Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30073
Common Acceptable Cuisine in Multicultural Countries: Towards Building the National Food Identity

Authors: Mohd Zulhilmi Suhaimi, Mohd Salehuddin Mohd Zahari

Abstract:

Common acceptable cuisine usually discussed in the multicultural/ethnic nation as it represents the process of sharing it among the ethnic groups. The common acceptable cuisine is also considered as a precursor in the process of constructing the national food identity within ethnic groups in the multicultural countries. The adaptation of certain ethnic cuisines through its types of food, methods of cooking, ingredients and eating decorum by ethnic groups is believed creating or enhancing the process of formation on common acceptable cuisines in a multicultural country. Malaysia as the multicultural country without doubt is continuing to experience cross-culturing processes among the ethnic groups including cuisine. This study empirically investigates the adaptation level of Malay, Chinese and Indian chefs on each other ethnic cuisine attributes toward the formation on common acceptable cuisines and national food identity.

Keywords: Common acceptable cuisine, adaptation, ethnic, food, identity.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1093522

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2612

References:


[1] Appadurai, A. (1988). How to Make National Cuisine: Cookbooks in Contemporary India. Comparative Studies in Society and History, 30(1), 3-24.
[2] Baffoe, M. (2006). Negotiating Two Worlds: Culture and Cultural Adaptation of Immigrant and Refugee Youth. Quebec (Canadian) educational context: McGill University.
[3] Brown, G. (2005). Making ethnic citizens: the politics and practice of education in Malaysia. Centre for Research on Inequality, Human Security and Ethnicity (CRISE), working paper no. 23.
[4] Cordes, C. (2004). The human adaptation for culture and its behavioral implications. Journal of Bioeconomics, 6(2), 143-163.
[5] Cozzi, A. (2005). Eating English: Food and the Construction and Consumption of Imperial National Identity in British Novel. Tulane: Tulane University Pub.
[6] Cusack, I. (2004). Equatorial Guinea’s National Cuisine is Simple and Tasty: Cuisine and The Making of National Culture. Arizona Journal of Hispanic Cultural Studies, 8, 131–148.
[7] Epp, M., & Price, L. (2008). Family Identity: A Framework of Identity Interplay in Consumption Practices. Journal of Consumer Research, 35, 404-427.
[8] Fox, N. J., & Ward, K. J. (2008). `You Are What You Eat? Vegetarians, Health and Identity´. Social Science and Medicine, 66(12), 2585-95.
[9] Hamid, Z. (2004). Bahasa Melayu Sebagai Bahasa Penyatu Dan Bahasa Pemisah Warga Malaysia. The 4th International Malaysian Studies Conference.
[10] Henderson, J. C. (2009). Tourism Policy and Cultural Heritage in Multi- Ethnic Societies: A View of Malaysia. International Journal of Tourism Policy, 2(1), 138 – 144.
[11] Ibrahim, A. (2010). Nation State Formation in Malaysia (1945-1974). Jebat: Malaysian journal of history, politics and strategic studies, 37, 162.
[12] Ishak, N., Zahari, M. S. M., Sharif, S. M., Muhammad, R., &Salleh, H. M. (2012). Acculturation, Foodways and Malaysian Food Identity. In Artinah. Z et. al (Ed.), Proceedings of the International Hospitality and Tourism Conference, (pp. 359-363). Kuala Lumpur, Malaysia: Universiti Teknologi MARA.
[13] Jalis, M. H. (2008). Acceptance level of Malaysian gastronomic tourism products among the western tourists. Unpublished master thesis, Shah Alam: Universiti Teknologi MARA.
[14] Kifleyesus, A. (2004). The construction of Ethiopian national cuisine, University of Asmara.
[15] Kivela, J. & Crotts, J. C. (2006). Tourism and Gastronomy: Gastronomy’s Influence On How Tourists Experience A Destination. Journal of Hospitality & Tourism Research, 30, 354.
