An Overview of Java Indonesia

Who has not heard about Java Indonesia? It is the name of one island in Indonesia. Geographically, Java island located at the southern of Indonesia. At Coordinates 7 ° 30’10 “S 111 ° 15’47″ E. To the west is bordered by Sumatran island, and on the east by Bali island.

The island of Java Indonesia is administratively divided into six provinces: Banten, West Java, Central Java, East Java, Yogyakarta Special Region, and Capital District of Jakarta. Five largest and most populous city in Indonesia are in Java, namely Jakarta, Surabaya, Yogyakarta, Semarang and Bandung.

Java island has approximately 138,793.6 km2 area and about 979 inhabitants per km2 population density. One longest and popular river in Java namely Bengawan Solo, the length reached 600 km. This river comes from springs at the foot of Mount Lawu Central Java. It flows north then east and finally empties into the Java Sea.

Maps of Java Island

There are approximately 136 million people live on this island. The majority ethnic population of Java island is Javanese and Sundanese. In general, the Javanese  inhabiting the center and eastern part of Java while the Sundanese in the the western area. Although, now the island of Java has been lived with various ethnic groups from all over the world.

According to some historians, the Javanese ancestors namely ‘Homo Erectus’. It is characterized by the discovery of Homo erectus fossils along the Bengawan Solo. This Homo Erectus lived about 1.7 million years ago. Homo Erectus became also known as ‘Java Man’.

There are some interesting Java Indonesia facts, there are:

• This island is the thirteenth largest island in the world.
• Java is the most populous island in the world.
• There are 33 volcanoes in Java.
• The Javanese are the largest tribe in Indonesia (about 90 million)

Java also has many mountains as a result of volcanic processes that are also believed to be one of the formation triggers of this island. One of the most active volcano in Java namely Mount Merapi (2968 m). While the highest mountain in Java is Mount Semeru or Mahameru (3676 m).

Island Java Indonesia has an average temperature of 22 C – 29 C (71.6 F – 84.2 F) and humidity 75% on average throughout the year, the island is quite comfortable to be inhabited. Temperatures along the north shore area is usually hotter, reaching 34 C (93.2 F).

So, are you ready to explore Java Indonesia? Let’s follow my articles in this website.. 

Popular terms: java indonesia facts, facts about java indonesia, five most populous site in java.

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Indonesian Food in Every Country

1 GEOGRAPHIC SETTING AND ENVIRONMENT

The Republic of Indonesia consists of five large islands and thousands of smaller islands (about 6,000 of which are inhabited), with a total area of 1,919,440 square kilometers (741,100 square miles). The country's soil and climate support a number of agricultural crops, with sugar being the largest commercial crop. Indonesia is the world's third largest producer of coffee (after Brazil and Colombia), the the second-largest producer of palm oil (after Malaysia). Rice production increased during the 1980s and 1990s. Because of improved agricultural techniques, Indonesia now grows almost enough rice to meet the country's demands. However, the unrestricted use of fertilizers and pesticides has also resulted in significant damage to the environment.

2 HISTORY AND FOOD

Indonesia's 17,508 islands have attracted traders, pirates, and adventurers from all over the world throughout its history. Located among ancient trading routes and rich with botanical resources, these remote islands quickly became a global interest. Spices were valued not only for their flavor, but also for their ability to disguise spoiled foods, freshen breath, and remedy health problems. Though eastern Indonesia's "Spice Islands" received most of the attention, the country's cuisine, as a whole, developed largely as a result of spice-seeking immigrants.

Rice, the country's staple food, dates back as early as 2300 B.C. Ancient meals consisted of fish, fruits, and vegetables, including bananas, yams, coconut, and sugar cane. Trade with the Chinese, which

first began around 2000 B.C., influenced Indonesian cuisine and is still evident through the use of tea, noodles, cabbage, mustard, soybeans, and the method of stir-frying. The Chinese dish, nasi goreng (fried rice), is one of Indonesia's national dishes.

