Gastronomy Traditional Culinary Names at Gadri Restaurant, Yogyakarta Palace Through Ethnolinguistics History and Culture

Albatta, Ahmad and Nugroho, Setyo Prasiyono and Prasetyanto, Hermawan (2022) Gastronomy Traditional Culinary Names at Gadri Restaurant, Yogyakarta Palace Through Ethnolinguistics History and Culture. Journal of Islamic Tourism (JIT), 2. pp. 36-55.

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Abstract

Culinary is everything related to food and cooking. Nowadays, culinary tourism has become a tourism for the wider community when they visit an area or tourist attraction. This study discusses the naming process of the Yogyakarta Palace traditional culinary names served at Gadri Resto by applying ethnolinguistic study. This study describes the origin of the naming process of these traditional dishes. The method used in this study was descriptive qualitative method by applying ethnographic and folklore research method (Dundes, 2007). The results of this study found that the food name is created based on the type of the ingredients used to produce it and the shape of the food itself which looks like the animals such as manuk (Javanese word means birds) and elephants.

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