[16] Kwik, J. C. (2008). Traditional Food Knowledge: A Case Study of an Immigrant Canadian "Foodscape”. Environments, 36(1), 59-74.
[17] Lee, H. A., Gomez, E. T., & Yacob, S. (2013). Ethnicity, Economy, and Affirmative Action in Malaysia. In E. T. Gomez & R. Premdas (Eds.) Affirmative action, ethnicity, and conflict, pp. 67 – 94. New York: Routledge
[18] Leong, Q. L., Othman, M., Mohd Adzahan, N., & Ab.Karim, M. S. (2012). A Model Of Malaysian Food Image Components: Towards Building A Sustainable Tourism Product. Pertanika Journal Social Science & Humanities, 20(2), 299 – 315.
[19] Li, Y. (2009). One life, two worlds: a qualitative comparison of cultural adaptation, relationships and life experiences of Chinese and Colombian College students in the United States, Unpublished master thesis, Omaha: University of Nebraska.
[20] Liu, J. H., Lawrence, B., Ward, C., & Abraham, S. (2002). Social Representations of History in Malaysia and Singapore: On the Relationship Between National and Ethnic Identity. Asian Journal of Social Psychology, 5, 3 – 20.
[21] Manaf, Z. A. (2008). Establishing the National Digital Cultural Heritage Repository in Malaysia. Library Review, 57(7), 537-548.
[22] Muhammad, R., Zahari, M. S. M., Othman, Z., Jamaluddin, M. R., &Rashdi, M. O. (2009). Modernization and ethnic festival food. In International Conference of Business and Economic, Kuching, Sarawak.
[23] Mujibu, A. M., Badrul, A. M. A., Azlan, A. R., Zaherawati, Z., Nazni, N., Jennifah, N., &Mahazril, A. Y. (2012). Ethnic Plurality and Nation Building Process: A Comparative Analysis between Rukun Negara, Bangsa Malaysia and 1Malaysia Concepts As Nation Building Programs In Malaysia. Asian Social Science, 8(13), 153 – 160.
[24] Mugalavai, V. K., Kiama, F. W., & Omutimba, H. N. (2012).Using Traditional Cuisine Contexts as a Channel for Inter-Ethnic Social Integration in Kenya. International Journal of Social Science Tomorrow, 1(2).
[25] Othman, Z. (2007). Service Delivery System and Customer Patronization: A Comparison of Ethnic Restaurants in Shah Alam. Unpublished master thesis, Shah Alam: UniversitiTeknologi MARA.
[26] Phinney, J. (2003). Ethnic Identity and acculturation. In Chun, K., Organista P. and Marin, G. (Eds.). Acculturation: Advances in Theory, Measurement, and Applied Research. 63-82. Washington D.C: American Psychological Association.
[27] Pinkard, S. (2009). A revolution in taste: the rise of French cuisine, 1650-1800. Cambridge: Cambridge University Press.
[28] Ramli, A. S., & Ahmad, R. (2003). Factors Influencing Customers Patronizing Mamak Restaurants. Proceeding of the 2003 Tourism Educators of Malaysia Conference.
[29] Shalom, U. B., & Horenczyk, G. (2004). Cultural identity and adaptation in an assimilative setting. Immigrant soldiers from the former Soviet Union in Israel. International Journal of Intercultural Relations, 28, 461-479.
[30] Shamsul, A. B. (2011). Modul Hubungan Etnik. Shah Alam: Pusat Penerbitan Universiti (UPENA).
[31] Spurrier, C. T. (2010). Cassava, coconut and curry: Food and national identity in post-colonial Fiji. Unpublished master dissertation, Aiken: University of South Carolina.
[32] Suhana, S., Lyndon, N., Selvadurai, S., Sarmila, M. S., Zaimah, R., & Azima, A. M. (2013). Malay Politics and Nation State in Malaysia. Asian Social Science, 9(8), 96 – 100.
[33] Thompson, J. (2011). Gastronomic literature, modern cuisine and the development of French Bourgeois identity from 1800 to 1850. History Honors Papers, paper 9. Retrieved from http://digitalcommons.conncoll.edu/histhp/9.
[34] Verkuyten, M., & Khan, A. (2012). Interethnic Relations in Malaysia; Group Identifications, Indispensability and Inclusive Nation Hood. Asian Journal of Social Psychology, 15(2), 132 – 139.
[35] Yoshino, K. (2010). Malaysian Cuisine: A Case of Neglected Culinary Globalization. In J. Farrer (ed.) Globalization, Food and Social Identities in the Asia Pacific Region. Tokyo: Sophia University Institute of Comparative Culture.