Culinary Word Formation in Batak Toba Language: A Culinary Linguistic Analysis

• Published in: Theory and practice in language studies 2024-12, Vol.14 (12), p.3970
• Main Authors: Simanjuntak, Tarida Alvina, Sibarani, Robert, Mulyadi, Situmorang, Hamzon
• Format: Article
• Language: English
• ISSN: 1799-2591
• DOI: 10.17507/tpls.1412.32

This research aims to describe and formulate the formation of culinary words in the Batak Toba language (BTL). It is also hoped that the research can contribute to the revitalization of BTL lexicons, especially those related to culinary names. The approach in this research is a qualitative approach with ethnographic methods. The implementation of this research used the Spradley analysis model. The data were in the form of words and phrases taken from culinary names in BTL. The data were obtained through observation, documentation, and interview. The theory used as a reference in this research is by Gerhardt et al. (2013) who state that the linguistic word formation process is research based on food vocabulary and its meaning. From the research results, it was found that the internal word formation processes that commonly occur in the BTL include; (1) Composition, which consists of 6 (six) composition parts; (2) Reduplication, which consists of 5 (five) reduplication parts; and (3) Affixation, which consists of 4 (four) affixation parts. However, the amount of data on BTL culinary names in the formation of each reduplication is not much or in other words, it is not as productive as in the formation of words in composition. Index Terms--word formation, morphology, Batak Toba culinary, culinary linguistics