Restriction on Malay Traditional Food Practices

Authors

  • Mohd Shazali Md. Sharif Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor
  • Mohd Salehuddin Mohd Zahari Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor
  • Norazmir Md Nor Faculty of Health Sciences, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor
  • Rosmaliza Muhammad Faculty of Hotel & Tourism Management, Universiti Teknologi MARA (UiTM), Puncak Alam, 42300 Selangor

DOI:

https://doi.org/10.21834/ajqol.v1i1.31

Abstract

This study attempted to recognize factors restrict young generations to practice Malay traditional festive foods. The study employs the observation method to tap into the actual food preparation process of the Malay festive celebration. Limited knowledge and skills of Malay traditional food and lack of family support the factors that identified to restrict young generation to practice Malay traditional festive foods.

2398-4295 © 2016. The Authors. Published for AMER ABRA 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/). 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: Malay traditional food; Malay young generation; food practices; preserving food knowledge

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Published

2016-05-01