Emprit Goreng Commodification in Museum Tembi Rumah Budaya, Bantul Yogyakarta

DOI

10.2991/assehr.k.200323.032How to use a DOI?

Keywords

commodification, gastronomy, Emprit Goreng

Abstract

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.

Copyright

© 2020, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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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  - Proceedings of the 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  - 10.2991/assehr.k.200323.032
ID  - 2020
ER  -