By 100 A.D., curries (spicy sauces), cucumbers, onions, mangoes, and eggplant were brought over by traders and Hindu missionaries from India. Ginger, cumin, cardamom, coriander, and fennel were also introduced, adding to the wide variety of spices. Around the 1400s, Muslims from the Middle East began incorporating goat and lamb dishes into the Indonesian diet, as well as yogurt-based sauces (though coconut milk is now used in its place).

The Portuguese were the first Europeans to significantly affect Indonesian cuisine. They took control of trade routes to and from the islands, bringing with them cassava (a tropical root crop) and sweet potatoes. Cauliflower, cabbage, and turnips were brought to the islands about a century later by the powerful Dutch East Indies Company, which gained control of the trading routes. Though the Spanish contributed peanuts, tomatoes, corn, and the widely popular chili pepper, they were unable to defeat the Dutch, who ruled until the mid-1900s.

Nasi Goreng (Fried Rice)

Ingredients

• 1½ cups cooked and cooled long grain rice
• 3 Tablespoons vegetable oil, for frying
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed and finely chopped
• 2 teaspoons chili powder
• 2 teaspoons dark soy sauce
• Pinch of dark brown sugar
• Pinch of salt and freshly ground pepper

Procedure

1. After preparing the rice, heat the oil in a wok or saucepan and add the onion, garlic, and chili powder.
2. Add the rice, soy sauce, and sugar and adjust the seasoning with salt and pepper, to taste.
3. Combine and stir well, cooking for 5 to 6 minutes.
4. If the mixture becomes too dry, add some water, or even a beaten egg.
5. Remove from the heat and serve on a large plate.
6. Garnish as desired.

Makes 4 servings.

Kelapa Susu (Coconut Milk)

Ingredients

• 1 cup dried coconut
• 2 cups warm water

Coconut milk is an essential cooking ingredient in Indonesian cuisine.

EPD Photos

Procedure

1. Place the coconut in a pan and cover with the water.
2. Allow to soak for 20 minutes and then squeeze the coconut very hard to produce a milky liquid.
3. When the coconut milk has been added to a dish, it will need to be constantly stirred at first to avoid separation.

Rujak (Spicy Fruit Salad)

Rujak is considered Indonesia's national salad.

Ingredients

• 1 medium-sized can pineapple chunks
• 2 bananas, peeled and chopped
• 3 green apples, peeled and chopped
• 1 small cucumber, peeled and sliced

Harvesting rice is labor intensive, but Indonesia now produces almost enough rice to feed its population.

Cory Langley

D RESSING :

• 1 teaspoon chili powder
• 1 Tablespoon dark soy sauce
• ½ cup dark brown sugar
• 2 Tablespoons lime (or lemon) juice

Procedure

1. Place all fruits and vegetables into a bowl and mix thoroughly.
2. In a separate bowl, combine dressing ingredients.
3. Pour the dressing over the fruits and vegetables. Chill before serving.

Serves 4 to 6.

3 FOODS OF THE INDONESIANS

The combination of geographic and cultural diversity in Indonesia has resulted in one of the most unique cuisines in the world. Although meals are generally simple, the plentiful use of various roots, spices, grasses, and leaves adds zest to most dishes. The common use of the chili pepper may mislead some to believe that all Indonesian dishes are spicy and hot. On the contrary, the most widely used spices are coriander (which has a faint orange flavor), cumin, and ginger, all relatively mild spices. In addition, most Indonesian food is prepared with contrasting flavors, such as a spicy sweet or hot sauce served over a bed of plain white rice, a popular meal throughout the country.

Rice is Indonesia's most important staple food. It normally accompany every meal and is often the main ingredient for desserts and beverages. The two most common types are nasi putih (long-grain white rice) and nasi ketan (glutinous rice), a rice that is most often used to make cakes, snacks, and other sweet treats. Those who cannot afford rice, or who live in a region with poor soil or low rainfall, must rely on an alternative staple, such as yams or soybeans. The reliable abundance of seafood across the country can also bring relief to hungry families. Most social classes, however, can afford drinks sold at warungs (street-lined food stalls) and kaki lima (food carts), including fruity refreshments and sugar- and cream-filled teas.

