THE NAMING OF ACEHNESE TRADITIONAL CULINARY

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 Flow”. 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.