2026, Volume 23, Issue 2
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Daroe Iswatiningsih Ria Arista Asih Yeni Artanti Sri Wahyuni NAMES OF BAKSO EATERIES IN INDONESIA: PATTERNS, MEANINGS, AND SOCIOCULTURAL REFLECTIONS
For citation Received on 31 May 2025 Abstract: This study examines cultural onomastics in the naming of Indonesian bakso eateries, focusing on naming patterns, semantic dimensions, and their sociocultural implications. Adopting a qualitative approach, the analysis is based on a corpus of 101 eatery names. The findings reveal a predominance of single-word and noun-based constructions, indicating a preference for direct and informative naming practices that emphasize product attributes (such as ingredients or portion size) or the identity of the owner. From a semantic perspective, these names exhibit multiple dimensions of meaning, most notably through the use of personal names, geographical references, and sensory associations. Striking and metaphorical names function as effective marketing devices, enhancing memorability and evoking emotional responses. Furthermore, names that express prayer and hope point to a spiritual dimension of business practices. The sociocultural significance of these naming conventions is equally pronounced. The predominance of male anthroponyms in the eatery names under study reflects enduring patriarchal norms and the historical distribution of gender roles. Toponymic elements underscore a strong sense of locality and communal identity, while the use of striking names demonstrates linguistic creativity and a cultural openness to unconventional forms of expression. Finally, the incorporation of aspirational and religious elements highlights the importance of religiosity in Indonesian society. Thus, bakso eatery names serve as rich cultural artifacts that convey identity, aspirations, and adaptive business practices aligned with core Indonesian societal values. Keywords: cultural onomastic; commercial naming; restaurant naming; bakso eateries; naming pattern; sociocultural factors of naming; Indonesia Acknowledgements References Atyanto, A. (2023). The Influence of Promotions and Prices on the Purchase Decision of Mie Setan Noodle and Dimsum Gresik Products in the Future Covid-19 Pandemic. International Journal of Review Management Business and Entrepreneurship (RMBE), 3(1), 279–293. https://doi.org/10.37715/rmbe.v3i1.4439 Grebnev, Y. (2024). Chinese Onomasticons of Posthumous Names: Between Ritual Practice and Historical Exegesis. Names, 72(1), 11–20. https://doi.org/10.5195/names.2023.2461 Gulisova, B. (2022). Place Branding for and through Gastronomy. Journal of Gastronomy and Tourism, 6(3), 154–169. https://doi.org/10.3727/216929722X16354101932087 Halim, S. E. (2023). Improving Business Performance Results through Evaluating Business Information Needs in Makassar City Culinary Industry Businesses. Journal of Economic Education and Entrepreneurship Studies,4(2), 676–687. https://doi.org/10.26858/je3s.v4i2.1898 Lee, Y.-C., Chen, T.-L., Hung, C.-S., & Wu, S.-K. (2021). A Study on the Influence of Intercultural Curation on the Brand Loyalty of Cultural Creative Park Based on the Experiential Marketing Theory. In P.-L. P. Rau (Ed.), Cross-Cultural Design. Experience and Product Design Across Cultures (Pt. 1, pp. 80–99). [S.l.]: Springer. https://doi.org/10.1007/978-3-030-77074-7_7 Narasagondar, M., & Patil, S. K. (2024). The Influence of Brand Personality on Consumer Purchase Intent. ShodhKosh: Journal of Visual and Performing Arts, 5(1), 1938–1943. https://doi.org/10.29121/shodhkosh.v5.i1.2024.4683 Wiyana, T., Bendesa, I. K. G., & Tomahuw, R. (2021). Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary. Tourism Research Journal, 5(1), 69–77. https://doi.org/10.30647/trj.v5i1.108.
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