Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra

Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Article Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra Nadra Nadra, Rafeah Legino This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-6798262/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 11 You are reading this latest preprint version Abstract This study investigates the lexicon of food terminology utilised in various traditional ceremonies within the Minangkabau community of West Sumatra, aiming to preserve and disseminate local linguistic heritage. Advances in modern technology facilitate wider accessibility and communication of these cultural elements globally. The research specifically documents the forms, quantities, and classifications of food-related lexicons in the Minangkabau language, as employed in ceremonial contexts. Conversational and observational methods, including informant interviews and discussions with local cultural leaders, were applied to gather comprehensive data. Findings reveal distinct lexical categories comprising twenty-three terms for dishes and vegetables, sixteen terms for snacks, three terms for beverages, and one term specifically for fruits. Additionally, foods are categorised based on quantity—single, double, or multiple servings—and also distinguished by culinary type. The classification highlights that specific food lexicons are deeply intertwined with ceremonial customs, particularly evident in dishes that accompany vegetables and snack assortments. Overall, this research underscores the significance of food terminology as a reflection of cultural identity in Minangkabau traditional ceremonies. Humanities/Language and linguistics Social science/Cultural and media studies foods ceremonies lexicon Minangkabau traditional Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Introduction Food is not only a fundamental human necessity but also a significant cultural artefact, encapsulating the identity, traditions, and values of a community. In Indonesia, food plays a central role in rituals and ceremonies, often serving as a medium for cultural expression and language preservation. The Minangkabau community in West Sumatra is especially renowned for its rich culinary heritage and elaborate ceremonial practices. While scholarly interest in Minangkabau food culture has increased in recent years, most studies focus on symbolic interpretations or the documentation of culinary texts and recipes. This study adopts a novel perspective by investigating the lexicon of ceremonial food as used in oral interactions and ritual contexts across selected regencies in West Sumatra. Unlike prior research that emphasises written records or general symbolic themes, this work contributes to ethnolinguistics by documenting and analysing specific lexical items employed in authentic ceremonial settings. It highlights how language, particularly ceremonial food terminology, functions as a vehicle for sustaining and transmitting cultural values. Minangkabau culture thrives in the highlands of West Sumatra, where traditional practices have been preserved over generations. Within these customs, food holds a particularly important place. Culinary preparations for ceremonies are not merely about taste but embody historical narratives, social values, and cultural identity. Traditional events—such as wedding feasts, religious gatherings, and communal celebrations—feature a diverse array of dishes that reflect the community’s heritage and social structure. Traditional foods are powerful markers of cultural identity, representing continuity across generations and symbolising deep-rooted traditions (Saleh et al., 2021). The heritage foods hold substantial symbolic value as a study examined kenduri—a Javanese slametan ritual (ritual communal feast)—as a dynamic system of symbolic communication. Ethnographic fieldwork in a North Sumatran diaspora revealed that bubur merah putih (red and white rice porridge), ingkung (traditional whole cooked chicken dish in Javanese culture), seating arrangements, and prayers conveyed notions of purity, social cohesion, and spiritual continuity. Its use of regional ingredients demonstrated the ritual’s resilience and relevance in plural societies, pointing to opportunities for comparative, interdisciplinary research (Khairani & Hendara, 2025); Apriyanto et al ( 2024 ) key elements include regional agricultural biodiversity and traditional farming techniques, which sustain local knowledge and responsible resource use. A major challenge is engaging younger generations, whose participation is vital in preserving traditional food wisdom amid changing market trends. Promoting the health, ecological, and cultural benefits of traditional diets can help revive interest and ensure continuity. Benu (2025) describes food heritage as a site of social distinction, reflecting cultural frameworks, political structures, and economic values. Similarly, Sudarmanto et al (2025), Purnawati et al ( 2025 ), and Pappas ( 2022 ) emphasise the role of traditional cuisine in shaping regional and ethnic identities. The discourse on food extends beyond nutrition and identity to broader socio-cultural dimensions. Aziz ( 2021 ) notes that global food narratives often revolve around issues of food security and national identity, influenced by modern media. Fauzi ( 2022 ) shows how culinary traditions such as Nyonya cuisine empower women to preserve cultural identity. Halawa ( 2023 ) underscores the symbolic role of food in ancient Egyptian religion and belief systems, while Li and Ma (2022) highlight the regional variation and presentation styles of traditional dishes. Putra et al ( 2023 ) explore how ASEAN uses Instagram to promote gastronomic tourism by showcasing traditional food images. The study finds that local cuisine is positioned as a key tourism attraction. It highlights Instagram’s role in destination marketing and suggests expanding research to other platforms for broader insights. Although various studies have examined Minangkabau food culture from culinary, anthropological, and symbolic perspectives, there remains a significant gap in the linguistic analysis and oral documentation of ceremonial food lexicons. Most existing research overlooks how specific food terms are used in spoken ceremonial interactions. This study addresses that gap by offering a detailed lexical categorisation of ceremonial food terms in their authentic oral and cultural contexts, thereby contributing to the preservation of intangible cultural heritage and enriching Southeast Asian ethnolinguistic scholarship. The research was conducted in West Sumatra, the cultural heartland of the Minangkabau people, where ceremonial traditions remain vibrant. Regencies such as Agam, Tanah Datar, and Padang Pariaman were selected for their active preservation of these customs. These regions provided rich linguistic data collected directly from native speakers during ceremonial events, offering a robust foundation for lexical analysis. In particular, this study focuses on Jorong Pariangan, believed to be one of the oldest Minangkabau settlements. While ceremonial traditions in urban centres such as Padang and Bukit Tinggi have been relatively well documented, Jorong Pariangan has received little scholarly attention despite its historical and cultural importance. Its ceremonial practices, oral lexicon, and ritual structures exhibit distinct variations not captured in mainstream Minangkabau studies. This lack of documentation presents a clear research gap. By focusing on Jorong Pariangan, this study seeks to preserve its unique ceremonial lexicon and traditions. The aim is to contribute to regional cultural identity preservation while advancing linguistic and ethnographic understanding of Minangkabau ceremonial language. Study About Lexical and Term Lexicology is a branch of linguistics that examines the meanings, structures, and interrelations of words. Terminology, as a subfield of lexicology, specialises in vocabularies particular to specific fields of knowledge, aiming to create precise and consistent communication. Investigations into lexicons have become increasingly significant, as lexicons constitute fundamental elements in all languages. Bompolas and Melissaropoulou ( 2025 ) examine dialect variation in Inner Asia Minor Greek (iAMGr), influenced by Turkish. It finds that grammatical differences are shaped mainly by social factors like population size and contact level, while lexical similarities are driven by geography. Unlike past research, geography was less important for grammar. Some earlier claims about iAMGr features were not statistically significant. The study highlights that social context plays a stronger role than geography in shaping grammatical change in language contact situations. Various studies highlight the diversity of lexical research and its cultural significance. In ecological contexts, studies have documented the specialised vocabulary of communities, such as Adiba and Juwariah (2023) analysis of the ecological lexicon in the East Java community, Fitrah and Afria ( 2024 ) emphasised that the study was significant as it revealed the richness and diversity of synonym usage in the Kerinci language. Their findings showed that lexical variations reflected regional, social, and semantic influences. The study also contributed to the preservation of local linguistic heritage and enhanced the understanding of semantic relationships in regional languages; for other example, Almurashi ( 2024 ) investigated the lexical influence of Arabic on Bahasa Indonesia. The study found that Arabic has significantly enriched the Indonesian vocabulary, especially in religious, academic, political, and everyday contexts. Further research is recommended on other linguistic aspects like semantics and phonology, and Mahfud et al ( 2022 ), the influence of Arabic on Nusantara languages from precolonial times to the modern era. It showed that Arabic enriched regional vocabularies and impacted social, religious, educational, and cultural domains across different historical periods. Additionally, investigations of social and cultural lexicons are evident in Nadra et al ( 2024 ) describe the assimilation process in the Toba Batak language as spoken in Pintu Padang Village, North Sumatra. Using a generative phonology approach, data were collected through observation and structured and unstructured interviews, as well as Ermanto et al (2024) explored the integration of Minangkabau culture, specifically Rendang, into BIPA (Indonesian for Foreign Speakers) teaching materials. Using a qualitative literature review, it was found that Rendang reflects key cultural values and offers rich potential for culturally relevant language learning. The research highlighted how incorporating Rendang helped enhance both language proficiency and cultural understanding among BIPA learners. Similarly, recent research by Septianingtias et al ( 2024 ) explored food lexicons in the Lampung language, particularly within the Pringsewu Regency, underscoring the broader cultural implications of food-related vocabularies. Collectively, these studies underline the crucial role lexicons play in reflecting social identity, heritage, and culture within diverse Indonesian communities. A Study of Food and Its Lexicon in Indonesia Research examining the lexicon of food in Indonesia remains relatively limited despite the country’s rich culinary diversity. Nadra ( 2023 ), for instance, examined food variations in Minangkabau isolexes used in traditional Muslim ceremonies. Through observation and informal discussions, five ceremonies were identified, revealing nine dish items, eleven snacks, three drinks, and one fruit. The findings showed consistent lexical variation of food terms across all ceremonies. Iroth and Ali ( 2025 ) demonstrated that anthropological linguistics-based learning effectively enhances students’ multicultural awareness and understanding of how language mediates moral conflicts in diverse societies. Zamhari ( 2023 ) highlighted the cultural and spiritual significance of Islamic-Javanese foods and revealed how understanding their chemical properties enhanced appreciation of their health benefits and noble cultural values. Additionally, Sharma and Kumar ( 2025 ) demonstrated that an optimised MobileNetV3 model effectively classified Padang cuisine with 90% accuracy, supporting real-time applications in food delivery, nutrition monitoring, and cultural preservation. It highlighted the model’s potential to enhance culinary technology and safeguard traditional food heritage. Several studies have specifically highlighted the global significance and philosophical underpinnings of traditional Minangkabau cuisine, notably rendang with many types. Fatimah et al ( 2021 ) highlighted rendang lokan (spiced coconut oyster stew) as a coastal variation of Minangkabau rendang (spicy slow-cooked meat stew), showing how local communities adapted their traditional cuisine to available natural resources. It emphasised rendang’s role in preserving cultural identity and environmental adaptability. Rahayu et al ( 2024 ) demonstrated that ethnolinguistic analysis of rendang revealed deep cultural and linguistic meanings tied to Minangkabau identity. It showed that integrating such perspectives in education enhanced intercultural understanding and promoted the preservation of culinary heritage. Saputra and Hardi (2024) highlighted that rendang daun kayu (cooked with various leaves) is an innovative plant-based adaptation of traditional rendang in response to economic challenges. It demonstrated that such culinary diversification strengthened local food security and preserved Minangkabau cultural resilience. Rendang is more than mere sustenance; it embodies local customs, environmental relationships, and societal norms, serving as an educational medium that communicates religious, moral, and social values through its ingredients, preparation, and presentation. Yovani ( 2019 ) examined another notable Minangkabau traditional dish, lemang tapai (fermented glutinous rice in the bamboo), consisting of lemang —white glutinous rice mixed with coconut milk cooked inside bamboo lined with banana leaves—and tapai , fermented black sticky rice. Yovani discussed its historical origins, philosophical significance, ceremonial presentation, and unique sensory qualities. Similarly, Rahman ( 2020 ) conducted a historical exploration of rendang’s origins and its culinary development, reinforcing its significance as a cultural heritage. Research has also emphasised the cultural and linguistic significance of Minangkabau culinary establishments. Oktavianus ( 2019 ), for instance, analysed the linguistic and cultural landscape reflected in the naming conventions of the rumah makan minang (Minangkabau restaurants). Findings revealed diverse naming practices derived from nicknames, body parts associated with eating, local plants, flavours, geographical references, and familial aspirations, illustrating embedded cultural values of unity, loyalty, and togetherness. The broader significance of Minangkabau cuisine as a cultural resource and a vehicle for sustainable heritage preservation was underscored by Mardatillah ( 2020 ). Nadra and Nesti ( 2021 ) also contributed significantly by compiling and documenting food-related vocabulary in the Minangkabau language, underscoring the lexical diversity inherent in traditional culinary practices. Given this backdrop, the present study seeks to extend previous lexical analyses by examining food terminology specifically associated with traditional ceremonies among the Minangkabau in Nagari Pariangan. The choice to focus on ceremonial food lexicons is motivated by their extensive lexical variation and their role as repositories of traditional knowledge. Wijaya ( 2019 ) reinforced that Minangkabau cuisine, characterised by extensive varieties and complex flavours, represents a rich area of lexical inquiry. To date, no comprehensive lexical study of ceremonial foods within the Minangkabau context has been conducted. Nagari Pariangan in Tanah Datar Regency, a significant historical and cultural site identified in Minangkabau’s Tambo (written folklore) and Kaba (oral folklore) (Nadra, 2023 ), was selected as the study’s focus location due to its prominent status as the community's cultural heartland. The term “ Nagari ” itself denotes the smallest administrative and cultural unit within Minangkabau society, encapsulated in the local proverb adaik salingka nagari (customs apply within a Nagari ). In the next section, the research methodology employed to systematically analyse and categorise the ceremonial food lexicons specific to Minangkabau culture is described in detail. Methodology This research employed a qualitative ethnolinguistic approach combining field observations, interviews, and lexical analysis. Data were collected from eight ceremonial events held in three regencies in West Sumatra, chosen for their strong adherence to Minangkabau traditions. Informants included twelve native speakers, consisting of ritual leaders, ceremonial cooks, cultural practitioners, and elderly community members, selected using purposive sampling based on their involvement in traditional ceremonies. Data Collection Multiple data collection tools were employed as shown in Fig. 1 , which include the audio recordings and field notes during a live ceremonial event, semi-structured interviews to elicit terminology and cultural context, and photographic documentation of ceremonial foods and settings. Lexical items were grouped thematically (e.g., types of food, utensils, preparation methods, symbolic references) and analysed through descriptive categorisation and thematic content analysis to identify patterns of use, classification systems, and embedded cultural meanings. Field Site and Ethnographic Focus The primary research site was Nagari Pariangan, Tanah Datar Regency, considered one of the oldest Minangkabau villages. Although data were collected from all four Jorong (Pariangan, Padang Panjang, Sikaladi, and Guguak) as shown in Fig. 2 , Jorong Pariangan was the main focus due to its consistent ceremonial practices—the primary emphasis was placed on Jorong Pariangan due to its continuous practice of traditional