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

Albattat, Ahmad and Prasetyanto, Hermawan and Prasetyanto, Hermawan Gastronomy Traditional Culinary Names at Gadri Restaurant, Yogyakarta Palace Through Ethnolinguistics History and Culture. Journal of Islamic Tourism (JIT), 2 (2). pp. 36-94. ISSN 2791-7959

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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.

Item Type:	Article
Uncontrolled Keywords:	Culinary Tourism, Dishes, Folklore, Naming/Defining
Subjects:	Tourism Tourism > Culinary Tourism Food and Beverage > Gastronomy Food and Beverage > Gastronomy > Traditional Foods
Divisions:	Pengelolaan Perhotelan D-IV
Depositing User:	Bama Suprobojati SIP.
Date Deposited:	18 Feb 2025 08:25
Last Modified:	18 Feb 2025 08:25
URI:	http://repository.ampta.ac.id/id/eprint/2253

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