Emprit Goreng Commodification in Museum Tembi Rumah Budaya, Bantul Yogyakarta
Sudarsini, Andrik Purwasito, Suwardi Endraswara, Titis Srimuda Pitana
Available Online 25 March 2020.
- https://doi.org/10.2991/assehr.k.200323.032How to use a DOI?
- commodification, gastronomy, Emprit Goreng
- This article seeks to reveal how the Museum Tembi Rumah Budaya in Bantul Yogyakarta performs its functions and duties. From this disclosure, there is something unique and interesting, namely the occurrence of gastronomic practices through Warung Dhahar Pulo Segaran restaurant. The practice of gastronomy is a repetitive action related to everything about food consumed by humans. One form of human consumption is food. Food as a typical menu is served at this place, one of which is Emprit Goreng. How is the relationship between the functions and tasks of the museum with the practice of gastronomy and Emprit Goreng as a typical menu. This research uses a qualitative ethnographic approach. The results showed that in carrying out its functions and duties, the Tembi Rumah Budaya Museum was able to raise a typical emprit (sparrow) menu. Emprit, by farmers considered to be a pest, it turned out that in the hands of the chef of Warung Dhahar Pulo Segaran became a commodity that had social and economic value.
- Open Access
- This is an open access article distributed under the CC BY-NC license.
Cite this article
TY - CONF AU - Sudarsini AU - Andrik Purwasito AU - Suwardi Endraswara AU - Titis Srimuda Pitana PY - 2020 DA - 2020/03/25 TI - Emprit Goreng Commodification in Museum Tembi Rumah Budaya, Bantul Yogyakarta BT - 4th International Conference on Arts Language and Culture (ICALC 2019) PB - Atlantis Press SP - 270 EP - 276 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.200323.032 DO - https://doi.org/10.2991/assehr.k.200323.032 ID - Sudarsini2020 ER -