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THE NAMING OF ACEHNESE TRADITIONAL CULINARY
Corresponding Author(s) : Dohra Fitrisia
Humanities & Social Sciences Reviews,
Vol. 8 No. 2 (2020): March
Abstract
Purpose of the study: The present study is concerned with words belonging to the realm of food and the naming process of the traditional culinary of Aceh Besar. This work presents the types of culinary naming of words naming and their meaning because different language communities can have different conceptualizations of word meaning.
Methodology: This qualitative research uses ethnographic analysis. The data collection method uses in-depth interview and observation methods following the twelve steps of Spradley’s research called “Gradually Forward Research Flowâ€.
Main Findings: The findings indicate that the naming of Aceh Besar culinary is a form of convention agreed upon as a form of common sense and the culture of community members in communicating. The types of the naming of the Acehnese culinary process namely are based on the following: (1) fictitious personality, (2) main material/ingredients, (3) color appearance, (4) cooking process, (5) similarity of appearance, (6) seasoning, (7) taste, (8) cookware, and (9) sound imitation.
Applications of this study: the result of the study can be used by students and universities, especially the linguist in culinary linguistics area. However, it can be the prior study of Acehnese culinary in linguistics research.
Novelty/Originality of this study: This research focused on the word and meaning of the culinary lexicon of Aceh Besar. Word and meaning are some of the fields of culinary linguistics which is the study of food in the perspectives of language. This study focused on the word and meaning which is one of the fields of culinary linguistics.
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- Anderson, J. M. (2007). The grammar of names. Oxford University Press. https://doi.org/10.1093/acprof:oso/9780199297412.001.0001 DOI: https://doi.org/10.1093/acprof:oso/9780199297412.001.0001
- Bassene, M & Szatrowski, P.(2014). Food and identity in Wolof and Eegimaa: We eat what we are. In Polly E. Szatrowski (ed.), Language and food: Verbal and nonverbal experiences (pp.103-130). John Benjamins. https://doi.org/10.1075/pbns.238.05bas DOI: https://doi.org/10.1075/pbns.238.05bas
- Blank, A. (1997). Nenn’ nie banane nur banane! Zur bezeichnungsgeschichte einer frucht im Portugiesischen, im Spanischen sowie in kreols mit franzӧsischer lexikalischer basis [Never call banana just banana! On the history of the designation of a fruit in Portuguese, Spanish and Creoles with a French lexical basis]. Philologie im Netz 1, 2-16.
- Bruck, G. V., & Bodenhorn, B. (2006). The anthropology of names and naming. Cambridge University Press.
- Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches, 4th Edition. SAGE Publications.
- Danesi, M. (2004a). A basic course in anthropological linguistics: Studies in linguistic and cultural anthropology. Canadian Scholar’ Press Inc.
- Danesi, M., (2004b). Messages, signs, and meanings: A basic textbook in semiotics and communication theory, 3rd Edition. Canadian Scholar’ Press Inc.
- Ervi, V. (2007). Wisata kuliner [Culinary tourism].Warta Pariwisata, 9(1), 1-4.
- Fitrisia, D., Sibarani, R., Mulyadi, & Ritonga, M. R. (2018a). Traditional food in the perspective of culinary linguistics. International Journal of Multidisciplinary Research and Development, 5(2), 24-27.
- Fitrisia, D., Sibarani, R., Mulyadi, & Ritonga, M. R. (2018b). Pragmemic triggers in the Acehnese commensality. The 1st Annual International Conference on Language and Literature, KnE Social Sciences (pp. 255-265).Dubai, UAE. https://doi.org/10.18502/kss.v3i4.1937 DOI: https://doi.org/10.18502/kss.v3i4.1937
- Gerhardt, C., Frobenius, M., & Ley, S. (2013). Culinary linguistics: The chef’s special. John Benjamins Publishing Company. https://doi.org/10.1075/clu.10 DOI: https://doi.org/10.1075/clu.10
- Goldfarb, W. (2016). Culinary concept: Making a Balinese meringue. International Journal of Gastronomy Food Science, 4, 12-18. https://doi.org/10.1016/j.ijgfs.2016.02.003 DOI: https://doi.org/10.1016/j.ijgfs.2016.02.003
- Islam, R., Bashawir, A., & Ghani, A. (2019). Relationship between climate change and food security: A case study on the northern region of Malaysia. Humanities & Social Sciences Reviews, 7(3), 619-629. https://doi.org/10.18510/hssr.2019.7393 DOI: https://doi.org/10.18510/hssr.2019.7393
- Jabonillo, J. P. (2016). A preliminary research on Boholano culinary linguistics. (Master’s thesis). University of the Philippines, Quezon City.
