The influence of biculturalism/integration attributes on ethnic food identity formation

Ishak, Noriza; Zahari, Mohd Salehuddin Mohd; Talib, Salim Abdul; Hanafiah, Mohd Hafiz

doi:10.1186/s42779-019-0024-4

Cited by 7 publications

(4 citation statements)

References 88 publications

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“…The informants' involvement in the community event although involuntary and due to their sense of responsibility towards their community, has indirectly opened the window for them to become acquainted with their own culture and culinary heritage. This finding is aligned with the previous study, which indicates that social events, including food festivals and exhibitions, are an effective platform for improving knowledge and comprehension of ethnic food [53]. Accordingly, Chetti community active participations in the various events and exhibitions hosted by the Melaka state governments specifically through the Chetti Welfare and Culture Association have had some positive effects in creating awareness of the existence of the ethnic community.…”

Section: Participation In Cultural Eventssupporting

confidence: 89%

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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Section: Participation In Cultural Eventssupporting

confidence: 89%

Exploring culinary heritage practices among the younger Chetti generations in Melaka

2021

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“…The suppliers of agri-food produce acknowledged the immaterial value of their products [ 46 ]. They mentioned concepts such as wisdom, collective memory and local, endogenous traditions.…”

Section: Findings and Discussionmentioning

confidence: 99%

“…Córdoba has high-quality gastronomic products and services, a strong local identity and historic-cultural tradition, which includes Roman, Arab, Jewish, Christian and Latin-American elements; all of these in turn are further mixed with the innovative elements of avant-garde cuisine, attributes on ethnic food identity formation [ 46 ]. The city has improved its national and international position as a destination for city breaks and cultural tourism [ 65 , 66 ] and this cannot be understood without referring to the high quality of the city’s restaurants.…”

Section: Introductionmentioning

confidence: 99%

The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

2022

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The tourist-catering subsector plays an important role in the consolidation and attraction of tourism products and services offered. This research aims to ascertain the importance of synergies, and proactive collaborative and co-operational relations between agri-food suppliers and the restaurants. This is a qualitative, exploratory and descriptive methodology, data source triangulation, information processing using NVIVO12 software. This study identifying that the city of Córdoba offers a variety of gastronomic products and services, and that the supply sector is semi-structured and still in need of improvements of quality, safety and having a wider commercial network. Despite the COVID-19 pandemic, suppliers have reinvented themselves and created new market opportunities to benefit from rapid growth in some sectors; furthermore, they are in a position to offer restaurants a competitive advantage in post-pandemic recovery.

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“…Almansouri et al (2023) have reported previously that the practice of adapting a recipe to consumer preferences is rare in home-based catering in Saudi Arabia. However, in Malaysia, the modern and dynamic society has led to many changes in Malay food culture, cooking methods, equipment and eating decorum (Ishak et al, 2019); this appears to be a primary concern among the older generation and government (Ishak et al, 2013). Our findings suggest that Saudi professionals in home-based catering tend to prioritise the preservation of cultural heritage and authenticity in their cooking over the accommodation of customer requests for modifications to heritage dishes, reflecting a strong attachment to the cultural significance of food and desire to maintain the integrity of traditional recipes.…”

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confidence: 99%

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

Almansouri

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Background: Heritage food has gained attention and recognition by locals as a cultural identity and by tourists as a new food experience. Two important intrinsic quality attributes of heritage food encompass safety and authenticity. As heritage food dishes are prepared in foodservice establishment, it entails requirements on ensuring safety and authenticity of heritage food. Scope and approach:The study aims to conceptualise heritage food and identify risk factors that may compromise safety and authenticity. A semi-structured literature review was conducted to explain the heritage dimensions and to evaluate multiple food concepts relating to heritage to define the heritage food concept. Furthermore, risk factors were inferred from the literature that could compromise the safety and authenticity of heritage food. Key findings and conclusions:Three main heritage dimensions identified from literature are legacy, people and place. Based on the evaluation against the three heritage dimensions, traditional food was mostly linked to the legacy and place dimensions. Ethnic food was typically related to the dimensions people and legacy, whereas for local food the dimension place was most dominant. Literature showed that all dimensions seem to be relevant for heritage food, but the number of definitions available in the literature is still limited. Therefore, it is not yet clear if all dimensions are equally important. Furthermore, a framework was developed with the identified authenticity risk factors, which originated from literature about ethnic, local and traditional food. The identified safety risk factors are common in the foodservice sector. The framework needs to be further validated through studies with stakeholders in heritage food production

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The influence of biculturalism/integration attributes on ethnic food identity formation

Cited by 7 publications

References 88 publications

Exploring culinary heritage practices among the younger Chetti generations in Melaka

Exploring culinary heritage practices among the younger Chetti generations in Melaka

The synergy between food and agri-food suppliers, and the restaurant sector in the World Heritage City of Córdoba (Spain)

Heritage food on my plate!? : Exploring authenticity and safety risks in foodservice establishments

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