Transmission Effects’ of Malay Food Knowledge
DOI:
https://doi.org/10.21834/ajbes.v3i10.94Keywords:
Malay ethnic, traditional food, food knowledge, food transmissionAbstract
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;Â 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
Â
References
Boyd, R., & Richerson, P. J. (2006). Culture, Adaptation, and Innateness. In: The Innate Mind: Culture and Cognition: eds.
Bugge, A. B. (2003). Cooking - As Identity Work. Paper presented at the The 6th Conference of the European Sociological Association, Murcia, Spain.
Bugge, A. B. (2010). Young people’s school food styles. Young, 18(2), 223-243. doi: 10.1177/110330881001800206
Chenhall, C. (2011). Improving Cooking and Food Preparation Skills: A Synthesis of the Evidence to Inform Program and Policy Development (P.-C. P. H. Network, Trans.). Vancover Canada: Public Health Agency of Canada.
Cordes, C. (2004). The Human Adaptation for Culture and its Behavioral Implications. Journal of Bioeconomics, 6(2), 143-163. doi: 10.1023/B:JBIO.0000040408.87815.a9
Egeland, G. M., Roberts, G. C., Kuluguqtuq, J., Kilabuk, J., Okalik, L., Soueida, R., & Kuhnlein, H. V. (2009). Back to the future: using traditional food and knowledge to promote a healthy future among Inuit Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health. Rome: Food and Agriculture Organization of the United Nations,.
Engler, R., & Stringer. (2011). Food selection and preparation practices in a group of young low-income women in Montreal. [doi: DOI: 10.1016/j.appet.2010.12.004]. Appetite, 56(1), 118-121.
European Union. (2007). European Research on Traditional Foods. Belgium: Publications.europa.eu.
Fajans, J. (2006). Regional food and the tourist imigination in Brazil. Appetite, 47(3), 389.
Hutton, W. (2000). The food of Malaysia: Authentic recipes from the crossroads of Asia. Singapore. Singapore: Periplus edition (HK) ltd.
Jalis, M. H., Zahari, M. S., Zulkifly, M. I., & Othman, Z. (2009). Malaysian gastronomic tourism products: Assessing the level of their acceptance among the western tourists. South Asian Journal of Tourism and Heritage, 2, 31-44.
Jordana, J. (2000). Traditional foods: challenges facing the European food industry. [doi: DOI: 10.1016/S0963-9969(00)00028-4]. Food Research International, 33(3-4), 147-152.
Kamaruddin, M. S. Y., Zahari, M. S. M., Radzi, S. M., & Ahmat, N. H. C. (2010). Modernization and Malay Matrimonial Foodways in the Rural Area. Paper presented at the TEAM Conference, Taylor's University.
Kuhnlein, H. V., Erasmus, B., & Spigelski, D. (2009). Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health. Rome: Food and Agriculture Organization of the United Nations,.
Kwik, J. C. (2008). Traditional food knowledge: A case study of an Immigrant Canadian "foodscape". Environments, 36(1), 59-74.
Lang, T., & Caraher, M. (2001). Is there a culinary skills transition? Data and debate from the UK about changes in cooking culture. Journal of the Australian Institute of Home Economics 8(2), 2-14.
Langgat, J., Zahari, M. S. M., Yasin, M. S., & Mansur, N. A. (2011). The Alteration of Sarawak Ethnic Natives' Food: It's Impact to Sarawak State Tourism. Paper presented at the 2nd International Conference on Business and Economic Research
Lyon, P., Colquhoun, A., & Alexander, E. (2003). Deskilling the domestic kitchen: national tragedy or the making of a modern myth? Food Service Technology 3, 167-175.
Md. Nor, N., Md. Sharif, M. S., Mohd. Zahari, M. S., Mohd. Salleh, H., Isha, N., & Muhammad, R. (2012). The Transmission Modes of Malay Traditional Food Knowledge within Generations. Procedia - Social and Behavioral Sciences, 50(0), 79-88. doi: 10.1016/j.sbspro.2012.08.017
Mohamed, A. E., Mohamad, S., & Hussain, H. (2010). Food gifts in Kelantanese Malay Weddings: Custom and Interpretation. Jurnal e-Bangi, 5(1), 103-115.
Mohd. Salehuddin, M. Z., Mohd. Syaquif, Y., Mohd. Zain, K., & Langgat, J. (2011). The level of alteration of ethnic native food: A case of Sarawak, Malaysia. International Journal of Humanities and Social Science, 1(6), 137-145.
Mohd. Zahari, M. S., Kamaruddin, M. S. Y., Muhammad, R., & Kutut, M. Z. (2011). Modernization, Malay Matrimonial Foodways and the Community Social Bonding. International Journal of Human and Social Sciences, 6(3), 10.
Ohiokpehai, O. (2003). Promoting the Nutritional Goodness of Traditional Food Products. Pakistan Journal of Nutrition, 2(4), 267-270.
Short, F. (2003). Domestic cooking practices and cooking skills: findings from an English study. Food Service Technology 3(4), 177-185.
Turner, N. J., Harvey, T., Burgess, S., & V.Kuhnlein, H. (2009). The Nuxalk Food and Nutrition Program, coastal British Columbia, Canada: 1981--2006 Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health. Rome: Agriculture Organization of the United Nations.
V.Kuhnlein, H., Donald, M. M., Spigelski, D., Vittrekwa, E., & Erasmus, B. (2009). Gwich’in traditional food for health: Phase 1 Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health. Rome: Agriculture Organization of the United Nations.
Warde, A., Cheng, S.-L., Olsen, W., & Southerton, D. (2007). Changes in the Practice of Eating. Acta Sociologica, 50(4), 363-385. doi: 10.1177/0001699307083978
Warren, M. (2001). The role of the global network of indigenous knowledge resource centers in the conservation of cultural and biological diversity. In L. Maffi. (Ed.), On biocultural diversity (pp. 446-461). Washington: Smithsonian Institute Press.
