Khairunnisa Abdullah - Academia.edu (original) (raw)
Papers by Khairunnisa Abdullah
The International Journal of Academic Research in Business and Social Sciences, Dec 20, 2018
Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many peo... more Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many people believe that the culinarians who have knowledge and skills of the culinary education are concerned and aware about food quality in their daily food preparation and consumption. Therefore, this proposed study empirically examines to what extent the food sensory quality attributes, taste, smell and appearance, affecting culinarians' food preparation and consumption. In other words, are they concern and aware of food sensory quality in their daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. Culinarians with age ranges between 18 to 50 years old, who have a culinary educational background, experience and directly involved in the food sectors within the Kuala Lumpur and Selangor area were chosen as a sample. The result revealed that the quality of taste, appearance, and smell plays an important role in their daily food preparation and consumption. Hence, research at this foundational level will unveil that the culinarians who have the advantages and unique opportunity to influence good eating behavior through food sensory quality and apply the industry's best practices not only for themselves but also to the society.
Journal of Tourism and Hospitality, 2020
This paper empirically examines the level of understanding of Pahang food names terminologies and... more This paper empirically examines the level of understanding of Pahang food names terminologies and its influence on the usage among the young Malay generation with the age range of between 18 to 30 years old. A causal research design using a quantitative through crosssectional approach was used for data collection. The results revealed that majority of the respondents have a relatively little understanding and usage of the terminologies. Relevant authorities either public or private sector should undertake actions and efforts to improve the understanding and the usage of the terminologies especially among the young generation besides preserving the Pahang foods, language and heritage at the same time.
Journal of Tourism and Hospitality, 2017
Migration has been part of the process that shapes the constituent of a particular nation or plac... more Migration has been part of the process that shapes the constituent of a particular nation or place. The movement of different people from various ethnicities and cultural background into a place has enabled the process of acculturation to occur. Such process would open up the opportunity for each ethnic to adapt or adopt certain trait of culture from other ethnic and thus producing a cultural mixture that is unique. Within the scope of this study, the acculturation of Baba Nyonya from the mixture of Malay and Chinese food culture and tradition is argued has helped to shape the Malacca food identity. However, the extent to which the phenomenon is occurring is not known, as there is no particular study has been looking into this subject. Thus, this study is designed to examine the process of Baba Nyonya food acculturation and their influence on the Malacca state food identity formation.
Heritage, Culture and Society, 2016
The paper aims to reviews the growing dimension of Halal food industry, whereby consumers nowdays... more The paper aims to reviews the growing dimension of Halal food industry, whereby consumers nowdays tend to purchase Syubhah semi processed food due to the lack of knowledge on composition of ingredients, wholesomeness, labeling and certification. An extensive review of the current literature reveals that limited holistic studies on Syubhah semi processed food exist. This study, therefore, aims to fill this gap by proposing a conceptual framework for syubhah semi processed food. This study develops a conceptual framework explaining consumer intention formation by underpinned with the theory of planned behavior which consist of attitude toward behavior, subjective norm, perceived behavioral control, intention and behavior. This study not only has implications for future research, but also provides useful information for academician and practitioners in the Halal food industries.
![Research paper thumbnail of The influence of Baba Nyonya acculturation on the Malacca food identity / Aisyah Tumin…[et al.]](https://attachments.academia-assets.com/102760470/thumbnails/1.jpg)
](Migration has been part of the process that shapes the constituent of a particular nation or plac... more Migration has been part of the process that shapes the constituent of a particular nation or place. The movement of different people from various ethnicities and cultural background into a place has enabled the process of acculturation to occur. Such process would open up the opportunity for each ethnic toadapt or adopt certain trait of culture from other ethnic and thus producing a cultural mixture that is unique. Within the scope of this study, the acculturation of Baba Nyonya from the mixture of Malay and Chinese food culture and tradition is argued has helped to shape the Malacca food identity. However, the extent to which the phenomenon is occurring is not known, as there is no particular study has been looking into this subject. Thus, this study is designed to examine the process of Baba Nyonya food acculturation and their influence on the Malacca state food identity formation.
Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many peo... more Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many people believe that the culinarians who have knowledge and skills of the culinary education are concerned and aware about food quality in their daily food preparation and consumption. Therefore, this proposed study empirically examines to what extent the food sensory quality attributes, taste, smell and appearance, affecting culinarians’ food preparation and consumption. In other words, are they concern and aware of food sensory quality in their daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. Culinarians with age ranges between 18 to 50 years old, who have a culinary educational background, experience and directly involved in the food sectors within the Kuala Lumpur and Selangor area were chosen as a sample. The result revealed that the quality of taste, appearance, and smell plays an important role in their daily food prepara...
