Malaysian Chinese New Year dishes nomenclature

• Main Authors: Ng, Man Ling, Ang, Lay Hoon, Lam, Kai Chee
• Format: Conference or Workshop Item
• Language: English
• Published: 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/60261/1/44-8.pdf; http://psasir.upm.edu.my/id/eprint/60261/

Chinese people are generally very particular in naming of the dishes served at the restaurant. For them, dish naming is a knowledge involving the combination of the dishes ingredients together with their names to ensure that the names given can fit the specialty of the dishes and also maintain their uniqueness at the same time. This article briefly explains the nomenclature of Malaysian Chinese New Year dishes and investigates the physiology culture of the Chinese people on it. Malaysian Chinese dishes are normally named based on three methods, which consider the ingredients used (Ingredient Nomenclature), cultural implication (Impressionistic Nomenclature), or a combination of both (The Actual Situation Nomenclature). From a literature review, it was found that a majority of the Malaysian restaurants tend to name the dishes by highlighting the cultural implication of the dishes. In this study, a total of 295 dishes were collected from 24 restaurants to classify the name of the dishes according to the three methods. This paper reported that dishes nomenclature in Malaysia is complex. The result revealed that most of the Chinese New year dishes are named according to cultural implication because Chinese people believe that a good name will affect the year’s fortune.