GASTRONOMI DALAM FILM LES SAVEURS DU PALAIS KARYA CHRISTIAN VINCENT

SASKIA RAHAYU PRATIWI, . (2022) GASTRONOMI DALAM FILM LES SAVEURS DU PALAIS KARYA CHRISTIAN VINCENT. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Tujuan penelitian ini adalah untuk mendeskripsikan jenis-jenis gastronomi yang terdapat dalam film Les Saveurs du Palais karya Christian Vincent. Penelitian ini merupakan penelitian kualitatif, dengan metode analisis isi, dan teknik analisis data model Miles dan Huberman. Teknik pengumpulan data melalui teknik simak bebas libat catat. Instrumen penelitian berupa kata, frasa, dan kalimat dalam film Les Saveurs du Palais karya Christian Vincent. Teknik analisis data yang dilakukan dalam model Miles dan Huberman adalah reduksi data, penyajian data, dan penarikan kesimpulan. Data disajikan dalam bentuk tabel berdasarkan teori jenis-jenis gastronomi menurut Gillespie (2001), yaitu: (a) gastronomi praktis, (b) gastronomi teoretis, (c) gastronomi teknis, (d) gastronomi makanan. Hasil penelitian menunjukkan terdapat 34 jumlah data jenis jenis gastronomi. Jenis gastronomi terbanyak yang ditemukan adalah gastronomi teoretis dengan jumlah 16 (enam belas) data. Lalu, gastronomi teknis dengan jumlah 11 (sebelas) data, dan gastronomi praktis dengan jumlah 7 (tujuh) data. The aim of this research is to find the types of gastronomy contained in the movie Les Saveurs du Palais by Christian Vincent. This research is a qualitative research, with content analysis method, and data analysis technique of Miles and Huberman model. The data collection technique was through the free-of-take-notes listening technique. The research instruments are words, phrases, and sentences in the movie Les Saveurs du Palais by Christian Vincent. The data analysis techniques used in the Miles and Huberman model are data reduction, data presentation, and drawing conclusions. The data is presented in tabular form based on Gillespie's theory of the types of gastronomy, such as: (a) practical gastronomy, (b) theoretical gastronomy, (c) technical gastronomy, (d) food gastronomy. The results showed that there were 34 total data on gastronomic types. The most type of gastronomy found is theoretical gastronomy with a total of 16 (sixteen) data. Then, technical gastronomy with a total of 11 (eleven) data, and practical gastronomy with a total of 7 (seven) data.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Prof. Dr. Ninuk Lustyantie, M.Pd 2). Yusi Asnidar, S.Pd, M.Hum
Subjects:	Bahasa dan Kesusastraan > Bahasa Perancis
Divisions:	FBS > S1 Pendidikan Bahasa Perancis
Depositing User:	Users 14148 not found.
Date Deposited:	09 Mar 2022 01:24
Last Modified:	09 Mar 2022 01:24
URI:	http://repository.unj.ac.id/id/eprint/23787

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