Researching Kedah's Malay heritage food tradition and eating culture

Noriza Ishak and Anida Ismail and Mazni Saad and Adilah Md Ramli (2021) Researching Kedah's Malay heritage food tradition and eating culture. International Journal of Academic Research in Business & Social Sciences, 11. pp. 140-154. ISSN 2222-6990

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Abstract

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.

Item Type: Article
Keyword: Food Preparation , Kedah Heritage Food , Practices , Sustainability , Eating
Subjects: D World History and History Of Europe, Asia, Africa, Australia, New Zealand, Etc. > DS Asia > DS1-937 History of Asia > DS520-560.72 Southeast Asia > DS591-599 Malaysia. Malay Peninsula. Straits Settlements > DS595.8-597.215 History
H Social Sciences > HM Sociology (General) > HM(1)-1281 Sociology > HM621-656 Culture
Department: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SAFRUDIN BIN DARUN -
Date Deposited: 06 Dec 2021 07:56
Last Modified: 06 Dec 2021 07:56
URI: https://eprints.ums.edu.my/id/eprint/31350

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