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{{Short description|Indonesian cooking teacher and food writer}} |
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{{Infobox person |
{{Infobox person |
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| name = Sri Owen |
| name = Sri Owen |
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'''Sri Owen''' (born 31 March 1935) is |
'''Sri Owen''' (born 31 March 1935) is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on [[Indonesian cuisine]].<ref>{{Cite web|last=Sen|first=Mayukh|date=4 May 2017|title=The Woman Who Changed the Way We Think About Indonesian Food|url=https://food52.com/blog/19506-the-woman-who-changed-the-way-we-think-about-indonesian-food|access-date=31 January 2022|website=[[Food52]]}}</ref> |
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== Early life == |
== Early life == |
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Owen was born in [[Padang Panjang]], West Sumatra, in what was then the [[Dutch East Indies]], on 31 March 1935. She was born to a [[Minangkabau people|Minangkabau]] family,<ref>{{Cite journal|last=Rahman|first=Fadly|date=2020-09-01|title=Tracing the origins of rendang and its development|journal=Journal of Ethnic Foods|volume=7|issue=1|pages=28|doi=10.1186/s42779-020-00065-1|issn=2352-6181|doi-access=free}}</ref> in a town at the heart of [[Minangkabau culture|that culture]]. She was the eldest of six children, all girls. |
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| ⚫ | Her childhood was disrupted by [[Japanese occupation of the Dutch East Indies]]; during World War II, millions of Indonesians died of famine, forced labour, and the disruptionofsociety.<ref>{{Cite book|last=Dower|first=John W.|url=https://www.worldcat.org/oclc/13064585|title=War without mercy : race and power in the Pacific war|date=1986|publisher=Pantheon Books|isbn=0-394-50030-X|edition=1st|location=New York|oclc=13064585}}</ref> Her parents worked as teachers, and the family lived briefly in Jakarta, before settling in [[Magelang]], Central Java in 1949.<ref>{{Cite web|last=Lestari|first=Sri|date=5 July 2018|title=Sri Owen mengenalkan masakan Indonesia lewat buku|url=https://www.bbc.com/indonesia/majalah-40472568|access-date=31 Jan 2022|website=BBC News Indonesia}}</ref> Sri continued her education in [[Yogyakarta]] and studied English Literature at [[Gadjah Mada University]]. After graduating, she taught at the university and became head of its library; it was there in 1961 that she met Roger Owen, a British Oxford University graduate, who lectured in history in Indonesia for three years. Sri and Roger married in 1962. |
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== Career == |
== Career == |
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After accompanying her husband back to London in 1963, Sri worked as a translator, broadcaster and producer for the BBC Far Eastern Service. In 1984, Roger and Sri moved with their two sons to [[Wimbledon Village]], where Sri sold Indonesian dishes and snacks from a shop on the High Street. |
After accompanying her husband back to London in 1963, Sri worked as a translator, broadcaster and producer for the [[BBC World Service|BBC Far Eastern Service]] for almost 20 years.<ref>{{Cite web|date=2021-06-08|title=A lifetime's love of food: Sri Owen's favourite Indonesian recipes|url=https://www.scmp.com/magazines/post-magazine/food-drink/article/3135907/chicken-soup-gado-gado-beef-rendang-and-more|access-date=2022-02-01|website=South China Morning Post|language=en}}</ref> In 1984, Roger and Sri moved with their two sons to [[Wimbledon Village]], where Sri sold Indonesian dishes and snacks from a shop on the High Street. |