![Research paper thumbnail of Pahang food terminologies: Young generations’ understanding and usage / Khairunnisa Mohamad Abdullah ... [et al.]](https://attachments.academia-assets.com/102760463/thumbnails/1.jpg)
](This paper empirically examines the level of understanding of Pahang food names terminologies and... more This paper empirically examines the level of understanding of Pahang food names terminologies and its influence on the usage among the young Malay generation with the age range of between 18 to 30 years old. A causal research design using a quantitative through crosssectional approach was used for data collection. The results revealed that majority of the respondents have a relatively little understanding and usage of the terminologies. Relevant authorities either public or private sector should undertake actions and efforts to improve the understanding and the usage of the terminologies especially among the young generation besides preserving the Pahang foods, language and heritage at the same time.
International Journal of Academic Research in Business and Social Sciences, 2021
This study aims to examine the relationship between halal image and religiosity on the attitude o... more This study aims to examine the relationship between halal image and religiosity on the attitude of consumers towards purchasing Shariah-compliant hotel services in Klang Valley. Data collected using the survey method and 420 usable questionnaires were received from the respondents. A regression analysis was conducted to test the hypotheses. The results of the study showed that the proposed halal image, religiosity, and consumer attitudes variables have a significant effect on customer purchase intention towards the Shariah-compliant hotel. The result also shows that there is a significant relationship between attitude and customer purchase intention towards Shariahcompliant hotels. The result of this study would be able to assist the hotel managers in decision making, particularly in selecting the right image for Shariah-compliant hotels.
International Journal of Academic Research in Business and Social Sciences, 2021
Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbo... more Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers' nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs' daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs' daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.
International Journal of Academic Research in Business and Social Sciences, 2021
Drifting to new places is a fertile ground for contemplating food, cooking, eating habits, and ra... more Drifting to new places is a fertile ground for contemplating food, cooking, eating habits, and race. When people move to a new cultural environment, changes occur in their eating and cooking patterns. This phenomenon is seen as an obstacle for newly migrate students to authentically practice and prepare their ethnic food when they moved to new places that were practically remote. Hence, the main objectives of this study are to explore the foodways practices (preparation and consumption) among Iranian students in Malaysia. A qualitative research approach was applied in this study using a face-to-face interview method based on semi-structured interview questions related to the foodways practice and influence of food consumption. The finding revealed that Iranian students resided in Malaysia were able to practice ethnic foodways depicted from the ethnic foods prepared, such as Joosh Kaboob, Gheimeh, and Morgh Polou.
Asian Journal of Quality of Life, 2018
This study offers insight into Malay festive cookery and its importance in the transmission of tr... more This study offers insight into Malay festive cookery and its importance in the transmission of traditional food knowledge among the younger generation. Respondents were observed in four separate ethnographic investigations involving four Malay families. The results indicate that festive cookery plays a significant role for the younger generation to acquire knowledge about traditional food. Thus, it is vital to conserve the practice of preparing the meal for festive occasions to ensure the continuation of traditional culinary culture, customs, and traditions.Keywords: Festive cookery; Malay ethnic; Knowledge transmission; Malay traditional food
Social and Management Research Journal, 2018
Owing to the multi-ethnic backgrounds, Malaysians celebrate their annual festivals and all of the... more Owing to the multi-ethnic backgrounds, Malaysians celebrate their annual festivals and all of the celebrations have become a cultural tradition. The major ethnic group festival celebrations include Hari Raya Aidilfitri (Malays), Deepavali (Indians) and Chinese New Year (Chinese), have been recognised by the Malaysian government to be a national celebration and yearly events. These events are popularly known as Rumah Terbuka. Even though the celebration of Rumah Terbuka festivals have started and celebrated widely many years ago, each celebration has managed to attract a huge crowd from different ethnicities and backgrounds. People are willing to spend time queuing which sometimes could stretch into long hours before they can be seated and enjoy the Rumah Terbuka festivals. Therefore, it raises a question on factors that influence visitors to attend the festivals. Hence, this study empirically examines the factors that influence visitors to attend the Rumah Terbuka Aidilfitri festiva...
