In her newly published book, Food Blogging for Dummies, Kelly Senyei the creator of the blog Just a Taste pondered upon the food bloggers phenomenon. What began as a handful of tastemakers who took their ideas to the web, Senyei said, has since evolved into an epicurean explosion whereby food enthusiasts of every age and every skill set can lend their voice in text and visuals to a community growing an unforeseen pace.

Years before Kelly Senyei started her food blog, a number of Indonesian food bloggers have begun mastering their skills in the arts cooking, photographing and writing. Last year, these seasoned bloggers established the Indonesian Foodblogger Group, called the IDFB by the members.

The founders

The aim of the group is to unite Indonesian food bloggers who reside in many countries of the world and to promote Indonesian cuisine abroad. Making new friends and sharing information naturally became parts of the group’s mission.

Presently IDFB members come from all over Indonesia and hail from Austria, Australia, Canada, Demark, France, Germany, Hong Kong, Italy, Japan, Kuwait, Malaysia, Netherlands, Norway, Qatar, Saudi Arabia, Singapore, Switzerland, United Arab Emirates, and the United States.

A closed facebook group has reached almost 1000 members, administered by IDFB founders Andrie Anne (annevijaya.com), Ellen Antheuis (chickenkitchen.blogspot.com); Elsye Suranto (sarangjapati.blogspot.com); Freeyanti Inev (dapoerkoe.blogspot.com); and Pepy Nasution (indonesiaeats.com). As several founders live abroad, Tika Hapsari Nilmada (cemplangcemplung.blogspot.com) and Wulan Sucipto (lilkitchen.wulanphotospace.com.au) help keep the group running especially if there is a meeting to be arranged in Indonesia.

Most food bloggers spend long hours in multiple roles as photographer, writer, editor, technical runner, and communication strategist. Unfortunately, the Indonesian food bloggers’ hard work sometimes went unappreciated by those who use their photos and articles without crediting the owners. Therefore, the IDFB administrators are adamant that all photos featured in the facebook group and in the owners’ blogs are copyrighted.

Food bloggers meeting

Kerstin McGaughey of Boston University, who published a paper about food blogging at Cultural Analysis, wrote that while the food blogosphere was born in the realm of new media (the Internet), it must by its nature rely on the offline food world.

Kelly Senyei noted, regardless of their skills, experience and goals, every food blogger serves as inspiration to one another, helping an already thriving community continue to produce and share food-centric content tied to every topic and every medium. Fellow food bloggers are skilled advisors of every topic from blog-hosting software and food styling to social media marketing and photo editing.

Given the facts above, it is only fitting that members of IDFB Group try to meet regularly. An opportunity arose last weekend at the Mighty Culinary event organized by Sedap magazine in Jakarta where three bloggers humbly shared their skills with members and onlookers.

Vania Samperuru  (v-recipes.blogspot.com) who talked about Food Photography began with 4 aspects that food bloggers should be aware of: food, styling, photo, and writing. An architect by training, Vania stressed that a blogger does not need to have an expensive camera but has to be aware of lighting, angle and time management. Vania prefers natural lighting and develops tricks to create different ambience. In food photography a blogger should explore different angles, including a 45-degree or bird’s eye view.

Anggraini Citra Kusuma (www.radissacakecatering.blogspot.com) lovingly called BuCit by fellow bloggers shared her Food Styling skills. A concept is necessary as it will determine the next stages of the work. As an example, in photographing a plate of fried rice, the blogger has to decide whether it is meant for breakfast or other meals of the day. The ambience, lighting and property chosen will be based on the concept. Chemical sprays are available to give a special effect on food. However, with the steep price of chemicals and concerns for food safety, it is better to use a substitute with the same effect.

The finale at the food blogger sharing was a show by Nicke DKania Hoesein (aucoindemacuisine.wordpress.com) on how to make a Barbie doll into storybook princess by using chocolate cake, colorful fondants and edible decorative sheets. Nicke, who left her job after 8 years working in the diplomatic world to continue her family catering business, creatively shaped a Barbie doll. She meticulously arranged Barbie’s pose, cocked the head and even hair spraying the doll. As Nicke was engrossed in shaping the fondant for the frills of the Barbie dress, the audience carefully observed her work until it materialized into Snow White.

IDFB Challenges

IDFB has a unique way to keep their members active in preserving Indonesian food and beverages by regularly organizing IDFB challenges. Based on a theme, members post the food they cook or a drink they prepare. They have two months to create and post, before voting for the best post. Over the year there have been 5 challenges themed food by its country, Indonesian snacks, Indonesian beverages, Sambal and Satay.

Kelly Senyei, author of  Food Blogging for Dummies believes that a food blog can help a blogger preserves family's food legacy, launch a culinary empire, or just be a feast of fun. The latter is boldly stated at IDFB’s about page: a fun group, opens to food bloggers and culinary lovers.

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Photo by Vania Samperuru.

IDFB community on facebook: http://www.facebook.com/idfoodblogger

IDFB face book group: Indonesian Foodblogger (has to be added by admins).