Research Article
Traditional Seasoning and Traditional Cooking Equipments in Bali ‘Culinary Anthropology Linguistics Approach’
@INPROCEEDINGS{10.4108/eai.21-12-2020.2305855, author={Ni Wayan Kasni and I Wayan Budiarta}, title={Traditional Seasoning and Traditional Cooking Equipments in Bali ‘Culinary Anthropology Linguistics Approach’}, proceedings={Proceedings of the 3rd Warmadewa Research and Development Seminar, WARDS 2020, 21 December 2020, Denpasar-Bali, Indonesia}, publisher={EAI}, proceedings_a={WARDS}, year={2021}, month={4}, keywords={traditional seasoning and cooking equipment; culinary lexicon; anthropological linguistics}, doi={10.4108/eai.21-12-2020.2305855} }- Ni Wayan Kasni
I Wayan Budiarta
Year: 2021
Traditional Seasoning and Traditional Cooking Equipments in Bali ‘Culinary Anthropology Linguistics Approach’
WARDS
EAI
DOI: 10.4108/eai.21-12-2020.2305855
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.
