Western Tourists Perception of Malaysian Gastronomic Products

Jalis, Mohd Hairi; Zahari, Mohd Salehuddin Mohd; Izzat, Muhammad; Othman, Zulhan

doi:10.5539/ass.v5n1p25

Cited by 25 publications

(16 citation statements)

References 11 publications

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“…East Asia conforms to this tendency (Horng and Tsai, 2010), exemplified by Hong Kong which is portrayed as a sophisticated and cosmopolitan city with an appropriate dining scene (Okumus et al, 2006). South East Asian countries are also promoting food-related tourist pursuits, led by Thailand (Rittichainuwat et al, 2001) and Malaysia (Jalis et al, 2009) as well as Singapore.…”

Section: Food and Touristsmentioning

confidence: 95%

Hawker centres as tourist attractions: The case of Singapore

Henderson

Yun

Poon

et al. 2012

International Journal of Hospitality Management

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Section: Food and Touristsmentioning

confidence: 95%

Hawker centres as tourist attractions: The case of Singapore

Henderson

Yun

Poon

et al. 2012

International Journal of Hospitality Management

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“…Several studies have found tourists' overall perceptions, acceptance and enjoyment towards Malaysian food and cuisine are positive (Jalis, Zahari, Zulkifly, & Othman, 2009;Karim, Chua, & Salleh, 2010;Roozbeh, Ng, & Boo, 2013;Chi, Chua, Othman, & Karim, 2013). Nevertheless, the extent to what tourists really recognise and distinguish Malaysian cuisine remains questionable.…”

Section: Introductionmentioning

confidence: 94%

Utilising Local Cuisine to Market Malaysia as a Tourist Destination

Jalis

Che

Markwell

2014

Procedia - Social and Behavioral Sciences

Self Cite

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Travelling to a tourism destination can be made more exciting by experiencing the local cuisine. The variety of cooking methods and colourful ingredients blend together in a hot wok to create signature dishes of particular cuisines. Nevertheless, a cuisine needs to be clearly defined by definite individual characteristics so it is recognised. The primary objective of this study is to understand how Malaysian cuisine is used in marketing Malaysia as a tourist destination. Content analysis is used on selected Malaysian cuisine promotional materials such as brochures, travel guides, and webpages to extract relevant data. Results show that "close-up meal" had the highest image count from among the eight categories identified. As for text, ten categories were identified. "Creating desire" topped the list, followed by "sensory appeal". The Malaysian Government is particular in the details selected for images of and narrative on the local cuisine. As a result, the marketing collateral could provide excitement and help tourists to anticipate the type of food experience that they can find when travelling in Malaysia. Additionally, it could hel p understanding what Malaysian cuisine is and develop the brand image.

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“…The sustainability of a business venture requires selfawareness of one's place in a complex system with the potential to create economic, social, and environmental wealth [55]. It is no different in the food industry; the business venture must be able to create, distribute, and retain value for all stakeholders [55][56][57]. A production company no longer views itself as separated from the system [55], but much join in common interests with partners and consumers to create a wide-reaching system of values [58][59][60].…”

Section: The Sustainability Of Traditional Riau Malay Foodmentioning

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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Western Tourists Perception of Malaysian Gastronomic Products

Cited by 25 publications

References 11 publications

Hawker centres as tourist attractions: The case of Singapore

Hawker centres as tourist attractions: The case of Singapore

Utilising Local Cuisine to Market Malaysia as a Tourist Destination

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

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