- Kusmaningtyas, A., Wibisono, B., & Kusnadi. (2013). Penggunaan istilah makanan dan jajanan tradisional pada masyarakat di Kabupaten Banyuwangi [The use of food terms and traditional snacks for people in Banyuwangi Regency]. Publika Budaya, 1(1), 1-9.
- Majid, S. & Levinson, S.C. (2011). The senses in language and culture. The Senses and Society, 6(1) 5-18. https://doi.org/10.2752/174589311X12893982233551 DOI: https://doi.org/10.2752/174589311X12893982233551
- Makondo, L. (2009). An investigation into anthroponyms of the Shona society. (Doctoral dissertation). University of South Africa, Pretoria.
- Mansor, N. A. W. & Jalaluddin, N. H. (2016). Makna implisit bahasa kiasan Melayu: Mempertalikan komunikasi, kognisi dan semantic [The implicit meaning of Malay figurative language: Tying communication, cognition and semantics]. Jurnal Komunikasi: Malaysian Journal of Communication, 32(1), 189-206.
- Marchand, H. (1992). The categories and types of present-day English word formation, 2nd Edition. C. H. Becksche Verlaegsbuchhandlung.
- McManish C., Stollenwerk, D., & Sheng, Z. (1998). Language files. Advocate Publishing Group.
- Mozammel, S. (2019). An analysis of McDonald’s cooperation from modernist and postmodernist perspectives. Humanities & Social Sciences Reviews, 7(2), 572-580. https://doi.org/10.18510/hssr.2019.7268 DOI: https://doi.org/10.18510/hssr.2019.7268
- Newman, J. (2009). The linguistics of eating and drinking. John Benjamins. https://doi.org/10.1075/tsl.84 DOI: https://doi.org/10.1075/tsl.84
- Nguyen, T. M. D. (2012). An investigation into linguistic features of names of food and drinks in restaurant menus in Hoi, an ancient town in Vietnams and English. (Master’s thesis). University of Da Nang, Da Nang.
- Ogden, C. K.,& Richards, I. A. (2001). The meaning of meaning: A study of the influence of language upon thought and of the science of symbolism (Vol. 2). In J. Constable (Ed), I. A. Richards Selected Works 1919-1938. Routledge Taylor & Francis group.
- Pamantung, R. P., Beratha, N. L. S., Sutjaja, I. G. M., & Mahyuni, M. (2015). Noun derivation of the typical Minahasa food and beverage names. e-Journal of Linguistics, 9, 1-12.
- Pamungkas, K., Sutjana, E. T. S., & Heriyanto. (2017). Metaphors in Sundanese traditional food names: A study of culinary tourism in Jawa Barat Indonesia. Proceedings of the International Conference on Education, Humanities and Management (ICEHM-17) (pp.76-80). Dubai, The United Arab Emirates (UAE).
- Pamungkas, K.,& Abdullah, R. (2017). Linguistics-based pharmaceutical product naming methods: A morphological study on over the counter medicine products in Indonesia. Asian Journal of Pharmaceutical and Clinical Research, 10 (Special Issue), 108-112. https://doi.org/10.22159/ajpcr.2017.v10s2.19512 DOI: https://doi.org/10.22159/ajpcr.2017.v10s2.19512
- Peng, A.M. (2015). Translating dish names: Food cultural representation in Hong Lou Meng. Open Access Library Journal, 2, 1-11. https://doi.org/10.4236/oalib.1101316 DOI: https://doi.org/10.4236/oalib.1101316
- RodrÃguez-González, F. (1999). Sociolinguistic variation in the names of meals. Cuadernos de FilologÃa Inglesa, 8, 97-116.
