Diversity of Culinary Ecolexicon of Main Cuisine in Malay
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JURNAL ARBITRER - VOL. 6 NO. 2 (2019) Online version available in : http://arbitrer.fib.unand.ac.id JURNAL ARBITRER | 2339-1162 (Print) | 2550-1011 (Online) | Article Diversity of Culinary Ecolexicon of Main Cuisine in Malay Communities on the East Coast of North Sumatra Dwi Widayati Faculty of Humanities, Universitas Sumatera Utara, Medan, Indonesia SUBMISSION TRACK ABSTRACT Received: August 14, 2019 Final Revision: October 09, 2019 This paper aims to describe the diversity of the main culinary Available Online: October 23, 2019 eco-lexicon in Malay society. Data were collected through interviews with informants who were very familiar with the traditional culinary eco-lexicon. An in-depth discussion with KEYWORD content analysis is carried out on each culinary eco-lexicon, Eco-lexicon, Culinary, Malay, Ecolinguistics. especially in the effort of meaning and description. The analysis of the diversity of culinary eco-lexicon is done by CORRESPONDENCE using ecolinguistic theory. From the results of the analysis it E-mail: [email protected] was concluded that there is a diversity of culinary eco-lexicons which refer to certain types of culinary, for example for culinary weaving, four variations of the eco-lexicon, namely anyang buas-buas (Langkat Malay, and Asahan Malay), anyang sibuas-savas leaves (Serdang Malay), anyang sibuih- buih (Batubara Malay), and labar buas-buas (Panai Malay). It indicates that the eco-lexicon diversity of culinary names and types of herbs reflects the understanding of the speaker toward their environment. The more lexicons use to reflect the environment indicates the richness of the environment itself. I. INTRODUCTION example, eco-lexicon bubur pedas (spicy Lexicon is a reflection that shows the identity porridge), some call it bubuR podas, some of the people. There are quite several lexicon other call it bubur pedas. The ingredient types that can demonstrate this identity, includes si kentut or daun sikontut (Paederia among others, is environmental lexicon (eco- foetida). However, not all Malay ethnics use lexicon) related to culinary. Malay, as one of these leaves for the ingredient. This is due to the ethnic groups in North Sumatra, has a the difficulty of finding these leaves. For characteristic which is manifested the lexicon anyang daun sibuas-buas there are four used in their language. It may lead the similar variations, including anyang buas-buas or different to Malays in other regions. In (Langkat Malay and Asahan Malay), anyang other words, the location or environment may daun sibuas-buas (Serdang Malay), anyang contribute to the variation, even though the daun sibuih-buih (Batubara Malay), and labar referents referred to the culinary. For sibuas-buas (Panai Malay). These lexicons are still familiar in Malay society. In short, it DOI: https://doi.org/10.25077/ar.6.2.113-121.2019 Attribution-NonCommercial 4.0 International. Some rights reserved DWI WIDAYATI / JURNAL ARBITRER - VOL. 6. NO. 2 (2019) can be implied that there are ecolexicon changes in the physical environment of diversity of culinary names, and types of speech that have an impact on language herbs of a language is a manifestation of change (Liebert, 2001 in Mbete, 2009) or people's understanding of their environment. language changes presenting ecological Furthermore, lexicons containing information changes. about the environment indicates that the rich of the environment within the language Ecolinguistic studies that describe the community. problem of language in society are a quite complex phenomenon. A language can have The ecolexicon or environmental vocabulary problems with its geographical location, with is reflection of the rich of the environment and its environment both natural and socio- nature, both human, cultural, and society cultural, and with the community as a (Nuraisyah, Mohd Salehuddin Mohd Zahari, language speaking. The excavation of several Mohd Zain Mohd Kutut, Mohd Shaazali Malay culinary ecolexicons (as part of Mohd Sharif, 2013). The research on culinary ecolinguistic studies) in the speaker ecolexicon as part of the Malay language community is an attempt to extract verbal environment vocabulary aims to uncover the knowledge that is still remain in the speaker's various spiritual and physical riches of the cognitive. Verbal knowledge is classified into community Fill and Muhlhasler 2001). shapes and categories morphologically and However, over time and by the change of ecolinguistically. The categorization includes socioecological, some lexicons were noun categories, both animate (biotic) and displaced by the lexicon from outside Malay. inanimate (abiotic) which are the names and The environment changes, the language that ingredients