The most common method for preparing food is frying, though grilling, simmering, steaming, and even stewing (most often with coconut milk) are also popular. Some of the most commonly fried items are bumbu (basic spice paste), which frequently accompanies rice, and various meats such as chicken, goat, or beef. The final preparation for many meals consists of adding coconut milk, an essential cooking ingredient and a thickener for many sauces.

For as many similarities that exist across the islands, there are just as many regional differences. Bali, the most widely recognized Indonesian island, is home to cooked duck and babi guling (pig). Minahasa enjoys mice and dog, and the Sundanese of West Java prefer their meat or fish cooked in the blood of buffalo or pig. Most Indonesians also enjoy durian , an oval, football-sized fruit, although many Westerners consider its smell to be foul and unappetizing.

Uli Petataws (Sweet Potato Fritters)

Ingredients

• 1 pound sweet potatoes
• ½ cup coconut, grated
• ½ teaspoon vanilla extract
• ½ teaspoon salt
• 2 Tablespoons packed brown sugar

Procedure

1. Scrub sweet potatoes, place them in a large saucepan. Cover with water and boil until soft (about 20 to 30 minutes). Drain and allow to cool.
2. When cool enough to handle, peel and mash the potatoes in a mixing bowl. Add in coconut, vanilla, and salt and mix thoroughly.
3. Preheat oven to 450°F.
4. Shape about ⅓ cup of the potato mixture into a round pancake, put 1 teaspoon of brown sugar in the center, and roll the pancake into a cylinder about 3 inches long and 1 inch in diameter.
5. Repeat the procedure with the remaining sweet potato mixture and brown sugar.
6. On a lightly oiled baking sheet, bake the fritters for 15 minutes.
7. Serve at room temperature with coffee or tea.

Makes 6 fritters.

Sarikayo Telor (Steamed Egg and Coconut Milk Pudding)

Ingredients

• 2 cups brown sugar
• 2 Tablespoons granulated sugar
• ½ cup water
• 8 large eggs, beaten lightly
• ¼ teaspoon salt
• ¼ teaspoon vanilla
• 4 cups coconut milk (canned is acceptable)

Procedure

1. Cook the granulated and brown sugar in water over low heat for 3 minutes, or until the sugars are completely dissolved and form a syrup; let the syrup cool.
2. Whisk in the eggs, salt, vanilla, and coconut milk.
3. Pour the mixture into a 2-quart heat-proof dish and steam over hot water for 15 minutes, or until the pudding is firm.
4. Serve warm or chilled.

Serves 8.

Sambal Kecap (Chili and Soy Sauce)

Ingredients

• 6 Tablespoons dark soy sauce
• 1 teaspoon chili powder
• 3 small fresh green chilies, sliced
• 1 small onion, finely diced
• 2 Tablespoons lime (or lemon) juice
• 2 cloves garlic, crushed and finely chopped

Procedure

1. Place all the ingredients in a small saucepan and cook over a medium to low heat for about 5 minutes, stirring constantly.
2. This sauce adds an excellent taste when poured over plain rice.

Serves 4.

Es Pokat or Es Avocad, Bali (Indonesian Avocado Drink)

Ingredients

• 5 Tablespoons sugar
• 5 Tablespoons water
• 2 avocados, peeled and pit removed
• ½ cup milk
• 1 cup chocolate milk
• Ice, crushed

Procedure

1. To make the simple syrup, combine the sugar and water in a small saucepan over medium to high heat.
2. Stir until clear. Remove from heat and let cool.
3. Spoon out the avocado pulp and place in a blender.
4. Add the syrup and blend to mix, then add cold milk and blend.
5. Divide the mixture between two tall glasses. Top each serving with ½ cup chocolate milk (to form a separate layer) and crushed ice.

