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Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity


Hasni, Muhamad Zulfikri and Ab Karim, Shahrim and Arshad, Mohd Mursyid and Abdullah, Haslinda and Mohd Sharif, Siti Nurhayati Khairatun (2020) Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity. Journal of Tourism, Hospitality, and Culinary Arts, 12 (2). 59 - 75. ISSN 1985-8914; ESSN: 2590-3837


The authenticity of food can be a crucial area of studies in Malaysia context, especially Malay food. Although the idea of sustainability towards culture, heritage and tradition is always being discussed, the crucial part of what is authentic becomes vague and lessen. Past researchers have portrayed the understandings of authenticity based on three major dimensions of objectivist, constructivist and postmodernist approaches. Each approach is able to define “authenticity”. However, the understanding of the authenticity of Malay food is still needed to be underpinned theoretically and rigorously. As there is a lack of understanding towards clear dimensions of authenticity in Malay context, this raises an argument of which dimensions and approach are able to explain and highlight the true meaning and belief of Malay food reflected its core content of culture and heritage. Thus, this article intends to highlight the need for proclaiming and articulating the necessity of having a clear dimension of authenticity towards Malay food.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Educational Studies
Faculty of Food Science and Technology
Faculty of Human Ecology
Publisher: UiTM Press
Keywords: Authenticity; Objectivist; Constructivist; Postmodern; Malay food
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 27 Dec 2021 03:58
Last Modified: 27 Dec 2021 03:58
URI: http://psasir.upm.edu.my/id/eprint/88472
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