TEMPO.CO, Jakarta - The Indonesia Gastronomy Community and digital startup PT Siji Solusi Digital has launched the digital version of the Indonesia Gastronomy Museum (Museum Gastronomy Indonesia/MGI) on Thursday, June 17.
Siji Solusi Digital CEO, Dimas Fuady, explained that the museum’s digital platform is in its initial development phase. He said that it would provide its users with the 3D feature, 360 degree journey experience, digital films, infographics, mega photo gallery, and 3D artefacts.
The website, he went on, would include user generated contents and ‘Gastropedia’ marketplace.
“We are eying for the digital museum to become a marketplace where visitors can order rendang or other special dishes online, which will then be delivered by a courier,” he explained.
Apart from the commercial value offered by the website, Dimas believed that the Museum Gastronomi Indonesia mainly aims to publish the history and development of Indonesia’s gastronomy in general.
Indonesia Gastronomy Community chairperson Ria Musiawan said that the museum's digital platform is the best option currently, since building an actual physical infrastructure during the Covid-19 pandemic would need time and resources.
“Surely we will establish a physical museum to let visitors not only see but also feel the experience of various Indonesion cuisines along with its history,” Musiawan said.
She added that the digital gastronomy museum was developed with the help of a number of experts, academics, and professionals from a plethora of backgrounds such as catering, food processing, nutrition, and creative technology.
“Since the beginning, the Museum Gastronomi Indonesia was designed to attract millennials backed by sufficient internet and technological literacy,” said the Indonesia Gastronomy Community chairperson.
The Education, Culture, Research, and Technology Ministry’s Director General of Culture, Hilman Farid, in a short video appreciated the opening of the digital museum. He hoped the museum would play its role not just to introduce a wide range of culinary diversity but also facilitate education on the subject of gastronomy.
MOH KHORY ALFARIZI