Talk by Eatellectual

Gourmet researcher Lim Kim Chern

Eatellectual (知食分子) Lim Kim Chern was invited by the Institute of Chinese Studies’ (ICS) Chinese Arts Unit, together with UTAR Traveler’s Den and Photography Society, to present a talk titled “The Journey of Food and Travel Exploration in Bali (时速20公里的深度食旅——《峇里岛食志》)” at Heritage Hall, Kampar Campus on 26 August 2016.

The talk aimed to provide a better understanding of our food culture, and successfully attracted a crowd of more than 90 participants. Guests present at the talk were ICS Head of Chinese Arts Research Unit Dr Lim Chee Mun and Traveler’s Den Advisor Tee Chee Wee.

Lim is a well-known food columnist and gourmet food documentary consultant for Taste with Jason (《阿贤人情味》) and Axian Food Adventures (《阿贤贪吃路线》). During the introductory session, Lim shared on his life experiences and the reason he choose this topic.

His new book focusing on Bali was closely related to his deep affection for Bali. Before he started his career as a food columnist, he journeyed to Bali for cultural studies on sculpture, architecture, dance and painting frequently. He began work on this book in year 2013 after being inspired by his Taiwanese friends, Mr and Mrs Zhan Hongzhi to publish a food culture book for Malaysians whom desired to “see the world through a Malaysian’s viewpoint and perspective”, to establish our own cultural distinctiveness. Unlike a general gourmet book, Lim provides readers a different view of Bali’s food culture through the lens of their culture and history.

Later on, he shared on the puputan (ritual suicide) that occurred on Bali in 1908 in resistance to the Dutch colonial government, to provide the audience a clearer understanding of the religion and cultural background in Bali. “Bali today is the result of the Dutch colonial government’s efforts after the tragedy. With the preservation of traditional monuments and the local culture, Bali became a famous tourist attraction for Westerners since the 1930s.”

He chose Ubud as the main food hunting destination for the book. He advised, “Walk among the Balinese people to discover the essence of their local food culture.” He then displayed photographs he took in Bali to the audience, such as food, its ingredients, food vessels and recipes with detailed explanations.

In his conclusion, he revealed his future plans to “bring the Malaysian people’s eyes and taste buds to see and eat around the world,” and to continue his gourmet writing.

During the Q&A session, the audience asked questions related to indigenous food cultures, his attitude toward life and his research into food history. The talk ended with an autograph session.

Organising Chairperson Tee Pei Rou presenting a token of appreciation to Lim

Lim with the participants

Lim signing an autograph