Research Article
Banjar Traditional Food: Between Religion, Treatment, Daily Menu and Habits
@INPROCEEDINGS{10.4108/eai.15-9-2021.2315612, author={Rissari Yayuk and Jahdiah Jahdiah and Siti Alfa Ariestya}, title={Banjar Traditional Food: Between Religion, Treatment, Daily Menu and Habits}, proceedings={Proceedings of the First International Conference on Democracy and Social Transformation, ICON-DEMOST 2021, September 15, 2021, Semarang, Indonesia}, publisher={EAI}, proceedings_a={ICON-DEMOST}, year={2022}, month={2}, keywords={traditional; religion; ethnomedicine}, doi={10.4108/eai.15-9-2021.2315612} }- Rissari Yayuk
Jahdiah Jahdiah
Siti Alfa Ariestya
Year: 2022
Banjar Traditional Food: Between Religion, Treatment, Daily Menu and Habits
ICON-DEMOST
EAI
DOI: 10.4108/eai.15-9-2021.2315612
Abstract
The problems in this research are what are traditional Banjar Food used in the context of religion, of ethnomedicine, and of daily menu as a habit. The aims of this research are to describe traditional Banjar food used in the context of religion, of ethnomedicine, and of daily menu as a habit. The method used in this research is descriptive qualitative. Data collection techniques were carried out through observation, literature, interview, note-taking, and recordings. This research applies several steps, they are data collecting, sorting, analyzing, and presenting. This research uses anthropolinguistic theory. Data collection was carried out in Astambul, Pasayangan, and Cempaka from January to March 2021. The results show that Banjar traditional foods used in religious contexts are ketan, in ethnomedicine contexts are hintalu karuang, of daily menu are gangan waluh. The conclusion is a cultural social function for religion, medicine, and for daily meals.
