The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine

Oh, Youri; Razak, Nurul Fatin Afiqah Hj Abdul; Wee, Donovan Hee Tat; Ching, Eric Lu; Rahman, Zubaidah

doi:10.1186/s42779-019-0010-x

Cited by 9 publications

(13 citation statements)

References 8 publications

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“…Inheriting culture denotes such of responsibility within each group in between its generations. The importance in doing so, help to preserve and keep individual antiquities alive in its cultural, natural, tradition, virtual, as well as biological heritage (Halim & Mat, 2010;Oh et al, 2019). In the same line, Rusalic (2009) urged that the preservation of inherited culture is crucial in order to face the future especially the globalization where adaptations to standardization is concerned.…”

Section: Discussion Antiquities Of Food Heritagementioning

confidence: 99%

“…Despite that, the migration of the Chinese and Indians into Malaya (now Malaysia) then, and now have already been part of the Malaysians, have also influenced the culinary library of the Malaysia as a whole (Karim & Halim, 2014). This contributes to the formation and introduction of the popular sub-dimension to Malaysia gastronomy, namely Nyonya cuisine (Karim & Halim, 2014;Oh et al, 2019;Penang Global Tourism, 2017;Zahari et al, 2019) To date, Nyonya cuisine has gained such successful acknowledgements alongside its genesis; traditional Malay cuisine and both colour the Malaysia gastronomic landscape interestingly. Abidin et al (2020) further noted that the multi-ethnicity state of affairs and the complex amalgamation of the differences has Malaysia blessed with a plethora of foods having bits and pieces of different influences within a dish.…”

Section: Malaysia Food Heritagementioning

confidence: 99%

“…Needless to say, that the communication between geographies refined and became effective which construed to the booming of international exchange of information, trades, immigrant travels and other notions (Ng & Karim, 2016;Oh et al, 2019). Though the well accepted globalization for its positive outcomes, in which reportedly capitalized the world's economy activities, other facets of life may be at numerous threats to its movement (Trichopoulou, 2012), and summed by Wolf (2014), it is to "shaping not just economies, but societies, polities, and international relations".…”

Section: Standardization Threat Of Globalization To Food Heritagementioning

confidence: 99%

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A Review on the Notions of Food Heritage Conservation

Kamaruzaman¹,

Karim²,

Ishak³

et al. 2022

IJARBSS

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The topic heritage has been researched more these days for the simple reason that it needs re-searching. It can be tangible to the senses and intangible as abstract ideas which both are equally susceptible to extinction. In the intangible heritage, food is despite its tangible dynamic sensorial attributes, it is also non-material in existence as the true heritage lies in the ideas, recipes, methods, cultures, and practices of making rather than the food itself. These instances mentioned, also could mean for varying comprehensions across the globe. This paper argues on the global differences in the basics of food heritage and its aspects as well as how it is compared to Malaysia's notions of the topic. Inevitably, this includes the issues of traditional food authenticity, as elusive features of perfection, are deemed to be obligatory. Understanding the basics is vital for Malaysia to strengthen its food heritage antiquity against globalization's compromises. Henceforth, this review article discusses the perceived authenticity and introducing artisanal food to better understand the heritage food's production.

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Section: Discussion Antiquities Of Food Heritagementioning

confidence: 99%

Section: Malaysia Food Heritagementioning

confidence: 99%

Section: Standardization Threat Of Globalization To Food Heritagementioning

confidence: 99%

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A Review on the Notions of Food Heritage Conservation

Kamaruzaman¹,

Karim²,

Ishak³

et al. 2022

IJARBSS

View full text Add to dashboard Cite

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“…Therefore, dispossession of it means it negatively affects their culture and identity. Furthermore, some ethnic minorities are more likely to integrate their cultures with other mainstream society as a result of globalisation, altering or replacing their traditional customs, rituals and practices in favor of simpler, less time-consuming and less expensive celebrations (Oh et al, 2019). The practices of some festivals of the ethnic minorities in Malaysia are diminishing in this modern era.…”

Section: Factors Contributing To the Decline Of Ethnic Minority Cultural Identitymentioning

confidence: 99%

Cultural Preservation Through ICT amongst Ethnic Minorities in Malaysia

Khong¹,

Gill²,

Samah³

et al. 2021

IJARBSS

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Information and Communication Technology (ICT) has gradually evolved into a necessity for all members of society, whether in urban or rural areas. As ICT has penetrated almost every aspect of human daily lives, its impact on the culture and identity of ethnic minorities has been widely debated in recent years. On the one hand, ICT has been labelled as the catalyst that eroded the culture of the ethnic minorities; on the other hand, it has the potential to play a critical role in preserving the ethnic minorities' endangered culture. This is worth pondering as many ethnic minorities in Malaysia are facing the threat of losing their cultural identity through various means such as being assimilated into mainstream society, can ICT be a beneficial instrument for cultural preservation to enhance the ethnic minorities' cultural survival, or is it simply a rhetorical thought? Therefore, this article is significant as it endeavours to discuss the factors for the decline of the ethnic minorities' cultural identity and aims to broaden perspectives on ICT and ethnic minorities' cultural research in Malaysia.

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“…This is perhaps due to the fact that the heritage fusion cuisine is well upheld by the Baba-Nyonya community and may be considered one of the most celebrated minority ethnic cuisines by Malaysian ethnic food lovers. The continuous presence of Nyonya restaurants in Malaysia has helped to keep the Nyonya cuisine alive within society [4]. In contrast, Chetti cuisine has yet to achieve the same level of attention from ethnic food lovers in Malaysia.…”

Section: Introductionmentioning

confidence: 99%

Exploring culinary heritage practices among the younger Chetti generations in Melaka

2021

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Chetti or Peranakan Indian cuisine is a historical creolized minority ethnic cuisine of Malaysia that carries the gene of the country’s multi-ethnic sociocultural development. Its culinary heritage is a unique blend of South Indian, Malay, and Nyonya cuisines. Despite its unique role in symbolizing Malaysia’s status as a multicultural nation, little is documented about the ethnic cuisine. The fact that the Chetti ethnic population is extremely small and continually shrinking means that the future of Chetti cuisine is uncertain. In this context, this paper aims to investigate the role of the younger Chetti generation in reviving the ethnic culinary heritage and the transmission of Chetti traditional food knowledge (TFK) in the contemporary setting. There is evidence that the younger Chetti generation are straying from their culture’s traditional cuisine due to migration, modernization, and urbanization, among other reasons. There are concerns that this may lead to the extinction of Chetti culinary heritage. Semi-structured interviews were conducted with eight younger Chetti participants in the Chetti village of Gajah Berang, Melaka. The qualitative data obtained from the interviews was analyzed using thematic analysis and revealed four relevant themes. The study found that the younger Chetti generation is relatively knowledgeable about their ethnic culinary heritage but overall unskilled. Whilst they predominantly learn about their culture’s cuisine from their mothers, it was found that Chetti ceremonies and festivals, as well as participation in other cultural events, also contribute to TFK transfer among the younger Chetti generation.

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The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine

Cited by 9 publications

References 8 publications

A Review on the Notions of Food Heritage Conservation

A Review on the Notions of Food Heritage Conservation

Cultural Preservation Through ICT amongst Ethnic Minorities in Malaysia

Exploring culinary heritage practices among the younger Chetti generations in Melaka

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