PurposeThis article aims to illustrate the influence of the adaptive reuse of historic buildings on tourists’ appreciation and actual visitation.Design/methodology/approachThis study surveyed the perception of tourists on the adaptive reuse of historic buildings activity in Kuching city, Malaysia, via the causal research design and self-administered questionnaire. Two hundred forty-two respondents participated in this survey.FindingsThis study found that the tourists highly acknowledged the practices of adaptive reuse of the historic buildings. Their positive behaviour is evident when most of the tourists perceived the adaptive reuse of the historic buildings influence their level of appreciation and subsequently translated it into their actual visitation.Practical implicationsBased on these findings, this study proposes that the adaptive reuse of historic buildings be marketed as a heritage tourism product. This promising indication from the tourists will undoubtedly draw several practical implications to the local authority policy on the practices of historic buildings adaptive reuse and how it benefits the heritage tourism development.Originality/valueThis study confirms that adaptive reuse is an excellent initiative as it is not only preserving the historical treasures for future generations but is a catalyst for tourism development and helps to generate income for the community.
Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.
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