of culinary, while the verbal lives in the speech changes over time (Lindo category covers activities in culinary and Bundsgaard, 2000: 10-11). The language processing and the adjective category level that changes quickly is the lexicon. This includes the characteristics of entities and change is influenced by three dimensions, conditions found in the culinary, both when including ideological, social or sociological, processing as well as at the time of and biological dimensions (Widayati et al., presentation (Bauer, 1983; Kridalaksana, 2017, and 2018). Therefore, this paper aims to 1989; Alwi 2008). Without ignoring the uncover the diversity of the culinary ecolinguistic parameters adopted from ecolexicon of the Malay community, ecological parameters, namely environment, especially the main cuisine ecolexicon, so that diversity, and interrelationship, interaction, the diversity of the culinary ecolexicon is and interdependence (Fill and Muhlhausler, documented. Thus, the next generation can 2001; Odum, 1996) special environments learn the language, the generation can even (bioregion and ecoregion) (Haugen, 1972) see it of documents that may no longer be able become the foundation in interpreting some to speak in that language (Hwia, 2017: 17). environmental culinary ecolexicon. It is from this natural environment that distinctive This research was conducted based on language, expressions, and words are Ecolinguistic theory. Ecolinguistics is the realized. The sub-ethnic phenomenon or also study of interactions between existing the subculture based on environmental wealth languages and their environment (Haugen, is a symptom of a relationship between 1972, in Peter, 1996: 57). Theoretically, a language, culture, and the environment (see language that is in a certain area has a close Cassirer, 1999 in Mbete, 2015: 12). relationship with the environment and the speaker community. Humans as users of Diversity, interaction, and interdependence, language and the environment as living or interplay and interdependence, are spaces of language, influence each other. ecosystem concepts in ecology (Odum, 1996), Thus, the ecolinguistic study here focuses on including human ecology and language 114 DWI WIDAYATI / JURNAL ARBITRER - VOL. 6. NO. 2 (2019) ecology (see Mbete 2009). That is, humans as contain fresh vegetables with a crispy and users of language and the environment as savory taste. Vegetables that are widely used living spaces of language influence each in anyang include cassava leaves (daon ubi), other. Thus, the ecolinguistic study here papaya leaves (daon botik), kale (kangkung), focuses on changes in the physical beans (kacang panjang), bean sprouts (tauge), environment of speech that have an impact on bananas bag (jantong pisang), cucumbers language change (Liebert, 2001 in Mbete, (timun), etc. The culinary lexicon is also 2009) or language changes presenting related to some othe food lexicons, herbs, ecological changes. flavors, and verbs of processing. Some similar culinary are generally related to spice lexicon, II. METHODS which is almost the same. Research data were collected by interviewing Anyang has some variations which come from informants, who had an understanding of traditional Malay cuisine. The data is then different ingredients and complementary tabulated and analyzed with descriptive recipes. Several variations were found in this methods. The depiction of the diversity of the study. The naming of anyang variation has culinary ecolexicon of the main cuisine is similarities and differences from the five carried out with content analysis. An in-depth research sites (Langkat, Serdang Bedagai, discussion was carried out on each culinary Batubara, Tanjungbalai, and Labuhanbatu). ecolexicon, especially in the effort of meaning The name of anyang includes anyang sibuas- and description. The analysis also provides buas, anyang ikan, anyang pakis, anyang the status of the lexicon, whether they remain, kepah, anyang temu paoh, anyang umbut change, or disappear. pisang, dan anyang jantong (Langkat); anyang daun sibuas-buas, anyang pakis, The analysis focuses on the lexicon associated anyang kepah, anyang umbut pisang, dan with the environment where the lexicon anyang jantung pisang (Serdang Bedagai); exists, both the natural environment and the anyang daun sibuih-buih, anyang pakis, social and cultural environment. The aim is to anyang serai, anyang daun semanggi, anyang sort, classify, give meaning to this culinary temu paoh, anyang umbut pisang, anyang lexicon. This in-depth interview also serves to jantung/anyang kerabu (Batubara); anyang affirm the meaning and cultural value of each buas-buas, anyang pakis, anyang kopah, culinary type concluded. anyang bajaronggi, anyang tomu paoh, anyang umbut pisang, anyang jantung III. RESULT (Tanjungbalai); anyang ayam