ceremonies. Field observations were conducted in 2022, including direct participation in rituals such as basungai anak (baby blessing ceremony). Regional lexical variation was documented through comparison—for example, sipongek (thickened rice curry) prepared in Jorong Pariangan versus the more elaborate basumua anak (family reunion of the descendants) in Jorong Guguak, which featured dishes like pinyaram (traditional Minangkabau rice cake), pangek cubadak (unripe jackfruit in spicy coconut gravy), and macu luwik balado (a dish of fried catfish served with balado sauce—a spicy, savoury, and slightly tangy chilli relish spicy). Source: Redraw by Rafeah Legino, 2025. Informant Selection and Interviews Informants were chosen based on the following criteria: aged 50+, born and married within Nagari Pariangan, continuous village residence over the past year, and no formal education beyond junior high school. All participants provided informed consent, and interviews were conducted in their respective Jorong using a flexible question guide to encourage open-ended responses. Additional interviews were held with three community leaders and a traditional ceremony expert to provide broader perspectives. Field notes and audio recordings ensured accurate documentation. In Fig. 3 , the top image shows the entrance gate of Nagari Tuo Pariangan, a traditional Minangkabau village known for its rich cultural heritage. This setting serves as the field site for the research, providing a culturally authentic backdrop for data collection. Then, the bottom image captures an intimate moment during the informant selection and interview process. A group of local participants, seated comfortably in a traditional house, engage in a focused discussion with the researcher. The setting highlights the collaborative and respectful atmosphere essential for qualitative ethnographic research, fostering open communication and deep insights into the community’s traditions and perspectives. Data Analysis The collected lexicons were categorised into thematic groups such as types of food, tools, cooking methods, and symbolic references. The data were analysed using descriptive lexical categorisation and thematic content analysis, aiming to uncover patterns in usage, classification, and cultural significance. Data were thematically coded and analysed that extract cultural meaning, ceremonial structure, and community roles. Comparative analysis against broader Minangkabau norms highlighted distinctive features specific to Jorong Pariangan. Symbolic patterns, oral tradition, and markers of cultural resilience were examined to understand how these traditions persist amid modernisation. Lexical data were further analysed using the intralingual identity method (Nugraha, 2024 ; Amri, 2020), enabling structural comparison of lexemes based on their semantic and cultural attributes. This method involves examining linguistic structures by identifying and comparing their similarities and differences, as presented in the results and discussion sections. Result and Discussion Nagari Pariangan is known for its diverse range of traditional rituals, each carrying cultural importance and historical significance. Within this part, we will provide the results of our research, which entails identifying and classifying nine specific traditional rites observed within the community. The rituals held in the Nagari Pariangan society, which include various events such as marriages, infant blessings, and burial rites, play a crucial role in maintaining social, religious, and family connections. Nine distinct traditional ceremonies are recognized in Nagari Pariangan, namely: balek kawin (wedding ceremony), mamanggia urang babuko (inviting people to break the fast during the fasting month), basungai anak/bataiak abuak (baby blessing ceremony), basunat (circumcision ceremony), mandoa/malapeh niek (expression of gratitude to God), muluik Nabi (Prophet’s birthday), baralek pangulu (clan leader inauguration ceremony), minta gala (asking for a title), and pangajian urang mati (recitation for a death). The lexical items referring to food varied across traditional ceremonies, reflecting distinct terminology for each occasion. These items include not only single words but also multi-word expressions of two or three words. Although some scholars differentiate between ‘phrases’ and ‘compound words’ in syntactic analyses, this study does not analyse the data from a syntactic perspective. Instead, these multi-word forms are treated as lexical units within their cultural and ceremonial contexts. Further syntactic investigation may be warranted in future research. For this study, the lexical items are categorised by food types commonly served during the ceremonies, including snacks (various cakes), beverages, fruits, and side dishes or vegetables accompanying rice. Balek Kawin (Wedding Ceremony) The balek kawin (wedding ceremony), encompassing seven distinctive stages, is enriched with traditional culinary customs that reflect the community’s cultural heritage (see Fig. 3 ). The balek kawin (wedding ceremony), consists of seven stages: (1) batando (engagement), (2) babalian tando (purchase of food materials by the groom’s family for the bride’s side), (3) bapulangan (groom visiting the bride’s house), (4) balarak/manampuah (celebration), (5) babalian (groom buying food for makan pamali ), (6) makan pamali (delivery of food from the groom’s family to the bride’s side), and (7) bakirim (money sent by the parents-in-law to the bride through the groom). Below is a compilation of terms that describe the cuisine provided at traditional festivities. Figure 3 : Participants savouring traditional food during a phase of the balek kawen (wedding ceremony). This ceremony took place in Nagari Kamang Hilir, Bukit Tinggi, and is a common cultural practice among the Minangkabau community. Source: Nadra, 2025. Batando (Engagement) Batando (engagement) is a formal agreement to get married, in Minangkabau culture, holds significant cultural and social importance in the Minangkabau community of West Sumatra, Indonesia. During a batando ceremony in Minangkabau culture, various traditional dishes are typically served. These dishes showcase the rich culinary heritage of the Minangkabau people and add to the festive atmosphere of the occasion. A lexical breakdown of the foods discussed during the batando (engagement) is provided in Table 1 and Fig. 4. Table 1 Lexicon of food used in batando (engagement). Form of Lexicon Quantity of Lexicon Type of Lexicon Randang (meat simmered in spices and coconut milk) one lexicon Samba (side dishes and vegetables) Gulai (curry) one lexicon Samba (side dishes and vegetables) Ikan goreng (fried fish) two lexicons Samba (side dishes and vegetables) Maco luruih (a small straight fish which is sun-dried) two lexicons Pinun aie (snack) Silamak (a snack made of sticky rice) one lexicon Pinun aie (snack) Ajik (a snack made of sticky rice cooked with brown sugar) one lexicon Pinun aie (snack) Pinyaram (a flat cake made of rice and fried with coconut oil) one lexicon Pinun aie (snack) Note : The word lexicon in this context refers to the actual names or terms used to denote food items, rather than the food itself. The quantity of lexicon refers to the number of distinct lexical terms recorded for each dish or food type. Type of lexicon categorises the lexical items according to their culinary function or classification (e.g., side dish, snack). This lexical organisation not only reflects the linguistic richness of the Minangkabau culture but also highlights the cultural roles of various foods in ceremonial practices. Side dishes and vegetables ( samba ) that must be available and served at an engagement ceremony are as follows: (1 ) randang (meat simmered in spices and coconut milk), and randang is a flavorful meat dish, usually made with beef, cooked slowly in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and other spices until the liquid is completely absorbed, resulting in tender, caramelized meat (2) gulai (curry), and (3) ikan goreng (fried fish). For the curry dish, just one variety is sufficient, either: gulai lobak (cabbage curry), gulai rabuang (bamboo sprout curry) or gulai cubadak (unripe jackfruit curry). Whereas ikan goreng (the fried fish) must be freshwater fish. Recently, these dishes have been supplemented with maco luruih (a small straight fish which is sun-dried). In the category of pinun aie (snacks), there were a total of three lexical items found, specifically: (1) silamak (a snack made of sticky rice), (2) ajik (a snack made of sticky rice cooked with brown sugar), in other regions of West Sumatra it is called wajik , and (3) pinyaram (a flat cake made of rice and fried with coconut oil). Babalian Tando (The Practice of the Groom’s Family Purchasing Food Materials to Present to the Bride’s Side) In this event, the groom buys food materials for the bride. The food presented is as follows: (1) dagiang (meat), (2) maco luruih (a small straight fish which is sun-dried), (3) garam (salt), and (4) karambie (coconut). The amounts bought are a quarter of a kilogram of meat, one ounce of maco luruih , one pack of salt, and one whole-coconut. Beside food materials, it is found ten food lexicons for pinun aie ‘snack’ and one lexicon for fruit. The foods can be seen in Table 2 and Fig. 5 . Table 2 Food lexicons serve in babalian tando. Form of Lexicon Quantity of Lexicon Type of Lexicon Lamang (sticky rice cooked in bamboo). one lexicon Pinun aie (snack) Jaguang abuih (boiled corn) two lexicons Pinun aie (snack) Goreng (fried banana) one lexicon Pinun aie (snack) Godok (fried round batter) one lexicon Pinun aie (snack) Kue sapik (batter is put into a 'waffle' iron, squeezed thin, and baked) two lexicons Pinun aie (snack) Kue mayang (also known as dengkek ) (A traditional dessert) two lexicons/one lexicon Pinun aie (snack) Kue bolu (muffin) two lexicons Pinun aie (snack) Pinyaram (cake made of rice and fried in coconut oil) one lexicon Pinun aie (snack) Batiah (rice cracker) one lexicon Pinun aie (snack) Kue bungo durian (a snack made of rice, fried, in the shape of a durian flower) three lexicons Pinun aie (snack) Pisang (banana) one lexicon Buah (fruit) Food is delivered to the bride by a female member of the groom’s family who is 50 years old. During the food delivery, the bride’s side serves them. The side dishes and vegetables served are identical to those at the batando (engagement) ceremony, with the exception of gulai rabuang (bamboo sprout curry) being substituted by gulai cubadak (unripe jackfruit curry). The side dishes and vegetables served at this event are the same as those provided at the babalian tando ceremony. These dishes consist of randang , which is meat cooked in spices and coconut milk, and gulai , (a curry made with bamboo sprout or unripe jackfruit), and fried fish. Refer to Table 3 to view the additional items offered at this event. Bapulangan (The Process of the Groom Visiting the Bride’s House) Bapulangan, commonly referred to as the groom’s visit to the bride’s residence, is a culturally important ritual in Padang, West Sumatra, Indonesia. This custom is well established in the Minangkabau culture, which follows a matrilineal system where lineage and inheritance are tracked via the female lineage. During the bapulangan ritual, the groom and his family pay a formal visit to the bride's residence to request her hand in marriage. This visit is not only a ceremonial gesture but also has significant symbolic significance within the Minangkabau culture. It symbolises the groom’s reverence for the bride's family and his readiness to integrate into their home. Table 3 The other foods served at bapulangan. Form of Lexicon Quantity of Lexicon Type of Lexicon Talua itiak (duck eggs) two lexicons samba (side dishes and vegetables) Singgang ayam (grilled chicken) two lexicons samba (side dishes and vegetables) Silama k (sticky rice) one lexicon pinun aie (snack) Bareh biak (black sticky rice) two lexicons pinun aie (snack) Thus, there are five kinds of food, including side dishes and vegetables, and two kinds of snacks. Balarak (also known as Manampuah ) (Party) There will be a balarak , also known as manampuah , at the gathering. Hence, the gathering is often referred to as balarak or manampuah . The day referred to as balarak or manampuah is when the bride journeys to the groom’s residence. Typically, the bride and groom are escorted down the aisle by the woman’s family in many customs. During this traditional ceremony, relatives of the bride would journey to the groom’s residence carrying offerings of food. The act is known as batandang baok lapiak , which means ‘visiting someone’s house or place with a mat.’ During the reception, the groom’s family supplies food for the bride’s family. Table 4 contains the food-related lexical terms linked to this ritual. Table 4 Food lexicons to serve the bride’s family by the groom’s family. Form of Lexicon Quantity of Lexicon Type of Lexicon Kuah lamak (a kind of curry made of fatty meat) two lexicons samba (side dishes and vegetables) Samba kacuik (meat cook with curry but without coconut milk and then dried) two lexicons samba (side dishes and vegetables) Gulai (curry) one lexicon samba (side dishes and vegetables) Randang (meat simmered in spices and coconut milk) one lexicon samba (side dishes and vegetables) Talua itiak (duck eggs) two lexicons samba (side dishes and vegetables) The table displays five variations of the food lexicon, comprising one and two lexicons, all falling under the category of samba , (side dishes and veggies). As illustrated in Table 5 , the groom visited the bride’s residence on the same day, during which he was served food in accordance with traditional customs. This practice reflects the cultural significance of hospitality and ceremonial rites observed in the matrimonial process. Table 5 Food Lexicons to Serve the Groom’s Family by the Bride’s Family. Form of Lexicon Quantity of Lexicon Type of Lexicon Goreng ikan ameh (fried goldfish with noodles on top) three lexicons samba (side dishes and vegetables) Amba gadang (meat simmered in spices and coconut milk: the meat must be a large piece (a single slice). two lexicons samba (side dishes and vegetables) Samba tanak (special food in Jorong Pariangan, made form kacang paga a kind of bean (fence bean), maco luruih (a kind of small straight sun-dried fish which is dried, and the form is straight), patai sawah (a kind of tree planted to shade coffee or other plants, the leaves of which serve as fodder and green manure and beans of which are edible), and santan (coconut milk squeezed from coconut). two lexicons samba (side dishes and vegetables) Samba kacuk (meat cooked with curry but without coconut oil and then dried). two lexicons samba (side dishes and vegetables) Mi lasa (vermicelli noodles). two lexicons samba (side dishes and vegetables) Gulai korma ayam (chicken and potato curry) three lexicons samba (side dishes and vegetables) Babalian (The Groom Buys Food for the Makan Pamali Event) The lexical items employed were consistent with those observed in the babalian tando ceremony, comprising randang (meat slowly simmered in a blend of spices and coconut milk), gulai (prepared with lobak, rabuang , or cubadak , referring to cabbage, bamboo shoots, or unripe jackfruit curry), and ikan goreng (fried fish). This alignment reflects the culinary traditions and cultural symbolism associated with both events. Table 6 shows the details how the form of lexicon, including the quantity of lexicon and the type of lexicon for the babalian ceremony. Table 6 The babalian tando (the groom buy food for the makan pamali ) Form of Lexicon Quantity Type of Lexicon Randang (meat slowly simmered in spices and coconut milk). One lexicon Main dish Gulai lobak (cabbage curry). One lexicon Curry (vegetable-based dish) Gulai rabuang (bamboo shoot curry). One lexicon Curry (vegetable-based dish) Gulai cubadak (unripe jackfruit curry). One lexicon Curry (vegetable-based dish) Ikan goreng (fried fish) One lexicon Fried fish The lexical items identified for Table 6 were reflective of the traditional culinary vocabulary associated with this culturally significant ceremony. Each lexicon represented a specific dish that played an integral role in the ceremonial meal. In terms of form, the lexical items appeared predominantly as noun phrases, which encapsulated both the ingredient and preparation method. For instance, randang denoted meat that was slowly simmered in a mixture of spices and coconut milk, highlighting a cooking technique that was essential for developing its distinctive flavour and texture. Regarding the quantity, each lexical item was treated as a singular unit. This classification emphasised the importance of every dish as a discrete and meaningful element within the overall feast. Although multiple gulai variants—such as gulai lobak, gulai rabuang , and gulai cubadak —were present, they were individually listed to acknowledge the diversity and complexity inherent in traditional culinary practices. The type of lexicon was categorised according to culinary function and ingredient composition. Randang was identified as a main dish due to its prominence in the meal, while the various gulai dishes were classified as vegetable-based curries, indicating the cultural value placed on a balanced diet that combined both meat and plant-based foods. Additionally, ikan goreng represented a fried fish dish, demonstrating the use of contrasting cooking techniques to provide variety and texture. From a cultural perspective, the presence of these dishes in the babalian ceremony illustrated their symbolic significance beyond mere nourishment. Food functioned as a medium of hospitality, social cohesion, and cultural continuity. The meticulous preparation and selection of these dishes reflected communal values and the aesthetic principles upheld within the society. The lexical items documented in this event offered valuable insights into the gastronomic traditions that underpinned the babalian ceremony. Their detailed description and classification contributed to preserving the linguistic and cultural heritage embedded within traditional food practices. Makan Pamali (The Groom’s Family Woman Brings Food to the