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All Journal English Language Teaching Methodology (ELTM) Teaching English and Language Learning English Journal
Harefa , Afore Tahir
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Education Languange, Linguistic, Communication & Media Social Sciences

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Journal : Teaching English and Language Learning English Journal

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The Sociolinguistics Perspectives on Gastronomy of Nias Culinary Harefa , Afore Tahir; Harefa , Wina Anjelina; Telaumbanua , Silvan Herniyanti; Laia, Putrawan Saleh
Teaching English and Language Learning English Journal Vol. 6 No. 1 (2026): February
Publisher : Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/telle.v6i1.10026

Abstract

This research looks at how Nias culinary names represent sociolinguistic meanings in the gastronomy of Nias traditional foods. The study examines three issues: (1) how Nias culinary names function as a symbol of identity, (2) how they reflect variation and change in naming practices, and (3) how they transmit cultural knowledge across generations. As a result, the research seeks to explain the sociolinguistic functions encoded in the naming reasoning for Nias food items. Using a qualitative descriptive approach, data were gathered from community explanations of thirteen Nias cuisine names and analyzed using theme coding based on Wardhaugh and Fuller’s (2015) sociolinguistic elements. The findings show that all culinary names use local Li Niha/ Nias name naming, which indicates affiliation and group participation. Several names also exhibit systematic variation and change due to process-based naming patterns, contextual use in adat and hospitality contexts, and minimal evidence of modernity and cross-food comparability. Most artifacts also serve as cultural transmission instruments, conserving intergenerational information regarding preservation techniques, traditional culinary skills, customary etiquette, and historical survival practices. These findings indicate that Nias gastronomy is a linguistic cultural archive in which food naming promotes identification, adapts to social settings, and preserves historical values.
The Improving English Speaking Skills Through Tour Guiding Practice at Tundrumbaho Megalith Stone, Idanotae, South Nias Harefa , Afore Tahir; Hia, Zakiah Tafonao; Mendrofa, Rezeki; Waruwu, Jethrialdo
Teaching English and Language Learning English Journal Vol. 6 No. 1 (2026): February
Publisher : Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/telle.v6i1.10044

Abstract

English speaking skills play a crucial role in cultural tourism settings where tour guides serve as mediators between visitors and local heritage. However, in many cultural tourism sites, including Tundrumbaho Megalith Stone in South Nias, limited English proficiency and the lack of contextual learning materials hinder effective tour guiding practices. This study aims to develop an English tour guide book based on the historical and cultural heritage of Tundrumbaho as a medium to support future speaking practice. Employing a Research and Development (R&D) approach in its initial stages, the research focused on needs analysis, cultural documentation, and preliminary product design. Data were collected through semi-structured interviews with traditional custodians and community members, as well as field observations at the Tundrumbaho site. The findings reveal that the site contains rich historical narratives related to ancestral leadership, megalithic traditions, and symbolic cultural values, yet these narratives are not communicated effectively to foreign visitors due to linguistic limitations. The needs analysis indicates the necessity for contextual English materials that integrate cultural content, tourism vocabulary, and communicative functions relevant to tour guiding tasks. The study concludes that the development of an English tour guide book is feasible and strategically important for enhancing speaking competence, supporting cultural tourism, and preserving local heritage. Further stages of R&D involving expert validation and product testing are recommended to measure the guidebook’s effectiveness in improving English speaking skills.
DEVELOPING FOOD STORYTELLING MATERIAL OF ENGLISH FOR TOURISM Harefa , Afore Tahir; Gea, Tri Yanti Nibenia; Ndruru , Intan Hartini; Halawa, Zun Kelvin E. A
Teaching English and Language Learning English Journal Vol. 6 No. 1 (2026): February
Publisher : Fakultas Keguruan dan Ilmu Pendidikan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36085/telle.v6i1.10068

Abstract

This study aims to develop food storytelling materials within the context of tourism in Nias, as an effort to optimize the untapped culinary potential. Using the ADDIE model, the research formulates engaging narratives to enhance tourist appeal. Trial results at the Museum Pusaka Nias indicate that 87,4% of visitors felt more inclined to try local food after interacting with the storytelling materials. The developed materials effectively educate tourists about the ingredients and cooking processes of Nias cuisine while serving as a communicative tool to convey local culture and traditions. This study recommends an increase in stakeholder awareness regarding the benefits of storytelling in promoting tourism, as well as the importance of collaboration among academics, practitioners, and the community to create authentic and sustainable culinary experiences. These findings emphasize that innovation in the presentation of culinary stories can enhance tourism marketing and preserve the cultural heritage of Nias.
Co-Authors Gea, Tri Yanti Nibenia Halawa, Zun Kelvin E. A Harefa , Wina Anjelina Hia, Zakiah Tafonao Laia, Putrawan Saleh Laoli , Adieli Mendrofa, Rezeki Ndruru , Intan Hartini Sendi Cahaya Cerah Zebua, Six Telaumbanua , Silvan Herniyanti Waruwu, Jethrialdo Yasminar Amaerita Telaumbanua