Indonesia has more than 30.000 varieties of recorded dishes originating from across the archipelago. Indonesian cuisine is not only about taste but is also full of narratives and cultural philosophies contained. Gastronomy is the study of the relationship between food and culture. Indonesia's abundant gastronomic wealth needs to be popularized for cultural education and preservation. Various foods, eating activities, and the cooking processes can be documented, stored, and preserved in a center for cultural preservation and studies, namely the Museum of Indonesian Gastronomy. The gastronomic course from the cultivation of ingredients to the processing and enjoyment of gastronomic products is chosen as the main sequence and translated into the museum programs vertically. The designed museum is envisioned to be a platform for interaction and collaboration of various gastronomic communities, culinary practitioners, and people of various backgrounds in exploring, preserving, and advancing Indonesian gastronomy.