Makes 2 servings.

Tahu Goreng (Fried Tofu)

Ingredients

• Vegetable oil, enough to deep-fry the tofu
• ½ cup tofu, cut into bite-sized cubes
• 3 Tablespoons dark soy sauce
• Coriander (or parsley leaves or scallions) chopped, to garnish

Procedure

1. Heat the oil in a deep fry pan and deep-fry the tofu cubes until crispy and golden brown.
2. Remove the cubes and drain on paper towels; place on a serving dish.
3. Pour the soy sauce over the cubes, garnish, and serve.

Serves 4.

4 FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS

Islam, Catholicism, Protestantism, Buddhism, and Hinduism are the five religions officially recognized by the Indonesian government. The vast majority (approximately 87 percent) adheres to Islam, giving Indonesia one of the largest percentages of Muslims in the world.

Islam is the predominant religion throughout the country, maintaining five of the twelve national holidays. Puasa (Ramadan), a month-long observance of fasting and celebration, is the most important time of the year for Muslims. During Puasa , families rise as early as 3 A.M. to consume as much food as possible before

Tahu Goreng (fried tofu cubes with soy sauce) makes a healthy, satisfying main course or side dish.

EPD Photos

Indonesians are enthusiastic about the durian, the football-sized spiky fruit that some Westerners have described as smelling like kerosene. Chefs use the flesh to make cakes, ice cream, and other desserts.

AP Photos/Vincent Yu

dawn. The fast is broken every day after sunset, when groups come together for a large feast. Lebaran (also called Hari Raya or Eid al-Fitr ) marks the end of Puasa , as well as the return of regular eating habits. Among family and friends, Muslims often prepare ketupat , blocks of rice cooked in coconut or palm leaves. Cake and cookies are served with a seemingly bottomless pot of tea.

Selamatan is a uniquely Indonesian tradition. The custom of praying to a God before a significant event (such as marriage or building a new house) is still practiced by most. Following the prayer (and at the kickoff of most major events throughout the country), tumpeng , a cone-shaped mountain of steamed yellow rice, is sliced at the top and served.

Hari Raya Nyepi , the Hindu New Year (also known as the Hindu Day of Silence), is most elaborately celebrated on Bali, home to the greatest Indonesian Hindu population. On New Year's Eve, food is prepared for the following day (particularly homemade pastries and sweetmeats) when Hindus refrain from all activities, including food preparation. Streets are deserted and tourists are often not allowed to leave their hotel.

Secular (nonreligious) holidays offer more reasons to indulge in celebratory feasts. The most popular is Hari Proklamasi Kemerdekaan (Independence Day), celebrating Indonesia's independence from Holland on August 17, 1945. One of the most spirited observances takes place in Jakarta, Indonesia's capital. The city and its citizens prepare for the festivities several weeks ahead of time. Money is raised for contests such as the krupuk udang (shrimp crackers)eating children's contests and the women's baking contest, which is usually an attempt to make the largest tumpeng .

The memory of Raden Kartini, Indonesia's first woman emancipationist, is celebrated every April 21. In her honor, traditional family roles are reversed on this day, leaving the responsibility of cooking and housecleaning to fathers and children.

Pisang Goreng (Fried Banana Cakes)

Ingredients

• 6 medium-sized ripe bananas, peeled
• 1 Tablespoon sugar
• 1 Tablespoon flour
• Oil, for deep-frying

Procedure

1. Finely mash the bananas and mix with sugar and flour.
2. Heat the oil in a large saucepan or wok and drop in a large spoonful of batter.
3. Cook several at one time, but do not overcrowd the wok or the temperature of the oil will be lowered.
4. When cakes are crisp and golden brown, drain on paper towel and serve while still warm.

Makes 4 to 6 cakes.

