Variations of Food in Traditional Muslim Ceremonies  in Minangkabau Isolect, Indonesia

Nadra Nadra

doi:10.21834/e-bpj.v8iSI16.5244

Authors

Nadra Nadra Department of Linguistics, Faculty of Humanities, Universitas Andalas, Kampus Limau Manis, Padang 25163, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v8iSI16.5244

Keywords:

Food, Minangkabau Isolect , Muslim Traditional Ceremony , Variation

Abstract

This study describes the variations of food in Minangkabau’s isolect that are commonly used in traditional Muslim ceremonies. Informal discussion and observation were conducted using various techniques on selected ceremonies. Five distinct traditional Muslim ceremonies are found in this study. Furthermore, the result discovered that there are nine foods for dishes and vegetables, eleven items for snacks, three items for drinks and one item for fruit. This included the foods that were classified into one, two, and three lexicons. Overall, it may be concluded that food variations always occur in every traditional Muslim ceremony.

References

Aykan, B. (2016). The Politics of Intangible Heritage and Food Fights in Western Asia. Int J Herit Stud., 22(10), 799–810. DOI: https://doi.org/10.1080/13527258.2016.1218910

Bessière, J. (1998). Local Development and Heritage: Traditional Food and Cuisine as Tourist Attractions in Rural Areas. Sociologia Ruralis, 38(1), 21-34. DOI: https://doi.org/10.1111/1467-9523.00061

Chambers, S., Lobb, A., Butler, L., Harvey, K., Bruce, T. W. (2007). Local, National and Imported Foods: A Qualitative Study. Appetite, 49(1), 208–13. DOI: https://doi.org/10.1016/j.appet.2007.02.003

Cook, I., & Crang, P. (1996). The World on a Plate: Culinary Culture, Displacement, and Geographical Knowledge. Journal of Material Culture, 1(2), 131-153. DOI: https://doi.org/10.1177/135918359600100201

Elizabeth, G. (2006). The Role of Local Food in Destination Marketing: A South African Situational Analysis. J Travel Tour Mark, 14(3), 97–112. DOI: https://doi.org/10.1300/J073v14n03_06

Ellis, A., Park, E., Kim, S. (2018). What is Food Tourism? Tourism Management, 68, 250–263. DOI: https://doi.org/10.1016/j.tourman.2018.03.025

Hervieu-Léger, D. (1996). Tourisme,Tradition et Ethnologie. 27, 55–86.

Kato, T. (1982). Matriliny and Migration Evolving Minangkabau Traditions in Indonesia. Ithaca and London: Cornell University Press.

Mardatillah, A. (2020). The Enterprise Culture Heritage of Minangkabau Cuisine, West Sumatra of Indonesia as a Source of Sustainable Competitive Advantage. Journal of Ethnic Foods, 7(34), 1–10. DOI: https://doi.org/10.1186/s42779-020-00059-z

Matta, R. (2016). Food Incursions into Global Heritage: Peruvian Cuisine’s Slippery Road to UNESCO. Social Anthropology, 24(3), 338–352. DOI: https://doi.org/10.1111/1469-8676.12300

Misran, N.N, Sharif, M.S.M., Akbarruddin, M.N.A., Saad, M. & Yusoff, A.M. (2022). Cultural Identity of Malay Bugis: A Reflection in Traditional Food Practices. Journal of Tourism, Hospitality & Culinary Arts, 14(1), 140-163.

Nadra. (2018). The Terms of Wedding Tradition in Minangkabau Isolect in Nagari Pariangan and Its Development. Proceedings of the Fourth Prasasti International Seminar on Linguistics (Prasasti, 2018). Surakarta, Atlantis Press, 9–13. DOI: https://doi.org/10.2991/prasasti-18.2018.2

Nadra, Usman, F., Nesti, M.R. (2016). Lexicon of Food in Minangkabau Language Based on the Verb and the Type of Materials Used. Proceeding International Seminar on Languages and Arts (ISLA)-5, 368–372.

Nadra & Nesti, M. R. (2021). Nama-nama Makanan dalam Bahasa Minangkabau. Padang: LPPM Universitas Andalas

Nurti, Y. (2017). Kajian Makanan dalam Perspektif Antropologi. Jurnal Antropolgi: Isu-Isu Sosial Budaya, 19(1), 1–10. DOI: https://doi.org/10.25077/jantro.v19.n1.p1-10.2017

Pamantung, R. P. (2017). Metafora Nama Makanan dan Minuman Khas Minahasa. Jurnal Tutur. 3(2), 1–7.

Quaranta, G., & Salvia, C. (2011). Survival and Sustainability. Surviv Sustain. 187–94. DOI: https://doi.org/10.1007/978-3-540-95991-5_19

Rahman, F. (2020). Tracing the Origins of Rendang and Its Development. Journal of Ethnic Foods, 7(28), 1–11. DOI: https://doi.org/10.1186/s42779-020-00065-1

Rianti, A., Novenia, A.E., Christopher, A., Lestari, D., & Parassih, E.K. (2018). Ketupat as traditional food of Indonesian culture. Journal of Ethnic Foods, 5(1), 4–9. DOI: https://doi.org/10.1016/j.jef.2018.01.001

Saleh, N. S., Rosli, M. S., Syamsuri, A. S. (2022). Budaya Masyarakat Bugis dalam Aspek Perkahwinan, Komunikasi dan Makanan Warisan. Kajian Malaysia. 40(2), 227–253. DOI: https://doi.org/10.21315/km2022.40.2.10

Shapira, N. (2014). Klasifikasi Bentuk Lingual Leksikon Makanan dan Peralatan dalam Upacara Adat Wuku Taun di Kampung Traditional Cikondang, Kabupaten Bandung. RepositoryUpi.Edu.

Syarifuddin, Asmi, A.R., Safitri, S., Abidin, N.F. (2020). Cuisine as Cultural Identity of Palembang Residents. Advances in Social Science, Education and Humanities Research, Volume 513, 4th Sriwijaya University Learning and Education International Conference (SULE_IC 2020). DOI: https://doi.org/10.2991/assehr.k.201230.150

Thaib, M. St. P. (1934). Kamoes Bahasa Minangkabau-Bahasa Melajoe-Riau. Batavia: Balai Pustaka.

Wahid, N. A. (2009). Heritage Food Tourism: Bahulu Attracts? Proceedings of 2nd National Symposium on Tourism Research: Theories and Application. Penang,

Malaysia, Universiti Sains Malaysia. 202–209.

Wardana, A.A., Setiarto, R.H.B., & Wigati, L.P. (2023). “Lepet”: Indonesian tradisional food for Eid Al-Fitr celebrations. Journal of Ethnic Foods, 10 (29), 1-12. DOI: https://doi.org/10.1186/s42779-023-00197-0

Yovani, T. (2019). Lamang Tapai: The Ancient Malay Food in Tradition. Journal of Ethnic Foods, 6(22), 1–9. DOI: https://doi.org/10.1186/s42779-019-0029-z

Zulfa, & Kaksim. (2014). Sistem Pola Pewarisan Tradisi Malamang di Kota Padang. Jurnal Kajian Budaya, 10(20), 57–72.