At this event, the four researchers of the TASTE Project will briefly introduce their work through the lens of sambal, a beloved condiment that originated in the Indonesian archipelago and has since spread across the globe. Through short presentations and videos, they will explore where sambal, as a culinary category, begins and ends, how it sometimes hides in plain sight before reappearing in unexpected forms, and how its uses have evolved over time. Their contributions weave together ongoing research and personal reflection.

The audience is then invited to join the conversation and reflect on what sambal means to them personally. This will be followed by a tasting of different sambal varieties from both within and beyond Indonesia. You are welcome to bring your own homemade version to share and discuss, but please note that all tasting is at your own risk!

Presenters

Amaal Salie, Julian Dwi Santosoaji, Sulakshana de Mel, and Tom Hoogervorst are researchers with the KITLV TASTE Project, which traces the evolution of Indonesia-rooted cuisines in South Africa, Suriname, and Sri Lanka.

Format, date, time & venue

This workshop is a hybrid event and will be held in the conference room of KITLV, Herta Mohr building, room 1.30, Witte Singel 27 A, Leiden and online via Zoom, on Tuesday 15 July from 15.30 – 17.00 PM (CET).

Image

Sri Lankan seeni sambola with milk rice at Stache Brunch, Colombo. Photo by Sulakshana de Mel.

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