Book review Quote by Bali Style Magazine James Fenton

““Bali Style Magazine, Book Review. James Fenton. "Books About Food and Spirit. Bali's Food Culture." Vol. 10, no.2 May 2014 “To an outsider, the cuisine of Bali is perhaps one of its least visible cultural features. Just about every visitor to the ‘island of the gods’ will have witnessed the spell-binding beauty of Bali’s brightly festooned temples and colourful ceremonies. Many of us have had the experience of being stopped in traffic while a long procession of Balinese in traditional dress pass by. However, how many of us have witnessed first-hand the intrinsic cultural links between Bali’s cuisine and its culture and religion? How many of us have witnessed the pains-taking predawn rituals of preparing the many and varied dishes that accompany a traditional celebration, such as Lawar or Babi Guling? In Balinese Food: The Traditional Cuisine & Food Culture of Bali, social and cultural historian Dr. Vivienne Kruger has compiled a meticulously researched record of the many aspects of Balinese cuisine—from the secular to the spiritual—with an eye for detail that evades most observers. In the book Dr Kruger chronicles in careful detail the ceremonies, rituals and practices that accompany virtually all of Bali’s unique culinary arts—from satay to sambal. All the classic Balinese dishes are represented such as a babi guling, the popular spit-roast pork to bebek betutu, whole smoked duck—each accompanied with a detailed recipe for those who would like to have a go at preparing the dish themselves. Lesser known aspects of Bali’s intriguing eating habits are also presented here. You may not know that the Balinese enjoy catching and eating such delicacies as dragon flies and rice paddy eels. Dog is also widely eaten around the island, and regretfully, endangered species of turtle are still consumed on some occasions. In all, Dr. Kruger has prepared a spicy and multi-layered dish as delicious and pains-takingly prepared as the dishes described within to create an impressive work of scholarship jampacked with information and insight into the rarely seen world of Bali’s cultural cuisine.””

— Bali Style Magazine James Fenton