Past and present practices of the Malay food heritage and culture in Malaysia
Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their uni...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/70969/1/Past%20and%20present%20practices%20of%20the%20Malay%20food%20heritage%20and%20culture%20inMalaysia.pdf |
| _version_ | 1796979258293223424 |
|---|---|
| author | Abdul Raji, Mohd Nazri Abdul Karim, Muhammad Shahrim Che Ishak, Farah Adibah Arshad, Mohd Mursyid |
| author_facet | Abdul Raji, Mohd Nazri Abdul Karim, Muhammad Shahrim Che Ishak, Farah Adibah Arshad, Mohd Mursyid |
| author_sort | Abdul Raji, Mohd Nazri |
| collection | UPM |
| description | Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spiciness. This can be seen from the prepreparation, methods of cooking, and availability and use of prominent ingredients, such as local aromatic herbs and spices. This article highlights the regional Malay food, past and present practices of Malay food culture, and characteristics of Malay food. In addition, this article also discusses the different occasions and table etiquette practices among Malay communities. The reported findings are expected to contribute to the literature on food culture, specifically in Malay heritage food. |
| first_indexed | 2024-03-06T10:06:18Z |
| format | Article |
| id | upm.eprints-70969 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:06:18Z |
| publishDate | 2017 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-709692019-09-10T06:14:25Z http://psasir.upm.edu.my/id/eprint/70969/ Past and present practices of the Malay food heritage and culture in Malaysia Abdul Raji, Mohd Nazri Abdul Karim, Muhammad Shahrim Che Ishak, Farah Adibah Arshad, Mohd Mursyid Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spiciness. This can be seen from the prepreparation, methods of cooking, and availability and use of prominent ingredients, such as local aromatic herbs and spices. This article highlights the regional Malay food, past and present practices of Malay food culture, and characteristics of Malay food. In addition, this article also discusses the different occasions and table etiquette practices among Malay communities. The reported findings are expected to contribute to the literature on food culture, specifically in Malay heritage food. Elsevier 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/70969/1/Past%20and%20present%20practices%20of%20the%20Malay%20food%20heritage%20and%20culture%20inMalaysia.pdf Abdul Raji, Mohd Nazri and Abdul Karim, Muhammad Shahrim and Che Ishak, Farah Adibah and Arshad, Mohd Mursyid (2017) Past and present practices of the Malay food heritage and culture in Malaysia. Journal of Ethnic Foods, 4 (4). pp. 221-231. ISSN 2352-6181; ESSN: 2352-619X https://www.sciencedirect.com/science/article/pii/S2352618117301737?via%3Dihub#! 10.1016/j.jef.2017.11.001 |
| spellingShingle | Abdul Raji, Mohd Nazri Abdul Karim, Muhammad Shahrim Che Ishak, Farah Adibah Arshad, Mohd Mursyid Past and present practices of the Malay food heritage and culture in Malaysia |
| title | Past and present practices of the Malay food heritage and culture in Malaysia |
| title_full | Past and present practices of the Malay food heritage and culture in Malaysia |
| title_fullStr | Past and present practices of the Malay food heritage and culture in Malaysia |
| title_full_unstemmed | Past and present practices of the Malay food heritage and culture in Malaysia |
| title_short | Past and present practices of the Malay food heritage and culture in Malaysia |
| title_sort | past and present practices of the malay food heritage and culture in malaysia |
| url | http://psasir.upm.edu.my/id/eprint/70969/1/Past%20and%20present%20practices%20of%20the%20Malay%20food%20heritage%20and%20culture%20inMalaysia.pdf |
| work_keys_str_mv | AT abdulrajimohdnazri pastandpresentpracticesofthemalayfoodheritageandcultureinmalaysia AT abdulkarimmuhammadshahrim pastandpresentpracticesofthemalayfoodheritageandcultureinmalaysia AT cheishakfarahadibah pastandpresentpracticesofthemalayfoodheritageandcultureinmalaysia AT arshadmohdmursyid pastandpresentpracticesofthemalayfoodheritageandcultureinmalaysia |