Revealing A Traditional Nutritious Cuisine Mangholat, An SFL Approach (A Case Study of Angkola Language Transitivity in Cooking Verb)

Abstract

Husniah Ramadhani Pulungan, Riyadi Santosa, Djatmika Djatmika, Tri Wiratno

The pandemic COVID-19 encourages people to consume high nutritious food. We know that many traditional cuisines with high nutritious ingredients is passed from generation to generation verbally. We also can discover traditional cuisine with a linguistic approach. However, there are still no studies that explicitly use Systemic Functional Linguistics (SFL) to identify local wisdom related to high nutritious cooking. We propose SFL to identify words that contain both processes and goals (conflated verb) through transitivity analysis. Here, we study Angkola language to show how SFL reveals cuisine that is represented by a conflated verb. The analysis focuses on the transitivity of the SFL approach uses linguistically limited to mangholat verbs only coupled with health-wise with literature studies related to the health efficacy of food. The result exhibits that mangholat verb is part conflated verb of the material process that consists of two constituents (process and participant goal) in one word. The process constituents in the form of the morpheme {Mang-} 'make' shows a cooking process. The constituents of the participant goal of a holat, a noun word, is the cuisine name in Angkola language. We analyzed the word holat for the ingredient breakdown used in cooking the food e.g., Balakka (Phyllantus emblica L.) which is proven to improve human health. The SFL transitivity analysis is able to identify high nutritious cuisine of local wisdom. We expect our result to be a starting point for further study of the linguistic approach in discovering local wisdom related to nutritious cooking for humans.