{"id":520,"date":"2023-05-12T06:47:00","date_gmt":"2023-05-12T06:47:00","guid":{"rendered":"http:\/\/library.petra.ac.id\/?p=520"},"modified":"2026-02-24T10:29:04","modified_gmt":"2026-02-24T03:29:04","slug":"bedah-buku-katjang-tjina-dalam-kuliner-nusantara","status":"publish","type":"post","link":"https:\/\/library.petra.ac.id\/id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/","title":{"rendered":"Bedah Buku: \u201cKatjang Tjina\u201d dalam Kuliner Nusantara"},"content":{"rendered":"<p>PCU Library&nbsp;is once again holding a&nbsp;book discussion event. This time, the featured book is&nbsp;<em>\u201cKatjang Tjina\u201d dalam Kuliner Nusantara<\/em>&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.<\/p>\n\n\n\n<p>Buku ini membahas tentang sejarah kultural&nbsp;<em>pecel,&nbsp;pecak,&nbsp;rujak,&nbsp;gado-gado<\/em>, dan sambal kacangnya yang disertai dengan sejarah keberadaan kacang sebagai bumbu utamanya. Masuknya kacang tanah di Asia, khususnya China, sebenarnya sudah berlangsung sejak awal abad ke-16. Kacang tanah dibawa oleh pedagang dan imigran asal China dan Portugis. Keduanya mendapatkan benih kacang tanah dari pedagang Spanyol. Kemudian, kacang tersebut dibudidayakan di Fukian. Fakta tersebut menjadi alasan bagi penulis menyimpulkan jika kacang disebut dengan&nbsp;<em>katjang tjina<\/em>&nbsp;karena dibawa oleh orang China.<\/p>\n\n\n\n<p>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 <em>pecel pincuk<\/em>, makanan tradisional khas Jawa, untuk seluruh peserta yang menghadiri bedah buku.<\/p>","protected":false},"excerpt":{"rendered":"<p>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.<\/p>","protected":false},"author":1,"featured_media":722,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-whats-on"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Book Review: &quot;Katjang Tjina&quot; dalam Kuliner Nusantara | Petra Christian University Library<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/library.petra.ac.id\/id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Book Review: &quot;Katjang Tjina&quot; dalam Kuliner Nusantara | Petra Christian University Library\" \/>\n<meta property=\"og:description\" content=\"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.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/library.petra.ac.id\/id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/\" \/>\n<meta property=\"og:site_name\" content=\"Petra Christian University Library\" \/>\n<meta property=\"article:published_time\" content=\"2023-05-12T06:47:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-24T03:29:04+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/library.petra.ac.id\/wp-content\/uploads\/2023\/05\/Berita-4-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1707\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin_petralib\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Ditulis oleh\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin_petralib\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimasi waktu membaca\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 menit\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/library.petra.ac.id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/library.petra.ac.id\/2023\/05\/12\/bedah-buku-katjang-tjina-dalam-kuliner-nusantara\/\"},\"author\":{\"name\":\"admin_petralib\",\"@id\":\"https:\/\/library.petra.ac.id\/#\/schema\/person\/703a1014e9405754fba40a85e4a8b652\"},\"headline\":\"Book Review: &#8220;Katjang Tjina&#8221; 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