Environment-Behaviour Proceedings Journal, 2016
This paper attempts to provide and insight into the modernization of Malay food ingredients withi... more This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: modernizations; traditional food; Malay food; food ingredients
Procedia - Social and Behavioral Sciences, 2016
Maintenance of traditional foodways through the authenticity is one of the elements related to th... more Maintenance of traditional foodways through the authenticity is one of the elements related to the preservation of group identity. Nevertheless, the topic of authenticity sustainability has been relatively neglected in cultural studies until recently. Authenticity is widely evoked in the analysis of antiques, art objects and certain kinds of tourism, but not in discussion of ethnic foods. Authenticity of foods is questionable with the existence of the acculturation and assimilation in the immigrants' cuisine particularly among Malay diasporic community in UK in order to prepare their "home" traditional foods. Therefore, some empirical evidence on this issue needs to be explored.
Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015), 2015
Proceedings of the ASEAN Entrepreneurship Conference 2014, 2015
There are numerous methods of cooking terminologies that are used in Malay cooking that consist o... more There are numerous methods of cooking terminologies that are used in Malay cooking that consist of dry and moist methods. However, Although Malay culinary is very rich in terminologies but some of them are disappearing. The probability of these terminologies will become extinct when the older generation dies and it will no longer be spoken or known by anyone. However, this phenomenon occurs not only among the ordinary youngsters but it also goes to young professional chefs and culinarians. Therefore, this study empirically investigates the level of understanding of Malay cooking methods terminologies and its impact to the usage among the young Malay culinarians in their daily cooking activities. This study used a quantitative approach and respondents were among the young Malay culinarians who are working directly in food industries within the Kelang Valley, Malaysia. The results from descriptive and multiple regression analyses revealed that, the majority of the respondents have a relatively poor understanding on Malay cooking methods terminologies. The finding further proved that the respondents only use a few Malay cooking methods terminologies in their daily cooking activities. In this sense, transferring the Malay food terminologies and knowledge from generation to generations is the effective ways in achieving preservation of it. The more Malay food terminologies are understands, the better people will be able to communicate and use it in their daily life and at the same time will be able to sustain and constantly use the terminologies in the next future.
Synergizing Creativity and Innovation in Research, 2013
Procedia - Social and Behavioral Sciences, 2015
This study examines the differences of food neophobia among the higher learning institution stude... more This study examines the differences of food neophobia among the higher learning institution students comprised of 200 respondents among three major races, Malay, Chinese and Indian in Klang Valley (Shah Alam, Subang and Klang), Malaysia. It also identifies the levels of food neophobia and examines the relationship between food neophobia levels and demographic factors. Quantitative approach using self-administered questionnaire was applied. Age, gender, race, marital status, level of education, area of living and respondent's monthly income related to neophobia levels among the students. The Malay, Chinese and Indian students were also discovered to have almost the same level of neophobia.
Procedia - Social and Behavioral Sciences, 2015
This study examines the differences of food neophobia among the higher learning institution stude... more This study examines the differences of food neophobia among the higher learning institution students comprised of 200 respondents among three major races, Malay, Chinese and Indian in Klang Valley (Shah Alam, Subang and Klang), Malaysia. It also identifies the levels of food neophobia and examines the relationship between food neophobia levels and demographic factors. Quantitative approach using self-administered questionnaire was applied. Age, gender, race, marital status, level of education, area of living and respondent's monthly income related to neophobia levels among the students. The Malay, Chinese and Indian students were also discovered to have almost the same level of neophobia.
Procedia - Social and Behavioral Sciences, 2013
Malay is having vast and valuable food terminologies which represent one of the language aspects ... more Malay is having vast and valuable food terminologies which represent one of the language aspects that should be preserved. However, many of the terminologies are no longer being learned not only among the ordinary youngsters but also among the young professional chefs and culinarians. In order to ensure the terminologies are continuously being use in the future and preserved, the understanding and usage of Malay food preparation terminologies are critically important especially among the young generation. Efforts of relevant authorities are required to increase the awareness and encourage people to better understand and preserve the Malay foods, language and heritage.
