Malay Culinary Lexicon Tanjungbalai: Ekolingustik Study

Feb 27, 2025 by ADMIN 56 views

**Culinary Lexicon Malay Tanjungbalai: Ecolinguistic Study**

Introduction

The Malay culinary lexicon is an integral part of the local culture in Tanjungbalai City, particularly in Sei Tualang Raso District. This study aims to describe the Malay culinary lexicon used by the Malay community in Tanjungbalai City, focusing on the type of culinary lexicon used by the community. By applying ecolinguistic theory, specifically the dialectical theory of social praxis, this research explores the culinary variety and its significance in local culture.

Methodology

This study employed qualitative descriptive research methods and quantitative data collection. In-depth interviews and direct observations in the field were conducted to gather data on the type of culinary lexicon used by the community. The data obtained were analyzed to identify the types of culinary lexicon used by the community.

Results

The results of the analysis show that the Tanjungbalai Malay Culinary Lexicon consists of 18 types of culinary categorized into two groups of lexicons: (1) lexicon tools and materials, and (2) lexicon activities. From the two groups, 153 lexicons were found related to tools and materials, as well as 51 lexicons related to activities. Overall, the total culinary lexicon of the Tanjungbalai Malay culinary found is 204 lexicons.

Analysis of Culinary Lexicon

The analysis of the culinary lexicon shows that the Tanjungbalai Malay Culinary Lexicon is not only related to food, but also stores deep cultural values, including habits, trust, and orientation to nature. Some examples of culinary that reflect these values are podas porridge, lado rice, pongat, lomak gule, fish sour fish, and fish sombam. Each of these dishes not only arouses tastes, but also reflects the history and tradition of rich Malay society.

Generational Knowledge of Culinary Lexicon

The analysis also shows a decrease in knowledge of this culinary lexicon among the three generations of society studied. The generation aged ≥ 65 years has a fairly high level of knowledge, which is 95.75%, followed by generations aged 45-64 years (94.81%) and generations aged 25-44 years (78.15%). This phenomenon shows a shrinkage of understanding of traditional culinary that should still be preserved.

Importance of Preserving Culinary Lexicon

This study provides valuable insights about the importance of maintaining and preserving traditional culinary lexicons as part of local cultural identity. By realizing a decrease in knowledge about traditional culinary among the younger generation, we are expected to be able to encourage efforts to revitalize and education to keep this culinary heritage alive. Through an inclusive and sustainable approach, people can be involved in traditional culinary preservation, so that they not only know, but also love their own cultural heritage.

Conclusion

In conclusion, this study highlights the significance of the Malay culinary lexicon in Tanjungbalai City and its importance in preserving local cultural identity. The study provides valuable insights into the types of culinary lexicon used by the community and the decrease in knowledge among the younger generation. By promoting efforts to revitalize and education, we can ensure that this culinary heritage is preserved for future generations.

Recommendations

Based on the findings of this study, the following recommendations are made:

Promote Education and Revitalization: Efforts should be made to promote education and revitalization of traditional culinary lexicons among the younger generation.
Inclusive and Sustainable Approach: An inclusive and sustainable approach should be taken to involve people in traditional culinary preservation, so that they not only know, but also love their own cultural heritage.
Preservation of Cultural Identity: The preservation of cultural identity should be prioritized, and efforts should be made to maintain and preserve traditional culinary lexicons as part of local cultural identity.

Limitations of the Study

This study has several limitations, including:

Limited Sample Size: The sample size of this study is limited, and further research is needed to generalize the findings to a larger population.
Qualitative Data Collection: The study employed qualitative data collection methods, which may be subject to bias and limitations.
Limited Scope: The study focused on the Malay culinary lexicon in Tanjungbalai City, and further research is needed to explore the culinary lexicon in other regions.

Future Research Directions

Future research directions include:

Comparative Study: A comparative study should be conducted to compare the culinary lexicon in different regions and cultures.
Quantitative Data Collection: Quantitative data collection methods should be employed to gather more objective and reliable data.
Longitudinal Study: A longitudinal study should be conducted to track the changes in knowledge and understanding of traditional culinary lexicons over time.

Conclusion

Q: What is the main objective of this study?

A: The main objective of this study is to describe the Malay culinary lexicon used by the Malay community in Tanjungbalai City, particularly in Sei Tualang Raso District, and to explore its significance in local culture.

Q: What is ecolinguistic theory, and how is it applied in this study?

A: Ecolinguistic theory is a framework that examines the relationship between language and the environment. In this study, ecolinguistic theory is applied through the dialectical theory of social praxis, which includes three important dimensions: ideological, sociological, and biological dimensions.

Q: What are the two groups of lexicons found in the Tanjungbalai Malay Culinary Lexicon?

A: The two groups of lexicons found in the Tanjungbalai Malay Culinary Lexicon are: (1) lexicon tools and materials, and (2) lexicon activities.

Q: How many lexicons were found in the Tanjungbalai Malay Culinary Lexicon?

A: A total of 204 lexicons were found in the Tanjungbalai Malay Culinary Lexicon, consisting of 153 lexicons related to tools and materials, and 51 lexicons related to activities.

Q: What is the significance of the Tanjungbalai Malay Culinary Lexicon?

A: The Tanjungbalai Malay Culinary Lexicon is not only related to food, but also stores deep cultural values, including habits, trust, and orientation to nature.

Q: What is the phenomenon observed in the study regarding the knowledge of the Tanjungbalai Malay Culinary Lexicon among different generations?

A: The study found a decrease in knowledge of the Tanjungbalai Malay Culinary Lexicon among the three generations of society studied, with the generation aged ≥ 65 years having a fairly high level of knowledge, followed by generations aged 45-64 years and generations aged 25-44 years.

Q: What are the recommendations made by the study?

A: The study recommends promoting education and revitalization of traditional culinary lexicons among the younger generation, taking an inclusive and sustainable approach to involve people in traditional culinary preservation, and prioritizing the preservation of cultural identity.

Q: What are the limitations of the study?

A: The study has several limitations, including a limited sample size, qualitative data collection methods, and a limited scope.

Q: What are the future research directions suggested by the study?

A: The study suggests conducting a comparative study to compare the culinary lexicon in different regions and cultures, employing quantitative data collection methods, and conducting a longitudinal study to track the changes in knowledge and understanding of traditional culinary lexicons over time.

Q: What is the significance of this study in the context of cultural preservation?

A: This study highlights the importance of preserving traditional culinary lexicons as part of local cultural identity and provides valuable insights into the types of culinary lexicon used by the community and the decrease in knowledge among the younger generation.