EKOLINGUISTIK KULINER KUE BINGKE MELAYU PONTIANAK

Stevannie Arlina, Ahmad Rabi ul Muzammil, Agus Syahrani

Abstract


Abstract The ecolinguistic research of Pontianak Malay bingke cake is carried out to preserve the unique lexicon and culture of Pontianak Malay, especially in Batu Layang Village. This research used descriptive qualitative method. Examples of soaked bingke lexicon are types of lexicon in Pontianak Malay bingke cake culinary. Bingke Berendam has a very sweet taste that is felt by human sensory experience (bodily experience). Bingke Berendam is used in Pontianak Malay traditional wedding ceremonies, especially in Batulayang Village. The sweet taste is believed to bring harmony in the home (ideological dimension). The results of this study were: (1) 6 types of Pontianak Malay bingke cake culinary which are classified into 2 groups: (a) tools and ingredients, and (b) activities. Of the two groups there are 45 lexicons. The tools and materials group consists of 24 lexicons while the activity group consists of 15 lexicons, there are 12 lexicons at the Al-Fajar bingke cake, (2) the meaning relationships formed were synonyms and hyponymes, (3) the cultural values contained in the culinary lexicon of Pontianak Malay bingke cake namely telok bingke, battered bingke, and kandis honey, (4) public knowledge of the Pontianak Malay bingke cake culinary lexicon is still in the known category. Keywords: Culinary, Ecolinguistics, Pontianak Malay

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e-ISSN : 2715-2723