Bride) The lexical components associated with this event were found to be identical to those observed in the batando ceremony, which signifies the engagement ritual. The linguistic items documented included ikan goreng (fried fish), randang (meat cooked in a blend of spices and coconut milk), and gulai prepared with lobak , rabuang , or cubadak , referring respectively to cabbage, bamboo shoots, or unripe jackfruit curry. These dishes collectively represented the core culinary offerings that symbolised both the cultural and social values embedded within the engagement process. Furthermore, as illustrated in Table 7 , two additional snack items were identified as part of the food repertoire specific to this occasion. The presence of these snacks complemented the main dishes and reflected the diversity of traditional foods served during ceremonial gatherings. Overall, the lexical alignment of food items across these events underscored the continuity of culinary practices within the cultural framework. Table 7 The Other Foods Served at Makan Pamali . Form of Lexicon Quantity of Lexicon Type of Lexicon Godok pisang ‘banana fried in batter’ Goreng pisang ‘fried banana’ two lexicons two lexicons pinun aie ‘snack’ pinun aie ‘snack’ Bakirim (Sending Money by the Parents-In-Law to the Bride through the Groom) The tradition of the parents of the groom giving money to the bride through the groom is known as “ bakirim ”. This event does not include the provision of any food. It is only money that is transferred from the family of the groom (through their son) to the family of the bride. Mamanggia Urang Babuko (Inviting People to Break the Fast (in the Fasting Month) Mamanggia urang babuko (inviting people to break the fast) in Ramadhan is an event for couples who have just got married. They are called panyaram baru (couples who have just got married). In this event, all members of the family are invited to come to the bride’s house to break the fast. Food that must be served can be seen in Table 8 . Table 8 Food Lexicons to Serve People to Break the Fast Form of Lexicon Quantity of Lexicon Type of Lexicon Randang (meat simmered in spices and coconut milk) Gulai cubadak/toco (unripe jackfruit/a kind of curry made of bean) Mi goreng (fried noodles) one lexicon two lexicons two lexicons Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) All types of food are side dishes. There are three forms of food, consisting of one lexicon and two lexicons. The curry can be gulai cubadak , (unripe jackfruit curry), or gulai toco, (a kind of curry made of beans). On this occasion, all three distinct forms of food must be served. It is okay to serve additional kinds of food in addition to these three, but the overall number of dishes should not be more than five. Basungai Anak/Bataiak Abuak (Baby Blessing Ceremony) Ceremonies involving the blessing of babies are referred to as basungai anak . Another term that is often used is bataiak abuak . A baby blessing ceremony is a very special and significant way to celebrate the birth of a child and to extend a warm welcome to the newest member of the family, as well as to the wider community. This is an excellent method to mark the occasion of the arrival of the child into the world. The only food associated with this event is nasi pangek . It is usually abbreviated to sipangek (specific food for the baby blessing ceremony). In cooking this dish, turmeric leaves, lime leaves, surian (a type of plant belonging to the genus Toona, tribe Meliaceae), tandang, rieh masam are sliced. Then, red chilli, red onion, garlic, coriander, lemongrass leaves, pepper, ginger, and galangal are ground. Shrimps are roasted. Then, all of these ingredients are mixed with rice. The mixture is allowed to stand for one hour before it is served. So, there is only one form of food, which consists of two lexicons (or abbreviated to one lexicon), and its type is side dishes Table 9 Food Lexicons to Serve People on Basungai Anak. Form of Lexicon Quantity of Lexicon Type of Lexicon Nasi pangek/sipangek (specific food for baby blessing ceremony). two/one lexicon Samba (side dishes and vegetables) Basunat (Circumcision Ceremony) Male Muslims are required to have their circumcisions performed as an essential part of their religious observance in accordance with Islamic law. During the process of circumcision, which is a common type of surgical procedure, the human foreskin is removed. In the event of circumcision, the foods consist of four forms of lexicon: the quantity of lexicon consists of one lexicon and two lexicons, and the type of lexicon is samba (side dishes) as shown in Table 10 . Table 10 Food Lexicons Used in Basunat . Form of Lexicon Quantity of Lexicon Type of Lexicon Randang (meat simmered in spices and coconut milk). Gulai kambiang/dagiang (goat curry mixed with rabuang bamboo sprouts) Kkacang tanak (a kind of food made form kacang paga (a kind of bean/fence bean) and thick coconut milk) Talua salaru (omelet) one lexicon two lexicons two lexicons two lexicons Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) The types of food available are side dishes, there are no snacks in this event. There are four forms of food that must exist consisting of one and two lexicons. Other kinds of food can be served if available. However, pinun aie (snack) must not be served. It depends on the host whether or not it will be provided. If it is provided, then, the types of food will be chosen by the host. Mandoa/Malapeh Niek (Expression of Gratitude to God) Mandoa ‘expression of gratitude to God’ is a celebration that is held to express thanks or to fulfill a pledge made in exchange for good fortune. This ceremony is also commonly referred to as malapeh niek . For this event, three dishes must be served. These are described by one lexicon and two lexicons (phrases), as shown in Table 11 . Table 11 Food Lexicons Used in Mandoa/Malapeh Niek Form of Lexicon Quantity of Lexicon Type of Lexicon Randang (meat simmered in spices and coconut milk). Gulai (cubadak/buncih/rabuang) (curry (unripe jackfruit/bean/ bamboo sprout) and it can be mixed with meat, but this is not compulsory). Goreng (ikan/ayam/talua) (fried - fish/ chicken/eggs) one lexicon two lexicons two lexicons Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) Muluik Nabi (Prophet’s Birthday) This event is held every year on Wednesday after 12 Rabiul Awal and the snacks and fruit that serve for Muluik Nabi (Prophet’s Birthday) it is similar with the food lexicons with the babalian tando (the practice of the groom’s famiy purchasing food and material to present to the bride’s side) as show in Table 2 . shows that the following words and phrases for pinun aie (snacks) and fruit are associated with this. One additional phrase is associated with this event, nasi baka (rice packed in banana leafs). Banana leaves should be bloated first. The rice should be 10 packs or more. The snacks and rice are brought on a tray to the mosque. Then, the event of basirabuik (scrambling) of food brought to the mosque is held. It is a kind of sacred event. Based on the information from the informants, if this event is not held, disaster will come to the Nagari. Baralek Pangulu (Clan Leader Inauguration Ceremony) The Baralek Pangulu ceremony, a two-day event marking the inauguration of a clan leader, was characterised by distinct culinary practices that reflected the cultural values and social hierarchy of the Minangkabau community. On the first day, gulai banak , (a curry made from buffalo brain mixed with sliced turmeric leaves), was served following the slaughtering of the buffalo during the ceremony. Additionally, the snack silamak , (a dish made from sticky rice), was provided. Notably, the food served on this day was exclusive to the ninik mamak—the heads of the clan—and was consumed within the event area, underscoring the hierarchical and communal nature of the ritual. The main event on the second day featured four dishes, described linguistically by one lexicon and three phrases, each consisting of two lexicons. These dishes were collectively referred to as samba , meaning (side dishes and vegetables) in the Minangkabau language. As detailed in Table 12 , the dishes included randang (meat simmered in spices and coconut milk), gulai rabuang (curry of bamboo sprouts typically mixed with meat), kacang tanak (a food made from kacang paga, a type of bean, cooked in thick coconut milk), and talua salaru (a type of omelette or round egg dish). Each of these lexical items was classified as samba , highlighting their role as complementary foods that enhanced the main ceremonial meal. Table 12 Side dishes and vegetables are served in Baralek Pangulu. Form of Lexicon Quantity of Lexicon Type of Lexicon Randang (meat simmered in spices and coconut milk) Gulai rabuang (curry of bamboo sprouts usually mixed with meat) Kacang tanak (a kind of food made form kacang paga (a kind of bean/fence bean) and thick coconut milk) Talua salaru (a kind of omelette or talua bulek round egg) one lexicon two lexicons two lexicons two lexicons Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) Samba (side dishes and vegetables) The careful selection and linguistic classification of these dishes illustrated the deep integration of food, language, and culture within the ceremony. The use of specific lexical terms not only identified the dishes but also conveyed their cultural significance and function within the event. Moreover, the hierarchical distribution of food on the first day and the collective serving of samba on the second day reflected the social organisation and communal values upheld during the inauguration ceremony. The culinary lexicons documented in the Baralek Pangulu event offered valuable insights into the intersection of language, culture, and ritual practice. Their analysis contributed to a greater understanding of how traditional food practices are linguistically encoded and socially enacted in Minangkabau society. The samba (side dishes and vegetables) served at this event, pinun aia (snacks) were also available. Table 13 shows snacks served during the event. Table 13 Snacks are served in baralek pengulu. Form of Lexicon Quantity of Lexicon Type of Lexicon Silamak (snack made of sticky rice) Ajik ( sticky rice cooked with brown sugar) Dengkek (a food made of cassava) Pinyaram (a flat round cake made of rice and fried in coconut oil) Kareh-kareh (a food made of rice) one lexicon one lexicon one lexicon one lexicon one lexicon Pinun aie (snack) Pinun aie (snack) Pinun aie (snack) Pinun aie (snack) Pinun aie (snack) The lexical items identified as pinun aie —snacks—played a vital role in the culinary and social practices of the Minangkabau community. These traditional snacks, such as silamak, ajik, dengkek , pinyaram , and kareh-kareh , were not merely food items but also carriers of cultural identity and social connection. Each snack was carefully prepared using indigenous ingredients and traditional methods, preserving culinary knowledge passed down through generations. Culturally, pinun aie functioned as more than just light refreshments; they were integral to social rituals, celebrations, and daily interactions. Offering snacks during gatherings symbolised hospitality, generosity, and community bonding. The consistent use of singular lexicons to denote these snacks reflected a linguistic clarity that helped maintain their distinct identities within the food system. When compared to other food categories such as samba (side dishes and vegetables) or main dishes like randang, pinun aie differed in both function and consumption context. While main dishes and samba were typically central to ceremonial feasts and formal events, pinun aie occupied a complementary role, often served during informal occasions or as accompaniments to beverages. This distinction was linguistically marked through specific lexical classifications, highlighting how language mirrored social and culinary hierarchies. Furthermore, the preservation of these lexical terms within the community underscored the importance of language as a vessel for intangible cultural heritage. The precise naming and classification of traditional snacks facilitated the transmission of culinary traditions, ensuring their continuity despite external influences and modernization. The study of pinun aie lexical items illuminated the intricate relationships between language, food, and culture. It emphasised how lexical categorisation not only described physical food items but also encoded social meanings, cultural practices, and community values. This understanding contributes to broader efforts in documenting and revitalising indigenous culinary heritage within the Minangkabau society. There are three additional food lexicons: silamak , (snack made of sticky rice), ajik , (sticky rice cooked with brown sugar), and pinyaram , (a flat round cake made of rice and fried in coconut oil), just like the event of batando (engagement). The other additional phrase (consisting of two lexicons) is kue gadang , (muffin). The snacks can be seen in Table 15 . Table 15 Snacks are served in minta gala. Form of Lexicon Quantity of Lexicon Type of Lexicon Silamak (snack made of sticky rice) Ajik (sticky rice cooked with brown sugar) Pinyaram (a flat round cake made of rice and fried in coconut oil) Kue gadang (muffin) one lexicon one lexicon one lexicon two lexicons Pinun aie (snack) Pinun aie (snack) Pinun aie (snack) Pinun aie (snack) Pangajian Urang Mati (Memorial Prayer for the Deceased) On the day of death, visitors are not served food. On the second and third day, food is served, namely sagun (made from rice flour mixed with coconut and white sugar). On the seventh day, the food served is sarabai (pancake). On the fourteenth and fortieth day, there are two side dishes and vegetables, namely: talua (egg) and randang (meat simmered in spices and coconut milk). Additionally, there are three distinct kinds of snacks that are connected to this ceremony. These are characterized by the following phrase as well as the following two lexicons: lapek bugih (made from sticky rice and grated coconut and salt), silamak (made from sticky rice) and raga-raga (a kind of jelly). One word for fruit is also found namely pisang (banana). Furthermore, on the hundredth day, which is also called hari malapeh (parting day), the foods served are the same as on the fourteenth and fortieth days, as shown in Table 16 . Table 16 The foods served at Pangajian Urang Mati on the fourteenth, fortieth and hundredth day. Form of Lexicon Quantity of Lexicon Type of Lexicon Talua (egg) Rrandang (meat simmered in spices and coconut milk) Lapek bugih (made from sticky rice and grated coconut and salt) Silamak (made from sticky rice) Raga-raga (a kind of jelly). Pisang (banana) one lexicon one lexicon two lexicons one lexicon one lexicon one lexicon Samba (side dishes and vegetables) Samba (side dishes and vegetables) Pinun aie (snack) Pinun aie ( snack) Pinun aie (snack) Fruit On the fourteenth and fortieth days, six distinct forms of food were served, characterised by lexical quantities of one and two lexicons. These six food forms were classified into three primary types: side dishes (comprising two forms), snacks (three forms), and fruit (one form). Every traditional ceremony also included lexical items for drinks, such as aia putiah (plain water), which was served regularly, and beverages like teh (tea) and kopi (coffee), typically offered during evening gatherings. Consistently, rice accompanied all side dishes and vegetables, as these were intended to be consumed together. The traditional ceremonies in Jorong Pariangan displayed a wide variety of food forms. The inventory comprised twenty-three items for side dishes and vegetables, sixteen for snacks, three for drinks, and one for fruit. Lexical items were further classified based on the number of lexicons: single lexicons, two lexicons, and three lexicons. In two-lexicon items, the second lexicon typically identified the ingredient or origin of the food. Examples included randang paku (paku being an edible fern simmered in spices and coconut milk), gulai cubadak and gulai kambiang (curry dishes made from unripe jackfruit and goat, respectively), and lapek bugih (a snack made of sticky rice with grated coconut, salt, and brown sugar, originating from the Bugis region in South Sulawesi). For three-lexicon items, the third lexicon indicated a characteristic or condition of the food, such as ikan gulai kuniang (‘yellow fish curry’) and goreng maco luruih (‘straight fish which had been fried’).In terms of food types, items served during traditional ceremonies were categorized into four groups: (1) side dishes and vegetables, (2) snacks, (3) drinks, and (4) fruit. Certain ceremonies, including mandoa/malapeh niek (expression of gratitude to God) and sunatan (circumcision ceremony), exclusively featured side dishes, vegetables, and drinks, with no lexical representation for snacks or fruits. In the basungai anak/bataiak abuak (baby blessing ceremony), only a single food item, nasi pangek (abbreviated as sipangek ), was documented as the specific dish for the occasion. Other ceremonies incorporated side dishes, snacks, and drinks; however, in the Prophet’s Birthday event, the inclusion of fruits alongside side dishes and vegetables was noted. The data suggested that every traditional ceremony exhibited lexical variation in form, quantity, and type of food served. Such variation not only reflected the cultural specificity of each event but also highlighted the dynamic nature of culinary language in representing ritual practices. Conclusions This study comprehensively documented and analysed the lexical variation of food terminology used in traditional ceremonies within the Minangkabau community of Jorong Pariangan, West Sumatra. The findings revealed the existence of nine distinct ceremonial events, each characterised by unique culinary lexicons reflecting the cultural, social, and ritualistic values embedded within these practices. Food lexicons were systematically categorised based on their form, quantity, and type, with a notable presence of side dishes and vegetables ( samba ), snacks ( pinun aie ), drinks, and fruits. The data demonstrated that lexical complexity ranged from single lexicons to