@misc{eprints87978,
           month = {April},
           title = {ANALISIS GASTRONOMI PADA FILM LA PASSION DE DODIN
BOUFFANT KARYA TR?N ANH H{\`U}NG},
          author = {Marischa Selpiana },
         address = {UNIVERSITAS LAMPUNG},
       publisher = {FAKULTAS KEGURUAN DAN ILMU PENDIDIKAN},
            year = {2025},
             url = {http://digilib.unila.ac.id/87978/},
        abstract = {This study aims to explain the types of gastronomy found in the film La Passion De
Dodin Bouffant by Tran Anh Hung using Gillespie's theory and can be applied to
French language learning. Then this research uses descriptive qualitative research
methods with data collection using the listening method which is the basic
technique then with the SLBC technique and note-taking technique. In addition, the
data analysis technique used is qualitative analysis technique with semantic validity
and reliability test with intrarater technique. In this study, researchers found 32
data, consisting of 15 practical gastronomy types, 3 theoretical gastronomy types,
4 technical gastronomy types, and 10 food gastronomy types. Thus, the results of
this study can be used in French language learning to increase knowledge in French
culture.
Keywords: types of gastronomy, culture, movies La Passion De Dodin Bouffant}
}