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The Indonesian ''rijsttafel'' ((:ˈrɛistaːfəl)), a Dutch word that literally translates to "rice table", is an elaborate meal adapted by the Dutch following the ''hidang'' presentation of Nasi Padang from the Padang region of West Sumatra.〔(What is rijsttafel? )〕 It consists of many (forty is not an unusual number) side dishes served in small portions, accompanied by rice prepared in several different ways. Popular side dishes include egg rolls, sambals, satay, fish, fruit, vegetables, pickles, and nuts. In most areas where it is served, such as the Netherlands, and other areas of heavy Dutch influence (such as parts of the West Indies), it is known under its Dutch name. Although the dishes served are undoubtly Indonesian, the ''rijsttafel''’s origins were colonial. During their presence in Indonesia, the Dutch introduced the rice table not only so they could enjoy a wide array of dishes at a single setting but also to impress visitors with the exotic abundance of their colony.〔(Bob Martin: The Rise and Fall of Indonesia's Rice Table )〕 ''Rijsttafels'' strive to feature an array of not only flavors and colors and degrees of spiciness but also textures, an aspect that is not commonly discussed in Western food. Such textures may include crispy, chewy, slippery, soft, hard, velvety, gelatinous, and runny. ==History== The Dutch colonial feast, the ''rijsttafel'', was created to provide a festive and official type of banquet that would represent the multi-ethnic nature of the Indonesian archipelago. Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite ''sateh'', ''tempeh'' and ''seroendeng'', to vegetarian cuisine ''gado-gado'' and ''lodeh'' with ''sambal lalab'' from Batavia and Preanger. From spicy ''rendang'' and ''gulai'' curry from the Minangkabau region in Sumatra, to East Indies ubiquitous dishes ''nasi goreng'', ''soto ayam'' and ''kroepoek'' crackers. Also Indonesian dishes from hybrid influences; such as Chinese ''babi ketjap'', ''loempia'' and ''bamie'' to European beef smoor. And there are many others from the hundreds of inhabited islands, which contain more than 300 regional and ethnic language groups. During its centuries of popularity in Dutch East Indies, lines of servants or sarong-clad waitresses ceremoniously served the marathon meal on platters laden with steaming bowls of fragrant foods. The first to be served was a cone-shaped pile of rice on a large platter, which the server placed in the center of the table. The servers then surrounded the rice platter with as many as 40 small bowls holding meat and vegetable dishes as well as condiments. During its colonial heyday, the most celebrated ''rijsttafel'' in the Indies was served for Sunday luncheon at the Hotel des Indes in Batavia and the Savoy Homann Hotel in Bandung, where the rice was accompanied by sixty different dishes. Brought back to the Netherlands by former colonials and exiled Indonesians and Indo-Europeans (Eurasians) after Indonesia gained its independence in 1945, the ''rijsttafel'' was predominantly popular with Dutch families with colonial roots. On the other hand, in Indonesia, when the country proclaimed its independence in 1945, Indonesian nationalism increased among its people, and this sentiment projected through the rejection of Dutch colonial culture and customs, including the flamboyant rice table. Today, the rice table has practically disappeared from Indonesia's restaurants and is served only by a handful of fine-dining restaurants in Indonesia. More of a banquet than a meal, the ''rijsttafel'' has survived Indonesia's independence, composed as it is of indigenous Indonesian dishes, and is served in some mainstream restaurants in Indonesia. A typical ''rijsttafel'' will have several dining tables covered with different dishes; while in some fancy settings in Indonesia, each dish may be served by a separate waitress. Since about 1990, Indonesian food has become part of a mainstream interest in South East Asian cuisine, and there has been a proliferation of Indonesian restaurants in the Netherlands. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Rijsttafel」の詳細全文を読む スポンサード リンク
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