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All Journal LITE: Jurnal Bahasa, Sastra, dan Budaya
Theng Anita Christianawati
Universitas Dian Nuswantoro
Arts Humanities

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Nilai Estetika dan Cita Rasa Makanan dalam Penyajian Makizuki Musim Gugur pada TV Champion Jepang Theng Anita Christianawati
LITE: Jurnal Bahasa, Sastra, dan Budaya Vol 14, No 2 (2018): September
Publisher : Fakultas Ilmu Budaya, Universitas Dian Nuswantoro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (858.748 KB) | DOI: 10.33633/lite.v14i2.2325

Abstract

This research discusses the aesthetic value and taste of the food served in autumn makizushi as shown in TV Champion Japan. It aims to find out the aesthetic value and taste of autumn makizushi, because there are several types of sushi based on the season they are served. The video data were taken from the first episode of Sushi King series of TV Champion, produced by TV Tokyo Japan. The type of this study is descriptive qualitative. The result of the study show that there are several  characteristics of aesthetically served makizushi, i.e.; unity, symmetry, harmony, balance and contrast. In addition, there are three characteristics which define the aesthetic  value of makizushi taste; unity, harmony and contrast.Keywords : Aesthetic value, Food Aesthetic, Sushi, maki-zushi, Tv Champion Japan
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