Can Traditional Food Knowledge Be Transferred?

2018 ◽  
Vol 3 (11) ◽  
pp. 15
Author(s):  
Mohd Shazali Md. Sharif ◽  
Mohd Salehuddin Mohd Zahari ◽  
Norazmir Md Nor ◽  
Rosmaliza Muhammad
Keyword(s):  
Knowledge Transfer ◽  
Technological Progress ◽  
Publishing House ◽  
Traditional Food ◽  
Food Ingredients ◽  
Food Knowledge ◽  
The Social ◽  
Hands On ◽  
International Publishing ◽  
Open Access Article

This study attempts to identify and recognize the approach of food knowledge transfer that can be applied by the younger generation practices. The observation and ethnographic technique performed during the actual food preparation process of the Malay festive celebrations. Purchasing food ingredients, making an observation, hands-on cooking, regular practices, attending ceremonial events and consume the Malay traditional food were the behaviour that's been identified in introducing and passing the Malay traditional food knowledge to the younger generations. Family food tradition should be passed down and evolved along with the social and technological progress to retain the ethnic cultural identity.Keywords: food knowledge, food practices, knowledge transfer, Malay foodeISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs 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. http://dx.doi.org/10.21834/ajbes.v3i11.97

scholarly journals Hari Raya Food and its Significance with Malays

2018 ◽  
Vol 3 (10) ◽  
pp. 96-103
Author(s):  
Mohd Shazali Md. Sharif ◽  
Mohd Salehuddin Mohd Zahari ◽  
Norazmir Md Nor ◽  
Rosmaliza Muhammad
Keyword(s):  
Open Access ◽  
Knowledge Transfer ◽  
Publishing House ◽  
Social Bonding ◽  
Traditional Food ◽  
Traditional Foods ◽  
Transfer Processes ◽  
Food Knowledge ◽  
International Publishing ◽  
Open Access Article

It is becoming a long tradition regardless generations for the Malay community to prepare and served traditional foods for Hari Raya celebration. Through observation and interview procedures, this paper describes the significance of traditional Hari Raya food from three Malay generation women’s understanding of the process of Malay traditional Hari Raya food knowledge transfer.  Charitable deeds, Social Bonding, and Memories are significant elements in the knowledge transfer processes. Majorities of informers noted that Hari Raya without the traditional food is nothing or did not bring any significant for the celebration. In other words, Hari Raya foods play important roles in cheering or complete the atmosphere of the festive celebration. Keywords: Malay ethnic, Malay generation, Malay traditional food, Women. eISSN 2514-7528 © 2018. The Authors. Published for AMER ABRA cE-Bs 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. DOI: https://doi.org/10.21834/jabs.v3i10.308

scholarly journals The Modernization of Malay Food Ingredients: A qualitative investigation

2016 ◽  
Vol 1 (3) ◽  
pp. 227
Author(s):  
Mohd. Shazali Md. Sharif ◽  
Norazmir Md. Nor ◽  
Ahmad Esa Abdul Rahman ◽  
Khairunnisa Mohamad Abdullah
Keyword(s):  
Open Access ◽  
Qualitative Method ◽  
Publishing House ◽  
Traditional Food ◽  
Qualitative Investigation ◽  
Preparation Time ◽  
Food Ingredients ◽  
International Publishing ◽  
Insight Into ◽  
Open Access Article

This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes.© 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: modernizations; traditional food; Malay food; food ingredients

scholarly journals Transmission Effects’ of Malay Food Knowledge

2018 ◽  
Vol 3 (10) ◽  
pp. 193
Author(s):  
Mohd Shazali Md. Sharif ◽  
Mohd Salehuddin Mohd Zahari ◽  
Norazmir Md Nor
Keyword(s):  
Thematic Analysis ◽  
Educational Level ◽  
Publishing House ◽  
Traditional Food ◽  
Traditional Foods ◽  
Convenience Food ◽  
Food Knowledge ◽  
Mother And Daughter ◽  
International Publishing ◽  
Open Access Article

