Bali Temple Quotes

There’s so much to do in Bali that you may feel a little overwhelmed when it comes to packing. On a recent trip, I hiked a volcano, went island hopping and snorkelling, went to yoga and breathwork classes, got massages, visited waterfalls, dined at upscale restaurants, spent an afternoon at a beach club, wandered through rice paddies and visited temples.

On a break from the tour, I went south to Bali, a place the choreographer Toni Basil, whom Eno and I had met during the Bush Of Ghosts sessions, had recommended as being transporting and all about performance. I rented a small motorcycle and headed up into the hills, away from the beach resort. I soon discovered that if one saw offerings of flowers and fruit being brought to a village temple compound in the afternoon, one could be pretty certain that some sort of ritual performance would follow there at night. Sure enough, night after night I would catch dances accompanied by gamelan orchestras and shadow-puppet excerpts from the Hindu Ramayana--epic and sometimes ritual performances that blended religious and theatrical elements. (A gamelan is a small orchestra made up mainly of tuned metallic gongs and xylophone-like instruments--the interplay between the parts is beautiful and intricate.) In these latter events some participants would often fall into a trance, but even in trance there were prescribed procedures. It wasn't all thrashing chaos, as a Westerner might expect, but a deeper kind of dance. As In Japanese theater, the performers often wore masks and extreme makeup; their movements, too, were stylized and "unnatural." It began to sink in that this kind of "presentational" theater has more in common with certain kinds of pop-music performance that traditional Western theater did. I was struck by other peripheral aspects of these performances. The audiences, mostly local villagers of all ages, weren't paying attention half the time. People would wander in and out, go get a snack from a cart or leave to smoke a bidi cigarette, and then return to watch some more. This was more like the behavior of audiences in music clubs than in Western theaters, where they were expected to sit quietly and only leave or converse once the show was over. The Balinese "shows" were completely integrated into people's daily lives, or so it seemed to me. There was no attempt to formally separate the ritual and the show from the audience. Everything seemed to flow into everything else. The food, the music, and the dance were all just another part of daily activity. I remembered a story about John Cage, who, when in Japan, asked someone what their religion was. The reply was that they didn't have a strict religion--they danced. Japanese do, of course, have Buddhist and Shinto rituals for weddings, funerals, and marriages, but a weekly thing like going to church or temple doesn't exist. The "religion" is so integrated into the culture that it appears in daily gestures and routines, unsegregated for ordinary life. I was beginning to see that theatricality wasn't necessarily a bad thing. It was part of life in much of the world, and not necessarily phony either.