multi-lexicon phrases, where the latter conveyed specific ingredients, preparation methods, or distinctive qualities of the foods. The study highlighted that food lexicons functioned not merely as nominal descriptors but as vital cultural signifiers that encoded social hierarchies, communal relationships, and ritual symbolism. Certain ceremonies, such as the mandoa/malapeh niek and sunatan , exhibited a more restricted lexical range, while others, like balek kawin and baralek pangulu featured richer culinary vocabularies. The consistent inclusion of drinks across ceremonies underscored their integral role in social bonding and ritual completeness. Importantly, the research underscored the dynamic interplay between language and culture, showing how lexical preservation supports the continuity of intangible cultural heritage amidst socio-cultural transformations. By documenting these lexical traditions, the study contributed valuable insights to the fields of ethnolinguistics, cultural anthropology, and food heritage preservation. It further established a foundation for comparative research across different Minangkabau communities and other indigenous groups in Indonesia. Future research should extend this lexical investigation to additional regions and explore the diachronic changes affecting culinary language use in response to modernisation and globalisation. Such efforts are critical for sustaining linguistic diversity and cultural identity in Indonesia’s rapidly evolving social landscape. Declarations Ethics Statement The research study entitled “Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra” has received formal ethical approval from Edria Sandika, M.Hum, Head of Research and Community Service Unit, under the jurisdiction of the Faculty of Humanities, Universitas Andalas, Padang, Indonesia. The study was reviewed and approved in compliance with ethical research standards and guidelines. The approval was granted under the reference ID: B/311/UN16.07.D/PT.01.04/2025. Informed Consent All participants provided their informed consent to participate in the study. Author Contribution N.N. conceptualised and designed the study, conducted the fieldwork and ethnographic data collection, performed the primary data analysis, and drafted the manuscript, including preparation of all figures and tables. R.L. contributed to the literature review, data interpretation, and manuscript revisions. All authors reviewed and approved the final manuscript for submission. Acknowledgement This research on Minangkabau food terminology was funded by Universitas Andalas (586/XIV/A/UNAND). The authors gratefully acknowledge the financial support, the contributions of the informants, and the collaboration with INSAN UiTM. References Amri, U., Nadra, N., & Yusdi, M. (2020). 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-6798262","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Article","associatedPublications":[],"authors":[{"id":478256340,"identity":"d8d95334-4a66-4db0-a9b1-8552551bbad8","order_by":0,"name":"Nadra Nadra","email":"","orcid":"","institution":"Universitas Andalas","correspondingAuthor":false,"prefix":"","firstName":"Nadra","middleName":"","lastName":"Nadra","suffix":""},{"id":478256341,"identity":"0536ca23-d6b7-4e5c-8777-eea8d74e9cc5","order_by":1,"name":"Rafeah Legino","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAA0UlEQVRIiWNgGAWjYFACxgcMjA0WcgzMYB4zMVqYDYBaJIwZmJlJ1JLYwECsFvP2w4wPfu6QSN9wnP/oBoYK68QGsTMGeLXInElmNuw9I5G74TAz2w2GM+mJDdI5+LVIMOQfk+Btg2phbDtMhBb+x+w//7ZJpBuAtfwjRotEMhsz0JYEiJYGorQ8ZpaWbZMwnHmY2exGwrF04zbptAICDktm/Pi2zUae7/zBZzc+1FjL9ksnb8CrBRUkADEbAwd+h2ED7A9I1jIKRsEoGAXDGgAALthB2nROGwoAAAAASUVORK5CYII=","orcid":"","institution":"Universiti Teknologi MARA","correspondingAuthor":true,"prefix":"","firstName":"Rafeah","middleName":"","lastName":"Legino","suffix":""}],"badges":[],"createdAt":"2025-06-02 02:38:15","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-6798262/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-6798262/v1","draftVersion":[],"editorialEvents":[],"editorialNote":"","failedWorkflow":false,"files":[{"id":86124008,"identity":"6aa83884-28d5-4e91-ae7c-6254096fd73b","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":84222,"visible":true,"origin":"","legend":"\u003cp\u003eDiagram illustrating data collection methods employed in researching lexical variations of foods in traditional ceremonies, emphasising structured and unstructured interviews, as well as observational techniques. Source: Redraw by Rafeah Legino, 2025.\u003c/p\u003e","description":"","filename":"1.png","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/1a0a279430efaa1fe7a36146.png"},{"id":86124009,"identity":"0ef6570d-2e3a-499d-8d79-878cb9e80744","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":479529,"visible":true,"origin":"","legend":"\u003cp\u003eMap of West Sumatra, Indonesia, highlighting the four key Jorong (villages) of Pariangan, Padang Panjang, Sikaladi, and Guguak, and the focus is only on Pariangan in Tanah Datar Regency.\u003c/p\u003e\n\u003cp\u003eSource: Redraw by Rafeah Legino, 2025.\u003c/p\u003e","description":"","filename":"2.png","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/0a9932bd4d1b90b183798fd1.png"},{"id":86124011,"identity":"4d1f9d8e-ccca-4f41-b7c7-4d82dc80df48","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":1065735,"visible":true,"origin":"","legend":"\u003cp\u003e(Top) Nagari Tuo Pariangan Entrance gate, the research field site. (Bottom) Informant selection and interview sessions in a traditional Minangkabau house foster open dialogue and community engagement. Source: Nadra, 2025.\u003c/p\u003e","description":"","filename":"3.png","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/b408c5e1507129ac58d3660a.png"},{"id":86124020,"identity":"cce88cfb-4701-46b4-855c-1686dfb7e089","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"jpg","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":91013,"visible":true,"origin":"","legend":"\u003cp\u003eFigure 3: Participants savouring traditional food during a phase of the \u003cem\u003ebalek kawen\u003c/em\u003e (wedding ceremony). This ceremony took place in Nagari Kamang Hilir, Bukit Tinggi, and is a common cultural practice among the Minangkabau community. Source: Nadra, 2025.\u003c/p\u003e","description":"","filename":"4.jpg","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/413bf42ba7dd05825dbc63e8.jpg"},{"id":86124013,"identity":"1fccd169-e22c-4460-8be9-1b349a81e6c5","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":782554,"visible":true,"origin":"","legend":"\u003cp\u003eFigure 4: Lexical of food that serve in \u003cem\u003ebatando\u003c/em\u003e (engagement); (1) \u003cem\u003erandang,\u003c/em\u003e(2) \u003cem\u003egulai,\u003c/em\u003e (3) \u003cem\u003eikan goreng\u003c/em\u003e, (4) \u003cem\u003emaco luruih\u003c/em\u003e, (5) \u003cem\u003esilamak\u003c/em\u003e, (6)\u003cem\u003e ajik\u003c/em\u003e and (7) \u003cem\u003epinyaram\u003c/em\u003e. The description was stated in Table 1. Source: Nadra, 2025.\u003c/p\u003e","description":"","filename":"5.png","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/e4eca8c3411430cc759e7a13.png"},{"id":86124018,"identity":"2758484d-ad3f-4fdc-91c0-68a490dd6838","added_by":"auto","created_at":"2025-07-07 04:45:01","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":1040265,"visible":true,"origin":"","legend":"\u003cp\u003eFigure 5: Food that serve for \u003cem\u003ebabalian tando \u003c/em\u003e(1) lamang (2) \u003cem\u003ejaguang abuih\u003c/em\u003e (3) \u003cem\u003egoreng\u003c/em\u003e (4) \u003cem\u003egodok \u003c/em\u003e(5) \u003cem\u003ekue sapik \u003c/em\u003e(6)\u003cem\u003e kue mayang\u003c/em\u003e(7) \u003cem\u003ekue bolu\u003c/em\u003e (8) \u003cem\u003epinyaram\u003c/em\u003e (9) \u003cem\u003ebatiah\u003c/em\u003e (10) \u003cem\u003ekue bungo durian\u003c/em\u003e (11) \u003cem\u003episang\u003c/em\u003e. The detail of the decription is stated in Table 2. Source: Nadra, 2025.\u003c/p\u003e","description":"","filename":"6.png","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/7cf7ebdc07e4b15bfab6a0d4.png"},{"id":86125048,"identity":"21791b11-f12a-4d95-b596-5425066dfa68","added_by":"auto","created_at":"2025-07-07 05:09:04","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":5543766,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-6798262/v1/14cbddd6-8f0a-4cf6-ac5e-3822b607b396.pdf"}],"financialInterests":"No competing interests reported.","formattedTitle":"Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra","fulltext":[{"header":"Introduction","content":"\u003cp\u003eFood is not only a fundamental human necessity but also a significant cultural artefact, encapsulating the identity, traditions, and values of a community. In Indonesia, food plays a central role in rituals and ceremonies, often serving as a medium for cultural expression and language preservation. The Minangkabau community in West Sumatra is especially renowned for its rich culinary heritage and elaborate ceremonial practices. While scholarly interest in Minangkabau food culture has increased in recent years, most studies focus on symbolic interpretations or the documentation of culinary texts and recipes. This study adopts a novel perspective by investigating the lexicon of ceremonial food as used in oral interactions and ritual contexts across selected regencies in West Sumatra. Unlike prior research that emphasises written records or general symbolic themes, this work contributes to ethnolinguistics by documenting and analysing specific lexical items employed in authentic ceremonial settings. It highlights how language, particularly ceremonial food terminology, functions as a vehicle for sustaining and transmitting cultural values.\u003c/p\u003e\u003cp\u003eMinangkabau culture thrives in the highlands of West Sumatra, where traditional practices have been preserved over generations. Within these customs, food holds a particularly important place. Culinary preparations for ceremonies are not merely about taste but embody historical narratives, social values, and cultural identity. Traditional events\u0026mdash;such as wedding feasts, religious gatherings, and communal celebrations\u0026mdash;feature a diverse array of dishes that reflect the community\u0026rsquo;s heritage and social structure. Traditional foods are powerful markers of cultural identity, representing continuity across generations and symbolising deep-rooted traditions (Saleh et al., 2021). The heritage foods hold substantial symbolic value as a study examined kenduri\u0026mdash;a Javanese \u003cem\u003eslametan\u003c/em\u003e ritual (ritual communal feast)\u0026mdash;as a dynamic system of symbolic communication. Ethnographic fieldwork in a North Sumatran diaspora revealed that \u003cem\u003ebubur merah putih\u003c/em\u003e (red and white rice porridge), \u003cem\u003eingkung\u003c/em\u003e (traditional whole cooked chicken dish in Javanese culture), seating arrangements, and prayers conveyed notions of purity, social cohesion, and spiritual continuity. Its use of regional ingredients demonstrated the ritual\u0026rsquo;s resilience and relevance in plural societies, pointing to opportunities for comparative, interdisciplinary research (Khairani \u0026amp; Hendara, 2025); Apriyanto et al (\u003cspan citationid=\"CR6\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) key elements include regional agricultural biodiversity and traditional farming techniques, which sustain local knowledge and responsible resource use. A major challenge is engaging younger generations, whose participation is vital in preserving traditional food wisdom amid changing market trends. Promoting the health, ecological, and cultural benefits of traditional diets can help revive interest and ensure continuity. Benu (2025) describes food heritage as a site of social distinction, reflecting cultural frameworks, political structures, and economic values. Similarly, Sudarmanto et al (2025), Purnawati et al (\u003cspan citationid=\"CR52\" class=\"CitationRef\"\u003e2025\u003c/span\u003e), and Pappas (\u003cspan citationid=\"CR50\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) emphasise the role of traditional cuisine in shaping regional and ethnic identities. The discourse on food extends beyond nutrition and identity to broader socio-cultural dimensions. Aziz (\u003cspan citationid=\"CR11\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) notes that global food narratives often revolve around issues of food security and national identity, influenced by modern media. Fauzi (\u003cspan citationid=\"CR21\" class=\"CitationRef\"\u003e2022\u003c/span\u003e) shows how culinary traditions such as Nyonya cuisine empower women to preserve cultural identity. Halawa (\u003cspan citationid=\"CR28\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) underscores the symbolic role of food in ancient Egyptian religion and belief systems, while Li and Ma (2022) highlight the regional variation and presentation styles of traditional dishes. Putra et al (\u003cspan citationid=\"CR55\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) explore how ASEAN uses Instagram to promote gastronomic tourism by showcasing traditional food images. The study finds that local cuisine is positioned as a key tourism attraction. It highlights Instagram\u0026rsquo;s role in destination marketing and suggests expanding research to other platforms for broader insights.\u003c/p\u003e\u003cp\u003eAlthough various studies have examined Minangkabau food culture from culinary, anthropological, and symbolic perspectives, there remains a significant gap in the linguistic analysis and oral documentation of ceremonial food lexicons. Most existing research overlooks how specific food terms are used in spoken ceremonial interactions. This study addresses that gap by offering a detailed lexical categorisation of ceremonial food terms in their authentic oral and cultural contexts, thereby contributing to the preservation of intangible cultural heritage and enriching Southeast Asian ethnolinguistic scholarship. The research was conducted in West Sumatra, the cultural heartland of the Minangkabau people, where ceremonial traditions remain vibrant. Regencies such as Agam, Tanah Datar, and Padang Pariaman were selected for their active preservation of these customs. These regions provided rich linguistic data collected directly from native speakers during ceremonial events, offering a robust foundation for lexical analysis.\u003c/p\u003e\u003cp\u003eIn particular, this study focuses on Jorong Pariangan, believed to be one of the oldest Minangkabau settlements. While ceremonial traditions in urban centres such as Padang and Bukit Tinggi have been relatively well documented, Jorong Pariangan has received little scholarly attention despite its historical and cultural importance. Its ceremonial practices, oral lexicon, and ritual structures exhibit distinct variations not captured in mainstream Minangkabau studies. This lack of documentation presents a clear research gap. By focusing on Jorong Pariangan, this study seeks to preserve its unique ceremonial lexicon and traditions. The aim is to contribute to regional cultural identity preservation while advancing linguistic and ethnographic understanding of Minangkabau ceremonial language.\u003c/p\u003e\n\u003ch3\u003eStudy About Lexical and Term\u003c/h3\u003e\n\u003cp\u003eLexicology is a branch of linguistics that examines the meanings, structures, and interrelations of words. Terminology, as a subfield of lexicology, specialises in vocabularies particular to specific fields of knowledge, aiming to create precise and consistent communication. Investigations into lexicons have become increasingly significant, as lexicons constitute fundamental elements in all languages. Bompolas and Melissaropoulou (\u003cspan citationid=\"CR14\" class=\"CitationRef\"\u003e2025\u003c/span\u003e) examine dialect variation in Inner Asia Minor Greek (iAMGr), influenced by Turkish. It finds that grammatical differences are shaped mainly by social factors like population size and contact level, while lexical similarities are driven by geography. Unlike past research, geography was less important for grammar. Some earlier claims about iAMGr features were not statistically significant. The study highlights that social context plays a stronger role than geography in shaping grammatical change in language contact situations. Various studies highlight the diversity of lexical research and its cultural significance. In ecological contexts, studies have documented the specialised vocabulary of communities, such as Adiba and Juwariah (2023) analysis of the ecological lexicon in the East Java community, Fitrah and Afria (\u003cspan citationid=\"CR26\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) emphasised that the study was significant as it revealed the richness and diversity of synonym usage in the Kerinci language. Their findings showed that lexical variations reflected regional, social, and semantic influences. The study also contributed to the preservation of local linguistic heritage and enhanced the understanding of semantic relationships in regional languages; for other example, Almurashi (\u003cspan citationid=\"CR9\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) investigated the lexical influence of Arabic on Bahasa Indonesia. The study found that Arabic has significantly enriched the Indonesian vocabulary, especially in religious, academic, political, and everyday contexts. Further research is recommended on other linguistic aspects like semantics and phonology, and Mahfud et al (\u003cspan citationid=\"CR36\" class=\"CitationRef\"\u003e2022\u003c/span\u003e), the influence of Arabic on Nusantara languages from precolonial times to the modern era. It showed that Arabic enriched regional vocabularies and impacted social, religious, educational, and cultural domains across different historical periods. Additionally, investigations of social and cultural lexicons are evident in Nadra et al (\u003cspan citationid=\"CR43\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) describe the assimilation process in the Toba Batak language as spoken in Pintu Padang Village, North Sumatra. Using a generative phonology approach, data were collected through observation and structured and unstructured interviews, as well as Ermanto et al (2024) explored the integration of Minangkabau culture, specifically Rendang, into BIPA (Indonesian for Foreign Speakers) teaching materials. Using a qualitative literature review, it was found that Rendang reflects key cultural values and offers rich potential for culturally relevant language learning. The research highlighted how incorporating Rendang helped enhance both language proficiency and cultural understanding among BIPA learners. Similarly, recent research by Septianingtias et al (\u003cspan citationid=\"CR65\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) explored food lexicons in the Lampung language, particularly within the Pringsewu Regency, underscoring the broader cultural implications of food-related vocabularies. Collectively, these studies underline the crucial role lexicons play in reflecting social identity, heritage, and culture within diverse Indonesian communities.