The International Journal of Academic Research in Business and Social Sciences, Dec 20, 2018
Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many peo... more Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many people believe that the culinarians who have knowledge and skills of the culinary education are concerned and aware about food quality in their daily food preparation and consumption. Therefore, this proposed study empirically examines to what extent the food sensory quality attributes, taste, smell and appearance, affecting culinarians' food preparation and consumption. In other words, are they concern and aware of food sensory quality in their daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. Culinarians with age ranges between 18 to 50 years old, who have a culinary educational background, experience and directly involved in the food sectors within the Kuala Lumpur and Selangor area were chosen as a sample. The result revealed that the quality of taste, appearance, and smell plays an important role in their daily food preparation and consumption. Hence, research at this foundational level will unveil that the culinarians who have the advantages and unique opportunity to influence good eating behavior through food sensory quality and apply the industry's best practices not only for themselves but also to the society.
Journal of Tourism and Hospitality, 2020
This paper empirically examines the level of understanding of Pahang food names terminologies and... more This paper empirically examines the level of understanding of Pahang food names terminologies and its influence on the usage among the young Malay generation with the age range of between 18 to 30 years old. A causal research design using a quantitative through crosssectional approach was used for data collection. The results revealed that majority of the respondents have a relatively little understanding and usage of the terminologies. Relevant authorities either public or private sector should undertake actions and efforts to improve the understanding and the usage of the terminologies especially among the young generation besides preserving the Pahang foods, language and heritage at the same time.
Journal of Tourism and Hospitality, 2017
Migration has been part of the process that shapes the constituent of a particular nation or plac... more Migration has been part of the process that shapes the constituent of a particular nation or place. The movement of different people from various ethnicities and cultural background into a place has enabled the process of acculturation to occur. Such process would open up the opportunity for each ethnic to adapt or adopt certain trait of culture from other ethnic and thus producing a cultural mixture that is unique. Within the scope of this study, the acculturation of Baba Nyonya from the mixture of Malay and Chinese food culture and tradition is argued has helped to shape the Malacca food identity. However, the extent to which the phenomenon is occurring is not known, as there is no particular study has been looking into this subject. Thus, this study is designed to examine the process of Baba Nyonya food acculturation and their influence on the Malacca state food identity formation.
Heritage, Culture and Society, 2016
The paper aims to reviews the growing dimension of Halal food industry, whereby consumers nowdays... more The paper aims to reviews the growing dimension of Halal food industry, whereby consumers nowdays tend to purchase Syubhah semi processed food due to the lack of knowledge on composition of ingredients, wholesomeness, labeling and certification. An extensive review of the current literature reveals that limited holistic studies on Syubhah semi processed food exist. This study, therefore, aims to fill this gap by proposing a conceptual framework for syubhah semi processed food. This study develops a conceptual framework explaining consumer intention formation by underpinned with the theory of planned behavior which consist of attitude toward behavior, subjective norm, perceived behavioral control, intention and behavior. This study not only has implications for future research, but also provides useful information for academician and practitioners in the Halal food industries.
Migration has been part of the process that shapes the constituent of a particular nation or plac... more Migration has been part of the process that shapes the constituent of a particular nation or place. The movement of different people from various ethnicities and cultural background into a place has enabled the process of acculturation to occur. Such process would open up the opportunity for each ethnic toadapt or adopt certain trait of culture from other ethnic and thus producing a cultural mixture that is unique. Within the scope of this study, the acculturation of Baba Nyonya from the mixture of Malay and Chinese food culture and tradition is argued has helped to shape the Malacca food identity. However, the extent to which the phenomenon is occurring is not known, as there is no particular study has been looking into this subject. Thus, this study is designed to examine the process of Baba Nyonya food acculturation and their influence on the Malacca state food identity formation.
Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many peo... more Attitudes of culinarians toward food quality have always been somewhat ambiguous despite many people believe that the culinarians who have knowledge and skills of the culinary education are concerned and aware about food quality in their daily food preparation and consumption. Therefore, this proposed study empirically examines to what extent the food sensory quality attributes, taste, smell and appearance, affecting culinarians’ food preparation and consumption. In other words, are they concern and aware of food sensory quality in their daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. Culinarians with age ranges between 18 to 50 years old, who have a culinary educational background, experience and directly involved in the food sectors within the Kuala Lumpur and Selangor area were chosen as a sample. The result revealed that the quality of taste, appearance, and smell plays an important role in their daily food prepara...
This paper empirically examines the level of understanding of Pahang food names terminologies and... more This paper empirically examines the level of understanding of Pahang food names terminologies and its influence on the usage among the young Malay generation with the age range of between 18 to 30 years old. A causal research design using a quantitative through crosssectional approach was used for data collection. The results revealed that majority of the respondents have a relatively little understanding and usage of the terminologies. Relevant authorities either public or private sector should undertake actions and efforts to improve the understanding and the usage of the terminologies especially among the young generation besides preserving the Pahang foods, language and heritage at the same time.
