From Kitchen to Culture: A Sociolinguistic Exploration of the Naming System of Local Culinary Heritage in Sasak Society
Keywords:
culinary linguistics, Sasak culture, food naming system, ethnolinguistics, intangible cultural heritage, community serviceAbstract
This community service study investigates the naming system of local culinary heritage within Sasak society in Lombok, West Nusa Tenggara, Indonesia, through a sociolinguistic lens. The research was conducted as part of a university outreach initiative engaging 42 Sasak culinary practitioners, village elders, and local food entrepreneurs across four villages in Central and East Lombok. Employing ethnolinguistic fieldwork methods—including in-depth interviews, participant observation, and lexical documentation—the study identifies six primary naming categories embedded in Sasak food nomenclature: ingredient-based naming, place of origin, cooking method encoding, ethnic identity markers, single-morpheme lexical forms, and production process descriptors. Findings reveal that Sasak culinary names are not arbitrary labels but dense cultural artifacts that encode ecological knowledge, social hierarchy, and collective memory. The study argues that preserving these naming traditions constitutes an act of intangible cultural heritage protection and recommends their systematic documentation and integration into local school curricula and cultural tourism programs.
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