\u003c/p\u003e\u003cdiv id=\"Sec3\" class=\"Section2\"\u003e\u003ch2\u003eA Study of Food and Its Lexicon in Indonesia\u003c/h2\u003e\u003cp\u003eResearch examining the lexicon of food in Indonesia remains relatively limited despite the country\u0026rsquo;s rich culinary diversity. Nadra (\u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), for instance, examined food variations in Minangkabau isolexes used in traditional Muslim ceremonies. Through observation and informal discussions, five ceremonies were identified, revealing nine dish items, eleven snacks, three drinks, and one fruit. The findings showed consistent lexical variation of food terms across all ceremonies. Iroth and Ali (\u003cspan citationid=\"CR32\" class=\"CitationRef\"\u003e2025\u003c/span\u003e) demonstrated that anthropological linguistics-based learning effectively enhances students\u0026rsquo; multicultural awareness and understanding of how language mediates moral conflicts in diverse societies. Zamhari (\u003cspan citationid=\"CR77\" class=\"CitationRef\"\u003e2023\u003c/span\u003e) highlighted the cultural and spiritual significance of Islamic-Javanese foods and revealed how understanding their chemical properties enhanced appreciation of their health benefits and noble cultural values. Additionally, Sharma and Kumar (\u003cspan citationid=\"CR67\" class=\"CitationRef\"\u003e2025\u003c/span\u003e) demonstrated that an optimised MobileNetV3 model effectively classified Padang cuisine with 90% accuracy, supporting real-time applications in food delivery, nutrition monitoring, and cultural preservation. It highlighted the model\u0026rsquo;s potential to enhance culinary technology and safeguard traditional food heritage.\u003c/p\u003e\u003cp\u003eSeveral studies have specifically highlighted the global significance and philosophical underpinnings of traditional Minangkabau cuisine, notably rendang with many types. Fatimah et al (\u003cspan citationid=\"CR24\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) highlighted \u003cem\u003erendang lokan\u003c/em\u003e (spiced coconut oyster stew) as a coastal variation of Minangkabau \u003cem\u003erendang\u003c/em\u003e (spicy slow-cooked meat stew), showing how local communities adapted their traditional cuisine to available natural resources. It emphasised rendang\u0026rsquo;s role in preserving cultural identity and environmental adaptability. Rahayu et al (\u003cspan citationid=\"CR58\" class=\"CitationRef\"\u003e2024\u003c/span\u003e) demonstrated that ethnolinguistic analysis of rendang revealed deep cultural and linguistic meanings tied to Minangkabau identity. It showed that integrating such perspectives in education enhanced intercultural understanding and promoted the preservation of culinary heritage. Saputra and Hardi (2024) highlighted that \u003cem\u003erendang daun kayu\u003c/em\u003e (cooked with various leaves) is an innovative plant-based adaptation of traditional rendang in response to economic challenges. It demonstrated that such culinary diversification strengthened local food security and preserved Minangkabau cultural resilience. Rendang is more than mere sustenance; it embodies local customs, environmental relationships, and societal norms, serving as an educational medium that communicates religious, moral, and social values through its ingredients, preparation, and presentation.\u003c/p\u003e\u003cp\u003eYovani (\u003cspan citationid=\"CR76\" class=\"CitationRef\"\u003e2019\u003c/span\u003e) examined another notable Minangkabau traditional dish, \u003cem\u003elemang tapai\u003c/em\u003e (fermented glutinous rice in the bamboo), consisting of \u003cem\u003elemang\u003c/em\u003e\u0026mdash;white glutinous rice mixed with coconut milk cooked inside bamboo lined with banana leaves\u0026mdash;and \u003cem\u003etapai\u003c/em\u003e, fermented black sticky rice. Yovani discussed its historical origins, philosophical significance, ceremonial presentation, and unique sensory qualities. Similarly, Rahman (\u003cspan citationid=\"CR57\" class=\"CitationRef\"\u003e2020\u003c/span\u003e) conducted a historical exploration of rendang\u0026rsquo;s origins and its culinary development, reinforcing its significance as a cultural heritage. Research has also emphasised the cultural and linguistic significance of Minangkabau culinary establishments. Oktavianus (\u003cspan citationid=\"CR49\" class=\"CitationRef\"\u003e2019\u003c/span\u003e), for instance, analysed the linguistic and cultural landscape reflected in the naming conventions of the \u003cem\u003erumah makan minang\u003c/em\u003e (Minangkabau restaurants). Findings revealed diverse naming practices derived from nicknames, body parts associated with eating, local plants, flavours, geographical references, and familial aspirations, illustrating embedded cultural values of unity, loyalty, and togetherness. The broader significance of Minangkabau cuisine as a cultural resource and a vehicle for sustainable heritage preservation was underscored by Mardatillah (\u003cspan citationid=\"CR38\" class=\"CitationRef\"\u003e2020\u003c/span\u003e). Nadra and Nesti (\u003cspan citationid=\"CR45\" class=\"CitationRef\"\u003e2021\u003c/span\u003e) also contributed significantly by compiling and documenting food-related vocabulary in the Minangkabau language, underscoring the lexical diversity inherent in traditional culinary practices.\u003c/p\u003e\u003cp\u003eGiven this backdrop, the present study seeks to extend previous lexical analyses by examining food terminology specifically associated with traditional ceremonies among the Minangkabau in Nagari Pariangan. The choice to focus on ceremonial food lexicons is motivated by their extensive lexical variation and their role as repositories of traditional knowledge. Wijaya (\u003cspan citationid=\"CR75\" class=\"CitationRef\"\u003e2019\u003c/span\u003e) reinforced that Minangkabau cuisine, characterised by extensive varieties and complex flavours, represents a rich area of lexical inquiry. To date, no comprehensive lexical study of ceremonial foods within the Minangkabau context has been conducted. Nagari Pariangan in Tanah Datar Regency, a significant historical and cultural site identified in \u003cem\u003eMinangkabau\u0026rsquo;s Tambo\u003c/em\u003e (written folklore) and \u003cem\u003eKaba\u003c/em\u003e (oral folklore) (Nadra, \u003cspan citationid=\"CR40\" class=\"CitationRef\"\u003e2023\u003c/span\u003e), was selected as the study\u0026rsquo;s focus location due to its prominent status as the community's cultural heartland. The term \u0026ldquo;\u003cem\u003eNagari\u003c/em\u003e\u0026rdquo; itself denotes the smallest administrative and cultural unit within Minangkabau society, encapsulated in the local proverb \u003cem\u003eadaik salingka nagari\u003c/em\u003e (customs apply within a \u003cem\u003eNagari\u003c/em\u003e). In the next section, the research methodology employed to systematically analyse and categorise the ceremonial food lexicons specific to Minangkabau culture is described in detail.\u003c/p\u003e\u003c/div\u003e"},{"header":"Methodology","content":"\u003cp\u003eThis research employed a qualitative ethnolinguistic approach combining field observations, interviews, and lexical analysis. Data were collected from eight ceremonial events held in three regencies in West Sumatra, chosen for their strong adherence to Minangkabau traditions. Informants included twelve native speakers, consisting of ritual leaders, ceremonial cooks, cultural practitioners, and elderly community members, selected using purposive sampling based on their involvement in traditional ceremonies.\u003c/p\u003e\n\u003ch3\u003eData Collection\u003c/h3\u003e\n\u003cp\u003eMultiple data collection tools were employed as shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig1\" class=\"InternalRef\"\u003e1\u003c/span\u003e, which include the audio recordings and field notes during a live ceremonial event, semi-structured interviews to elicit terminology and cultural context, and photographic documentation of ceremonial foods and settings.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eLexical items were grouped thematically (e.g., types of food, utensils, preparation methods, symbolic references) and analysed through descriptive categorisation and thematic content analysis to identify patterns of use, classification systems, and embedded cultural meanings.\u003c/p\u003e\n\u003ch3\u003eField Site and Ethnographic Focus\u003c/h3\u003e\n\u003cp\u003eThe primary research site was Nagari Pariangan, Tanah Datar Regency, considered one of the oldest Minangkabau villages. Although data were collected from all four Jorong (Pariangan, Padang Panjang, Sikaladi, and Guguak) as shown in Fig.\u0026nbsp;\u003cspan refid=\"Fig2\" class=\"InternalRef\"\u003e2\u003c/span\u003e, Jorong Pariangan was the main focus due to its consistent ceremonial practices\u0026mdash;the primary emphasis was placed on Jorong Pariangan due to its continuous practice of traditional ceremonies. Field observations were conducted in 2022, including direct participation in rituals such as \u003cem\u003ebasungai anak\u003c/em\u003e (baby blessing ceremony). Regional lexical variation was documented through comparison\u0026mdash;for example, \u003cem\u003esipongek\u003c/em\u003e (thickened rice curry) prepared in Jorong Pariangan versus the more elaborate \u003cem\u003ebasumua anak\u003c/em\u003e (family reunion of the descendants) in Jorong Guguak, which featured dishes like \u003cem\u003epinyaram\u003c/em\u003e (traditional Minangkabau rice cake), \u003cem\u003epangek cubadak\u003c/em\u003e (unripe jackfruit in spicy coconut gravy), and \u003cem\u003emacu luwik balado\u003c/em\u003e (a dish of fried catfish served with \u003cem\u003ebalado\u003c/em\u003e sauce\u0026mdash;a spicy, savoury, and slightly tangy chilli relish spicy).\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cp\u003eSource: Redraw by Rafeah Legino, 2025.\u003c/p\u003e\n\u003ch3\u003eInformant Selection and Interviews\u003c/h3\u003e\n\u003cp\u003eInformants were chosen based on the following criteria: aged 50+, born and married within Nagari Pariangan, continuous village residence over the past year, and no formal education beyond junior high school. All participants provided informed consent, and interviews were conducted in their respective Jorong using a flexible question guide to encourage open-ended responses. Additional interviews were held with three community leaders and a traditional ceremony expert to provide broader perspectives. Field notes and audio recordings ensured accurate documentation. In Fig.\u0026nbsp;\u003cspan refid=\"Fig3\" class=\"InternalRef\"\u003e3\u003c/span\u003e, the top image shows the entrance gate of Nagari Tuo Pariangan, a traditional Minangkabau village known for its rich cultural heritage. This setting serves as the field site for the research, providing a culturally authentic backdrop for data collection. Then, the bottom image captures an intimate moment during the informant selection and interview process. A group of local participants, seated comfortably in a traditional house, engage in a focused discussion with the researcher. The setting highlights the collaborative and respectful atmosphere essential for qualitative ethnographic research, fostering open communication and deep insights into the community\u0026rsquo;s traditions and perspectives.\u003c/p\u003e\u003cp\u003e\u003c/p\u003e\u003cdiv id=\"Sec8\" class=\"Section2\"\u003e\u003ch2\u003eData Analysis\u003c/h2\u003e\u003cp\u003eThe collected lexicons were categorised into thematic groups such as types of food, tools, cooking methods, and symbolic references. The data were analysed using descriptive lexical categorisation and thematic content analysis, aiming to uncover patterns in usage, classification, and cultural significance. Data were thematically coded and analysed that extract cultural meaning, ceremonial structure, and community roles. Comparative analysis against broader Minangkabau norms highlighted distinctive features specific to Jorong Pariangan. Symbolic patterns, oral tradition, and markers of cultural resilience were examined to understand how these traditions persist amid modernisation. Lexical data were further analysed using the intralingual identity method (Nugraha, \u003cspan citationid=\"CR47\" class=\"CitationRef\"\u003e2024\u003c/span\u003e; Amri, 2020), enabling structural comparison of lexemes based on their semantic and cultural attributes. This method involves examining linguistic structures by identifying and comparing their similarities and differences, as presented in the results and discussion sections.\u003c/p\u003e\u003c/div\u003e"},{"header":"Result and Discussion","content":"\u003cp\u003eNagari Pariangan is known for its diverse range of traditional rituals, each carrying cultural importance and historical significance. Within this part, we will provide the results of our research, which entails identifying and classifying nine specific traditional rites observed within the community. The rituals held in the Nagari Pariangan society, which include various events such as marriages, infant blessings, and burial rites, play a crucial role in maintaining social, religious, and family connections. Nine distinct traditional ceremonies are recognized in Nagari Pariangan, namely: \u003cem\u003ebalek kawin\u003c/em\u003e (wedding ceremony), \u003cem\u003emamanggia urang babuko\u003c/em\u003e (inviting people to break the fast during the fasting month), \u003cem\u003ebasungai anak/bataiak abuak\u003c/em\u003e (baby blessing ceremony), \u003cem\u003ebasunat\u003c/em\u003e (circumcision ceremony), \u003cem\u003emandoa/malapeh niek\u003c/em\u003e (expression of gratitude to God), \u003cem\u003emuluik Nabi\u003c/em\u003e (Prophet\u0026rsquo;s birthday), \u003cem\u003ebaralek pangulu\u003c/em\u003e (clan leader inauguration ceremony), \u003cem\u003eminta gala\u003c/em\u003e (asking for a title), and \u003cem\u003epangajian urang mati\u003c/em\u003e (recitation for a death).\u003c/p\u003e\n\u003cp\u003eThe lexical items referring to food varied across traditional ceremonies, reflecting distinct terminology for each occasion. These items include not only single words but also multi-word expressions of two or three words. Although some scholars differentiate between \u0026lsquo;phrases\u0026rsquo; and \u0026lsquo;compound words\u0026rsquo; in syntactic analyses, this study does not analyse the data from a syntactic perspective. Instead, these multi-word forms are treated as lexical units within their cultural and ceremonial contexts. Further syntactic investigation may be warranted in future research. For this study, the lexical items are categorised by food types commonly served during the ceremonies, including snacks (various cakes), beverages, fruits, and side dishes or vegetables accompanying rice.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBalek Kawin\u003c/strong\u003e \u003cstrong\u003e(Wedding Ceremony)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe \u003cem\u003ebalek kawin\u003c/em\u003e (wedding ceremony), encompassing seven distinctive stages, is enriched with traditional culinary customs that reflect the community\u0026rsquo;s cultural heritage (see Fig. \u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e). The \u003cem\u003ebalek kawin\u003c/em\u003e (wedding ceremony), consists of seven stages: (1) \u003cem\u003ebatando\u003c/em\u003e (engagement), (2) \u003cem\u003ebabalian tando\u003c/em\u003e (purchase of food materials by the groom\u0026rsquo;s family for the bride\u0026rsquo;s side), (3) \u003cem\u003ebapulangan\u003c/em\u003e (groom visiting the bride\u0026rsquo;s house), (4) \u003cem\u003ebalarak/manampuah\u003c/em\u003e (celebration), (5) \u003cem\u003ebabalian\u003c/em\u003e (groom buying food for \u003cem\u003emakan pamali\u003c/em\u003e), (6) \u003cem\u003emakan pamali\u003c/em\u003e (delivery of food from the groom\u0026rsquo;s family to the bride\u0026rsquo;s side), and (7) \u003cem\u003ebakirim\u003c/em\u003e (money sent by the parents-in-law to the bride through the groom). Below is a compilation of terms that describe the cuisine provided at traditional festivities.\u003c/p\u003e\n\u003cp\u003eFigure \u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e: Participants savouring traditional food during a phase of the \u003cem\u003ebalek kawen\u003c/em\u003e (wedding ceremony). This ceremony took place in Nagari Kamang Hilir, Bukit Tinggi, and is a common cultural practice among the Minangkabau community. Source: Nadra, 2025.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBatando\u003c/strong\u003e \u003cstrong\u003e(Engagement)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eBatando\u003c/em\u003e (engagement) is a formal agreement to get married, in Minangkabau culture, holds significant cultural and social importance in the Minangkabau community of West Sumatra, Indonesia. During a \u003cem\u003ebatando\u003c/em\u003e ceremony in Minangkabau culture, various traditional dishes are typically served. These dishes showcase the rich culinary heritage of the Minangkabau people and add to the festive atmosphere of the occasion. A lexical breakdown of the foods discussed during the \u003cem\u003ebatando\u003c/em\u003e (engagement) is provided in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e1\u003c/span\u003e and Fig.