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Her first cookbook, ''The Home Book Of Indonesian Cookery,'' was published by Faber in 1976, and brought together family recipes handed down by her grandmother and carefully recorded by her mother. Owen went on to write more than a dozen books on the food of Indonesia and other Asian countries. A significant mentor was [[Alan Davidson (food writer)|Alan Davidson]], author of ''[[The Oxford Companion to Food]]'', to whom she eventually dedicated her 15th book, ''Sri Owen’s Indonesian Food.'' He influenced her thinking about "foodways"—the ever-evolving totality "of all the food habits in a community or culture".<ref>{{Cite news|date=2008-09-13|title=Mixed with memories|work=Financial Times|url=https://www.ft.com/content/35587a24-8060-11dd-99a9-000077b07658|access-date=2022-02-01}}</ref> She argues that ''[[rendang]]'', recognised by the Indonesian state as one of [[Indonesian_cuisine#National_dishes|the five national dishes]], is a [[Padang cuisine|Minangkabau dish]].<ref>{{Cite web|last=Magazine|first=B. B. C.|title=Sri Owen, Perkenalkan Masakan Indonesia ke Dunia Lewat Buku|url=https://news.detik.com/bbc-world/d-4099803/sri-owen-perkenalkan-masakan-indonesia-ke-dunia-lewat-buku|access-date=2022-02-01|website=detiknews|language=id-ID}}</ref> |
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In addition to her writing, Owen has run cookery demonstrations, workshops and courses across the globe, and has appeared on BBC TV with chefs including [[Raymond Blanc]]. |
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== Recognition == |
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| ⚫ | ''The Rice Book'' was selectedby[[Bee Wilson]] of the ''[[Observer Food Monthly]]'' as one of the magazine's top 50 cookbooks of all time.<ref>{{Cite news|date=13 Aug 2010|title=OFM 50 best cookbooks: The Rice Book|work=The Observer|url=https://www.theguardian.com/lifeandstyle/2010/aug/13/ofm-50-rice-sri-owen|access-date=31 Jan 2022}}</ref> Owen's most recent book, ''Sri Owen’s Indonesian Food'', is an autobiographical celebration of the cooking of the country of her birth. |
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[[Melissa Clark]] of the ''New York Times'' quotes [[Paul Levy (journalist)|Paul Levy]], chairman emeritus of the [[Oxford Symposium on Food and Cookery]], siting Owen's food scholarship within the tradition of culinary writers who also opened up to the English-speaking world then-novel cuisines like [[Elizabeth David]] (Mediterranean cuisine), [[Jane Grigson]] (European cooking, and traditional British dishes), [[Claudia Roden]] (Middle Eastern food), and [[Julia Child]] (classical French cuisine).<ref>{{Cite news|last=Clark|first=Melissa|date=2021-11-01|title=Traveling the World for Recipes, but Always Looking for Home|language=en-US|work=The New York Times|url=https://www.nytimes.com/2021/11/01/dining/claudia-roden-middle-eastern-cooking.html|access-date=2022-02-01|issn=0362-4331}}</ref> |
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Sri Owen has been described by ''[[Nikkei Asia]]'' as "the Indonesian food writer credited with introducing her country's cuisine to the world".<ref>{{Cite web|title=Bali scores gastro-points with 'indescribable' roast duck|url=https://asia.nikkei.com/Life-Arts/Life/Bali-scores-gastro-points-with-indescribable-roast-duck|access-date=2022-02-01|website=Nikkei Asia|language=en-GB}}</ref> She mentored young chef and writer Lara Lee,<ref>{{Cite news|last=Stewart|first=Kayla|date=2020-10-27|title=Capturing the Heat and Crunch of Indonesian Cooking|language=en-US|work=The New York Times|url=https://www.nytimes.com/2020/10/27/dining/indonesian-food-lara-lee.html|access-date=2022-02-01|issn=0362-4331}}</ref> who also wishes "to share the wonderful cuisine of Indonesia with the world".<ref>{{Cite news|last=Brehaut|first=Laura|date=2021-02-26|title='It's always a feast': In Coconut and Sambal, chef Lara Lee shares recipes from her Indonesian kitchen|language=en|work=National Post|url=https://nationalpost.com/life/food/its-always-a-feast-in-coconut-and-sambal-chef-lara-lee-shares-recipes-from-her-indonesian-kitchen|access-date=2022-02-01}}</ref> The ''[[San Francisco Chronicle]]'' calls her "an obvious authority on Indonesian cooking"<ref>{{Cite web|last=Gold|first=Amanda|date=2009-01-14|title=Autobiography captures flavors of Indonesia|url=https://www.sfgate.com/cooking/article/Autobiography-captures-flavors-of-Indonesia-3254765.php|access-date=2022-02-01|website=SFGATE|language=en-US}}</ref> [[Mayukh Sen]] described Sri Owen simply as "The Woman Who Changed the Way We Think About Indonesian Food".<ref>{{Cite web|date=2017-05-04|title=The Woman Who Changed the Way We Think About Indonesian Food|url=https://food52.com/blog/19506-the-woman-who-changed-the-way-we-think-about-indonesian-food|access-date=2022-02-01|website=Food52|language=en-us}}</ref> |
