Ce qu'une marmite de rendang enseigne sur la tradition | Ariff Zin | TEDxSingapore Youth

Le rendang de bœuf, un plat élu un jour meilleur plat du monde, sert de point de départ à cette intervention TEDxSingapore Youth d'Ariff Zin. Il fait partie de la troisième génération derrière Rumah Makan Minang, un restaurant patrimonial de nasi padang à Singapour. Il décrit comment la famille a automatisé la cuisson et repensé la manière de servir le plat. S'appuyant sur la tradition minangkabau du merantau, il affirme que la tradition ne disparaît pas quand elle change, mais quand on cesse de la réinventer.

• Automatisation de la cuisson et nouvelles façons de servir le rendang
• La tradition minangkabau du merantau
• Modernisation de la cuisine familiale de nasi padang

Beef rendang was once voted the world’s best dish, yet few people know where it comes from or what it stands for. From automating its hours of stirring to wrapping it in a tortilla, Ariff Zin has reinvented how his family’s rendang is made and served. Drawing on merantau, the Minangkabau tradition of leaving home to learn and returning to give back, he makes the case that tradition doesn’t die when we change it, but when we stop reinventing it. Ariff Zin is part of the third generation behind Rumah Makan Minang, one of Singapore’s most enduring heritage nasi padang establishments. Trained at the Culinary Institute of America, he is modernising the family kitchen. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx