Restriction on Malay Traditional Food Practices

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

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The Malay Traditional Food Preparation

Asian Journal of Quality of Life ◽

10.21834/ajqol.v2i7.63 ◽

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.

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Hari Raya Food and its Significance with Malays

Journal of ASIAN Behavioural Studies ◽

10.21834/jabs.v3i10.308 ◽

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

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Transmission Effects’ of Malay Food Knowledge

Asian Journal of Behavioural Studies ◽

10.21834/ajbes.v3i10.94 ◽

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

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Can Traditional Food Knowledge Be Transferred?

Asian Journal of Behavioural Studies ◽

10.21834/ajbes.v3i11.97 ◽

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

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

Environment-Behaviour Proceedings Journal ◽

10.21834/ebpj.v6i16.2667 ◽

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

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The Modernization of Malay Food Ingredients: A qualitative investigation

Environment-Behaviour Proceedings Journal ◽

10.21834/e-bpj.v1i3.367 ◽

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

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Knowledge on the Malaysian Food Heritage

Asian Journal of Quality of Life ◽

10.21834/ajqol.v2i5.59 ◽

2016 ◽

Vol 2 (5) ◽

pp. 31

Author(s):

Adilah Md Ramli ◽

Mohd Salehuddin Mohd Zahari ◽

Nurhasmilaalisa Abdul Halim ◽

Mohammed Haidrin Mohamed Aris

Keyword(s):

Open Access ◽

Peer Review ◽

Significant Relationship ◽

Publishing House ◽

Traditional Food ◽

International Publishing ◽

Klang Valley ◽

Definition Of ◽

Open Access Article ◽

Identity Knowledge

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 (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: Food Heritage; Identity; Knowledge

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Knowledge on the Malaysian Food Heritage

Asian Journal of Quality of Life ◽

10.21834/ajqol.v2i5.9 ◽

2017 ◽

Vol 2 (5) ◽

pp. 31

Author(s):

Adilah Md Ramli ◽

Mohd Salehuddin Mohd Zahari ◽

Nurhasmilaalisa Abdul Halim ◽

Mohammed Haidrin Mohamed Aris

Keyword(s):

Open Access ◽

Peer Review ◽

Significant Relationship ◽

Publishing House ◽

Traditional Food ◽

International Publishing ◽

Klang Valley ◽

Definition Of ◽

Open Access Article ◽

Identity Knowledge

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 (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: Food Heritage; Identity; Knowledge

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Artistic Knowledge and Practices of Hybrid Art based on the Analysis of Malaysian Artists’ Artworks

Environment-Behaviour Proceedings Journal ◽

10.21834/ebpj.v5isi1.2305 ◽

2020 ◽

Vol 5 (SI1) ◽

pp. 111-117

Author(s):

Valerie Anak Michael ◽

Khairul Aidil Azlin Abd Rahman ◽

Shureen Faris Abdul Shukor ◽

Noor Azizi Mohd Ali

Keyword(s):

Open Access ◽

Peer Review ◽

Publishing House ◽

Art Practice ◽

International Publishing ◽

The Creation ◽

Observation Method ◽

Hybrid Art ◽

Open Access Article

The objective of this paper is to identify the artistic knowledge and practices of hybrid art among Malaysian artist’s artworks. The purpose is to analyze the artistic knowledge through Malaysian artist’s artworks. Ten selected artworks from the multidisciplinary artists had been choose. The researchers applied observation method to select the artworks that have the element of hybrid art and Kawakita Jiro method for the purpose of clustering the attributes for the artistic knowledge and practices of hybrid art. The finding shows that the advancement of technology, and freedom in exploring the material have affected the creation of hybrid artworks production. Keywords: Artists’ practices, Hybrid art practice, integration, cross disciplines. 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.v5iSI1.2305

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