{"title":"Common Acceptable Cuisine in Multicultural Countries: Towards Building the National Food Identity","authors":"Mohd Zulhilmi Suhaimi, Mohd Salehuddin Mohd Zahari","volume":87,"journal":"International Journal of Humanities and Social Sciences","pagesStart":859,"pagesEnd":866,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/9998671","abstract":"
Common acceptable cuisine usually discussed in the
\r\nmulticultural\/ethnic nation as it represents the process of sharing it
\r\namong the ethnic groups. The common acceptable cuisine is also
\r\nconsidered as a precursor in the process of constructing the national
\r\nfood identity within ethnic groups in the multicultural countries. The
\r\nadaptation of certain ethnic cuisines through its types of food,
\r\nmethods of cooking, ingredients and eating decorum by ethnic groups
\r\nis believed creating or enhancing the process of formation on
\r\ncommon acceptable cuisines in a multicultural country. Malaysia as
\r\nthe multicultural country without doubt is continuing to experience
\r\ncross-culturing processes among the ethnic groups including cuisine.
\r\nThis study empirically investigates the adaptation level of Malay,
\r\nChinese and Indian chefs on each other ethnic cuisine attributes
\r\ntoward the formation on common acceptable cuisines and national
\r\nfood identity.<\/p>\r\n","references":"[1] Appadurai, A. (1988). How to Make National Cuisine: Cookbooks in\r\nContemporary India. Comparative Studies in Society and History, 30(1),\r\n3-24.\r\n[2] Baffoe, M. (2006). Negotiating Two Worlds: Culture and Cultural\r\nAdaptation of Immigrant and Refugee Youth. Quebec (Canadian)\r\neducational context: McGill University.\r\n[3] Brown, G. (2005). Making ethnic citizens: the politics and practice of\r\neducation in Malaysia. Centre for Research on Inequality, Human\r\nSecurity and Ethnicity (CRISE), working paper no. 23.\r\n[4] Cordes, C. (2004). The human adaptation for culture and its behavioral\r\nimplications. Journal of Bioeconomics, 6(2), 143-163.\r\n[5] Cozzi, A. (2005). Eating English: Food and the Construction and\r\nConsumption of Imperial National Identity in British Novel. Tulane:\r\nTulane University Pub.\r\n[6] Cusack, I. (2004). 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