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Log in. A well-known case of mortuary cannibalism is that of the Fore tribe in New Guinea , which resulted in the spread of the prion disease kuru. The American Naturalist 5 : Want to bookmark your favourite articles and stories to read or reference later? Dale Bolinger had told police he had been interested in the idea of cannibalism since childhood, and had bought an axe the day before planning to meet the girl. Kelly July 5,
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It is an Indonesian buffet as it employs a long table with a wide range of dishes, both savoury and sweet, served on it. The cuisines of Eastern Indonesia are similar to Polynesian and Melanesian cuisine. Wheat is not a native plant to Indonesia, however through imports and foreign influences — most notably Chinese and Dutch — Indonesians began to develop a taste for wheat-based foodstuff, especially Chinese noodles , Indian roti , and Dutch bread. Retrieved 5 July According to their report, the snake reaches over 80 meters in length. In the sixteenth century, Europeans visiting the Indonesian islands saw rice as a new prestige food served to the aristocracy during ceremonies and feasts.
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Indonesian cuisine - Wikipedia

Because of close ethnic kinship and proximity to Malaysian Malays , many dishes are shared between the two countries. Bumbu kacang or peanut sauce represents a sophisticated, earthy seasoning rather than a sweet, gloppy sauce. Most ingredients are bought fresh very early in the morning from local traditional markets, cooked around the late morning and consumed mainly for lunch. Because of its festivities and celebratory value, even now tumpeng is sometimes used as an Indonesian counterpart to birthday cake. A prasmanan is quite similar with rijsttafel but minus the ceremonial waiters and usually served fewer choices of dishes compared to its flamboyant colonial predecessor.
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Indonesian cuisine

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Description: Chicken eggs, poultry and meats are also consumed. The fire used in cooking can be either strong fire or small fire for slow cooking. Main article: Peanut sauce. The authentic traditional Indonesian home cooking is freshly made and consumed daily with minimal or no processed, canned or preserved foods, which means there is a minimal amount of preservatives and sodium.

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