RAGAM BUDAYA PENGGUNAAN PIRANTI SUMPIT MASYARAKAT BANDUNG

SELVIA SELVIA

Abstract


Food is an inseparable part of a culture and serves as one of the characteristic markers of a culture or ethnic groups. The arrival and presence of the Chinese ethnic group has contributed to the diversity of the Indonesian culture in general. One of Chinese dishes that have become a favorite delicacy in Bandung is noodles, a wide variety of which is
sold in various areas around the city. Noodles are considered as a substitute for daily staple food and have become part of Indonesian identity in general. This field study used the descriptive qualitative method. Data collection was carried out through interviews and observations using the purposive sampling method. The purpose of this study is to determine the various ways Bandung people use chopsticks when consuming noodle. Results show that most Bandung people consumed noodles using spoons and forks. Their lack of understanding of the philosophy of noodles and chopsticks results in an inappropriate noodle-eating etiquette.


Keywords


Noodle; chopstick; eating culture; people of Bandung.



DOI: http://dx.doi.org/10.17510/paradigma.v11i3.531

Full Text:

PDF

References


Alwi, H., Soenjono D., Hans L., Anton M. Moeliono. 1988. Tata Bahasa Baku Bahasa Indonesia. Edisi ke-3. Jakarta: Balai Pustaka.

Apomfires, F. 2002. Makanan pada Komuniti Adat Jae: Catatan Sepintas Lalu dalam Penelitian Gizi. Jurnal Antropologi Papua 1, no.2: 1–16.

Brouwer, Drs. M. A. W. 1984. Studi Budaya Dasar. Bandung: Penerbit Alumni.

Foster, George M. 1986. Antropologi Kesehatan. Jakarta: Penerbit Universitas Indonesia.

Freeman N. 2010. Ethnic Cuisine. Indonesia.

Kaplan, David. 2002. Teori Budaya. Yogyakarta: Pustaka Pelajar.

Koentjaraningrat. 2004. Manusia dan Kebudayaan di Indonesia. Jakarta: Djambatan.

——— (ed). 2009. Pengantar Ilmu Antropologi. Jakarta : PT Rineka Cipta.

Kunto, Haryoto. 1986. Semerbak Bunga di Bandung Raya. Bandung : Granesia.

———. 1985. Wajah Bandung Tempo Doeloe. Bandung: Granesia.

Latifundia, Effie. 2009. Jalur Kereta Api dan Pengaruhnya Terhadap Perkembangan Kota Bandung Antara Tahun 1884–1924. Widyamala: Arkeologi dan Masyarakat. Jatinangor: Alqaprint.

Mundardjito, editor. 2009. Sejarah Kebudayaan Indonesia Sistem Teknologi Jilid 8. Editor Umum, Mukhlis PaEni. Jakarta: Rajawali Pres.

Nurwanti, Yustina Hastrini. 2011. Dinamika Kewirausahaan Kuliner: Lunpia Semarang Tahun 1965-2009, Patrawidya, no. 2 [Juni]. Yogyakarta: Balai Pelestarian Sejarah dan Nilai Tradisional Yogyakarta.

Rahman, Fadly. 2011. Rijsttafel: Budaya Kuliner di Indonesia masa kolonial. Jakarta: PT. Gramedia Pustaka Utama.

Sugiyo. 2012. Sukses Berbisnis Kuliner. Jakarta: Mediakita.

Suhardjo.1989. Sosial Budaya Gizi, Departemen Pendidikan dan Kebudayaan Dirjen Pendidikan Tinggi Pusat Antar Universitas Pangan & Gizi, Bogor.

Sediaoetama, Achmad Djaelani. 2006. Ilmu Gizi: untuk Mahasiswa dan Profesi di Indonesia. Jakarta: Dian Rakyat.

Tan, Melly G.1979. Golongan Etnis Tionghoa di Indonesia: Suatu Masalah Pembinaan Kesatuan Bangsa. Jakarta. PT. Gramedia.

Tian. 2009. Perencanaan Usaha Mie Basah. Bandung: Penerbit Angkasa.

Zhi, Kong Yuan. 2005. Silang Budaya Cina Indonesia. Jakarta: Buana Ilmu Populer.


Refbacks

  • There are currently no refbacks.


Copyright (c) 2021 Paradigma: Jurnal Kajian Budaya


    

Lisensi Creative Commons
Ciptaan disebarluaskan di bawah Lisensi Creative Commons Atribusi-BerbagiSerupa 4.0 Internasional

                                      

Free counters!View My Stats