Researching Kedah's Malay Heritage Food Tradition and Eating Culture
This paper presents findings from a study carried out through a qualitative study investigating the various types of Kedah food heritage. A snowball approach was used to collect data from four families in Kuala Nerang, Pendang, and Alor Setar within nine days. Eleven types of food were then group...
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| 主要な著者: | , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
2021
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| 主題: | |
| オンライン･アクセス: | http://irep.iium.edu.my/92607/1/92607_Researching%20Kedah%27s%20Malay%20Heritage%20Food%20Tradition%20and%20Eating%20Culture.pdf http://irep.iium.edu.my/92607/ https://hrmars.com/papers/detail/IJARBSS/11224/Researching-Kedahs-Malay-Heritage-Food-Tradition-and-Eating-Culture http://dx.doi.org/10.6007/IJARBSS/v11-i16/11224 |
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| 要約: | This paper presents findings from a study carried out through a qualitative study investigating
the various types of Kedah food heritage. A snowball approach was used to collect data from
four families in Kuala Nerang, Pendang, and Alor Setar within nine days. Eleven types of food
were then grouped into breakfast, main dishes, and snacks/delicacies. The data revealed this
food would be able for consumption at any time. The villagers continue to consume the same
traditional foods that their families used to cook. These results highlighted the importance of
sustaining the preparation of heritage food in coping with the lost identity of the food. This
study suggests that the Heritage Department includes the identified foods into the list of
National food heritage to preserve these foods as part of the food sustainability initiatives. |
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