The Malay Traditional Food Preparation

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Mohd Shazali Md. Sharif
Norazmir Md Nor
Salehuddin Mohd Zahari
Mohammad Halim Jeinie

Abstract

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.

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How to Cite
[1]
Md. Sharif, M.S., Md Nor, N., Mohd Zahari, S. and Jeinie, M.H. 2017. The Malay Traditional Food Preparation. Asian Journal of Quality of Life. 2, 7 (Jul. 2017), 39–47. DOI:https://doi.org/10.21834/ajqol.v2i7.63.

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