Aceh Traditional Culinary Kuah Pliek U: How it Sustains Eco-Lexicon Diversity
Abstract
"Kuah Pliek" is the famous Acehnese cuisine that utilizes most ecological materials. However, only a few researchers have discussed the sustainability of the lexicon contained within the cuisine from an eco-linguistics perspective. This study focuses on Aceh's traditional cuisine, "Kuah Pliek U" (KPU), to assess the raw materials' eco-lexicon diversity and the Acehnese's knowledge of the identified eco-lexicon. This study employed a qualitative research design to address the problems in which data collection included in-depth interviews, Focus Group Discussions (FGDs), passive and active observation, and the examination of documents such as research reports and journal articles. The analysis of data then used a qualitative interactive model. The result demonstrates that the number of the eco-lexicon within KPU is about 35 – 40, as same as its total of raw materials and ingredients. It consists of biotic and abiotic, with plants comprising the majority. Linguistically, the lexicon belongs to the noun class, but semantically, it can be divided into nouns, prepositional eco-lexicons, and nouns and conjunction. This study also reveals that Acehnese knowledge of KPU has decreased, despite its continued popularity in Aceh society. It means that the existence of three dimensions that influence language sustainability cannot guarantee that local people's cultural knowledge will remain intact.
References
Asril, M., Perdana, A. T., Mahyarudin, M., Asmarany, A., & A’yun, Q. (2019). Isolasi Cendawan yang Berperan dalam Proses Pembuatan Pliek U (Makanan Fermentasi Khas Aceh). Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal, 36(1), 26–34.
Bang, J. C., & Døør, J. (1993). Eco-linguistics: A framework. AILA, 93, 31–60.
Bang, J. C., Døør, J., Nash, J., & Steffensen, S. V. (2007). Language, Ecology, and Society: A Dialectical Approach. Continuum International Publishing Group.
Calvet, L.-J. (2006). Towards an ecology of world languages. Polity.
Crabtree, B. F., & Miller, W. L. (2022). Doing Qualitative Research. Sage Publications.
Dong, L., Longwu, L., Zhenbo, W., Liangkan, C., & Faming, Z. (2021). Exploration of Coupling Effects in the Economy–Society–Environment System in Urban Areas: Case Study of the Yangtze River Delta Urban Agglomeration. Ecological Indicators, 128, 107858.
Gorenflo, L. J., Romaine, S., Mittermeier, R. A., & Walker-Painemilla, K. (2012). Co-occurrence of Linguistic and Biological Diversity in Biodiversity Hotspots and High Biodiversity Wilderness Areas. Proceedings of the National Academy of Sciences, 109(21), 8032–8037.
Grbich, C. (2012). Qualitative Data Analysis: An Introduction. Sage Publications.
Hajeb, P., & Jinap, S. (2015). Umami Taste Components and their Sources in Asian foods. Critical Reviews in Food Science and Nutrition, 55(6), 778–791.
Haugen, E. (2001). The Ecology of Language. The Eco-linguistics Reader: Language, Ecology and Environment, 57, 66.
Hjalager, A.-M., & Johansen, P. H. (2013). Food Tourism in Protected Areas–Sustainability for Producers, the Environment and Tourism? Journal of Sustainable Tourism, 21(3), 417–433.
Kadir, S., & Kes, M. (2022). Kuliner Bergizi Berbasis Budaya. Absolute Media.
Kim, S., & Iwashita, C. (2016). Cooking Identity and Food Tourism: The Case of Japanese Udon Noodles. Tourism Recreation Research, 41(1), 89–100.
Lubis, R., & Widayati, D. (2022). The Sustainability of Eco-Lexicons in Socio-Ecological Spatial Dynamics of the Rice Fields’ Community in Central Tapanuli, Indonesia. Theory and Practice in Language Studies, 12(8), 1659–1663.
Mbete, A. M., Putra, A. A. P., Yadnya, I. B. P., Simpen, I. W., Genua, V., & Utami, G. W. N. (2015). Khazanah Ekoleksikal Guyub Tutur Bahasa Lio, Flores. Laporan Penelitian. Universitas Udayana.
Meneguel, C. R. de A., Mundet, L., & Aulet, S. (2019). The Role of a High-Quality Restaurant in Stimulating the Creation and Development of Gastronomy Tourism. International Journal of Hospitality Management, 83, 220–228. https://doi.org/10.1016/j.ijhm.2018.10.018
Mohajan, H. K. (2018). Qualitative Research Methodology in Social Sciences and Related Subjects. Journal of Economic Development, Environment and People, 7(1), 23–48.
Mokoagouw, M. E. (2018). Environments Triple Dimensions in Fairytales: A Dialectical Eco-Linguistics Perspective. International Journal of Linguistics, Literature and Culture, 4(4), 10–16.
Monterrosa, E. C., Frongillo, E. A., Drewnowski, A., de Pee, S., & Vandevijvere, S. (2020). Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets. Food and Nutrition Bulletin, 41(2_suppl), 59S-73S.
Niedbała, G., Jęczmyk, A., Steppa, R., & Uglis, J. (2020). Linking of Traditional Food and Tourism. The Best Pork of Wielkopolska-Culinary Tourist Trail: A Case Study. Sustainability, 12(13), 5344. https://doi.org/10.3390/su12135344
Pandey, P., & Pandey, M. M. (2021). Research Methodology Tools and Techniques. Bridge Center.
Penz, H., & Fill, A. (2022). Eco-Linguistics: History, Today, and Tomorrow. Journal of World Languages, 8(2), 232–253.
Prempeh, C. (2022). "Food Before Pressure": Food and food culture in Muslim inner-city in Maamobi-Accra since the 1980s. African Journal of Social Sciences Education, 2(1), 1–21.
Rachão, S., Breda, Z., Fernandes, C., & Joukes, V. (2019). Food Tourism and Regional Development: A Systematic Literature Review. European Journal of Tourism Research, 21(1), 33–49.
Rusmawati, E., Hartono, D., & Aritenang, A. F. (2023). Food Security in Indonesia: the Role of Social Capital. Development Studies Research, 10(1), 2169732.
Siregar, I. (2021). CSR-Based Corporate Environmental Policy Implementation. British Journal of Environmental Studies, 1(1), 51–57.
Stibbe, A. (2020). Eco-Linguistics: Language, Ecology and the Stories we Live By. Routledge.
Suardi, M. (2018). Belajar & Pembelajaran. Deepublish.
Uyanne, C. M., Onuoha, E. C., & Osigwe, N. A. (2017). Eco-Linguistic Perspective: Dialectics of Language and Environment. Awka Journal of English Language and Literary Studies, 5(1), 150–169.
Velasco, C., Michel, C., Youssef, J., Gamez, X., Cheok, A. D., & Spence, C. (2016). Colour-Taste Correspondences: Designing Food Experiences to Meet Expectations or to Surprise. International Journal of Food Design, 1(2), 83–102.
Wijaya, S. (2019). Indonesian Food Culture Mapping: A Starter Contribution to Promote Indonesian Culinary Tourism. Journal of Ethnic Foods, 6(1), 9. https://doi.org/10.1186/s42779-019-0009-3
Yuniawan, T., Rokhman, F., Rustono, R., & Mardikantoro, H. B. (2017). The Study of Critical Eco-Linguistic in Green Discourse: Prospective Eco-Linguistic Analysis. Humaniora, 29(3), 291.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms: (1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License (CC-BY-SA) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal; (2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal; (3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