International Journal of Academic Research in Business and Social Sciences, 2021
This study aims to examine the relationship between halal image and religiosity on the attitude o... more This study aims to examine the relationship between halal image and religiosity on the attitude of consumers towards purchasing Shariah-compliant hotel services in Klang Valley. Data collected using the survey method and 420 usable questionnaires were received from the respondents. A regression analysis was conducted to test the hypotheses. The results of the study showed that the proposed halal image, religiosity, and consumer attitudes variables have a significant effect on customer purchase intention towards the Shariah-compliant hotel. The result also shows that there is a significant relationship between attitude and customer purchase intention towards Shariahcompliant hotels. The result of this study would be able to assist the hotel managers in decision making, particularly in selecting the right image for Shariah-compliant hotels.
International Journal of Academic Research in Business and Social Sciences, 2021
Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbo... more Nutritive value as part of food quality is the degree of a well-balanced vital nutrients of carbohydrates, protein, fat, vitamins and minerals in relation to the consumers' nutrient requirements. Choosing the right preparation methods and ingredients that contain high nutritive value is an important aspect of healthy eating in daily food consumption. Within food industries, food quality is acquainted especially among the food handlers, food service staff and chefs. Many people believe that most chefs with knowledge and skills of culinary education have awareness and concern regarding food quality, nutritional value, safety and hygiene in their daily food preparation and consumption. Thus, this study empirically examined the importance and influence of food nutritive value quality in terms of ingredients and cooking methods on chefs' daily food preparation and consumption. A descriptive research design using a quantitative approach was applied. A questionnaire-based survey was distributed to chefs who were directly involved in the food sectors within Klang Valley and had culinary educational background and experience. The findings showed that the quality of nutritive value in terms of ingredients and cooking methods played an important role in chefs' daily food preparation and consumption. Hence, it is important for the chefs to enhance the quality and taste of the food by using fresh ingredients and practice healthy cooking method. Besides that, their skills and knowledge can help to convey the information and promote the awareness of good eating habits to the society.
International Journal of Academic Research in Business and Social Sciences, 2021
Drifting to new places is a fertile ground for contemplating food, cooking, eating habits, and ra... more Drifting to new places is a fertile ground for contemplating food, cooking, eating habits, and race. When people move to a new cultural environment, changes occur in their eating and cooking patterns. This phenomenon is seen as an obstacle for newly migrate students to authentically practice and prepare their ethnic food when they moved to new places that were practically remote. Hence, the main objectives of this study are to explore the foodways practices (preparation and consumption) among Iranian students in Malaysia. A qualitative research approach was applied in this study using a face-to-face interview method based on semi-structured interview questions related to the foodways practice and influence of food consumption. The finding revealed that Iranian students resided in Malaysia were able to practice ethnic foodways depicted from the ethnic foods prepared, such as Joosh Kaboob, Gheimeh, and Morgh Polou.
Asian Journal of Quality of Life, 2018
This study offers insight into Malay festive cookery and its importance in the transmission of tr... more This study offers insight into Malay festive cookery and its importance in the transmission of traditional food knowledge among the younger generation. Respondents were observed in four separate ethnographic investigations involving four Malay families. The results indicate that festive cookery plays a significant role for the younger generation to acquire knowledge about traditional food. Thus, it is vital to conserve the practice of preparing the meal for festive occasions to ensure the continuation of traditional culinary culture, customs, and traditions.Keywords: Festive cookery; Malay ethnic; Knowledge transmission; Malay traditional food
Social and Management Research Journal, 2018
Owing to the multi-ethnic backgrounds, Malaysians celebrate their annual festivals and all of the... more Owing to the multi-ethnic backgrounds, Malaysians celebrate their annual festivals and all of the celebrations have become a cultural tradition. The major ethnic group festival celebrations include Hari Raya Aidilfitri (Malays), Deepavali (Indians) and Chinese New Year (Chinese), have been recognised by the Malaysian government to be a national celebration and yearly events. These events are popularly known as Rumah Terbuka. Even though the celebration of Rumah Terbuka festivals have started and celebrated widely many years ago, each celebration has managed to attract a huge crowd from different ethnicities and backgrounds. People are willing to spend time queuing which sometimes could stretch into long hours before they can be seated and enjoy the Rumah Terbuka festivals. Therefore, it raises a question on factors that influence visitors to attend the festivals. Hence, this study empirically examines the factors that influence visitors to attend the Rumah Terbuka Aidilfitri festiva...