This study explored the effects of food transmission activities among the Malay ethnic’s food knowledge and the generation practice. Mother and daughter were selected as an informant in this study. All information analyzed using thematic analysis. Commercialization of ingredients, convenience food products, economy, educational level and lifestyles apparently reduced the practices of Malay traditional foods among the young generations. Mothers, in particular, can play a significant role in preserving the practice of Malay traditional foods. Parents should ensure that the traditional food knowledge is passed down to their generations to ensure the Malay food tradition retains and evolves further.Keywords: Malay ethnic; traditional food; food knowledge; food transmissioneISSN 2398-4295 © 2018. The Authors. Published for AMER ABRA cE-Bs 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

scholarly journals Restriction on Malay Traditional Food Practices

2016 ◽  
Vol 1 (1) ◽  
pp. 12
Author(s):  
Mohd Shazali Md. Sharif ◽  
Mohd Salehuddin Mohd Zahari ◽  
Norazmir Md Nor ◽  
Rosmaliza Muhammad
Keyword(s):  
Family Support ◽  
Publishing House ◽  
Young Generation ◽  
Traditional Food ◽  
Knowledge And Skills ◽  
Food Practices ◽  
Food Knowledge ◽  
International Publishing ◽  
Observation Method ◽  
Open Access Article

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

scholarly journals The Malay Traditional Food Preparation

2017 ◽  
Vol 2 (7) ◽  
pp. 39
Author(s):  
Mohd Shazali Md. Sharif ◽  
Norazmir Md Nor ◽  
Salehuddin Mohd Zahari ◽  
Mohammad Halim Jeinie
Keyword(s):  
Publishing House ◽  
Food Preparation ◽  
Young Generation ◽  
Traditional Food ◽  
Food Technology ◽  
Traditional Foods ◽  
Cooking Skills ◽  
Food Knowledge ◽  
International Publishing ◽  
Open Access Article

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.

scholarly journals Restriction on Malay Traditional Food Practices

2016 ◽  
Vol 1 (1) ◽  
pp. 12
Author(s):  
Mohd Shazali Md. Sharif ◽  
Mohd Salehuddin Mohd Zahari ◽  
Norazmir Md Nor ◽  
Rosmaliza Muhammad
Keyword(s):  
Family Support ◽  
Publishing House ◽  
Young Generation ◽  
Traditional Food ◽  
Knowledge And Skills ◽  
Food Practices ◽  
Food Knowledge ◽  
International Publishing ◽  
Observation Method ◽  
Open Access Article

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

scholarly journals Residents’ Well-being of a Village in a Great City. Case Study: Kampong Bharu (New Village), Kuala Lumpur City.

2020 ◽  
Vol 5 (SI2) ◽  
pp. 69-74
Author(s):  
Oliver Hoon Leh Ling ◽  
Hazirah Azami ◽  
Marlyana Azyyati Marzukhi ◽  
Qi Jie Kwong
Keyword(s):  
Publishing House ◽  
Well Being ◽  
Kuala Lumpur ◽  
Human Settlement ◽  
The Social ◽  
International Publishing ◽  
Economic Developments ◽  
Open Access Article

Urbanisation, a human settlement is growing from a village to a megacity. However, there are few cases of villages, which had been lacking behind in the trend of urbanisation. For instance, Kampong Bharu (New Village) had been maintained as a village setting even though it is located within the boundary of Kuala Lumpur city. A study has been carryout to examine the residents’ well-being of the Kampong Bharu by using a questionnaire survey and statistical analysis. In general, the well-being of villages was within a moderate level. The social and economic developments were contributed to the psychological well-being of residents. Keywords: City; correlation; quality of life; satisfaction eISSN: 2398-4287 © 2020. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-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. DOI: https://doi.org/10.21834/ebpj.v5iSI2.2523.