A Typical Independence Day Menu

Gado-gado , steamed vegetables in peanut sauce

Sate , marinated meat or fish kebabs

Roti , Indonesian sweet bread

Nasi tumpeng , ceremonial cone-shaped steamed yellow rice ( nasi kuning )

Krupuk udang , shrimp-flavored cracker snacks

Pisang goreng , fried banana cakes

The halia , hot ginger tea

Teh Halia (Hot Ginger Tea, Ambon)

Ingredients

• 6 cups water
• 1 cup brown sugar, packed
• 2-inch piece of fresh ginger, cracked

Procedure

1. Combine the water, sugar, and ginger in a saucepan and bring the mixture to a boil.
2. Cook over moderate heat for about 5 minutes.
3. Strain.

Serves 6.

Nasi Kuning (Yellow Rice)

Ingredients

• 2 cups rice
• 2¼ cups coconut milk
• 2 teaspoons turmeric (found in most supermarkets)
• 1 blade lemon grass

Procedure

1. Wash and drain the rice.
2. Combine all the ingredients in a saucepan and bring to a boil.
3. Lower the heat to a simmer and continue to cook until all the coconut milk is absorbed.
4. Put the rice into a steamer (a vegetable steamer lined with cheesecloth set over boiling water will also work).
5. Steam until the rice is tender.

Serves 4 to 6.

Gado Gado (Vegetable Salad with Peanut Sauce)

Ingredients

• 2 potatoes
• 1 cup bean sprouts
• 10 string beans
• 1 cucumber, thinly sliced
• 1 cup green cabbage, chopped
• 1 carrot, thinly sliced
• 8 to 12 ounces tofu (optional)
• 5 Tablespoons vegetable oil
• 2 hard-boiled eggs, cut in wedges
• Peanut Sauce (available in small bottles in grocery stores)

Procedure

1. Boil all the vegetables (except tofu and cucumber), or steam until crisp and tender.
2. Set aside.
3. Cut the tofu into small pieces and fry until golden brown, then set aside.
4. Place the cooked vegetables on a plate, top with the tofu, cucumber slices, and sliced hard-boiled eggs wedges, and pour the peanut sauce on last.

Makes 2 servings.

5 MEALTIME CUSTOMS

Mealtime is typically a casual and solitary affair for Indonesians, who often choose to snack on a variety of small dishes throughout the day, rather than three larger meals. Indonesian women gather needed provisions early in the day, including picking fresh fruits and vegetables from their own gardens or purchasing ingredients from the local market. Once the meals are prepared, they are usually left, at room temperature, on the kitchen table for family members to nibble on whenever they are hungry.

When separate larger meals are consumed, makan pagi (breakfast) is normally a bowl of fried rice, noodles, or soto (soup), accompanied by Java coffee (which has become world famous) or tea. Makan siang (lunch) is often the main meal of the day, followed by makan malam (dinner) after the workday has ended. The base of most meals is nasi (rice).

When a meal is enjoyed together, the prepared dishes are usually placed in the middle of a table or a floor mat so everyone may share. Rijstafel (meaning "rice table"), an idea brought to the islands by the Dutch, almost always includes nasi , accompanied by a variety of meats and vegetables for the purpose of contrasting flavors and textures. Hot and spicy dishes will often be served with a distinct texture, such as crunchy peanuts or krupuk (crispy crackers), or a contrasting flavor, such as a creamy gravy, palm sugar, or kecap manis , a sweet soy sauce.

Similar to a small convenience store in the United States, Indonesia's warung provide villages and towns with a place for social gathering and a quick bite or refreshing drink. Giant krupuks are commonly sold to children rushing off to school, while adults may prefer a refreshing banana and milk beverage or nasi campur (boiled rice topped with meat, vegetables, and egg). Students normally eat the foods offered to them by their school, which usually include sweet potatoes, rice, corn, fruits and vegetables, and chocolate milk made from powdered milk imported from the United States. (According to the United Kingdom's independent charity, Milk for Schools (MFS), chocolate milk is thought to have boosted school attendance among low-income households by 20 percent in the late 1990s.)