\u0026nbsp;4.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003ctable id=\"Tab1\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 1\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eLexicon of food used in \u003cem\u003ebatando\u003c/em\u003e (engagement).\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat simmered in spices and coconut milk)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai\u003c/em\u003e (curry)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eIkan goreng\u003c/em\u003e (fried fish)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eMaco luruih\u003c/em\u003e (a small straight fish which is sun-dried)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSilamak\u003c/em\u003e (a snack made of sticky rice)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eAjik\u003c/em\u003e (a snack made of sticky rice cooked with brown sugar)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinyaram\u003c/em\u003e (a flat cake made of rice and fried with coconut oil)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003ctfoot\u003e\n \u003ctr\u003e\n \u003ctd colspan=\"3\"\u003e\u003cstrong\u003eNote\u003c/strong\u003e: The word lexicon in this context refers to the actual names or terms used to denote food items, rather than the food itself. The quantity of lexicon refers to the number of distinct lexical terms recorded for each dish or food type. Type of lexicon categorises the lexical items according to their culinary function or classification (e.g., side dish, snack). This lexical organisation not only reflects the linguistic richness of the Minangkabau culture but also highlights the cultural roles of various foods in ceremonial practices.\u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tfoot\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eSide dishes and vegetables (\u003cem\u003esamba\u003c/em\u003e) that must be available and served at an engagement ceremony are as follows: (1\u003cem\u003e) randang\u003c/em\u003e (meat simmered in spices and coconut milk), and \u003cem\u003erandang\u003c/em\u003e is a flavorful meat dish, usually made with beef, cooked slowly in coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger, and other spices until the liquid is completely absorbed, resulting in tender, caramelized meat (2) \u003cem\u003egulai\u003c/em\u003e (curry), and (3) \u003cem\u003eikan goreng\u003c/em\u003e (fried fish). For the curry dish, just one variety is sufficient, either: \u003cem\u003egulai lobak\u003c/em\u003e (cabbage curry), \u003cem\u003egulai rabuang\u003c/em\u003e (bamboo sprout curry) or \u003cem\u003egulai cubadak\u003c/em\u003e (unripe jackfruit curry). Whereas \u003cem\u003eikan goreng\u003c/em\u003e (the fried fish) must be freshwater fish. Recently, these dishes have been supplemented with \u003cem\u003emaco luruih\u003c/em\u003e (a small straight fish which is sun-dried). In the category of \u003cem\u003epinun aie\u003c/em\u003e (snacks), there were a total of three lexical items found, specifically: (1) \u003cem\u003esilamak\u003c/em\u003e (a snack made of sticky rice), (2) \u003cem\u003eajik\u003c/em\u003e (a snack made of sticky rice cooked with brown sugar), in other regions of West Sumatra it is called \u003cem\u003ewajik\u003c/em\u003e, and (3) \u003cem\u003epinyaram\u003c/em\u003e (a flat cake made of rice and fried with coconut oil).\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003cdiv class=\"colspec\" align=\"char\"\u003e\u0026nbsp;\u003c/div\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eBabalian Tando\u003c/strong\u003e \u003cstrong\u003e(The Practice of the Groom\u0026rsquo;s Family Purchasing Food Materials to Present to the Bride\u0026rsquo;s Side)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eIn this event, the groom buys food materials for the bride. The food presented is as follows: (1) \u003cem\u003edagiang\u003c/em\u003e (meat), (2) \u003cem\u003emaco luruih\u003c/em\u003e (a small straight fish which is sun-dried), (3) \u003cem\u003egaram\u003c/em\u003e (salt), and (4) \u003cem\u003ekarambie\u003c/em\u003e (coconut). The amounts bought are a quarter of a kilogram of meat, one ounce of \u003cem\u003emaco luruih\u003c/em\u003e, one pack of salt, and one whole-coconut. Beside food materials, it is found ten food lexicons for \u003cem\u003epinun aie\u003c/em\u003e \u0026lsquo;snack\u0026rsquo; and one lexicon for fruit. The foods can be seen in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e and Fig.\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003ctable id=\"Tab2\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 2\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood lexicons serve in \u003cem\u003ebabalian tando.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eLamang\u003c/em\u003e (sticky rice cooked in bamboo).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eJaguang abuih\u003c/em\u003e (boiled corn)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGoreng\u003c/em\u003e (fried banana)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGodok\u003c/em\u003e (fried round batter)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eKue sapik\u003c/em\u003e (batter is put into a \u0026apos;waffle\u0026apos; iron, squeezed thin, and baked)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eKue mayang\u003c/em\u003e (also known \u003cem\u003eas dengkek\u003c/em\u003e) (A traditional dessert)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons/one lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eKue bolu\u003c/em\u003e (muffin)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinyaram\u003c/em\u003e (cake made of rice and fried in coconut oil)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eBatiah\u003c/em\u003e (rice cracker)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eKue bungo durian\u003c/em\u003e (a snack made of rice, fried, in the shape of a durian flower)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ethree lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePisang\u003c/em\u003e (banana)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eBuah\u003c/em\u003e (fruit)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eFood is delivered to the bride by a female member of the groom\u0026rsquo;s family who is 50 years old. During the food delivery, the bride\u0026rsquo;s side serves them. The side dishes and vegetables served are identical to those at the \u003cem\u003ebatando\u003c/em\u003e (engagement) ceremony, with the exception of gulai \u003cem\u003erabuang\u003c/em\u003e (bamboo sprout curry) being substituted by \u003cem\u003egulai cubadak\u003c/em\u003e (unripe jackfruit curry). The side dishes and vegetables served at this event are the same as those provided at the \u003cem\u003ebabalian tando\u003c/em\u003e ceremony. These dishes consist of \u003cem\u003erandang\u003c/em\u003e, which is meat cooked in spices and coconut milk, and \u003cem\u003egulai\u003c/em\u003e, (a curry made with bamboo sprout or unripe jackfruit), and fried fish. Refer to Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e3\u003c/span\u003e to view the additional items offered at this event.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBapulangan\u003c/strong\u003e \u003cstrong\u003e(The Process of the Groom Visiting the Bride\u0026rsquo;s House)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eBapulangan, commonly referred to as the groom\u0026rsquo;s visit to the bride\u0026rsquo;s residence, is a culturally important ritual in Padang, West Sumatra, Indonesia. This custom is well established in the Minangkabau culture, which follows a matrilineal system where lineage and inheritance are tracked via the female lineage. During the \u003cem\u003ebapulangan\u003c/em\u003e ritual, the groom and his family pay a formal visit to the bride\u0026apos;s residence to request her hand in marriage. This visit is not only a ceremonial gesture but also has significant symbolic significance within the Minangkabau culture. It symbolises the groom\u0026rsquo;s reverence for the bride\u0026apos;s family and his readiness to integrate into their home.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab3\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 3\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eThe other foods served at \u003cem\u003ebapulangan.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eTalua itiak\u003c/em\u003e (duck eggs)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSinggang ayam\u003c/em\u003e (grilled chicken)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSilama\u003c/em\u003ek (sticky rice)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003epinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eBareh biak\u003c/em\u003e (black sticky rice)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003epinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThus, there are five kinds of food, including side dishes and vegetables, and two kinds of snacks.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBalarak\u003c/strong\u003e \u003cstrong\u003e(also known as\u003c/strong\u003e \u003cstrong\u003eManampuah\u003c/strong\u003e\u003cstrong\u003e) (Party)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThere will be a \u003cem\u003ebalarak\u003c/em\u003e, also known as \u003cem\u003emanampuah\u003c/em\u003e, at the gathering. Hence, the gathering is often referred to as \u003cem\u003ebalarak\u003c/em\u003e or \u003cem\u003emanampuah\u003c/em\u003e. The day referred to as \u003cem\u003ebalarak\u003c/em\u003e or \u003cem\u003emanampuah\u003c/em\u003e is when the bride journeys to the groom\u0026rsquo;s residence. Typically, the bride and groom are escorted down the aisle by the woman\u0026rsquo;s family in many customs. During this traditional ceremony, relatives of the bride would journey to the groom\u0026rsquo;s residence carrying offerings of food. The act is known as \u003cem\u003ebatandang baok lapiak\u003c/em\u003e, which means \u0026lsquo;visiting someone\u0026rsquo;s house or place with a mat.\u0026rsquo; During the reception, the groom\u0026rsquo;s family supplies food for the bride\u0026rsquo;s family. Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e4\u003c/span\u003e contains the food-related lexical terms linked to this ritual.\u0026nbsp;\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab4\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 4\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood lexicons to serve the bride\u0026rsquo;s family by the groom\u0026rsquo;s family.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eKuah lamak\u003c/em\u003e (a kind of curry made of fatty meat)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba kacuik\u003c/em\u003e (meat cook with curry but without\u003c/p\u003e\n \u003cp\u003ecoconut milk and then dried)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai\u003c/em\u003e (curry)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat simmered in spices and coconut milk)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eTalua itiak\u003c/em\u003e (duck eggs)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThe table displays five variations of the food lexicon, comprising one and two lexicons, all falling under the category of \u003cem\u003esamba\u003c/em\u003e, (side dishes and veggies). As illustrated in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e5\u003c/span\u003e, the groom visited the bride\u0026rsquo;s residence on the same day, during which he was served food in accordance with traditional customs. This practice reflects the cultural significance of hospitality and ceremonial rites observed in the matrimonial process.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab5\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 5\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood Lexicons to Serve the Groom\u0026rsquo;s Family by the Bride\u0026rsquo;s Family.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity\u003c/p\u003e\n \u003cp\u003eof Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGoreng ikan ameh\u003c/em\u003e (fried goldfish with noodles on top)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ethree lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eAmba gadang\u003c/em\u003e (meat simmered in spices and coconut milk: the\u003c/p\u003e\n \u003cp\u003emeat must be a large piece (a single slice).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba tanak\u003c/em\u003e (special food in Jorong Pariangan, made form \u003cem\u003ekacang paga\u003c/em\u003e a kind of bean (fence bean), \u003cem\u003emaco luruih\u003c/em\u003e (a kind of small straight sun-dried fish which is dried, and the form is straight), \u003cem\u003epatai sawah\u003c/em\u003e (a kind of tree planted to shade coffee or other plants, the leaves of which serve as fodder and green manure and beans of which are edible), and \u003cem\u003esantan\u003c/em\u003e (coconut milk squeezed from coconut).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba kacuk\u003c/em\u003e (meat cooked with curry but without\u003c/p\u003e\n \u003cp\u003ecoconut oil and then dried).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eMi lasa\u003c/em\u003e (vermicelli noodles).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai korma ayam\u003c/em\u003e (chicken and potato curry)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003ethree lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eBabalian\u003c/strong\u003e \u003cstrong\u003e(The Groom Buys Food for the\u003c/strong\u003e \u003cstrong\u003eMakan Pamali\u003c/strong\u003e \u003cstrong\u003eEvent)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe lexical items employed were consistent with those observed in the \u003cem\u003ebabalian tando\u003c/em\u003e ceremony, comprising \u003cem\u003erandang\u003c/em\u003e (meat slowly simmered in a blend of spices and coconut milk), \u003cem\u003egulai\u003c/em\u003e (prepared with \u003cem\u003elobak, rabuang\u003c/em\u003e, or \u003cem\u003ecubadak\u003c/em\u003e, referring to cabbage, bamboo shoots, or unripe jackfruit curry), and \u003cem\u003eikan goreng\u003c/em\u003e (fried fish). This alignment reflects the culinary traditions and cultural symbolism associated with both events. Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e6\u003c/span\u003e shows the details how the form of lexicon, including the quantity of lexicon and the type of lexicon for the \u003cem\u003ebabalian\u003c/em\u003e ceremony.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab6\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 6\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eThe \u003cem\u003ebabalian tando\u003c/em\u003e (the groom buy food for the \u003cem\u003emakan pamali\u003c/em\u003e)\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat slowly simmered in spices and coconut milk).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eOne lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eMain dish\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai lobak\u003c/em\u003e (cabbage curry).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eOne lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCurry (vegetable-based dish)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai rabuang\u003c/em\u003e (bamboo shoot curry).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eOne lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCurry (vegetable-based dish)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGulai cubadak\u003c/em\u003e (unripe jackfruit curry).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eOne lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eCurry (vegetable-based dish)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eIkan goreng\u003c/em\u003e (fried fish)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eOne lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eFried fish\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThe lexical items identified for Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e6\u003c/span\u003e were reflective of the traditional culinary vocabulary associated with this culturally significant ceremony. Each lexicon represented a specific dish that played an integral role in the ceremonial meal. In terms of form, the lexical items appeared predominantly as noun phrases, which encapsulated both the ingredient and preparation method. For instance, \u003cem\u003erandang\u003c/em\u003e denoted meat that was slowly simmered in a mixture of spices and coconut milk, highlighting a cooking technique that was essential for developing its distinctive flavour and texture. Regarding the quantity, each lexical item was treated as a singular unit. This classification emphasised the importance of every dish as a discrete and meaningful element within the overall feast. Although multiple \u003cem\u003egulai\u003c/em\u003e variants\u0026mdash;such as \u003cem\u003egulai lobak, gulai rabuang\u003c/em\u003e, and \u003cem\u003egulai cubadak\u003c/em\u003e\u0026mdash;were present, they were individually listed to acknowledge the diversity and complexity inherent in traditional culinary practices. The type of lexicon was categorised according to culinary function and ingredient composition. \u003cem\u003eRandang\u003c/em\u003e was identified as a main dish due to its prominence in the meal, while the various gulai dishes were classified as vegetable-based curries, indicating the cultural value placed on a balanced diet that combined both meat and plant-based foods. Additionally, ikan goreng represented a fried fish dish, demonstrating the use of contrasting cooking techniques to provide variety and texture. From a cultural perspective, the presence of these dishes in the \u003cem\u003ebabalian\u003c/em\u003e ceremony illustrated their symbolic significance beyond mere nourishment. Food functioned as a medium of hospitality, social cohesion, and cultural continuity. The meticulous preparation and selection of these dishes reflected communal values and the aesthetic principles upheld within the society. The lexical items documented in this event offered valuable insights into the gastronomic traditions that underpinned the \u003cem\u003ebabalian\u003c/em\u003e ceremony. Their detailed description and classification contributed to preserving the linguistic and cultural heritage embedded within traditional food practices.