Research Article
Utilization of Tengger's Gastronomic Heritage as Indonesian Language Learning Material for Foreign Speakers (BIPA)
@INPROCEEDINGS{10.4108/eai.25-10-2023.2348299, author={Sony Sukmawan and Salamah Salamah and Eti Setiawati and Sri Aju Indrowaty}, title={Utilization of Tengger's Gastronomic Heritage as Indonesian Language Learning Material for Foreign Speakers (BIPA)}, proceedings={Proceedings of the 3rd International Conference on Language, Literature, Education, and Culture, ICOLLEC 2023, 25-27 October 2023, Bali, Indonesia}, publisher={EAI}, proceedings_a={ICOLLEC}, year={2024}, month={7}, keywords={indonesia language learning for foreigners (bipa); textbook; gastronomy; tengger; literacy}, doi={10.4108/eai.25-10-2023.2348299} }- Sony Sukmawan
Salamah Salamah
Eti Setiawati
Sri Aju Indrowaty
Year: 2024
Utilization of Tengger's Gastronomic Heritage as Indonesian Language Learning Material for Foreign Speakers (BIPA)
ICOLLEC
EAI
DOI: 10.4108/eai.25-10-2023.2348299
Abstract
In the process of learning a second language, including Indonesian, the materials or textbooks used mostly have almost the same substance, namely discussing general matters. There are still not many teaching materials that specifically introduce Indonesian culture in terms of both traditional culinary and gastronomic aspects. This article aims to examine the utilization of Tengger's gastronomic heritage as Indonesian language learning material for Foreign Speakers (BIPA), as well as the dimensions of literacy. This research uses qualitative methods, collecting data through document study, and analyzing with content analysis models. The research results show that using Tengger gastronomy as teaching material can increase creativity and introduce Indonesian culture from a traditional culinary perspective. The literacy dimensions that are built include reading, writing, listening, and speaking. Students can find the philosophical meaning, tools, materials, how to make and present the culinary, enrich vocabulary, et cetera.