Nasi Jagung (Corn Rice)

Ingredients

• 1½ cups uncooked rice, washed thoroughly
• 1½ cups sweet corn kernels, cut from the cob or canned

Procedure

1. Place the rice and corn in a pot with 3½ cups of water and bring to a boil. (If using canned sweet corn, do not add water).
2. Simmer the rice and corn until the water is absorbed.
3. If using canned sweet corn, add the water now.
4. Lower the heat to low and cook rice and corn for another 10 minutes, until the rice is dry and fluffy.

6 POLITICS, ECONOMICS, AND NUTRITION

About 6 percent of the population of Indonesia is classified as undernourished by the World Bank. This means they do not receive adequate nutrition in their diet. Of children under the age of five, about 34 percent are underweight, and more than 42 percent are stunted (short for their age).

The economic crisis of the late 1990s took a toll on the welfare of the nation's children; infant mortality nearly doubled between 1995 and 1998. As of 1999, UNICEF estimated that eight million pre-school-age children suffered from malnutrition. In 1994-95, only 63 percent of the population had access to safe water, and 55 percent had adequate sanitation. In addition, severe drought caused Indonesia to be the world's number one importer of rice in 1998. However, Indonesia has received much help from the UN, particularly through the World Health Organization (WHO) and UNICEF, in solving health problems. The Ministry of Health is also seeking to build up a health service to provide more facilities and better-trained personnel.

7 FURTHER STUDY

Books

Anderson, Susan. Indonesian Flavors . Berkeley, CA: Frog, Ltd., 1995.

Backshall, Stephen and David Leffman, Lesley Reader, and Henry Stedman. Indonesia: The Rough Guide . London: Rough Guides Ltd., 1999.

Food of Indonesia, The . Singapore: Periplus Editions Ltd., 1995.

Jeys, Kevin (ed.). Indonesia Handbook: Sixth Edition . Chico, California: Moon Publications, Inc., 1995.

Lonely Planet Publications. Lonely Planet: Indonesia (6th ed.) . Victoria, Australia: Lonely Planet Publications, 2000.

Marks, Copeland. The Exotic Kitchens of Indonesia: Recipes from the Outer Islands . New York: M. Evans and Company, Inc., 1989.

Peterson, Joan and David. Eat Smart in Indonesia . Madison, WI: Gingko Press, Inc., 1997.

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The State of the Physical and Social Sciences of Indonesian

The development of science and technology has formed part of Indonesia's five-year plans and is directed toward both basic science and applied technology, with emphasis on the latter. Health, agriculture and animal husbandry, defense, physical sciences, and applied technology have had priority. The Indonesian Institute of Sciences has its headquarters and main library in Jakarta. Its task is to oversee and encourage research in diverse fields, to coordinate between institutions, and to advise on national science and technology policy. It also approves research by foreign scholars. Indonesia's major scientific research training centers are the Technological Institute, in Bandung, and the Agricultural Institute, in Bogor, founded in the colonial period, which draw top secondary school graduates.

Among social sciences, economics has received the greatest attention since the 1950s when the Ford Foundation launched a major program to train economists abroad. These so-called technocrats rose to great importance during the early decades of the New Order and molded economic policy throughout the country's growth period, from the 1970s through the 1990s. Social sciences are included in the national mandate largely as they contribute to supporting development activities. Fields such as political science and sociology received far less attention during the New Order, owing to their potential for, and actual involvement in, social and political criticism.