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMakan Pamali\u003c/strong\u003e \u003cstrong\u003e(The Groom\u0026rsquo;s Family Woman Brings Food to the Bride)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe lexical components associated with this event were found to be identical to those observed in the \u003cem\u003ebatando\u003c/em\u003e ceremony, which signifies the engagement ritual. The linguistic items documented included \u003cem\u003eikan goreng\u003c/em\u003e (fried fish), \u003cem\u003erandang\u003c/em\u003e (meat cooked in a blend of spices and coconut milk), and \u003cem\u003egulai\u003c/em\u003e prepared with \u003cem\u003elobak\u003c/em\u003e, \u003cem\u003erabuang\u003c/em\u003e, or \u003cem\u003ecubadak\u003c/em\u003e, referring respectively to cabbage, bamboo shoots, or unripe jackfruit curry. These dishes collectively represented the core culinary offerings that symbolised both the cultural and social values embedded within the engagement process. Furthermore, as illustrated in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e7\u003c/span\u003e, two additional snack items were identified as part of the food repertoire specific to this occasion. The presence of these snacks complemented the main dishes and reflected the diversity of traditional foods served during ceremonial gatherings. Overall, the lexical alignment of food items across these events underscored the continuity of culinary practices within the cultural framework.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab7\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 7\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eThe Other Foods Served at \u003cem\u003eMakan Pamali\u003c/em\u003e.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eGodok pisang\u003c/em\u003e \u0026lsquo;banana fried in batter\u0026rsquo;\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGoreng pisang\u003c/em\u003e \u0026lsquo;fried banana\u0026rsquo;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003epinun aie\u003c/em\u003e \u0026lsquo;snack\u0026rsquo;\u003c/p\u003e\n \u003cp\u003e\u003cem\u003epinun aie\u003c/em\u003e \u0026lsquo;snack\u0026rsquo;\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eBakirim\u003c/strong\u003e \u003cstrong\u003e(Sending Money by the Parents-In-Law to the Bride through the Groom)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe tradition of the parents of the groom giving money to the bride through the groom is known as \u0026ldquo;\u003cem\u003ebakirim\u003c/em\u003e\u0026rdquo;. This event does not include the provision of any food. It is only money that is transferred from the family of the groom (through their son) to the family of the bride.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMamanggia Urang Babuko\u003c/strong\u003e \u003cstrong\u003e(Inviting People to Break the Fast (in the Fasting Month)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMamanggia urang babuko\u003c/em\u003e (inviting people to break the fast) in Ramadhan is an event for couples who have just got married. They are called \u003cem\u003epanyaram baru\u003c/em\u003e (couples who have just got married). In this event, all members of the family are invited to come to the bride\u0026rsquo;s house to break the fast. Food that must be served can be seen in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e8\u003c/span\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab8\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 8\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood Lexicons to Serve People to Break the Fast\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eRandang (meat simmered in spices and coconut milk)\u003c/p\u003e\n \u003cp\u003eGulai cubadak/toco (unripe jackfruit/a kind of curry made of bean)\u003c/p\u003e\n \u003cp\u003eMi goreng (fried noodles)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eAll types of food are side dishes. There are three forms of food, consisting of one lexicon and two lexicons. The curry can be \u003cem\u003egulai cubadak\u003c/em\u003e, (unripe jackfruit curry), or gulai toco, (a kind of curry made of beans). On this occasion, all three distinct forms of food must be served. It is okay to serve additional kinds of food in addition to these three, but the overall number of dishes should not be more than five.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasungai Anak/Bataiak Abuak\u003c/strong\u003e \u003cstrong\u003e(Baby Blessing Ceremony)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eCeremonies involving the blessing of babies are referred to as \u003cem\u003ebasungai anak\u003c/em\u003e. Another term that is often used is \u003cem\u003ebataiak abuak\u003c/em\u003e. A baby blessing ceremony is a very special and significant way to celebrate the birth of a child and to extend a warm welcome to the newest member of the family, as well as to the wider community. This is an excellent method to mark the occasion of the arrival of the child into the world. The only food associated with this event is \u003cem\u003enasi pangek\u003c/em\u003e. It is usually abbreviated to \u003cem\u003esipangek\u003c/em\u003e (specific food for the baby blessing ceremony). In cooking this dish, turmeric leaves, lime leaves, \u003cem\u003esurian\u003c/em\u003e (a type of plant belonging to the genus Toona, tribe Meliaceae), \u003cem\u003etandang, rieh masam\u003c/em\u003e are sliced. Then, red chilli, red onion, garlic, coriander, lemongrass leaves, pepper, ginger, and \u003cem\u003egalangal\u003c/em\u003e are ground. Shrimps are roasted. Then, all of these ingredients are mixed with rice. The mixture is allowed to stand for one hour before it is served. So, there is only one form of food, which consists of two lexicons (or abbreviated to one lexicon), and its type is side dishes\u0026nbsp;\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab9\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 9\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood Lexicons to Serve People on \u003cem\u003eBasungai Anak.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eNasi pangek/sipangek\u003c/em\u003e (specific food for baby blessing ceremony).\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003etwo/one lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eBasunat\u003c/strong\u003e \u003cstrong\u003e(Circumcision Ceremony)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eMale Muslims are required to have their circumcisions performed as an essential part of their religious observance in accordance with Islamic law. During the process of circumcision, which is a common type of surgical procedure, the human foreskin is removed. In the event of circumcision, the foods consist of four forms of lexicon: the quantity of lexicon consists of one lexicon and two lexicons, and the type of lexicon is \u003cem\u003esamba\u003c/em\u003e (side dishes) as shown in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e10\u003c/span\u003e.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab10\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 10\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood Lexicons Used in \u003cem\u003eBasunat\u003c/em\u003e.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of\u003c/p\u003e\n \u003cp\u003eLexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat simmered in spices and coconut milk).\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGulai kambiang/dagiang\u003c/em\u003e (goat curry mixed with \u003cem\u003erabuang\u003c/em\u003e bamboo sprouts)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eKkacang tanak\u003c/em\u003e (a kind of food made form \u003cem\u003ekacang paga\u003c/em\u003e (a kind of bean/fence bean) and thick coconut milk)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eTalua salaru\u003c/em\u003e (omelet)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and\u003c/p\u003e\n \u003cp\u003evegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and\u003c/p\u003e\n \u003cp\u003evegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and\u003c/p\u003e\n \u003cp\u003evegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and\u003c/p\u003e\n \u003cp\u003evegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThe types of food available are side dishes, there are no snacks in this event. There are four forms of food that must exist consisting of one and two lexicons. Other kinds of food can be served if available. However, \u003cem\u003epinun aie\u003c/em\u003e (snack) must not be served. It depends on the host whether or not it will be provided. If it is provided, then, the types of food will be chosen by the host.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eMandoa/Malapeh Niek\u003c/strong\u003e \u003cstrong\u003e(Expression of Gratitude to God)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cem\u003eMandoa\u003c/em\u003e \u0026lsquo;expression of gratitude to God\u0026rsquo; is a celebration that is held to express thanks or to fulfill a pledge made in exchange for good fortune. This ceremony is also commonly referred to as \u003cem\u003emalapeh niek\u003c/em\u003e. For this event, three dishes must be served. These are described by one lexicon and two lexicons (phrases), as shown in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e11\u003c/span\u003e.\u0026nbsp;\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab11\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 11\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eFood Lexicons Used in \u003cem\u003eMandoa/Malapeh Niek\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity\u003c/p\u003e\n \u003cp\u003eof Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat simmered in spices and coconut milk).\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGulai (cubadak/buncih/rabuang)\u003c/em\u003e (curry (unripe jackfruit/bean/ bamboo\u003c/p\u003e\n \u003cp\u003esprout) and it can be mixed with meat, but this is not compulsory).\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGoreng (ikan/ayam/talua)\u003c/em\u003e (fried - fish/ chicken/eggs)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eMuluik Nabi\u003c/strong\u003e \u003cstrong\u003e(Prophet\u0026rsquo;s Birthday)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis event is held every year on Wednesday after 12 \u003cem\u003eRabiul Awal\u003c/em\u003e and the snacks and fruit that serve for \u003cem\u003eMuluik Nabi\u003c/em\u003e (Prophet\u0026rsquo;s Birthday) it is similar with the food lexicons with the \u003cem\u003ebabalian tando\u003c/em\u003e (the practice of the groom\u0026rsquo;s famiy purchasing food and material to present to the bride\u0026rsquo;s side) as show in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e2\u003c/span\u003e. shows that the following words and phrases for \u003cem\u003epinun aie\u003c/em\u003e (snacks) and fruit are associated with this. One additional phrase is associated with this event, \u003cem\u003enasi baka\u003c/em\u003e (rice packed in banana leafs). Banana leaves should be bloated first. The rice should be 10 packs or more. The snacks and rice are brought on a tray to the mosque. Then, the event of \u003cem\u003ebasirabuik\u003c/em\u003e (scrambling) of food brought to the mosque is held. It is a kind of sacred event. Based on the information from the informants, if this event is not held, disaster will come to the Nagari.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaralek Pangulu\u003c/strong\u003e \u003cstrong\u003e(Clan Leader Inauguration Ceremony)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe \u003cem\u003eBaralek Pangulu\u003c/em\u003e ceremony, a two-day event marking the inauguration of a clan leader, was characterised by distinct culinary practices that reflected the cultural values and social hierarchy of the Minangkabau community. On the first day, \u003cem\u003egulai banak\u003c/em\u003e, (a curry made from buffalo brain mixed with sliced turmeric leaves), was served following the slaughtering of the buffalo during the ceremony. Additionally, the snack \u003cem\u003esilamak\u003c/em\u003e, (a dish made from sticky rice), was provided. Notably, the food served on this day was exclusive to the ninik mamak\u0026mdash;the heads of the clan\u0026mdash;and was consumed within the event area, underscoring the hierarchical and communal nature of the ritual. The main event on the second day featured four dishes, described linguistically by one lexicon and three phrases, each consisting of two lexicons. These dishes were collectively referred to as \u003cem\u003esamba\u003c/em\u003e, meaning (side dishes and vegetables) in the Minangkabau language. As detailed in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e12\u003c/span\u003e, the dishes included \u003cem\u003erandang\u003c/em\u003e (meat simmered in spices and coconut milk), \u003cem\u003egulai rabuang\u003c/em\u003e (curry of bamboo sprouts typically mixed with meat), \u003cem\u003ekacang tanak\u003c/em\u003e (a food made from kacang paga, a type of bean, cooked in thick coconut milk), and \u003cem\u003etalua salaru\u003c/em\u003e (a type of omelette or round egg dish). Each of these lexical items was classified as \u003cem\u003esamba\u003c/em\u003e, highlighting their role as complementary foods that enhanced the main ceremonial meal.\u0026nbsp;\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab12\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 12\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eSide dishes and vegetables are served in \u003cem\u003eBaralek Pangulu.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity\u003c/p\u003e\n \u003cp\u003eof Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eRandang\u003c/em\u003e (meat simmered in spices and coconut milk)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eGulai rabuang\u003c/em\u003e (curry of bamboo sprouts usually mixed with meat)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eKacang tanak\u003c/em\u003e (a kind of food made form \u003cem\u003ekacang paga\u003c/em\u003e (a kind of bean/fence bean) and thick coconut milk)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eTalua salaru\u003c/em\u003e (a kind of omelette or \u003cem\u003etalua bulek\u003c/em\u003e round egg)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThe careful selection and linguistic classification of these dishes illustrated the deep integration of food, language, and culture within the ceremony. The use of specific lexical terms not only identified the dishes but also conveyed their cultural significance and function within the event. Moreover, the hierarchical distribution of food on the first day and the collective serving of \u003cem\u003esamba\u003c/em\u003e on the second day reflected the social organisation and communal values upheld during the inauguration ceremony. The culinary lexicons documented in the \u003cem\u003eBaralek Pangulu\u003c/em\u003e event offered valuable insights into the intersection of language, culture, and ritual practice. Their analysis contributed to a greater understanding of how traditional food practices are linguistically encoded and socially enacted in Minangkabau society. The \u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables) served at this event, \u003cem\u003epinun aia\u003c/em\u003e (snacks) were also available. Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e13\u003c/span\u003e shows snacks served during the event.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003ctable id=\"Tab13\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 13\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eSnacks are served in \u003cem\u003ebaralek pengulu.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSilamak\u003c/em\u003e (snack made of sticky rice)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eAjik (\u003c/em\u003esticky rice cooked with brown sugar)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eDengkek\u003c/em\u003e (a food made of cassava)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinyaram\u003c/em\u003e (a flat round cake made of rice and fried in coconut oil)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eKareh-kareh\u003c/em\u003e (a food made of rice)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eThe lexical items identified as \u003cem\u003epinun aie\u003c/em\u003e\u0026mdash;snacks\u0026mdash;played a vital role in the culinary and social practices of the Minangkabau community. These traditional snacks, such as \u003cem\u003esilamak, ajik, dengkek\u003c/em\u003e, \u003cem\u003epinyaram\u003c/em\u003e, and \u003cem\u003ekareh-kareh\u003c/em\u003e, were not merely food items but also carriers of cultural identity and social connection. Each snack was carefully prepared using indigenous ingredients and traditional methods, preserving culinary knowledge passed down through generations. Culturally, \u003cem\u003epinun aie\u003c/em\u003e functioned as more than just light refreshments; they were integral to social rituals, celebrations, and daily interactions. Offering snacks during gatherings symbolised hospitality, generosity, and community bonding. The consistent use of singular lexicons to denote these snacks reflected a linguistic clarity that helped maintain their distinct identities within the food system. When compared to other food categories such as \u003cem\u003esamba\u003c/em\u003e (side dishes and vegetables) or main dishes like \u003cem\u003erandang, pinun aie\u003c/em\u003e differed in both function and consumption context. While main dishes and \u003cem\u003esamba\u003c/em\u003e were typically central to ceremonial feasts and formal events, \u003cem\u003epinun aie\u003c/em\u003e occupied a complementary role, often served during informal occasions or as accompaniments to beverages. This distinction was linguistically marked through specific lexical classifications, highlighting how language mirrored social and culinary hierarchies.