- Runiawati, N., Barkah C. S., Irawati, I., & Hermawati, R. (2019). Restaurant tax in Bandung. Humanities & Social Sciences Reviews, 7(3), 261-266. https://doi.org/10.18510/hssr.2019.7340 DOI: https://doi.org/10.18510/hssr.2019.7340
- Rusdi, P. (2010). Kuliner Aceh Besar [Greater Acehnese culinary]. In A. Hadi, F. Zuska & A. Nur (Eds.). Jurnal hasil penelitian sejarah dan nilai tradisional-SUWAVol. 12(pp. 103-153). Balai Pelestarian Sejarah dan Nilai Tradisional.
- Serwe, S. K., Ong, K. K. W., & GhesquiÑre, J. F. (2013). “Bon AppÑtit, Lion Cityâ€: The use of French in naming restaurants in Singapore. In C. Gerhardt, M. Frobenius & S. Ley (Eds.), Culinary linguistics: The chef’s specials (pp. 281-304). John Benjamins Publishing Company. https://doi.org/10.1075/clu.10.12ser DOI: https://doi.org/10.1075/clu.10.12ser
- Sibarani, R. (2018). Batak Toba society’s local wisdom of mutual cooperation in Toba Lake area: A linguistic anthropology study. International Journal of Human Rights in Healthcare, 11(1), 40-55. https://doi.org/10.1108/IJHRH-08-2017-0035 DOI: https://doi.org/10.1108/IJHRH-08-2017-0035
- Sibarani, R. (1993). Pemberian nama sebagai awal pemunculan linguistic [Giving a name as the initial appearance of linguistics]. In R. Sibarani & H. G. Tarigan (Eds.). Makna dalam bahasa nusantara [Meaning in the language of the archipelago] (pp. 7-28). Bumi Siliwangi.
- Soenardi, T. (2013). Teori dasar kuliner: Teori dasar memasak untuk siswa, peminat, dan calon professional [Basic culinary theory: The basic theory of cooking for students, enthusiasts, and professional candidates]. Jakarta: PT Gramedia Pustaka Utama.
- Spradley, J. P. (2016a). The ethnographic interview. Waveland Press, Inc.
- Spradley, J. P. (2016b). Participant observation. Waveland Press, Inc.
- Sudaryat, Y. (2006). Makna dalam wacana [Meaning in discourse]. CV. Yarma Widya.
- Sufi, R. (1995). Pahlawan nasional Sultan Iskandar Muda [The national hero Sultan Iskandar Muda]. Departemen Pendidikan dan Kebudayaan.
- Wierzbicka, A. (1997). Understanding cultures through their keywords. Oxford University Press.
- Zahari, M.M.S, Abdullah, M.K., Azman, I., Kutut, M.Z., & Suhaimi, Z. (2012). Malay food terminologies: Understanding and usage. Journal of Science Record, 14(11), 118-130.
- Zaidan, A. (1995) Wujud, variasi dan fungsinya serta cara penyajiannya di Provinsi Daerah Istimewa Aceh. Proyek Inventarisasi dan Dokumentasi Daerah, Banda Aceh.
References
Anderson, J. M. (2007). The grammar of names. Oxford University Press. https://doi.org/10.1093/acprof:oso/9780199297412.001.0001 DOI: https://doi.org/10.1093/acprof:oso/9780199297412.001.0001
Bassene, M & Szatrowski, P.(2014). Food and identity in Wolof and Eegimaa: We eat what we are. In Polly E. Szatrowski (ed.), Language and food: Verbal and nonverbal experiences (pp.103-130). John Benjamins. https://doi.org/10.1075/pbns.238.05bas DOI: https://doi.org/10.1075/pbns.238.05bas
Blank, A. (1997). Nenn’ nie banane nur banane! Zur bezeichnungsgeschichte einer frucht im Portugiesischen, im Spanischen sowie in kreols mit franzӧsischer lexikalischer basis [Never call banana just banana! On the history of the designation of a fruit in Portuguese, Spanish and Creoles with a French lexical basis]. Philologie im Netz 1, 2-16.
Bruck, G. V., & Bodenhorn, B. (2006). The anthropology of names and naming. Cambridge University Press.
Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches, 4th Edition. SAGE Publications.
Danesi, M. (2004a). A basic course in anthropological linguistics: Studies in linguistic and cultural anthropology. Canadian Scholar’ Press Inc.
