Transmission Effects’ of Malay Food Knowledge

Authors

  • Mohd Shazali Md. Sharif Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor, Malaysia
  • Mohd Salehuddin Mohd Zahari Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor, Malaysia
  • Norazmir Md Nor Faculty of Health Sciences, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor, Malaysia

DOI:

https://doi.org/10.21834/ajbes.v3i10.94

Keywords:

Malay ethnic, traditional food, food knowledge, food transmission

Abstract

This study explored the effects of food transmission activities among the Malay ethnic’s food knowledge and the generation practice. Mother and daughter were selected as an informant in this study. All information analyzed using thematic analysis. Commercialization of ingredients, convenience food products, economy, educational level and lifestyles apparently reduced the practices of Malay traditional foods among the young generations. Mothers, in particular, can play a significant role in preserving the practice of Malay traditional foods. Parents should ensure that the traditional food knowledge is passed down to their generations to ensure the Malay food tradition retains and evolves further.

Keywords: Malay ethnic; traditional food; food knowledge; food transmission

eISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia

 

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Published

2018-03-13

Issue

Section

Articles