Friday aniway woman

I've attended a lot of parties or festivities, in the village or in the city. Various models of how to serve the dishes I've seen. However, in my opinion, only two ala which until now often used, namely ala Baghdad and ala Paris or ala France. One ala I heard from the mouth of the preacher and one more I know because I often see in every party in the village.
Ala Baghdad is one way of serving food by arranging the position of food in such a way. Side dishes of various types of dishes are placed on top of a tabah (mixture) with a combination of red and white cooked meat, boiled eggs split in two, fish, salted egg, mulieng crackers, and fried shrimp. While the rice, water and jaroe ie jar placed on the outer side. Some types of dessert fruits are arranged alternately on the sidelines of the dish.

---

*Another French ala again. The menus are arranged on a table with a variety of dishes, each: chicken meat, tuna or milkfish, pecal, fried muffins, eggs, and beef that has been placed in small dishes. Fish and other side dishes are prepared with a combination of each other. Rice is placed in a special place a kind of flask to keep the rice warm. While the plates arranged storied near the place of rice, and on the side put a spoon that had been wrapped napkins at the ends. Of these two types, the Baghdad style is seen as more in line with the Aceh culture which so venerates the guests, and is therefore considered more Islamic. While the French style is more modern and liberal, and therefore suitable for western culture. In terms of presentation, this style is very practical and instant. How to arrange the food menu does not need special skills, just enough to understand the philosophy of the dish: if there is already a fried chicken menu, no longer need a chicken cooked gravy.* ![image]()

---

***In the French way, one's freedom and choice are so respected. He is free to choose the menu he likes. Even so, he is not always free. You see, there are servants of the guests who stand opposite them, and this usually makes the guests feel not always free to choose. There is a feeling of depression whenever you want to take some menus that are in front of them. And, the other day I was so enjoying the show how a dish is arranged in a party to glorify the king of siuroe, the lakab pinned on linto baro (groom). I had time to see how the complexities of the dishes were arranged so that all kinds of dishes would get a decent place. Available space is used so well that there is no empty space or gap that makes the dish unsightly to the eye.***

---

---

**I've been a king of siuroe and had faced with a variety of dishes that if you think about it too much. I remember, there are only a few types of cuisine I've ever tasted, and the rest can only be looked at with resignation. However, because the dish is for the king of siuroe, people do not think about food that would be wasteful. One thing worth noting, our people seem to have a touch of god-level art in arranging dishes. All types of dishes are not originally placed, but are tailored to the order of which dishes are first tasted. If noticed, there are appetizers and desserts. After seeing how it is organized, I only understand one thing: in preparing the dish we need the artists and designers.**

---

---

*Yes, it takes people designers to put together a dish. It is a big mistake if there is one type of cooking in a talam. That little mistake should not be done, because it's the same as acknowledging that you're running out of ideas!* # @armasta