The Knowledge of Food Heritage Identithy in Klang Valley, Malaysia

Ramli, Adilah Md; Zahari, Mohd Salehuddin Mohd; Halim, Nurhasmilaalisa Abdul; Aris, Mohammed Haidrin Mohamed

doi:10.1016/j.sbspro.2016.05.145

Cited by 27 publications

(26 citation statements)

References 17 publications

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“…As suggested by Zainal, Zali, and Kassim (2010) by promoting the local cuisine globally, it not only strengthens the country's image and identity, it also draws tourist's attention to the local cuisine experience. Additionally, great concerns and attention should be given to sustaining gastronomic tourism of a country, particularly the local food heritage as it is closely related to ingredient preparation methods, dishes, and eating decorum (Ramli, Zahari, Halim, & Aris, 2016). Through the continuous action of preserving heritage food, it not only gives an edge in maintaining local food culture from foreign homogenizing pressure, it also preserves the creation of valued products, in particular local delicacies (Ramli et al, 2016;Shariff, Mokhtar, & Zakaria, 2008;UNESCO, 2008).…”

Section: Malaysian Gastronomic Tourismmentioning

confidence: 99%

“…Additionally, great concerns and attention should be given to sustaining gastronomic tourism of a country, particularly the local food heritage as it is closely related to ingredient preparation methods, dishes, and eating decorum (Ramli, Zahari, Halim, & Aris, 2016). Through the continuous action of preserving heritage food, it not only gives an edge in maintaining local food culture from foreign homogenizing pressure, it also preserves the creation of valued products, in particular local delicacies (Ramli et al, 2016;Shariff, Mokhtar, & Zakaria, 2008;UNESCO, 2008). Hence, it is pivotal for the government to have a supportive policy and framework that is conducive in supporting the sustainability of local food as an important gastronomic tourism product.…”

Section: Malaysian Gastronomic Tourismmentioning

confidence: 99%

“…According to Matta (2013) who cited Bessiere and Tibere (2013) food heritage can be defined as a set of material and immaterial elements of food cultures, that been considered as a shared legacy or a common good. This food heritage includes agricultural products, ingredients, dishes, techniques, recipes and food traditions, table manners, the symbolic dimensions of food and its more material aspects, cooking artifacts and the table setting: utensils and dishware Ramli et al (2016). Therefore, crucial steps have been taken by the Government in preservation of our social and cultural heritage, as well as environment sustainability particularly within the premises of Malaysian food heritage.…”

Section: Safeguarding Malaysian Food Heritagementioning

confidence: 99%

“…In a study by Ramli et al (2016) it was found that Malaysian food heritage is associated with the traditional food which was passed down from one generation to another, and related to cultural background, original recipes, celebrations, authentic cooking methods, and have a pleasant sensory properties. The study also suggests that the findings may be used as a measurement tools for the Department of Heritage in developing new ways to impart knowledge of National Food Heritage to the public (Ramli et al, 2016). In the context of authenticity, Mohammad…”

Section: Safeguarding Malaysian Food Heritagementioning

confidence: 99%

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Sustainability of Gastronomic Tourism in Malaysia: Theoretical Context

Sanip

Mustapha

2020

International Journal of Asian Social Science

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Contribution/ Originality: This study is one of very few studies which have investigated the relationship between gastronomic tourism and sustainability from three different contexts (economic, social and environmental) within the hospitality and tourism industry in Malaysia. 1. INTRODUCTION In an era where everyone can fly, tourism activities can be looked as a necessary segment in life, which provides not only new experiences to those who practice it, but also reduces tension and increases happiness in life. As a multifaceted industry, the tourism sector not only contributes to the development of well being, economic and social development of a country (Babolian, 2016; Diaconescu, Moraru, & Stănciulescu, 2016; Scarpato, 2003) but the sector also has a close relationship with other industrial segments including the environment and local communities as asserted by Diaconescu et al. (2016). The symbiotic relationship between tourism and other industrial sectors not only helps in support the economic growth of a country; by creating an opportunity for those who are seeking employment, but also strengthens a region's identity, sustain cultural heritage, contests fears of global food homogenization and facilitates the regeneration of an area's socio-cultural fabric (Everett & Aitchison, 2008).

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Section: Malaysian Gastronomic Tourismmentioning

confidence: 99%

Section: Malaysian Gastronomic Tourismmentioning

confidence: 99%

Section: Safeguarding Malaysian Food Heritagementioning

confidence: 99%

Section: Safeguarding Malaysian Food Heritagementioning

confidence: 99%

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Sustainability of Gastronomic Tourism in Malaysia: Theoretical Context

Sanip

Mustapha

2020

International Journal of Asian Social Science

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“…In general, traditional Riau Malay food is a topic of debate, owing to its tracing its general historical roots back to other Asian countries such as Malaysia, Singapore, and India [47]. This debate consists of each country seeking to validate its claim to the traditional food as part of its own identity [48].…”

Section: The Authenticity and Commodification Of Traditional Riau Malmentioning

confidence: 99%

Riau Malay food culture in Pekanbaru, Riau Indonesia: commodification, authenticity, and sustainability in a global business era

et al. 2019

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The purpose of this research is to provide an in-depth analysis of the commodification, authenticity, and sustainability of culinary legacy as an instance of intangible cultural legacy, as well as how to subsequently compete with excellence and sustainability in the midst of a modern, global era of business without the loss of authenticity value. Herein is revealed the application of true local culture amid commercialization and modernization, differentiating between the authenticity and that which is out-of-sorts with local identity. The controversy of contextualization, the discussion of what is necessary, and the commodification of traditional food, namely the traditional foods of Riau Malay, to respond to the demand of a global market, are areas of interest in this study, as well as how the traditional foods of Riau Malay may compete with excellence and sustainability in a global market while retaining its authenticity values. The methodology used in this research is qualitative phenomenological; the interviews were carried out from the informants who were cultural figures of Riau Malay, social figures, and business actors in the traditional Riau Malay food industry with resulting evidence that confirms the necessity of heritage value of traditional Riau Malay foods, commodification in the area of globalization, without necessitating any loss of authenticity elements. The cultural heritage of traditional Riau Malay foods is introduced in two different types, cake pastry and main course savory dishes, and divided into two categories, everyday cuisine and cuisine for ceremonies or rituals. Riau Malay natives have customs and culture involved in the preparation and processing; presentation and consumption of the food may also be seen in the efforts in preparing such a traditional menu. The findings of this study are expected to contribute to the literature and research interest in food culture.

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