Thematic exploration of the gastronomy of Orang Asli Pahang

The Orang Asli Pahang commemorate their cultural heritage with vibrant cultural gastronomies. These gastronomies, embodying the spirit of community, culture, and nature, are integral to preserving ancestral customs and fostering social cohesion. This study thematize the intricacies of the gastronomy to better understand the inspiration, interrelationships with other domains of cultural heritages and other specifics involved the gastronomy. Purpose: The primary objectives are (i) to document the cultural gastronomy of Orang Asli Pahang, and (ii) to assign themes to the cultural gastronomy widely applicable to all tribes of the Orang Asli in Pahang. Method: Qualitative research method is employed to explore, document and thematize the cultural gastronomies of Orang Asli Pahang. Such methods include content analysis, semi-structured interviews, and thematic analysis. Findings: There exists a rich tapestry of cultural gastronomy that interrelate with other domains of cultural heritage. Cultural gastronomy of the Orang Asli is often inspired by the immediate environment and its natural resources. Indigenous communities often base their cuisine on local plants, animals, and landscapes. This close connection to the environment affects ingredient selection and generations-old hunting, gathering, and preparation methods. Concerning all tribes of Orang Asli Pahang, the cultural gastronomy is thematized under foraging approaches, raw cooking ingredients and name of dish and dish preparation.

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