Abstract
Various Javanese foods have the same ingredients and taste, but they vary in name based on the region it is made in. The difference is caused by people’s sensual expressions based on the traditional food they have. The senses discussed in this paper are limited to the sense of motion. This paper uses a qualitative method to explain and describe various data points. The analysis techniques used were direct (agih) and indirect (padan). The direct technique is an analysis of language elements, in this case, related to the formation of words that are used as food names; while the indirect technique is an analytical technique that connects elements of language with elements outside of language, in this case, related to the iconic depiction of the human senses. The results showed that the name of the foods was motivated by the description of the sense of motion, such as cucur, sawut, cenil, ongol-ongol, gablok, jadah, and oblok-oblok.
 Keywords: traditional food; sense of motion; language elements
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
