INVESTIGATING THE SUNDANESE TRADITIONAL CUISINE PROPER NAMES THROUGH COGNITIVE LINGUISTIC STUDY FOR SUNDANESE LANGUAGE LEARNING
Main Article Content
Abstract
This research investigated the Sundanese traditional cuisine proper names. The purpose of this research is to find out how Sundanese people name their food through the mental lexicon that appeared in the Sundanese traditional cuisine proper name. The proper cuisine names are collected from Sukabumi, Garut, and Bandung restaurants. The research method applied is a qualitative one. Through a Cognitive Linguistic study, the researchers investigated the phonological sounds and morphological processes that appeared in the Sundanese cuisine proper names. The research revealed that the two and three-vowel sound combinations appear in the proper Sundanese food names through conceptualization in cognitive linguistics. Furthermore, the acronym also happens in this food’s proper names, considering the sound that could produce the exciting names. The research results show that names from the Javanese region experience changes. Sundanese people add the morpheme into the first syllables since Sundanese people are not familiar with two syllables. To conclude, Sundanese people name their food based on how the body reacts to a specification. The form of Sundanese food’s proper name comes from the vowel sounds, which experience a morphemic process—the vocal sounds result in the rhyme. The consonant also tends to form a conceptual meaning that needs further discussion. The resulting research is also beneficial for learning the Sundanese language.
Article Details
How to Cite
Citraresmana, E., Susilawati, L., & Hermandra, H. (2022). INVESTIGATING THE SUNDANESE TRADITIONAL CUISINE PROPER NAMES THROUGH COGNITIVE LINGUISTIC STUDY FOR SUNDANESE LANGUAGE LEARNING. English Review: Journal of English Education, 10(3), 1077-1084. https://doi.org/10.25134/erjee.v10i3.6725
Issue
Section
Articles
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
References
Amalia, R. M., & Marta, D. C. V. M. (2019). Education on traditional west Java cuisine: Variety of foods and its natural packaging in Al-Aqsha Islamic boarding school. In W. Strielkowski (Ed.). Advances in social science, education and humanities research (pp. 118-128). Atlantis Press. https://doi.org/10.2991/assdg-18.2019.11
Durahmana, Z., Utami, E., & Badriah. (2022). Sundanese lexical variation on traditional food naming in Kuningan region. Widyaparwa, 192–201.
Fauziah, P. I. N. (2022). Gado-Gado berasal dari mana? Berikut asal usulnya. IDN. https://www.idntimes.com/food/dining-guide/putri-intan-nur-fauziah/gado-gado
Fitrisia, D., Sibarani, R., Mulyadi, Untung Ritonga, M., & Suhairi, L. (2020). The naming of acehnese traditional culinary. Humanities & Social Sciences Reviews, 8(2), 815–823. https://doi.org/10.18510/hssr.2020.8290
Fitrisia, D., Untung Ritonga, M., & Sibarani, R. (2018). Traditional food in the perspective of culinary linguistics. International Journal of Multidisciplinary Research and Development, 5(2), 24-27.
Gambarova, A. (2021). Origins and causes of cognitive linguistics. Journal of Language and Linguistic Studies, 17(2), 1141–1422.
Ghufar, A. M., & Suhandano. (2022a). Leksikon jajanan pasar Jawa Barat: Kajian etnosemantik. Kabastra, 2(1), 11–25.
Ghufar, A. M., & Suhandano, S. (2022b). Penamaan semantis dan pandangan budaya pada jajanan pasar Jawa Barat. Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya, 5(3), 537–554. https://doi.org/10.30872/diglosia.v5i3.427
Heriyanto, Manggong, L., & Krisnawati, E. (2021). Linguistic and extra-linguistic features in the brand and package of Sundanese local food and beverage products as a means to support cultural tourism in Garut, West Java, Indonesia. Kasetsart Journal of Social Sciences, 42(2), 433–438. https://doi.org/10.34044/j.kjss.2021.42.2.34
Kasni, N., & Budiarta, I. W. (2020). Revitalizing traditional culinary in supporting sustainable tourism viewed from culinary linguistics. Proceedings of The First International Conference on Technology Management and Tourism. EAI. Retrieved from https://doi.org/10.4108/eai.19-8-2019.2293773
Klamer, M., & Saad, G. (2020). Reduplication in Abui: A case of pattern extension. Morphology, 30(4), 311-346. Retrieved from https://doi.org/10.1007/s11525-020-09369-z
Lu, H., Zhang, Y., & Hao, X. (2020). The contribution of cognitive linguistics to the acquisition of polysemy: A dictionary entry-based study with Chinese learners of English. International Journal of Lexicography, 33(3), 306–336. https://doi.org/10.1093/ijl/ecaa007
Mangga, S. (2018). Comparison of nouns reduplication in Indonesian and Japanese language. English Review: Journal of English Education, 6(2), 19-26.