Danesi, M., (2004b). Messages, signs, and meanings: A basic textbook in semiotics and communication theory, 3rd Edition. Canadian Scholar’ Press Inc.
Ervi, V. (2007). Wisata kuliner [Culinary tourism].Warta Pariwisata, 9(1), 1-4.
Fitrisia, D., Sibarani, R., Mulyadi, & Ritonga, M. R. (2018a). Traditional food in the perspective of culinary linguistics. International Journal of Multidisciplinary Research and Development, 5(2), 24-27.
Fitrisia, D., Sibarani, R., Mulyadi, & Ritonga, M. R. (2018b). Pragmemic triggers in the Acehnese commensality. The 1st Annual International Conference on Language and Literature, KnE Social Sciences (pp. 255-265).Dubai, UAE. https://doi.org/10.18502/kss.v3i4.1937 DOI: https://doi.org/10.18502/kss.v3i4.1937
Gerhardt, C., Frobenius, M., & Ley, S. (2013). Culinary linguistics: The chef’s special. John Benjamins Publishing Company. https://doi.org/10.1075/clu.10 DOI: https://doi.org/10.1075/clu.10
Goldfarb, W. (2016). Culinary concept: Making a Balinese meringue. International Journal of Gastronomy Food Science, 4, 12-18. https://doi.org/10.1016/j.ijgfs.2016.02.003 DOI: https://doi.org/10.1016/j.ijgfs.2016.02.003
Islam, R., Bashawir, A., & Ghani, A. (2019). Relationship between climate change and food security: A case study on the northern region of Malaysia. Humanities & Social Sciences Reviews, 7(3), 619-629. https://doi.org/10.18510/hssr.2019.7393 DOI: https://doi.org/10.18510/hssr.2019.7393
Jabonillo, J. P. (2016). A preliminary research on Boholano culinary linguistics. (Master’s thesis). University of the Philippines, Quezon City.
Kusmaningtyas, A., Wibisono, B., & Kusnadi. (2013). Penggunaan istilah makanan dan jajanan tradisional pada masyarakat di Kabupaten Banyuwangi [The use of food terms and traditional snacks for people in Banyuwangi Regency]. Publika Budaya, 1(1), 1-9.
Majid, S. & Levinson, S.C. (2011). The senses in language and culture. The Senses and Society, 6(1) 5-18. https://doi.org/10.2752/174589311X12893982233551 DOI: https://doi.org/10.2752/174589311X12893982233551
Makondo, L. (2009). An investigation into anthroponyms of the Shona society. (Doctoral dissertation). University of South Africa, Pretoria.
Mansor, N. A. W. & Jalaluddin, N. H. (2016). Makna implisit bahasa kiasan Melayu: Mempertalikan komunikasi, kognisi dan semantic [The implicit meaning of Malay figurative language: Tying communication, cognition and semantics]. Jurnal Komunikasi: Malaysian Journal of Communication, 32(1), 189-206.
Marchand, H. (1992). The categories and types of present-day English word formation, 2nd Edition. C. H. Becksche Verlaegsbuchhandlung.
McManish C., Stollenwerk, D., & Sheng, Z. (1998). Language files. Advocate Publishing Group.
Mozammel, S. (2019). An analysis of McDonald’s cooperation from modernist and postmodernist perspectives. Humanities & Social Sciences Reviews, 7(2), 572-580. https://doi.org/10.18510/hssr.2019.7268 DOI: https://doi.org/10.18510/hssr.2019.7268
Newman, J. (2009). The linguistics of eating and drinking. John Benjamins. https://doi.org/10.1075/tsl.84 DOI: https://doi.org/10.1075/tsl.84
Nguyen, T. M. D. (2012). An investigation into linguistic features of names of food and drinks in restaurant menus in Hoi, an ancient town in Vietnams and English. (Master’s thesis). University of Da Nang, Da Nang.
Ogden, C. K.,& Richards, I. A. (2001). The meaning of meaning: A study of the influence of language upon thought and of the science of symbolism (Vol. 2). In J. Constable (Ed), I. A. Richards Selected Works 1919-1938. Routledge Taylor & Francis group.
Pamantung, R. P., Beratha, N. L. S., Sutjaja, I. G. M., & Mahyuni, M. (2015). Noun derivation of the typical Minahasa food and beverage names. e-Journal of Linguistics, 9, 1-12.
