Exploring the potential of rendang as local food heritage of Negeri Sembilan.

• 主要な著者: Mohd Farudz, Baiduri Zaiyyanna, Saad, Mazni
• フォーマット: Conference or Workshop Item
• 言語: English
• 出版事項: 2020
• 主題: TX901 Hotels, clubs, restaurants, etc. Food service
• オンライン･アクセス: http://irep.iium.edu.my/82554/1/7%20EXPLORING%20THE%20POTENTIAL%20OF%20RENDANG%20AS%20LOCAL%20FOOD%20HERITAGE%20OF%20NEGERI%20SEMBILAN.pdf; http://irep.iium.edu.my/82554/

Every part of the country has its signature dishes to be proud of and some of them are already being well-known to the world. This worthy treasure that has influenced foreign cultures such as Indian, Chinese, Arabs, and Thais still managed to attract the new generations to crave and become the regul...