{"version":"1.0","provider_name":"Perpustakaan Universitas Kristen Petra","provider_url":"https:\/\/library.petra.ac.id\/id","title":"Book Review: \"Katjang Tjina\" dalam Kuliner Nusantara | Petra Christian University Library","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Qa9F3s6i92\"><a href=\"https:\/\/library.petra.ac.id\/id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/\">Bedah Buku: \u201cKatjang Tjina\u201d dalam Kuliner Nusantara<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/library.petra.ac.id\/id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/embed\/#?secret=Qa9F3s6i92\" width=\"600\" height=\"338\" title=\"&#8220;Book Review: &#8220;Katjang Tjina&#8221; dalam Kuliner Nusantara&#8221; &#8212; Petra Christian University Library\" data-secret=\"Qa9F3s6i92\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/library.petra.ac.id\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/library.petra.ac.id\/wp-content\/uploads\/2023\/05\/Berita-4-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1707,"description":"PCU Library&nbsp;is once again holding a&nbsp;book discussion event. This time, the featured book is&nbsp;\u201cKatjang Tjina\u201d dalam Kuliner Nusantara&nbsp;(translated as&nbsp;\u201cKatjang Tjina\u201d in Indonesian Culinary Heritage), written by&nbsp;Ary Budiyanto, S.S., M.A., a lecturer from the Anthropology Department at Universitas Brawijaya. The book explores the cultural history of traditional Indonesian dishes such as&nbsp;pecel,&nbsp;pecak,&nbsp;rujak,&nbsp;gado-gado, and their signature peanut sauces. It also traces the historical journey of peanuts as a key ingredient. The arrival of peanuts in Asia, particularly in China, dates back to the early 16th century. Peanuts were brought by Chinese and Portuguese traders and immigrants, who obtained the seeds from Spanish merchants. The peanuts were then cultivated in the Fukian region of China. Based on these facts, the author concludes that the term&nbsp;katjang tjina&nbsp;(Chinese peanut) emerged because the peanuts were introduced by Chinese people. This event is&nbsp;open to all Petranesians, students, faculty members, and university staff, as well as the&nbsp;general public. As a special treat,&nbsp;PCU Library will provide self-service pecel pincuk, a traditional Javanese dish, for participants attending the book discussion."}