\u003c/p\u003e\n\u003cp\u003eFurthermore, the preservation of these lexical terms within the community underscored the importance of language as a vessel for intangible cultural heritage. The precise naming and classification of traditional snacks facilitated the transmission of culinary traditions, ensuring their continuity despite external influences and modernization. The study of \u003cem\u003epinun aie\u003c/em\u003e lexical items illuminated the intricate relationships between language, food, and culture. It emphasised how lexical categorisation not only described physical food items but also encoded social meanings, cultural practices, and community values. This understanding contributes to broader efforts in documenting and revitalising indigenous culinary heritage within the Minangkabau society.\u003c/p\u003e\n\u003cp\u003eThere are three additional food lexicons: \u003cem\u003esilamak\u003c/em\u003e, (snack made of sticky rice), \u003cem\u003eajik\u003c/em\u003e, (sticky rice cooked with brown sugar), and \u003cem\u003epinyaram\u003c/em\u003e, (a flat round cake made of rice and fried in coconut oil), just like the event of \u003cem\u003ebatando\u003c/em\u003e (engagement). The other additional phrase (consisting of two lexicons) is \u003cem\u003ekue gadang\u003c/em\u003e, (muffin). The snacks can be seen in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e15\u003c/span\u003e.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u003c/div\u003e\n \u003ctable id=\"Tab14\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 15\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eSnacks are served in \u003cem\u003eminta gala.\u003c/em\u003e\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSilamak\u003c/em\u003e (snack made of sticky rice)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eAjik\u003c/em\u003e (sticky rice cooked with brown sugar)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinyaram\u003c/em\u003e (a flat round cake made of rice and fried in coconut oil)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eKue gadang\u003c/em\u003e (muffin)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003ePangajian Urang Mati\u003c/strong\u003e \u003cstrong\u003e(Memorial Prayer for the Deceased)\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eOn the day of death, visitors are not served food. On the second and third day, food is served, namely \u003cem\u003esagun\u003c/em\u003e (made from rice flour mixed with coconut and white sugar). On the seventh day, the food served is \u003cem\u003esarabai\u003c/em\u003e (pancake). On the fourteenth and fortieth day, there are two side dishes and vegetables, namely: \u003cem\u003etalua\u003c/em\u003e (egg) and \u003cem\u003erandang\u003c/em\u003e (meat simmered in spices and coconut milk). Additionally, there are three distinct kinds of snacks that are connected to this ceremony. These are characterized by the following phrase as well as the following two lexicons: \u003cem\u003elapek bugih\u003c/em\u003e (made from sticky rice and grated coconut and salt), \u003cem\u003esilamak\u003c/em\u003e (made from sticky rice) and \u003cem\u003eraga-raga\u003c/em\u003e (a kind of jelly). One word for fruit is also found namely \u003cem\u003episang\u003c/em\u003e (banana). Furthermore, on the hundredth day, which is also called \u003cem\u003ehari malapeh\u003c/em\u003e (parting day), the foods served are the same as on the fourteenth and fortieth days, as shown in Table\u0026nbsp;\u003cspan class=\"InternalRef\"\u003e16\u003c/span\u003e.\u003c/p\u003e\n\u003cdiv class=\"gridtable\"\u003e\n \u003cdiv class=\"colspec\" align=\"left\"\u003e\u0026nbsp;\u0026nbsp;\u003c/div\u003e\n \u003ctable id=\"Tab15\" border=\"1\"\u003e\n \u003ccaption\u003e\n \u003cdiv class=\"CaptionNumber\"\u003eTable 16\u003c/div\u003e\n \u003cdiv class=\"CaptionContent\"\u003e\n \u003cp\u003eThe foods served at \u003cem\u003ePangajian Urang Mati\u003c/em\u003e on the fourteenth, fortieth and hundredth day.\u003c/p\u003e\n \u003c/div\u003e\n \u003c/caption\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eForm of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eQuantity of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003cth align=\"left\"\u003e\n \u003cp\u003eType of Lexicon\u003c/p\u003e\n \u003c/th\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eTalua\u003c/em\u003e (egg)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eRrandang\u003c/em\u003e (meat simmered in spices and coconut milk)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eLapek bugih\u003c/em\u003e (made from sticky rice and grated coconut and salt)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSilamak\u003c/em\u003e (made from sticky rice)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eRaga-raga\u003c/em\u003e (a kind of jelly).\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePisang\u003c/em\u003e (banana)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003etwo lexicons\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003cp\u003eone lexicon\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd align=\"left\"\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003eSamba\u003c/em\u003e (side dishes and vegetables)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie\u003c/em\u003e (snack)\u003c/p\u003e\n \u003cp\u003e\u003cem\u003ePinun aie (\u003c/em\u003esnack)\u003c/p\u003e\n \u003cp\u003ePinun aie (snack)\u003c/p\u003e\n \u003cp\u003eFruit\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003eOn the fourteenth and fortieth days, six distinct forms of food were served, characterised by lexical quantities of one and two lexicons. These six food forms were classified into three primary types: side dishes (comprising two forms), snacks (three forms), and fruit (one form). Every traditional ceremony also included lexical items for drinks, such as \u003cem\u003eaia putiah\u003c/em\u003e (plain water), which was served regularly, and beverages like \u003cem\u003eteh\u003c/em\u003e (tea) and \u003cem\u003ekopi\u003c/em\u003e (coffee), typically offered during evening gatherings. Consistently, rice accompanied all side dishes and vegetables, as these were intended to be consumed together. The traditional ceremonies in Jorong Pariangan displayed a wide variety of food forms. The inventory comprised twenty-three items for side dishes and vegetables, sixteen for snacks, three for drinks, and one for fruit. Lexical items were further classified based on the number of lexicons: single lexicons, two lexicons, and three lexicons. In two-lexicon items, the second lexicon typically identified the ingredient or origin of the food. Examples included \u003cem\u003erandang paku\u003c/em\u003e (paku being an edible fern simmered in spices and coconut milk), \u003cem\u003egulai cubadak\u003c/em\u003e and \u003cem\u003egulai kambiang\u003c/em\u003e (curry dishes made from unripe jackfruit and goat, respectively), and \u003cem\u003elapek bugih\u003c/em\u003e (a snack made of sticky rice with grated coconut, salt, and brown sugar, originating from the Bugis region in South Sulawesi). For three-lexicon items, the third lexicon indicated a characteristic or condition of the food, such as \u003cem\u003eikan gulai kuniang\u003c/em\u003e (\u0026lsquo;yellow fish curry\u0026rsquo;) and \u003cem\u003egoreng maco luruih\u003c/em\u003e (\u0026lsquo;straight fish which had been fried\u0026rsquo;).In terms of food types, items served during traditional ceremonies were categorized into four groups: (1) side dishes and vegetables, (2) snacks, (3) drinks, and (4) fruit. Certain ceremonies, including \u003cem\u003emandoa/malapeh niek\u003c/em\u003e (expression of gratitude to God) and \u003cem\u003esunatan\u003c/em\u003e (circumcision ceremony), exclusively featured side dishes, vegetables, and drinks, with no lexical representation for snacks or fruits. In the \u003cem\u003ebasungai anak/bataiak abuak\u003c/em\u003e (baby blessing ceremony), only a single food item, \u003cem\u003enasi pangek\u003c/em\u003e (abbreviated as \u003cem\u003esipangek\u003c/em\u003e), was documented as the specific dish for the occasion. Other ceremonies incorporated side dishes, snacks, and drinks; however, in the Prophet\u0026rsquo;s Birthday event, the inclusion of fruits alongside side dishes and vegetables was noted. The data suggested that every traditional ceremony exhibited lexical variation in form, quantity, and type of food served. Such variation not only reflected the cultural specificity of each event but also highlighted the dynamic nature of culinary language in representing ritual practices.\u003c/p\u003e"},{"header":"Conclusions","content":"\u003cp\u003eThis study comprehensively documented and analysed the lexical variation of food terminology used in traditional ceremonies within the Minangkabau community of Jorong Pariangan, West Sumatra. The findings revealed the existence of nine distinct ceremonial events, each characterised by unique culinary lexicons reflecting the cultural, social, and ritualistic values embedded within these practices. Food lexicons were systematically categorised based on their form, quantity, and type, with a notable presence of side dishes and vegetables (\u003cem\u003esamba\u003c/em\u003e), snacks (\u003cem\u003epinun aie\u003c/em\u003e), drinks, and fruits. The data demonstrated that lexical complexity ranged from single lexicons to multi-lexicon phrases, where the latter conveyed specific ingredients, preparation methods, or distinctive qualities of the foods.\u003c/p\u003e\u003cp\u003eThe study highlighted that food lexicons functioned not merely as nominal descriptors but as vital cultural signifiers that encoded social hierarchies, communal relationships, and ritual symbolism. Certain ceremonies, such as the \u003cem\u003emandoa/malapeh niek\u003c/em\u003e and \u003cem\u003esunatan\u003c/em\u003e, exhibited a more restricted lexical range, while others, like \u003cem\u003ebalek kawin\u003c/em\u003e and \u003cem\u003ebaralek pangulu\u003c/em\u003e featured richer culinary vocabularies. The consistent inclusion of drinks across ceremonies underscored their integral role in social bonding and ritual completeness.\u003c/p\u003e\u003cp\u003eImportantly, the research underscored the dynamic interplay between language and culture, showing how lexical preservation supports the continuity of intangible cultural heritage amidst socio-cultural transformations. By documenting these lexical traditions, the study contributed valuable insights to the fields of ethnolinguistics, cultural anthropology, and food heritage preservation. It further established a foundation for comparative research across different Minangkabau communities and other indigenous groups in Indonesia. Future research should extend this lexical investigation to additional regions and explore the diachronic changes affecting culinary language use in response to modernisation and globalisation. Such efforts are critical for sustaining linguistic diversity and cultural identity in Indonesia\u0026rsquo;s rapidly evolving social landscape.\u003c/p\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003ch2\u003eEthics Statement\u003c/h2\u003e\u003cp\u003eThe research study entitled \u003cb\u003e\u0026ldquo;Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra\u0026rdquo;\u003c/b\u003e has received formal ethical approval from Edria Sandika, M.Hum, Head of Research and Community Service Unit, under the jurisdiction of the Faculty of Humanities, Universitas Andalas, Padang, Indonesia. The study was reviewed and approved in compliance with ethical research standards and guidelines. The approval was granted under the reference ID: \u003cb\u003eB/311/UN16.07.D/PT.01.04/2025.\u003c/b\u003e\u003c/p\u003e\u003c/p\u003e\u003cp\u003e\u003ch2\u003eInformed Consent\u003c/h2\u003e\u003cp\u003e All participants provided their informed consent to participate in the study.\u003c/p\u003e\u003c/p\u003e\u003ch2\u003eAuthor Contribution\u003c/h2\u003e\u003cp\u003eN.N. conceptualised and designed the study, conducted the fieldwork and ethnographic data collection, performed the primary data analysis, and drafted the manuscript, including preparation of all figures and tables. R.L. contributed to the literature review, data interpretation, and manuscript revisions. All authors reviewed and approved the final manuscript for submission.\u003c/p\u003e\u003ch2\u003eAcknowledgement\u003c/h2\u003e\u003cp\u003eThis research on Minangkabau food terminology was funded by Universitas Andalas (586/XIV/A/UNAND). The authors gratefully acknowledge the financial support, the contributions of the informants, and the collaboration with INSAN UiTM.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAmri, U., Nadra, N., \u0026amp; Yusdi, M. (2020). Variasi Leksikal Bahasa Minangkabau di Nagari Tuo Pariangan.\u0026nbsp;NUSANTARA: Jurnal Ilmu Pengetahuan Sosial,\u0026nbsp;7(1), 52-78.\u003c/li\u003e\n\u003cli\u003eAbida, F. I. N., Iye, R., \u0026amp; Juwariah, A. (2023). Ecological lexicon of East Java community: An ecolinguistic study.\u0026nbsp;Cogent Arts \u0026amp; Humanities,\u0026nbsp;10(2).\u0026nbsp;https://doi.org/10.1080/23311983.2023.2281070\u0026nbsp;\u003c/li\u003e\n\u003cli\u003eApriyanto, Y., Md Sharif, M. S., Mohd Shahril, A., Ishak, N., \u0026amp; Hashim, N. F. (2024). 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Culinary in Islamic-Javanese Cultural Heritage from a Chemistry Perspective.\u0026nbsp;Journal of Tropical Chemistry Research and Education,\u0026nbsp;5(2), 43-59.\u0026nbsp;\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":true,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":false,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"humanities-and-social-sciences-communications","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"palcomms","sideBox":"Learn more about [Humanities \u0026 Social Sciences Communications](http://www.nature.com/palcomms/)","snPcode":"41599","submissionUrl":"https://submission.springernature.com/new-submission/41599/3","title":"Humanities and Social Sciences Communications","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Nature AJ","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"foods, ceremonies, lexicon, Minangkabau, traditional","lastPublishedDoi":"10.21203/rs.3.rs-6798262/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-6798262/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"\u003cp\u003eThis study investigates the lexicon of food terminology utilised in various traditional ceremonies within the Minangkabau community of West Sumatra, aiming to preserve and disseminate local linguistic heritage. Advances in modern technology facilitate wider accessibility and communication of these cultural elements globally. The research specifically documents the forms, quantities, and classifications of food-related lexicons in the Minangkabau language, as employed in ceremonial contexts. Conversational and observational methods, including informant interviews and discussions with local cultural leaders, were applied to gather comprehensive data. Findings reveal distinct lexical categories comprising twenty-three terms for dishes and vegetables, sixteen terms for snacks, three terms for beverages, and one term specifically for fruits. Additionally, foods are categorised based on quantity\u0026mdash;single, double, or multiple servings\u0026mdash;and also distinguished by culinary type. The classification highlights that specific food lexicons are deeply intertwined with ceremonial customs, particularly evident in dishes that accompany vegetables and snack assortments. Overall, this research underscores the significance of food terminology as a reflection of cultural identity in Minangkabau traditional ceremonies.\u003c/p\u003e","manuscriptTitle":"Lexicon of Foods in Various Traditional Ceremonies in Minangkabau of West Sumatra","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-07-07 04:44:56","doi":"10.21203/rs.3.rs-6798262/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"decision","content":"Revision requested","date":"2026-01-20T15:00:21+00:00","index":"","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-10-17T11:25:28+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"106121228929772659200092634190626475134","date":"2025-10-17T10:42:42+00:00","index":"hide","fulltext":""},{"type":"editorInvitedReview","content":"","date":"2025-09-30T13:31:30+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"262760718454000985919227080147327336185","date":"2025-08-16T02:31:41+00:00","index":"hide","fulltext":""},{"type":"reviewerAgreed","content":"53754072868740147753012924101562269495","date":"2025-08-09T10:10:15+00:00","index":"hide","fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-08-06T08:17:45+00:00","index":"","fulltext":""},{"type":"editorInvited","content":"","date":"2025-06-30T07:37:48+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-06-09T10:39:32+00:00","index":"","fulltext":""},{"type":"checksComplete","content":"","date":"2025-06-09T10:34:43+00:00","index":"","fulltext":""},{"type":"submitted","content":"Humanities and Social Sciences Communications","date":"2025-06-02T02:30:21+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"humanities-and-social-sciences-communications","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"palcomms","sideBox":"Learn more about [Humanities \u0026 Social Sciences Communications](http://www.nature.com/palcomms/)","snPcode":"41599","submissionUrl":"https://submission.springernature.com/new-submission/41599/3","title":"Humanities and Social Sciences Communications","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"stoa","reportingPortfolio":"Nature AJ","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"6d77258e-4bff-46d4-959f-f7faffeed34f","owner":[],"postedDate":"July 7th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"under-review","subjectAreas":[{"id":50773522,"name":"Humanities/Language and linguistics"},{"id":50773523,"name":"Social science/Cultural and media studies"}],"tags":[],"updatedAt":"2026-05-01T09:08:27+00:00","versionOfRecord":[],"versionCreatedAt":"2025-07-07 04:44:56","video":"","vorDoi":"","vorDoiUrl":"","workflowStages":[]},"version":"v1","identity":"rs-6798262","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-6798262","identity":"rs-6798262","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}