Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity / Muhamad Zulfikri Hasni ... [et al.]

• Main Authors: Hasni, Muhamad Zulfikri, Ab Karim, Shahrim, Arshad, Mohd Mursyid, Abdullah, Haslinda, Khairatun, Siti Nurhayati
• Format: Article
• Language: English
• Published: Faculty of Hotel and Management, Universiti Teknologi MARA, Puncak Alam Campus 2020
• Subjects: Cultural traits, customs, and institutions; History of sociology. History of sociological theory; Culture; Cooking, Malay
• Online Access: http://ir.uitm.edu.my/id/eprint/43006/1/43006.pdf; http://ir.uitm.edu.my/id/eprint/43006/; https://www.jthca.org/jthca

The authenticity of food can be a crucial area of studies in Malaysia context, especially Malay food. Although the idea of sustainability towardsculture, heritage and tradition is always being discussed, the crucial part of what is authentic becomes vague and lessen. Past researchers have portrayed...