Nurhayati, I., & Mahdi, S. (2018). Reduplication in Sundanese language. AICLL: Annual International Conference on Language and Literature, 1(1), 236–244. https://doi.org/10.30743/aicll.v1i1.32
Rahmawati, R., & Mulyadi, M. (2021). Naming culinary in mandailing society: A culinary linguistic approach. Budapest International Research and Critics in Linguistics and Education (BirLE) Journal, 4(1), 486-493. https://doi.org/10.33258/birle.v4i1.1677
Rakhimov, M. M. (2020). Methods in cognitive linguistics. International Journal on Integrated Education, 3(2), 34-36. Retrieved from https://doi.org/10.31149/ijie.v3i2.321
Rao, C. S. (2021). Cognitive linguistics: An approach to the study of language and thought. Journal for Research Scholars and Professionals of English Language Teaching, 5(24), 1-9.
Sari, S. W., & Martiwi, R. (2020). Blending construction in English foods and beverages In Indonesia: Linguistics and cultural views. Wanastra: Jurnal Bahasa Dan Sastra, 12(2), 278-287. https://doi.org/10.31294/w.v12i2.8989
Simatupang, E. C., & Supri, I. Z. (2020). Compound words that occur during the global pandemic covid-19: A morphosemantic study. English Review: Journal of English Education, 8(2), 127-134. https://doi.org/10.25134/erjee.v8i2.2824
Spradly, J. P. (2017). Ethnographic interview. The SAGE Encyclopedia of Communication Research Methods. Retrieved from https://doi.org/10.4135/9781483381411.n168
Tambi, T., Murtadho, F., & Rafli, Z. (2019). Learning strategy and cognitive style: The effect on students’ writing ability. Journal of English Education, 10(2), 613–620. https://doi.org/https://doi.org/10.25134/erjee.v10i2.6278.
Turakhonova, G. B. (2022). Theoretical fundamentals of the concept in cognitive linguistics. Current Research Journal of Philological Science, 3(1), 36–39. https://doi.org/10.37547/philological-crjps-03-01-07
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(9), 1-10 https://doi.org/10.1186/s42779-019-0009-3
Wiyana, T., Bendesa, I., & Tomahuw, R. (2021). Onomastics and branding for culinary tourism: Evidence Soto traditional culinary. TRJ Tourism Research Journal, 5(1), 69-77. https://doi.org/10.30647/trj.v5i1.108
Yoopetch, C., & Chaithanapat, P. (2021). Tourist shopping of apparel products and brand loyalty. Kasetsart Journal of Social Sciences, 42(2), 269-274. https://doi.org/10.34044/j.kjss.2021.42.2.08
Durahmana, Z., Utami, E., & Badriah. (2022). Sundanese lexical variation on traditional food naming in Kuningan region. Widyaparwa, 192–201.
Fauziah, P. I. N. (2022). Gado-Gado berasal dari mana? Berikut asal usulnya. IDN. https://www.idntimes.com/food/dining-guide/putri-intan-nur-fauziah/gado-gado
Fitrisia, D., Sibarani, R., Mulyadi, Untung Ritonga, M., & Suhairi, L. (2020). The naming of acehnese traditional culinary. Humanities & Social Sciences Reviews, 8(2), 815–823. https://doi.org/10.18510/hssr.2020.8290
Fitrisia, D., Untung Ritonga, M., & Sibarani, R. (2018). Traditional food in the perspective of culinary linguistics. International Journal of Multidisciplinary Research and Development, 5(2), 24-27.
Gambarova, A. (2021). Origins and causes of cognitive linguistics. Journal of Language and Linguistic Studies, 17(2), 1141–1422.
Ghufar, A. M., & Suhandano. (2022a). Leksikon jajanan pasar Jawa Barat: Kajian etnosemantik. Kabastra, 2(1), 11–25.