Environment-Behaviour Proceedings Journal, 2016
This paper attempts to provide and insight into the modernization of Malay food ingredients withi... more This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies, Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: modernizations; traditional food; Malay food; food ingredients
Procedia - Social and Behavioral Sciences, 2016
Maintenance of traditional foodways through the authenticity is one of the elements related to th... more Maintenance of traditional foodways through the authenticity is one of the elements related to the preservation of group identity. Nevertheless, the topic of authenticity sustainability has been relatively neglected in cultural studies until recently. Authenticity is widely evoked in the analysis of antiques, art objects and certain kinds of tourism, but not in discussion of ethnic foods. Authenticity of foods is questionable with the existence of the acculturation and assimilation in the immigrants' cuisine particularly among Malay diasporic community in UK in order to prepare their "home" traditional foods. Therefore, some empirical evidence on this issue needs to be explored.
Proceedings of HTC 2015 (Malacca, Malaysia, 2-3 November 2015), 2015
Proceedings of the ASEAN Entrepreneurship Conference 2014, 2015
There are numerous methods of cooking terminologies that are used in Malay cooking that consist o... more There are numerous methods of cooking terminologies that are used in Malay cooking that consist of dry and moist methods. However, Although Malay culinary is very rich in terminologies but some of them are disappearing. The probability of these terminologies will become extinct when the older generation dies and it will no longer be spoken or known by anyone. However, this phenomenon occurs not only among the ordinary youngsters but it also goes to young professional chefs and culinarians. Therefore, this study empirically investigates the level of understanding of Malay cooking methods terminologies and its impact to the usage among the young Malay culinarians in their daily cooking activities. This study used a quantitative approach and respondents were among the young Malay culinarians who are working directly in food industries within the Kelang Valley, Malaysia. The results from descriptive and multiple regression analyses revealed that, the majority of the respondents have a relatively poor understanding on Malay cooking methods terminologies. The finding further proved that the respondents only use a few Malay cooking methods terminologies in their daily cooking activities. In this sense, transferring the Malay food terminologies and knowledge from generation to generations is the effective ways in achieving preservation of it. The more Malay food terminologies are understands, the better people will be able to communicate and use it in their daily life and at the same time will be able to sustain and constantly use the terminologies in the next future.
Synergizing Creativity and Innovation in Research, 2013
Procedia - Social and Behavioral Sciences, 2015
This study examines the differences of food neophobia among the higher learning institution stude... more This study examines the differences of food neophobia among the higher learning institution students comprised of 200 respondents among three major races, Malay, Chinese and Indian in Klang Valley (Shah Alam, Subang and Klang), Malaysia. It also identifies the levels of food neophobia and examines the relationship between food neophobia levels and demographic factors. Quantitative approach using self-administered questionnaire was applied. Age, gender, race, marital status, level of education, area of living and respondent's monthly income related to neophobia levels among the students. The Malay, Chinese and Indian students were also discovered to have almost the same level of neophobia.
Procedia - Social and Behavioral Sciences, 2015
This study examines the differences of food neophobia among the higher learning institution stude... more This study examines the differences of food neophobia among the higher learning institution students comprised of 200 respondents among three major races, Malay, Chinese and Indian in Klang Valley (Shah Alam, Subang and Klang), Malaysia. It also identifies the levels of food neophobia and examines the relationship between food neophobia levels and demographic factors. Quantitative approach using self-administered questionnaire was applied. Age, gender, race, marital status, level of education, area of living and respondent's monthly income related to neophobia levels among the students. The Malay, Chinese and Indian students were also discovered to have almost the same level of neophobia.
Procedia - Social and Behavioral Sciences, 2013
Malay is having vast and valuable food terminologies which represent one of the language aspects ... more Malay is having vast and valuable food terminologies which represent one of the language aspects that should be preserved. However, many of the terminologies are no longer being learned not only among the ordinary youngsters but also among the young professional chefs and culinarians. In order to ensure the terminologies are continuously being use in the future and preserved, the understanding and usage of Malay food preparation terminologies are critically important especially among the young generation. Efforts of relevant authorities are required to increase the awareness and encourage people to better understand and preserve the Malay foods, language and heritage.