Revitalizing Traditional Culinary in Supporting Sustainable Tourism Viewed from Culinary Linguistics
Dr. Ni Wayan Kasni,M.Hum, Dr. I Wayan Budiarta,SS,M.Hum
Linguistics Program, Warmadewa Universit
Abstract
Abstract Bali is a province whose economy depends on tourism. According to (Sudibya, 2019) 2/3% of the economy is based on tourism. Referring to the statement, it is deemed necessary for new innovations in the development of tourism in Bali. One of them is a traditional culinary tour where the ingredients are from agricultural or plantation products which are indeed the hallmark of Balinese products as they come to Bali are not only to see view and culture, they also want to try local food. Every region in Bali has its own uniqueness in relation with culinary. Based on this reason,this research was done to investigate the lexicons of traditional culinary as a way to revitalize it in tourism sector. Besides, it is also aimed at showing the proverbs. The theory applied was Culinary Linguistics defining that culinary linguistics is qualitative study of language in food traditions or eating habits through the linguistic paradigm (Jabonillo, 2016: 18). Based on the research done, it is found that words used in traditional culinary can be grouped into 5 (five), such as local fruit, vegetable, fish and meat, tubers, and grain. In general the traditional ways to cook are steaming, grilling, frying, boil, burning with covering in embers, roasting. In communication the people tends to use something surrounding their lives which is conveyed in the form of proverbs.
Keywords: culinary linguistics; traditional culinary; sustainable tourism; revitalizing
Topic: Budaya dan Kearifan Lokal