Traditional Seasoning and Traditional Cooking Equipments in Bali ‘Culinary Anthropology Linguistics Approach’

Kasni, Ni Wayan and Budiarta, I Wayan (2021) Traditional Seasoning and Traditional Cooking Equipments in Bali ‘Culinary Anthropology Linguistics Approach’. In: WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia.

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Abstract

The traditional seasoning and traditional cooking equipment used are also used in other Balinese activities such as, in ceremony and daily communication. This research observed the use traditional seasoning and traditional cooking equipments in Bali in ceremonies and the proverbs by applying the theory of Culinary Anthropology Linguistics. The data were taken from the informants namely the priest and common Balinese people. The result of the analysis revealed that some of traditional seasoning used in ceremony are ginger, onion, curcuma. It also showed that traditional cooking equipments which are mostly used are frying pan, traditional steamer (a kind of cooking equipment used for steaming made of bamboo called kukusan), clay pot (a kind of traditional cooking equipment made of clay called payuk and is used for boiling).They express certain cultural meaning.

Item Type: Conference or Workshop Item (Paper)
Uncontrolled Keywords: traditional seasoning and cooking equipment; culinary lexicon; anthropological linguistics
Subjects: H Social Sciences > H Social Sciences (General)
Depositing User: EAI Editor IV
Date Deposited: 21 May 2021 06:30
Last Modified: 21 May 2021 06:30
URI: https://eprints.eudl.eu/id/eprint/3585

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