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==Bibliography== |
==Bibliography== |
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* ''Exotic Feasts'' (1991) {{ISBN|978-1856260367}} |
* ''Exotic Feasts'' (1991) {{ISBN|978-1856260367}} |
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* ''Indonesian Regional Food and Cookery'' (1994) {{ISBN|978-0711212732}} |
* ''Indonesian Regional Food and Cookery'' (1994) {{ISBN|978-0711212732}} |
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* ''The Rice Book (1993) |
* ''The Rice Book'' (1993) {{ISBN|978-0711222601}} |
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* ''Healthy Thai Cooking'' (1997) {{ISBN|978-0711211315}} |
* ''Healthy Thai Cooking'' (1997) {{ISBN|978-0711211315}} |
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* ''The Classic Asian Cookbook'' (1998) {{ISBN|978-0751304398}} |
* ''The Classic Asian Cookbook'' (1998) {{ISBN|978-0751304398}} |
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* ''Noodles: The New Way (2000) {{ISBN|978-0375504365}} |
* ''Noodles: The New Way (2000) {{ISBN|978-0375504365}} |
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* ''New Wave Asian'' (2002) {{ISBN|978-1903845783}} |
* ''New Wave Asian'' (2002) {{ISBN|978-1903845783}} |
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* ''Sri Owen's Indonesian Food'' (2008) {{ISBN|978-1910496718}} |
* ''Sri Owen's Indonesian Food'' (2008) {{ISBN|978-1910496718}} |
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== Awards == |
== Awards == |
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* ''Indonesian Food and Cookery'' received the [[Langhe Ceretto Prize]] and was shortlisted for the 1995 [[International Association of Culinary Professionals|Julia Child award]] |
* ''Indonesian Food and Cookery'' received the [[Langhe Ceretto Prize]] and was shortlisted for the 1995 [[International Association of Culinary Professionals|Julia Child award]]. |
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* ''The Rice Book'' won the [[André Simon (wine)#Awards|Andre Simon Memorial Award]] in 1993. |
* ''The Rice Book'' won the [[André Simon (wine)#Awards|Andre Simon Memorial Award]] in 1993. |
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* Sri Owen received the Lifetime Achievement Award in June 2017 from the [[Guild of Food Writers]] in London<ref>{{Cite web|date=23 June 2017|title=Awards 2017 Winners|url=http://www.gfw.co.uk/2017/awards-2017-winners/|access-date=31 Jan 2022|website=[[Guild of Food Writers]]}}</ref> |
* Sri Owen received the Lifetime Achievement Award in June 2017 from the [[Guild of Food Writers]] in London.<ref>{{Cite web|date=23 June 2017|title=Awards 2017 Winners|url=http://www.gfw.co.uk/2017/awards-2017-winners/|access-date=31 Jan 2022|website=[[Guild of Food Writers]]}}</ref> |
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==See also== |
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* [[Padang cuisine]], that of the Minangkabau people |
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== References == |
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<references /> |
<references /> |
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* [http://www.sriowen.com/ Official website] |
* [http://www.sriowen.com/ Official website] |
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* [https://app.ckbk.com/authors/sri-owen Online editions of cookbooks] |
* [https://app.ckbk.com/authors/sri-owen Online editions of cookbooks] |
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{{Indonesian cuisine|state=collapsed}} |
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{{Authority control}} |
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[[Category:British writers]] |
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[[Category:Indonesian cuisine]] |
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[[Category:People from London]] |
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[[Category:Indonesian chefs]] |
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[[Category:21st-century Indonesian people]] |
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[[Category:Minangkabau diaspora]] |