What a joy this book is! I love recipe books, but it’s short-lived; I enjoy the pictures for several minutes, read a few pages, and then my eyes glaze over. They are basically books to be used in the kitchen for one recipe at a time. This book, however, is in a different class altogether and designed to be read in its entirety. It’s in its own sui generis category; it has recipes at the end of most of the twenty-one chapters, but it’s a book to be read from cover to cover, yet it could easily be read chapter by chapter, in any order, as they are all self-contained. Every bite-sized chapter is a flowing narrative from a well-stocked brain encompassing Balinese culture, geography and history, while not losing its main focus: food. As you would expect from a scholar with a PhD in history from Columbia University, the subject matter has been meticulously researched, not from books and articles and other people’s work, but from actually being on the ground and in the markets and in the kitchens of Balinese families, where the Balinese themselves learn their culinary skills, hands on, passed down orally, manually and practically from generation to generation. Vivienne Kruger has lived in Bali long enough to get it right. That’s no mean feat, as the subject has not been fully studied before. Yes, there are so-called Balinese recipe books, most, if I’m not mistaken, written by foreigners, and heavily adapted. The dishes have not, until now, been systematically placed in their proper cultural context, which is extremely important for the Balinese, nor has there been any examination of the numerous varieties of each type of recipe, nor have they been given their true Balinese names. This groundbreaking book is a pleasure to read, not just for its fascinating content, which I learnt a lot from, but for the exuberance, enthusiasm and originality of the language. There’s not a dull sentence in the book. You just can’t wait to read the next phrase. There are eye-opening and jaw-dropping passages for the general reader as Kruger describes delicacies from the village of Tengkudak in Tabanan district — grasshoppers, dragonflies, eels and live baby bees — and explains how they are caught and cooked. She does not shy away from controversial subjects, such as eating dog and turtle. Parts of it are not for the faint-hearted, but other parts make you want to go out and join the participants, such as the Nusa Lembongan fishermen, who sail their outriggers at 5.30 a.m. The author quotes Miguel Covarrubias, the great Mexican observer of the 1930s, who wrote “The Island of Bali.” It has inspired all writers since, including myself and my co-author, Ni Wayan Murni, in our book “Secrets of Bali, Fresh Light on the Morning of the World.” There is, however, no bibliography, which I found strange at first. I can only imagine it’s a reflection of how original the subject matter is; there simply are no other sources. Throughout the book Kruger mentions Balinese and Indonesian words and sometimes discusses their derivations. It’s a Herculean task. I was intrigued to read that “satay” comes from the Tamil word for flesh ( sathai ) and that South Indians brought satay to Southeast Asia before Indonesia developed its own tradition. The book is full of interesting tidbits like this. The book contains 47 recipes in all, 11 of which came from Murni’s own restaurant, Murni’s Warung, in Ubud. Mr Dolphin of Warung Dolphin in Lovina also contributed a number of recipes. Kruger adds an introduction to each recipe, with a detailed and usually very personal commentary. I think my favorite, though, is from a village priest (pemangku), I Made Arnila of the Ganesha (Siwa) Temple in Lovina. water. I am sure most will enjoy this book enormously; I certainly did.” Review published in The Jakarta Globe, April 17, 2014. Jonathan Copeland is an author and photographer based in Bali. thejakartaglobe/features/spiritual-journey-culinary-world-bali

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.

Since 9/11, the level of terror attacks has only increased. In late 2001, terrorists launched a suicide attack on the Parliament in India, intended to cause anarchy. In 2002, a Passover Seder in a hotel in Netanya, Israel, was bombed, killing 29 and injuring 133. In the same year, a café was suicide bombed in Jerusalem, a Hindu Temple in Ahmedabad, India was attacked, and a Bali nightclub was bombed, killing 202. In 2004, four simultaneous attacks took place in Casablanca, killing 33. On March 11, 2004, multiple bombings took place on trains in Madrid, Spain, killing 191 and injuring 1,460. Al Qaeda claimed credit, particularly so after the near-term Spanish elections turned out of office an administration working with the U.S. in Iraq. In 2005, 36 Christians in Demsa, Nigeria, were killed by Muslim militants; al Qaeda bombed London’s Underground, killing 53, and injuring 700; 64 died at the Egyptian resort of Sharm el-Sheikh; 60 died in bombings in Delhi; and 60 died in a series of coordinated attacks on hotels in Amman, Jordan.

Since 9/11, the level of terror attacks has only increased. In late 2001, terrorists launched a suicide attack on the Parliament in India, intended to cause anarchy. In 2002, a Passover Seder in a hotel in Netanya, Israel, was bombed, killing 29 and injuring 133. In the same year, a café was suicide bombed in Jerusalem, a Hindu Temple in Ahmedabad, India was attacked, and a Bali nightclub was bombed, killing 202. In 2004, four simultaneous attacks took place in Casablanca, killing 33. On March 11, 2004, multiple bombings took place on trains in Madrid, Spain, killing 191 and injuring 1,460. Al Qaeda claimed credit, particularly so after the near-term Spanish elections turned out of office an administration working with the U.S. in Iraq.

Harris Ijen Tour and Travel Is a local online travel agency that has been established since 2009 until now, founded by I Gusti Haris Pradana SH or Muhammad Abdul Haris SH Which specifically serves climbing tours for Mount Bromo, Mount Ijen, Borobudur Temple, Prambanan Temple, especially in Java and Bali as well as other tourist destinations in Indonesia.This company is the sister company of Dolan Ijen Tour Which is registered with the Ministry of Law and Human Rights under the name PT Haris Ijen Jaya Mandiri Group