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The Arts and Humanities of Indonesian

Support for the Arts. In the past in Java and Bali, royal courts or rich persons were major patrons of the arts. They continue their support, but other institutions joined them. The Dutch founded the Batavia Society for the Arts and Sciences in 1778, which established the National Museum that continues to display artifacts of the national culture. The Dutch-founded National Archive seeks to preserve the literary heritage, despite poor funding and the hazards of tropical weather and insects. Over the past several decades, regional cultural museums were built using national and provincial government funding and some foreign aid. Preservation of art and craft traditions and objects, such as house architecture, batik and tie-dye weaving, wood carving, silver and gold working, statuary, puppets, and basketry, are under threat from the international arts and crafts market, local demands for cash, and changing indigenous values.

A college for art teachers, founded in 1947, was incorporated in 1951 into the Technological Institute of Bandung; an Academy of Fine Arts was established in Yogyakarta in 1950; and the Jakarta Institute of Art Education was begun in 1968. Academies have since been founded elsewhere; the arts are part of various universities and teacher training institutes; and private schools for music and dance have been founded. Private galleries for painters and batik designers are legion in Yogyakarta and Jakarta. Academies and institutes maintain traditional arts as well as develop newer forms of theater, music, and dance.

Literature. Indonesia's literary legacy includes centuries-old palm, bamboo, and other fiber manuscripts from several literate peoples, such as the Malay, Javanese, Balinese, Buginese, Rejang, and Batak. The fourteenth century Nagarakrtagama is a lengthy poem praising King Hayam Wuruk and describing the life and social structure of his kingdom, Majapahit. The I La Galigo of the Bugis, which traces the adventures of their culture hero, Sawerigading, is one of the world's longest epic poems.

In colonial times some literature was published in regional languages, the most being in Javanese, but this was stopped after Indonesian independence. The earliest official publishing house for Indonesian literature is Balai Pustaka, founded in Batavia in 1917. National culture was expressed and, in some ways formed, through spoken Malay-Indonesian (understood by many people) and newspapers, pamphlets, poetry, novels, and short stories for those who could read. By the time of independence, literary production was not great, but it has grown considerably since the 1950s. The literary tradition is now rich, but one should note that reading for pleasure or enlightenment is not yet part of the culture of average urban Indonesians and plays little if any part in the life of village people. Indonesia has made literacy and widespread elementary education a major effort of the nation, but in many rural parts of the country functional literacy is limited. For students to own many books is not common; universities are still oriented toward lecture notes rather than student reading; and libraries are poorly stocked.

In the conflict between left-and right-wing politics of the 1950s and early 1960s, organizations of authors were drawn into the fray. In the anticommunist purges of the late 1960s, some writers who had participated in left-wing organizations were imprisoned. The most famous is Pramoedya Ananta Toer, a nationalist who had also been imprisoned by the Dutch from 1947 to 1949. He composed books as stories told to fellow prisoners in exile on the island of Buru from 1965 to 1979. He was released from Buru and settled in Jakarta, but remained under city arrest. Four of his novels, the Buru Quartet , published between 1980 and 1988 in Indonesian, are rich documentaries of life in turn-of-the-century colonial Java. They were banned in Indonesia during the New Order. Pram (as he is commonly known, rhyming with Tom) received a PEN Freedom-to-Write Award in 1988 and a Magsaysay Award in 1995. In English translation, the Buru Quartet received critical acclaim, and after the end of the New Order in 1999, Pram made a tour of the United States. He is the only Indonesian novelist to have received such acclaim overseas.

Graphic Arts. Stone sculptures of the elaborate Hindu variety in Java or the ornate sarcophagi of Sumatra are archaeological remains of value, but only in Bali is elaborate stone carving still done (apart from that which may decorate some upscale Jakarta homes or public buildings). Wood carving is more common. The cottage carving industry of Bali finds a wide domestic and international market for its statues of people, deities, and animals, many of which are finely artistic, some hackneyed. Perhaps the most common carving is in the urban furniture industry, mainly in Java, where ornately carved sofas and chairs are very popular. Traditional puppet or animal carvings of the mountain Batak of Sumatra or the upriver Dayak of Kalimantan are now mainly for tourists, though they once showed rich artistry (now largely seen in museums). The Toraja homes are still elaborately carved, and small examples of these carvings are sold to tourists. Toraja carve decorations on large bamboo tubes used for carrying palm wine or rice, and people in eastern Indonesia decorate small bamboo tubes that carry lime used in betel chewing. Among contemporary urban artists, painting on canvas or making batik is much more common than making sculpture.

