IDENTIFICATION OF TRADITIONAL BALINESE FOOD LEXICON IN MENYALI VILLAGE: AN ETHNOLINGUISTIC STUDY
Keywords:
cultural preservation, language preservation, lexicon, traditional Balinese food
Abstract
For Balinese people, traditional Balinese food is consumed and offered or performed in rituals and Hindu religious activities. Although some traditional Balinese foods have succeeded in becoming world-famous, many traditional Balinese dishes and cooking utensils are now starting to be unknown to the younger generation of Bali, especially the names of traditional foods used for rituals. For this reason, this study aims to identify the lexicons of traditional Balinese food and traditional Balinese cooking utensils. This research is an ethnolinguistic study. This research was conducted in Menyali Village, Sawan District, Buleleng. Data were collected using interviews and observations. Five traditional figures in Menyali Village were selected using the snowballing technique involved in this study. The collected data were analyzed qualitatively using an interactive data analysis model, carried out in three stages: data condensation, data display, and conclusion drawing/verification. This study found 81 lexicons categorized as nouns, consisting of 28 lexicons of traditional Balinese food names, 33 cooking tools, and 20 cooking spices. This study also identified 21 verbs related to the techniques or processes of cooking traditional Balinese food. In addition, this study also identified 28 adjectives related to traditional Balinese food. Thus, this study has successfully identified 130 lexicons related to food and cooking tools for traditional Balinese food. Considering the existence of the Balinese language, which is now starting to be endangered, the list of lexicons can be an essential note in maintaining it.
References
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Febrianty, Y., Pitoyo, D., Masri, F. A., Anggreni, M. A., & Abidin, Z. (2023). Peran Kearifan Lokal dalam Membangun Identitas Budaya dan Kebangsaan. El-Hekam, 7(1), 168–181.
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Fraenkel, J. R., Wallen, N. E., & Hyun, H. H. (2014). How to Design and Evaluate Research in Education (9th Ed). McGraw-Hill.
Gill-Wiehl, A., Price, T., & Kammen, D. M. (2021). What’s in a stove? A review of the user preferences in improved stove designs. Energy Research & Social Science, 81, 102281. https://doi.org/https://doi.org/10.1016/j.erss.2021.102281
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Juniari, L. E., & Diantary, N. M. Y. A. (2023). Kegiatan Ngayah Sebagai Jalan Memperkuat Rasa Persaudaraan Umat Hindu di Bali. Jurnal Prodi Teologi Hindu STAHN Mpu Kuturan Singaraja, 3(1), 73–81.
Kross, E., Verduyn, P., Sheppes, G., Costello, C. K., Jonides, J., & Ybarra, O. (2021). Social Media and Well-Being: Pitfalls, Progress, and Next Steps. Trends in Cognitive Sciences, 25(1), 55–66. https://doi.org/https://doi.org/10.1016/j.tics.2020.10.005
Lai, C., & Cai, S. (2023). The nature of social media use and ethnic minorities’ acculturation. International Journal of Intercultural Relations, 96, 101852. https://doi.org/https://doi.org/10.1016/j.ijintrel.2023.101852
Levisen, C. (2015). Scandinavian semantics and the human body: an ethnolinguistic study in diversity and change. Language Sciences, 49, 51–66. https://doi.org/https://doi.org/10.1016/j.langsci.2014.05.004
Li, Y.-M., Wu, J.-D., Hsieh, C.-Y., & Liou, J.-H. (2020). A social fundraising mechanism for charity crowdfunding. Decision Support Systems, 129, 113170. https://doi.org/https://doi.org/10.1016/j.dss.2019.113170
Liu, Y., Cheng, W., & Yin, Y. (2023). Cross cultural Comparative Study on Emotional Analysis of Social Media. Procedia Computer Science, 221, 634–641. https://doi.org/10.1016/j.procs.2023.08.032
Lubis, A. R., Fachrizal, F., & Lubis, M. (2017). The Effect of Social Media to Cultural Homecoming Tradition of Computer Students in Medan. Procedia Computer Science, 124, 423–428. https://doi.org/10.1016/j.procs.2017.12.173
Marsiti, C. I. R., Suriani, N. M., & Sukerti, N. W. (2019). Strategi Pengembangan Makanan Tradisional Berbasis Teknologi Informasi Sebagai Upaya Pelestarian Seni Kuliner Bali. Jurnal IKA, 17(2), 128. https://doi.org/10.23887/ika.v17i2.19844
Miles, B., Huberman, M., & Saldana, J. (2014). Qualitative data analysis: A methods sourcebook. SAGE Pub.
Mulyani, P. A., Sudiartini, N. W., & Sariani, N. L. P. (2020). Perilaku masyarakat kota denpasar dalam mengkonsumsi makanan cepat saji (Fast food). JUMA: Jurnal Ilmu Manajemen, 10(2), 91–103.
Nurova, U. Y. (2021). The emergence and development of Ethnolinguistics. Middle European Scientific Bulletin, 8(5), 91–110. https://doi.org/10.1177/0952695114541864
Nyoman Sunada, I. (2019). Potensi Makanan Tradisional Bali yang Berbasis Masyarakat Sebagai Daya Tarik Wisata di Pasar Umum Gianyar. Jurnal Gastronomi, 7(1), 27–47.
Pitriani, N. R. V. (2020). Tradisi “Ngayah” Sebagai Wadah Komunikasi Masyarakat Hindu Perspektif Pendidikan Humanis-Religius. Jurnal Ilmiah Ilmu Agama Dan Ilmu Sosial Budaya, 15(2), 157–169.
Prastowo, I., Nurusman, A. A., Moro, H. K. E. P., Rizkianti, & Dewi, C. (2023). Diversity of Indonesian offal-based dishes. Journal of Ethnic Foods, 10(1), 15. https://doi.org/10.1186/s42779-023-00181-8
Puspitasari, D., Suryadi, Y., & Widodo, H. (2022). Culture Industry and Japanese Identity in Snack and Drinks Products in Indonesia. Izumi, 11(1), 31–43. https://doi.org/10.14710/izumi.11.1.31-43
Putri, I. A. T. E., & Kesumadewi, P. D. (2017). Traditional Balinese Food Existence and Appealing as The Culinary Tourism at Stars Hotels at Sanur Denpasar Bali. Journal of A Sustainable Global South, 1(1), 3–7.
Rindermann, H., & te Nijenhuis, J. (2012). Intelligence in Bali — A case study on estimating mean IQ for a population using various corrections based on theory and empirical findings. Intelligence, 40(5), 395–400. https://doi.org/https://doi.org/10.1016/j.intell.2012.06.005
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