TY - JFULL AU - Mohd Zulhilmi Suhaimi and Mohd Salehuddin Mohd Zahari PY - 2014/4/ TI - Common Acceptable Cuisine in Multicultural Countries: Towards Building the National Food Identity T2 - International Journal of Humanities and Social Sciences SP - 858 EP - 865 VL - 8 SN - 1307-6892 UR - https://publications.waset.org/pdf/9998671 PU - World Academy of Science, Engineering and Technology NX - Open Science Index 87, 2014 N2 - 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. ER -