Indonesian textiles are becoming more widely known overseas. Batik is the Javanese word for "dot" or "stipple"; ikat, a Malay-Indonesian word for "to tie," is a type of cloth that is tie-dyed before weaving. Batik textiles were made in royal courts and cottages, but also became a major commercial industry in Java and Bali, an industry that has experienced economic vicissitudes over the decades. Batik cloth varies enormously in artistry, elaboration, quality, and cost. Formal occasions require that Javanese, Sundanese and Balinese women wear whole cloths wrapped ornately to form a skirt. Men nowadays do so only at their marriage (or if they are in royal courts or are performers in gamelan, dance, or theater). Long-sleeved batik shirts are now accepted formal social wear for men of all ethnic backgrounds, though formal wear for men also includes civil service uniforms, shirts and ties, or Western suits.

Performance Arts. Performance arts are diverse and include: Javanese and Balinese gong-chime orchestras (gamelan) and shadow plays ( wayang ), Sundanese bamboo orchestras ( angklung ), Muslim orchestral music at family events or Muslim holiday celebrations, trance dances ( reog ) from east Java, the dramatic barong dance or the monkey dances for tourists on Bali, Batak puppet dances, horse puppet dances of south Sumatra, Rotinese singers with lontar leaf mandolins, and the dances for ritual and life-cycle events performed by Indonesia's many outer island ethnic groups. All such arts use indigenously produced costumes and musical instruments, of which the Balinese barong costumes and the metalworking of the gamelan orchestra are the most complex. Best known in Indonesia is the Javanese and Balinese shadow puppet theater based on the Ramayana epic, with its brilliant puppeteers ( dalang ) who may manipulate over a hundred puppets in all-night oral performances accompanied by a gamelan orchestra. Bali is best known for the diversity of its performance arts. Despite the fact that Bali draws visitors from around the world, and its troupes perform overseas, most Balinese performers are villagers for whom art complements farming.

Contemporary (and partly Western-influenced) theater, dance, and music are most lively in Jakarta and Yogyakarta, but less common elsewhere. Jakarta's Taman Ismail Marzuki, a national center for the arts, has four theaters, a dance studio, an exhibition hall, small studios, and residences for administrators. Contemporary theater (and sometimes traditional theater as well) has a history of political activism, carrying messages about political figures and events that might not circulate in public. During the New Order, poets and playwrights had works banned, among them W. S. Rendra whose plays were not allowed in Jakarta. There is a long Javanese tradition of the poet as a "voice on the wind," a critic of authority.

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Indonesian Secular Celebrations

The most important national celebration is Independence Day, 17 August, which is marked by parades and displays in Jakarta and provincial and district capitals. Provincial celebrations may have local cultural or historical flavor. Youth are often prominent. Kartini Day, 21 April, honors Indonesia's first female emancipationist; schools and women's organizations hold activities that day. The military also has its celebrations. New Year's is celebrated 1 January when businesses close and local fairs with fireworks are held in some places. Western-style dances are held in hotels in cities. Public celebration by the Chinese of their New Year was not allowed for decades, but this rule was lifted in 1999 and dragons again danced in the streets. Previously it was celebrated only in homes, though businesses did close and for two days the bustle of Jakarta traffic was stilled. Local celebrations recognize foundings of cities, historical events and personages, or heroes (some national, others regional), while others mark special events, such as bull racing on Madura and palace processions in Yogyakarta or Surakarta. On Bali a lunar calendar New Year's day is celebrated with fasting, prayer, silence, and inactivity. All people (including tourists) must remain indoors and without lights on so that harmful spirits will think Bali is empty and will leave.

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