scholarly journals New Norm for Traditional Food Business by SMEs Entrepreneurs: Case Study in Kota Kinabalu, Sabah

2021 ◽  
Vol 6 (16) ◽  
pp. 13-19
Author(s):  
Harifah Mohd Noor ◽  
Ubong Imang ◽  
Adilah Md Ramli ◽  
Rima Abdul Rahman ◽  
Teuku Afrizal
Keyword(s):  
Publishing House ◽  
Three Dimensions ◽  
Traditional Food ◽  
Business Skills ◽  
Income Sources ◽  
New Business ◽  
International Publishing ◽  
The Government ◽  
Open Access Article

Traditional food represents the cultural identity that becomes income sources for Small and Mid-size enterprises (SMEs) entrepreneurs in Sabah. The sudden presence of the COVID-19 since March 2020 has impacted traditional food entrepreneurs. This research examines what strategies SMEs entrepreneurs are implementing. Factor Analysis is used to analyse 21 parameters of a new norm for the traditional food business. This study succeeded in developing three dimensions: enhancing existing business, new norm business and improving business skills. Entrepreneurs need to prepare strategies to meet new business norms. Support from the government and various agencies is required to enhance SME entrepreneurs' business capabilities. Key Words; Traditional Food, SMEs, Covid-19, New norms eISSN: 2398-4287© 2021. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-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/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v6i16.2667

scholarly journals Traditional Mosque Architecture: Portrayal of society sociology

2021 ◽  
Vol 6 (17) ◽  
pp. 205-214
Author(s):  
Ilyana Sujak ◽  
Ida Marlina Mazlan ◽  
Nor Syawallina Azman ◽  
Nur Ulfah Awatif Umairah Alias
Keyword(s):  
Open Access ◽  
Peer Review ◽  
Physical Environment ◽  
Publishing House ◽  
Case Study Method ◽  
The Social ◽  
International Publishing ◽  
Open Access Article ◽  
Design And Construction

Mosque architecture built to reflect the physical environment in which Muslim society manifest their beliefs and behaviours. This research attempts to discover the portrayal of society sociology in traditional mosque architecture. It analyses the social beliefs and behaviours manifestation in the design and construction of the traditional mosque. The case study method is applied, consisting of on-site building measurement, on-site observation, and interview with expert informants on the old Kampung Tuan Mosque. The findings from this research conclude a significant portrayal of society sociology found in the aspect of design and construction of the mosque. Keywords: Architecture, Traditional Mosque, Society, Sociology eISSN: 2398-4287© 2021. The Authors. Published for AMER ABRA cE-Bs 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/Africans/Arabians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia. DOI: https://doi.org/10.21834/ebpj.v6i17.2804

scholarly journals The Behaviour of Consumer Society in Consuming Food at Restaurants and Cafes

2016 ◽  
Vol 1 (1) ◽  
pp. 71
Author(s):  
Sri Astuti ◽  
Himasari Hanan
Keyword(s):  
Social Class ◽  
Open Access ◽  
Peer Review ◽  
Publishing House ◽  
Eating Behaviour ◽  
Consumer Society ◽  
The Social ◽  
International Publishing ◽  
Design Factors ◽  
Open Access Article

Commodity consumption behaviour in eating places is heavily influenced by design factors, either its atmosphere or serving facilities. The preferences of eating places are influenced by the social class of people. The study aims to gain insight on people’s behaviour at restaurants and cafes associated with the design of the eating places. Based on the observations made on three eating places, there are different eating place preference behaviours. Besides its design and facilities, however, there are two types of eating places, which are used either to consume the food served or to enjoy the atmosphere of the place. © 2016 The Author. 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, UniversitiTeknologi MARA, Malaysia. Keywords: Eating place, eating behaviour, design factors, Bandung.

Sign in / Sign up

Export Citation Format

Share Document