Ruang Kuliner dan Kelas Sosial di Jakarta

Abstract

Jakarta as a metropolitan city provides various types of public space. This paper focused on culinary spaces in urban Jakarta. Food is not only basic necessity for human, it also delivers symbolic messages. Through public dining areas, we could reveal various problems regarding social class of the visitors. On this paper, we will analyze three public dining areas: Plataran Dharmawangsa, Waroeng Solo, and Warung Mbak Yati which are considered to represent the upper, middle, and lower social classes. This paper uses Bourdieu’s distinction, arena, and capital and Lefebvre’s concept of space -which is specified by Low and Smith. This paper reveals that Bourdieu’s notions explained several things about culinary spaces and social class in urban Jakarta. Sebagai kota metropolitan, Jakarta menyediakan banyak jenis ruang – dalam berbagai arti – kepada penduduknya. Ruang yang didiskusikan dalam tulisan ini adalah ruang kuliner di urban Jakarta. Makanan bukan hanya kebutuhan, tetapi juga menyampaikan pesan simbolis. Dengan demikian, melalui ruang tempat makan sebagai ruang publik dapat diungkap berbagai hal terkait kelas sosial pengunjungnya. Dengan melihat tiga jenis tempat makan: Plataran Dharmawangsa, Waroeng Solo, Warung Mbak Yati yang dianggap mewakili kelas sosial atas, menengah, dan bawah, penelitian kecil ini akan mencoba mengungkap relasi tempat makan dan kelas sosial dalam masyarakat Jakarta. Analisis menggunakan pemikiran Bourdieu tentang distingsi (distinction), arena, dan kapital sementara konsep ruang didasarkan kepada Lefebvre yang dispesifikkan oleh Low dan Smith. Penelitian kecil ini mengungkap bahwa pemikiran Bourdieu menjelaskan beberapa hal tentang ruang kuliner dan kelas sosial di urban Jakarta.

Adaptive Reuse of Pos Bloc and M Bloc: The Intersection of Third Place, Nostalgia, and Circular Economy

“…Public space is a location that can be physically visible and occupied. This term can be used interchangeably for public space and the public sphere (Fajarwati, Koesoemadinata, & Sondakh, 2019). When entering the heritage building it gives guests the impression that it has been transformed into their space.…”

Adaptive Reuse the Old House into Restaurant: Space, Nostalgic, and Economic Value

“…When private area transformed into a commercial space in the form of a restaurant, spaces with ethnic identities in urban areas will become part of the public space. Public space is a place that can be physically demonstrated and can be occupied, which actually has two meanings, namely public space and public sphere (Fajarwati, Koesoemadinata, and Sondakh 2019). As a building that was previously a residence, this restaurant adapts the condition of the old building to be converted and utilized into a new function with an adaptive reuse approach.…”

“…Food is not only a necessity, but also conveys a symbolic message. Thus, through the dining room as a public space can be revealed various things related to the social class of visitors (Fajarwati, Koesoemadinata, and Sondakh 2019). The times led to changes in the activities of eating in public space and not more activity only take place in the home.…”