Pamungkas, K., Sutjana, E. T. S., & Heriyanto. (2017). Metaphors in Sundanese traditional food names: A study of culinary tourism in Jawa Barat Indonesia. Proceedings of the International Conference on Education, Humanities and Management (ICEHM-17) (pp.76-80). Dubai, The United Arab Emirates (UAE).
Pamungkas, K.,& Abdullah, R. (2017). Linguistics-based pharmaceutical product naming methods: A morphological study on over the counter medicine products in Indonesia. Asian Journal of Pharmaceutical and Clinical Research, 10 (Special Issue), 108-112. https://doi.org/10.22159/ajpcr.2017.v10s2.19512 DOI: https://doi.org/10.22159/ajpcr.2017.v10s2.19512
Peng, A.M. (2015). Translating dish names: Food cultural representation in Hong Lou Meng. Open Access Library Journal, 2, 1-11. https://doi.org/10.4236/oalib.1101316 DOI: https://doi.org/10.4236/oalib.1101316
RodrÃguez-González, F. (1999). Sociolinguistic variation in the names of meals. Cuadernos de FilologÃa Inglesa, 8, 97-116.
Runiawati, N., Barkah C. S., Irawati, I., & Hermawati, R. (2019). Restaurant tax in Bandung. Humanities & Social Sciences Reviews, 7(3), 261-266. https://doi.org/10.18510/hssr.2019.7340 DOI: https://doi.org/10.18510/hssr.2019.7340
Rusdi, P. (2010). Kuliner Aceh Besar [Greater Acehnese culinary]. In A. Hadi, F. Zuska & A. Nur (Eds.). Jurnal hasil penelitian sejarah dan nilai tradisional-SUWAVol. 12(pp. 103-153). Balai Pelestarian Sejarah dan Nilai Tradisional.
Serwe, S. K., Ong, K. K. W., & GhesquiÑre, J. F. (2013). “Bon AppÑtit, Lion Cityâ€: The use of French in naming restaurants in Singapore. In C. Gerhardt, M. Frobenius & S. Ley (Eds.), Culinary linguistics: The chef’s specials (pp. 281-304). John Benjamins Publishing Company. https://doi.org/10.1075/clu.10.12ser DOI: https://doi.org/10.1075/clu.10.12ser
Sibarani, R. (2018). Batak Toba society’s local wisdom of mutual cooperation in Toba Lake area: A linguistic anthropology study. International Journal of Human Rights in Healthcare, 11(1), 40-55. https://doi.org/10.1108/IJHRH-08-2017-0035 DOI: https://doi.org/10.1108/IJHRH-08-2017-0035
Sibarani, R. (1993). Pemberian nama sebagai awal pemunculan linguistic [Giving a name as the initial appearance of linguistics]. In R. Sibarani & H. G. Tarigan (Eds.). Makna dalam bahasa nusantara [Meaning in the language of the archipelago] (pp. 7-28). Bumi Siliwangi.
Soenardi, T. (2013). Teori dasar kuliner: Teori dasar memasak untuk siswa, peminat, dan calon professional [Basic culinary theory: The basic theory of cooking for students, enthusiasts, and professional candidates]. Jakarta: PT Gramedia Pustaka Utama.
Spradley, J. P. (2016a). The ethnographic interview. Waveland Press, Inc.
Spradley, J. P. (2016b). Participant observation. Waveland Press, Inc.
Sudaryat, Y. (2006). Makna dalam wacana [Meaning in discourse]. CV. Yarma Widya.
Sufi, R. (1995). Pahlawan nasional Sultan Iskandar Muda [The national hero Sultan Iskandar Muda]. Departemen Pendidikan dan Kebudayaan.
Wierzbicka, A. (1997). Understanding cultures through their keywords. Oxford University Press.
Zahari, M.M.S, Abdullah, M.K., Azman, I., Kutut, M.Z., & Suhaimi, Z. (2012). Malay food terminologies: Understanding and usage. Journal of Science Record, 14(11), 118-130.
Zaidan, A. (1995) Wujud, variasi dan fungsinya serta cara penyajiannya di Provinsi Daerah Istimewa Aceh. Proyek Inventarisasi dan Dokumentasi Daerah, Banda Aceh.