Ghufar, A. M., & Suhandano, S. (2022b). Penamaan semantis dan pandangan budaya pada jajanan pasar Jawa Barat. Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya, 5(3), 537–554. https://doi.org/10.30872/diglosia.v5i3.427
Heriyanto, Manggong, L., & Krisnawati, E. (2021). Linguistic and extra-linguistic features in the brand and package of Sundanese local food and beverage products as a means to support cultural tourism in Garut, West Java, Indonesia. Kasetsart Journal of Social Sciences, 42(2), 433–438. https://doi.org/10.34044/j.kjss.2021.42.2.34
Kasni, N., & Budiarta, I. W. (2020). Revitalizing traditional culinary in supporting sustainable tourism viewed from culinary linguistics. Proceedings of The First International Conference on Technology Management and Tourism. EAI. Retrieved from https://doi.org/10.4108/eai.19-8-2019.2293773
Klamer, M., & Saad, G. (2020). Reduplication in Abui: A case of pattern extension. Morphology, 30(4), 311-346. Retrieved from https://doi.org/10.1007/s11525-020-09369-z
Lu, H., Zhang, Y., & Hao, X. (2020). The contribution of cognitive linguistics to the acquisition of polysemy: A dictionary entry-based study with Chinese learners of English. International Journal of Lexicography, 33(3), 306–336. https://doi.org/10.1093/ijl/ecaa007
Mangga, S. (2018). Comparison of nouns reduplication in Indonesian and Japanese language. English Review: Journal of English Education, 6(2), 19-26.
Nurhayati, I., & Mahdi, S. (2018). Reduplication in Sundanese language. AICLL: Annual International Conference on Language and Literature, 1(1), 236–244. https://doi.org/10.30743/aicll.v1i1.32
Rahmawati, R., & Mulyadi, M. (2021). Naming culinary in mandailing society: A culinary linguistic approach. Budapest International Research and Critics in Linguistics and Education (BirLE) Journal, 4(1), 486-493. https://doi.org/10.33258/birle.v4i1.1677
Rakhimov, M. M. (2020). Methods in cognitive linguistics. International Journal on Integrated Education, 3(2), 34-36. Retrieved from https://doi.org/10.31149/ijie.v3i2.321
Rao, C. S. (2021). Cognitive linguistics: An approach to the study of language and thought. Journal for Research Scholars and Professionals of English Language Teaching, 5(24), 1-9.
Sari, S. W., & Martiwi, R. (2020). Blending construction in English foods and beverages In Indonesia: Linguistics and cultural views. Wanastra: Jurnal Bahasa Dan Sastra, 12(2), 278-287. https://doi.org/10.31294/w.v12i2.8989
Simatupang, E. C., & Supri, I. Z. (2020). Compound words that occur during the global pandemic covid-19: A morphosemantic study. English Review: Journal of English Education, 8(2), 127-134. https://doi.org/10.25134/erjee.v8i2.2824
Spradly, J. P. (2017). Ethnographic interview. The SAGE Encyclopedia of Communication Research Methods. Retrieved from https://doi.org/10.4135/9781483381411.n168
Tambi, T., Murtadho, F., & Rafli, Z. (2019). Learning strategy and cognitive style: The effect on students’ writing ability. Journal of English Education, 10(2), 613–620. https://doi.org/https://doi.org/10.25134/erjee.v10i2.6278.
Turakhonova, G. B. (2022). Theoretical fundamentals of the concept in cognitive linguistics. Current Research Journal of Philological Science, 3(1), 36–39. https://doi.org/10.37547/philological-crjps-03-01-07
Wijaya, S. (2019). Indonesian food culture mapping: A starter contribution to promote Indonesian culinary tourism. Journal of Ethnic Foods, 6(9), 1-10 https://doi.org/10.1186/s42779-019-0009-3
Wiyana, T., Bendesa, I., & Tomahuw, R. (2021). Onomastics and branding for culinary tourism: Evidence Soto traditional culinary. TRJ Tourism Research Journal, 5(1), 69-77. https://doi.org/10.30647/trj.v5i1.108
Yoopetch, C., & Chaithanapat, P. (2021). Tourist shopping of apparel products and brand loyalty. Kasetsart Journal of Social Sciences, 42(2), 269-274. https://doi.org/10.34044/j.kjss.2021.42.2.08