The Malay Traditional Food Preparation
Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.
Keywords: food knowledge, cooking skills, traditional foods, social interactions.
eISSN 2398-4279© 2017 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.
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