RELATIONSHIP SARAWAK FOOD WITH GASTRONOMIC TOURISM IN WATERFRONT KUCHING (original) (raw)
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GASTRONOMY TOURISM AND ITS RELATION WITH MALAY TRADITIONAL FOOD
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It is without a doubt that gastronomic tourism is merging as one of the famous tourist areas of study. However, little research has been conducted on ethnic food and tourism in Southeast Asia. In particular, there is a lack of information in regards to Sarawak cuisine. This field survey was conducted whereby three of each popular local food joints were selected in each of the four districts of Sarawak (Kuching, Sibu, Mukah and Ba'Kalalan) which representative from four categories (customer, cooks, owner of the stalls and representative of professional chefs from Kuching Chefs Association) were selected. Unstructured indepth interviews conducted with the Chefs, and all data were analysed using content analysis. The results show that almost all of the representatives utilised the same ingredients to prepare the foods and the cooking process and the technique similar from one another. Hence, Sarawak ethnic cuisine the ingredients, cooking process and practice must be accepted and i...
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Continual efforts have been made by international organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Malaysian context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on western tourists perception of Malaysian gastronomic products (food, beverages and food cultures). The sample population was randomly selected among the western tourists at the Kuala Lumpur International Airport (KLIA) who had consumed and experienced these gastronomic products during their vacation in Malaysia. Predominantly the data were based on self-completed questionnaires. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of western tourists perceived that Malaysia offered great choices of tasty and freshly prepared food, snacks and beverages. The western tourists also perceived that Malaysia owned a unique and exquisite identity of food culture. In addition, the findings demonstrated that the local gastronomic products can be a catalyst for boosting the local economy.
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Globally, food and tourism are increasingly being combined and the development of gastronomy as a tourism product has become a trend recently. The awareness of the importance of food as a heritage component in tourism has been steadily growing. As competition between tourism destinations in the Asia region increases, Malaysian local food and culture are a valuable source to attract tourists. Malaysian gastronomy has a significant identity, and an important role to play since food is closely related to tourist consumption and experience. The tourists' quest for authentic tastes and experiences has been a fundamental thrust, and in practice tourism destinations strive to develop their own distinctive and unique identities. This emergent trend can be examined as most of the tourist destinations have made a great effort to promote their local cuisines. In line with this, the Malaysian gastronomy route should be in tandem with the cultural activity highlighted.
South Asian Journal of Tourism and …, 2009
Tourism activities and products are not only seen related to accommodation, leisure, recreation, sports, culture, transportation, business but it goes beyond that. Efforts are continually being made by international organizations to discover new tourism products and activities that would provide a great market opportunity to be promoted as excitement and motivation factors to encourage tourists to come to a particular destination. Of the many new tourism products identified gastronomy is the most relevant to the Malaysian context. These tourism products are now seen as valuable means of attracting tourists from all over the world to visit that particular country. This study empirically investigates the Malaysian gastronomy tourism products and their acceptance among western tourists. The western tourists' perceptions, levels of consumption and experience of the local food, beverages and food cultures were examined. Results revealed that the majority of the respondents perceived that Malaysia offers great choices of food, snacks and beverages of good taste and freshly prepared. Similarly to the food and beverages, the majority of the respondents perceived Malaysia as having a unique food culture and identity. This was further supported by their high levels of consumption and experience, as the majority of them enjoyed and spent a lot on money on those products during their vacation. In sum, these research findings clearly showed that these products can be used in addition to other tourism products as a catalyst to generate business and boost the local economy.
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Gastronomy tourism contributes to about one-fifth of the Malaysian economy, indicating that people travel to the country are probably interested in experiencing the taste of the food. This study aims to identify the tourists’ experience as well as their purchase intention of local Malaysian food. The findings of 202 international tourists at Bukit Bintang in Kuala Lumpur highlighted both the characteristics of local Malaysian food and environmental factors as significant influences in the tourists’ willingness to purchase and to savour local food again. Their potential return visit to the country will benefit the tourism industry and the country’s foreign exchange.Keywords: Environmental Factors; Gastronomy Tourism; Malaysian Local Food, Purchase IntentioneISSN 2398-4295 © 2019. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Pee...
THE ALTERATION OF SARAWAK ETHNIC NATIVES’ FOOD: IT’S IMPACT TO SARAWAK STATE TOURISM
Owing to the large forest area and style of living during the pre-independent era most of the Sarawak ethnic natives’ traditional food were created, prepared and cooked using the natural resources from the forest like meat of the wild animal, fish, shoots, stems, leaves, roots, barks and many others. The vast Sarawak natives’ traditional food treasures however are believed to have gradually altered or transformed due the waves of modernization. This study empirically investigates the level of alterations of Sarawak ethnic natives’ food and its impact to Serawak tourism sector. Using Miri district as contextual setting, three ethnic natives’ group of Iban, Melanau and Orang Ulu were self administered surveyed. Through series of analyses, some useful insights or predictors on the issues of interest were obtained. The majority of the respondents agreed that modernization somewhat altered some facets of their ethnic natives’ food. This is involves preparation, equipments, ingredients and the processing methods which slightly affect the uniqueness of their ethnic natives’ food identity and cultures. The emergence of technological advancement in cooking equipments and utensils, social advancement through economic factors, educational level and lifestyle directly contribute to the alteration processes. Result also revealed that the alteration has lessening the ability of young generation in preparing their ethnic native food and this has also given significant impact to future Sarawak gastronomic tourism products.
Malaysia as a Culinary Tourism Destination: International Tourists'Perspective
jthca.org
This study was conducted to determine Malaysia's current food image and food attribute satisfaction from international tourists' points of view and subsequently assess their overall satisfaction with the eating experience and behavioral intention. The results indicated that Malaysia possesses clear images of 'core food value', 'Malaysian food specialty', and 'Malaysian food uniqueness' but is rather unclear on the images of 'food and dining atmosphere' and 'features of Malaysian food'. Tourists' satisfaction with 'quality and value of food' and 'accessibility convenience' were relatively higher than 'dining atmosphere' and 'culinary tourism products'. Regression analyses revealed that food images and food attributes' satisfaction significantly predicted tourists' overall satisfaction, and the overall satisfaction revealed a significant relationship with tourists' behavioral intentions. Implications for managers who are involved in food tourism are posited.