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Past and present practices of the Malay food heritage and culture in Malaysia


Citation

Abdul Raji, Mohd Nazri and Abdul Karim, Muhammad Shahrim and Che Ishak, Farah Adibah and Arshad, Mohd Mursyid (2017) Past and present practices of the Malay food heritage and culture in Malaysia. Journal of Ethnic Foods, 4 (4). pp. 221-231. ISSN 2352-6181; ESSN: 2352-619X

Abstract / Synopsis

Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spiciness. This can be seen from the prepreparation, methods of cooking, and availability and use of prominent ingredients, such as local aromatic herbs and spices. This article highlights the regional Malay food, past and present practices of Malay food culture, and characteristics of Malay food. In addition, this article also discusses the different occasions and table etiquette practices among Malay communities. The reported findings are expected to contribute to the literature on food culture, specifically in Malay heritage food.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Educational Studies
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1016/j.jef.2017.11.001
Publisher: Elsevier
Keywords: Characteristic of Malay food; Malay cuisine; Malay food culture; Malay heritage food; Regional Malay food
Depositing User: Nabilah Mustapa
Date Deposited: 10 Sep 2019 14:14
Last Modified: 10 Sep 2019 14:14
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/j.jef.2017.11.001
URI: http://psasir.upm.edu.my/id/eprint/70969
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