Linguistic and Cultural Approach in The Portmanteau Words of English Food and Beverage names in Indonesia Sulhizah Wulan Sari, Rini Martiwi, Baiatun Nisa
Faculty of Communication and Language, University of Bina Sarana Informatika
Abstract
The objective of this study is to identify the structure of portmanteau words of English food and beverage names in linguistic and cultural views. The portmanteau words that have been earned from March up to July in Indonesia are analyzed by the concept of blending proposed by Bohmerova and descriptive qualitative method. The results show that the blending types of English food and beverages names are fused and telescoped blend and the blending contents have general noun forms. Those combinations of blending word structures are determinative and coordinative noun. The relation of food blending content to cultural aspects are (a) The composition of food ingredients (b) The sense of taste (c) The characteristics of positive spirits and feelings (d) Relating to the shape of foods and beverages (e) Relating to the way of foods serving (f) Relating to chemical compounds (g) Relating to movement or expression (h) and relating to the name of a person or place. Those relations represent global food identity as the output of culture formed by language. This study is important to develop new vocabularies through the concept of blending in the study of linguistic and culture.
Keywords: Portmanteau, the Structure, Culture, Linguistic, Foods, Beverages
