Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi

The concept of common acceptable cuisine usually discussed in the multi cultural/ethnic nation as it represents the process of sharing acceptable cuisine among the ethnic groups. The common acceptable cuisine also consider as a precursor that takes place in the process of constructing the national f...

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Main Author:	Suhaimi, Mohd Zulhilmi
Format:	Thesis
Language:	English
Published:	2013
Online Access:	http://ir.uitm.edu.my/id/eprint/16345/ http://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf

id	uitm-16345
recordtype	eprints
spelling	uitm-163452019-02-22T03:45:43Z http://ir.uitm.edu.my/id/eprint/16345/ Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi Suhaimi, Mohd Zulhilmi The concept of common acceptable cuisine usually discussed in the multi cultural/ethnic nation as it represents the process of sharing acceptable cuisine among the ethnic groups. The common acceptable cuisine also consider as a precursor that takes place in the process of constructing the national food identity within ethnic groups in the multicultural countries which denotes to social integration, reputable and nation building. The practice on cultural adaptation of cuisine is believed enhances the process of sharing the common acceptable cuisine which in turn promoting inter-ethnic social cohesion. In this sense, the adaptation of certain ethnic cuisine through types of food, methods of cooking, ingredients and eating decorum by ethnic groups and mediates by preparation is believed creating or ehancing the process of formation on common acceptable cuisines in a multicultural country. In line with this, Malaysia as the multicultural country without doubt is continuing to experience a cross-culturing processes among the ethnic groups in term of culture, including cuisine therefore the concept that have been highlighted can suitably be investigated. Owing to that, this study empirically investigate the adaptation level of Malay, Chinese and Indian chefs on each other ethnic cuisine attributes through preparation toward the beliefs of formation on common acceptable cuisine in Malaysia. Using the quantitative approach, the selected Malay, Chinese and Indian^ chefs that work and experiences in various food establishments like hotels, restaurants, catering operations and other related operation within the Kuala Lumpur and Selangor (Shah Alam and Petaling Jaya) were suveyed. The information required was gathered through self-reported and self-administered questionnaire. Through frequencies, descriptive (mean score) and inferential statistic (standard multiple regressions) analyses, some useful insights on the issue investigated were obtained. A very clear picture emerged that most of the three major ethnic chefs, Malay, Chinese and Indian were having a common view on the process of adaptation of ethnic cuisine attributes (types of food, method of cooking, ingredients and eating decorum) and no doubt believing preparation or practicing of it is giving advantages to the formation of common acceptable cuisine for the country. These optimistic indications therefore carry varying consequences and implications for chefs, those individual closely associated with food preparation and the relevant authorities. 2013 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf Suhaimi, Mohd Zulhilmi (2013) Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
description	The concept of common acceptable cuisine usually discussed in the multi cultural/ethnic nation as it represents the process of sharing acceptable cuisine among the ethnic groups. The common acceptable cuisine also consider as a precursor that takes place in the process of constructing the national food identity within ethnic groups in the multicultural countries which denotes to social integration, reputable and nation building. The practice on cultural adaptation of cuisine is believed enhances the process of sharing the common acceptable cuisine which in turn promoting inter-ethnic social cohesion. In this sense, the adaptation of certain ethnic cuisine through types of food, methods of cooking, ingredients and eating decorum by ethnic groups and mediates by preparation is believed creating or ehancing the process of formation on common acceptable cuisines in a multicultural country. In line with this, Malaysia as the multicultural country without doubt is continuing to experience a cross-culturing processes among the ethnic groups in term of culture, including cuisine therefore the concept that have been highlighted can suitably be investigated. Owing to that, this study empirically investigate the adaptation level of Malay, Chinese and Indian chefs on each other ethnic cuisine attributes through preparation toward the beliefs of formation on common acceptable cuisine in Malaysia. Using the quantitative approach, the selected Malay, Chinese and Indian^ chefs that work and experiences in various food establishments like hotels, restaurants, catering operations and other related operation within the Kuala Lumpur and Selangor (Shah Alam and Petaling Jaya) were suveyed. The information required was gathered through self-reported and self-administered questionnaire. Through frequencies, descriptive (mean score) and inferential statistic (standard multiple regressions) analyses, some useful insights on the issue investigated were obtained. A very clear picture emerged that most of the three major ethnic chefs, Malay, Chinese and Indian were having a common view on the process of adaptation of ethnic cuisine attributes (types of food, method of cooking, ingredients and eating decorum) and no doubt believing preparation or practicing of it is giving advantages to the formation of common acceptable cuisine for the country. These optimistic indications therefore carry varying consequences and implications for chefs, those individual closely associated with food preparation and the relevant authorities.
format	Thesis
author	Suhaimi, Mohd Zulhilmi
spellingShingle	Suhaimi, Mohd Zulhilmi Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
author_facet	Suhaimi, Mohd Zulhilmi
author_sort	Suhaimi, Mohd Zulhilmi
title	Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
title_short	Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
title_full	Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
title_fullStr	Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
title_full_unstemmed	Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
title_sort	adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / mohd zulhilmi suhaimi
publishDate	2013
url	http://ir.uitm.edu.my/id/eprint/16345/ http://ir.uitm.edu.my/id/eprint/16345/1/TM_MOHD%20ZULHILMI%20SUHAIMI%20HM%2013_5.pdf
first_indexed	2023-09-18T22:55:51Z
last_indexed	2023-09-18T22:55:51Z
_version_	1777417848602230784

Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi

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