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[[Category:Living people]] |
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[[Category:British cookbook writers]] |
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[[Category:People from Padang Panjang]] |
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Sri Owen
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Sri Owen at the Oxford Symposium on Food and Cookery, 2012
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| Born | 1935 (age 88–89) |
| Occupation(s) | Cookbook writer and culinary teacher |
| Spouse | Roger Owen (died 2021) |
| Website | http://www.sriowen.com/ |
Sri Owen (born 31 March 1935) is an Indonesian cooking teacher and food writer, based in London for most of her life. She is the author of the first English-language recipe book dedicated to the food of Indonesia, and is recognised as a leading authority on Indonesian cuisine.[1]
Owen was born in Padang Panjang, West Sumatra, in what was then the Dutch East Indies, on 31 March 1935. She was born to a Minangkabau family,[2] in a town at the heart of that culture. She was the eldest of six children, all girls.
Her childhood was disrupted by Japanese occupation of the Dutch East Indies; during World War II, millions of Indonesians died of famine, forced labour, and the disruption of society.[3] Her parents worked as teachers, and the family lived briefly in Jakarta, before settling in Magelang, Central Java in 1949.[4] Sri continued her education in Yogyakarta and studied English Literature at Gadjah Mada University. After graduating, she taught at the university and became head of its library; it was there in 1961 that she met Roger Owen, a British Oxford University graduate, who lectured in history in Indonesia for three years. Sri and Roger married in 1962.
After accompanying her husband back to London in 1963, Sri worked as a translator, broadcaster and producer for the BBC Far Eastern Service for almost 20 years.[5] In 1984, Roger and Sri moved with their two sons to Wimbledon Village, where Sri sold Indonesian dishes and snacks from a shop on the High Street.
Her first cookbook, The Home Book Of Indonesian Cookery, was published by Faber in 1976, and brought together family recipes handed down by her grandmother and carefully recorded by her mother. Owen went on to write more than a dozen books on the food of Indonesia and other Asian countries. A significant mentor was Alan Davidson, author of The Oxford Companion to Food, to whom she eventually dedicated her 15th book, Sri Owen’s Indonesian Food. He influenced her thinking about "foodways"—the ever-evolving totality "of all the food habits in a community or culture".[6] She argues that rendang, recognised by the Indonesian state as one of the five national dishes, is a Minangkabau dish.[7]
In addition to her writing, Owen has run cookery demonstrations, workshops and courses across the globe, and has appeared on BBC TV with chefs including Raymond Blanc.
The Rice Book was selected by Bee Wilson of the Observer Food Monthly as one of the magazine's top 50 cookbooks of all time.[8] Owen's most recent book, Sri Owen’s Indonesian Food, is an autobiographical celebration of the cooking of the country of her birth.
Melissa Clark of the New York Times quotes Paul Levy, chairman emeritus of the Oxford Symposium on Food and Cookery, siting Owen's food scholarship within the tradition of culinary writers who also opened up to the English-speaking world then-novel cuisines like Elizabeth David (Mediterranean cuisine), Jane Grigson (European cooking, and traditional British dishes), Claudia Roden (Middle Eastern food), and Julia Child (classical French cuisine).[9]
Sri Owen has been described by Nikkei Asia as "the Indonesian food writer credited with introducing her country's cuisine to the world".[10] She mentored young chef and writer Lara Lee,[11] who also wishes "to share the wonderful cuisine of Indonesia with the world".[12] The San Francisco Chronicle calls her "an obvious authority on Indonesian cooking"[13] Mayukh Sen described Sri Owen simply as "The Woman Who Changed the Way We Think About Indonesian Food".[14]
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