How Do Dessert Names Reflect Cultural Values? A Semiotic and Ethnolinguistic Study of Bugis and Western Traditions

Abstract

This study explores the semiotic and ethnolinguistic dimensions of dessert naming in Bugis and Western cultures. Drawing on Saussure’s theory of the sign and Barthes’ concept of food as a system of meaning, the research analyzes how ingredients, forms, and linguistic structures reflect distinct cultural values and worldviews. The study employs a qualitative descriptive method, focusing on five traditional Bugis desserts—barongko, baje, tetu, onde-onde, and katarisallang—and four Western desserts—pudding, cheesecake, brownie, and pie. Findings reveal that Bugis desserts, characterized by natural ingredients and verb-based naming, symbolize social harmony, cooperation, and ecological balance. In contrast, Western desserts, with refined ingredients and noun-based naming, emphasize individualism, luxury, and aesthetic refinement. The study concludes that food naming and form are not merely culinary phenomena but linguistic and cultural signifiers that embody collective identity, social structure, and historical development. By interpreting desserts as cultural texts, this research contributes to a broader understanding of how language, food, and identity intersect in shaping both local and global culinary narratives.