Knowledge on the Malaysian Food Heritage


  • Adilah Md Ramli
  • Mohd Salehuddin Mohd Zahari
  • Nurhasmilaalisa Abdul Halim
  • Mohammed Haidrin Mohamed Aris



Traditional food was closely associate with food heritage has become a significant role in the life of society. A study examines how far Malaysian knows about their food heritage identity. A total of 500 respondents located in Klang Valley participate in this study. Findings showed that food heritage been defined as traditional food. There is a significant relationship between genders with the definition of food heritage; the association of food heritage questions. The overall finding revealed that respondent understand the definition, the criteria’s and type of traditional food associated with food heritage.

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 ( 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, UniversitiTeknologi MARA, Malaysia.

Keywords: Food Heritage; Identity; Knowledge 


Abdullatib, S. (2009). 100 Makanan Tradisi, Kosmo Online. Retrieved from

Alonso, A. D., & Krajsic, V. (2013). Food heritage down under: olive growers as Mediterranean ‘food ambassadors’. Journal of Heritage Tourism, 8(2-3), 158-171.

Avieli, N. (2013). What is ‘Local Food?’Dynamic culinary heritage in the World Heritage Site of Hoi An, Vietnam. Journal of Heritage Tourism, 8(2-3), 120-132.

Bedi, R. S. (2012). Not quite over the tossing, thestar. Retrieved from

Bernama. (2012). 154 Butiran Diisytihar Sebagai Warisan Kebangsaan, Bernama. Retrieved from

Bugge, A. B. (2010). Young people’s school food styles: Naughty or nice? Young, 18(2), 223-243.

Chaney, S., & Ryan, C. (2012). Analyzing the evolution of Singapore's World Gourmet Summit: An example of gastronomic tourism. International Journal of Hospitality Management, 31, 309-318.

Chong, J. W. (2012). " Mine, Yours or Ours?": The Indonesia-Malaysia Disputes over Shared Cultural Heritage. SOJOURN: Journal of Social Issues in Southeast Asia, 27(1), 1-53.

DeSoucey, M. (2010). Gastronationalism: Food Traditions and Authenticity Politics in the European Union. American Sociological Review, 75(3), 432-455.

Fox, R. (2007). Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26(3), 546-559.

Guerrero, L., Guardia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., Hersleth, M. (2009). Consumer-driven defination of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite, 52.

Hair, J. F., Money, A. H., Samouel, P., & Page, M. (2007). Research Methods for Business. USA: John Wiley & Sons ltd.

Hamzah, H., Karim, M. S. A., Othman, M., Hamzah, A., & Muhammad, N. H. (2015). Challenges in Sustaining the Malay Traditional Kuih among Youth. International of Social Science and Humanity, 5(5), 472-478.

Henderson, J. C. (2014). Food and culture: in search of a Singapore cuisine. British Food Journal, 116(6), 904-917.

Hergesell, A. (2006). Influence of the World Heritage Certification on Destination Choice. (Master of Arts), Bournemouth University.

Hui-tun, C. (2010). Fabricating Authentic National Cuisine Identity and Culinary Practice in Taiwan. New School University, United States New York. Retrieved from

Ishak, N., Zahari, M. S. M., & Othman, Z. (2013). Influence of Acculturation on Foodways among Ethnic Groups and Common Acceptable Food. Procedia-Social and Behavioral Sciences, 105, 438-444.

Lim, Y. (2012). KL central cultural makeover, The Star online. Retrieved from

Lin, Y.-C., Pearson, T. E., & Cai, L. A. (2011). Food as a form of destination identity: A tourism destination brand perspective. Tourism and Hospitality Research, 11(1), 30-48.

Malaysia, D. o. S. (2011). Population Distribution and Basic Demographic Characteristic Report 2010 (D. o. S. Malaysia, Trans.): Department of Statistic Malaysia.

Matta, R. (2013). Valuing Native Eating: The Modern Roots of Peruvian Food Heritage. Anthropology of food, S8.

McDonald, H. (2011). Understanding the antecedents to public interest and engagement with heritage. European journal of Marketing, 45(5), 780-804.

Md Nor, N., Sharif, M. S. M., Zahari, M. S. M., Salleh, H. M., Isha, N., & Muhammad, R. (2012). The Transmission Modes of Malay Traditional Food Knowledge within Generations. Procedia - Social and Behavioral Sciences, 50(0), 79-88.

Mohammad, T., & Chan, J. K. L. (2011). Authenticity Representation of Malay Kelantan Ethnic Cuisine. Paper presented at the The 2nd International Research Symposium in Service Management, Yogyakarta, INDONESIA.

Mugalavai, V. K., Kiama, M. F. W., & Omutimba, H. N. (2012). Using Traditional Cuisine Contexts as a Channel for Inter-Ethnic Social Integration in Kenya. International Journal of Social Science Tomorrow, 1(2).

Negara, J. W. (2012). Perisytiharan Warisan Kebangsaan. In J. W. Negara (Ed.), Kementerian Penerangan Komunikasi dan Kebudayaan (pp. 19). Malaysia: Jabatan Warisan Negara.

Ramli, A., Zahari, M. M., Ishak, N., & Sharif, M. M. (2013). Food heritage and nation food identity formation. Hospitality and Tourism: Synergizing Creativity and Innovation in Research, 407.

Rolingher, L. (2009). Edible identities: Food, cultural mixing and the making of identities on the Swahili Coast. University of Alberta.

Salkind, N. J. (2003). Exploring Research United States of America: Prentice Hall.

Sharif, M. S. M., Zahari, M. S. M., Nor, N. M., & Muhammad, R. (2013). Factors that Restrict Young Generation to Practice Malay Traditional Festive Foods. Procedia-Social and Behavioral Sciences, 101, 239-247.

Shariff, N. M., Mokhtar, K., & Zakaria, Z. (2008). Issues in the Preservation of Traditional Cuisines: A Case Study in Northern Malaysia. International Journal of the Humanities, 6(6), 101-106


Sims, R. (2009). Food, place and authenticity: local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17(3), 321-336.

Takaki, R. (2012). Strangers from a different shore: A history of Asian Americans (updated and revised): eBookIt. com.

Tibere, L., & Aloysius, M. (2013). Malaysia as a Food-Haven Destination: The Vision and its Sustainability. Asia-Pacific Journal of Innovation in Hospitality and Tourism, 2(1), 37-51

Trichopoulou, A., Soukara, S., & Vasilopoulou, E. (2007). Traditional foods: a science and society perspective. Trends in Food Science & Technology, 18(8), 420-427.

UNESCO. (2008). World Heritage Information Kit. France: UNESCO World Heritage Center Retrieved from

Valley, G. K. L. K. (2014). Greater KL/KV comprises 10 local authorities. Retrieved 28 Dec 2014, 2014, from

Vitterso, G., & Amilien, V. (2011). From tourist product to ordinary food? Anthropology of food, 8. Retrieved from Anthropology of food website:

Wahid, N. A., Mohamed, B., & Sirat, M. (2009). Heritage food tourism: bahulu attracts? Paper presented at the Proceedings of 2nd National Symposium on Tourism Research, Universiti Sains Malaysia, Penang, Malaysia 18 July 2009. Theories and Applications.

Wo, C. T. (2009). Dish branding, thestar. Retrieved from