhibitions as a form of cultural preservation with the crucial role of education through provided classes, workshops, and libraries. These functions are complemented by commercial facilities and recreational public spaces in supporting gastronomic tourism. This project is located in BSD Green Office Park, Tangerang, Banten as the center of a new development area with a rapidly increasing number of local and foreign tourist visits. Therefore, the design will also practice the principles of a green building. With ‘weaving the cultural melting pot’ as the concept, the building acts as a platform that connects men and their natural surroundings in cultivating ideas. The gastronomic course from the cultivation of ingredients to the processing and enjoyment of gastronomic products is chosen as the main sequence and translated into the museum programs vertically. These facilities are woven by a spiral ramp that runs across the building. The design issues are focused on interaction, atmosphere (mood/ambiance), and flexibility of facilities. These issues are selected to produce an explorative and sensuous visitor experience in unraveling the history, methods, and development of Indonesian gastronomy. The designed museum is envisioned to be a platform for interaction and collaboration of various gastronomic communities, culinary practitioners, and people of various backgrounds in exploring, preserving, and advancing Indonesian gastronomy.