Cover Image

The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley

The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as...

Full description

Saved in:
Bibliographic Details
Main Authors: Ismail, Nurul Ashikin, Abdul Karim, Muhammad Shahrim, Othman, Mohiddin, Abdul Halim, Norhasmilaalisa
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2013
Online Access:http://psasir.upm.edu.my/id/eprint/30492/1/30492.pdf
http://psasir.upm.edu.my/id/eprint/30492/
http://www.ifrj.upm.edu.my/ifrj-2013-20-issue-5.html
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.30492
record_format eprints
spelling my.upm.eprints.304922015-06-02T02:20:41Z http://psasir.upm.edu.my/id/eprint/30492/ The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley Ismail, Nurul Ashikin Abdul Karim, Muhammad Shahrim Othman, Mohiddin Abdul Halim, Norhasmilaalisa The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as luxury accommodations and intimate hospitalities. As such, promoting local foods in their dining establishment has taken a back seat. Research from past scholars indicated that hotel in Malaysia can be the one stop center for the local and international tourists to get the first hand information about local food specialities. On the hindsight, very limited efforts have been put into practice on the promotions of local food especially Malay cuisines in hotels. Main issue such as mass-produced Malay cuisines in the commercial kitchens, for example, should be highlighted to ensure that hotels are not jeopardizing the originality of traditional food preparations. Therefore, a qualitative reasearch focusing in in-depth interview with 10 Malay chefs was conducted in hotels around the Klang Valley. The results are so profound that majority of the Malay chefs under study shared similar understandings on technology advancements and modernizations that have taken place in their daily food preparations. Another finding revealed that one of the most challenging factors in preventing the Malay chefs to prepare the Malay food as it has been done traditionally is the attitude and awareness of the young generations to understand the values in traditional culinary practices. This study concludes with suggestion that aggressive knowledge sharing and information dissemination among the Malay chefs in hotels are needed to effectively market the traditional Malay food. Faculty of Food Science and Technology, Universiti Putra Malaysia 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/30492/1/30492.pdf Ismail, Nurul Ashikin and Abdul Karim, Muhammad Shahrim and Othman, Mohiddin and Abdul Halim, Norhasmilaalisa (2013) The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley. International Food Research Journal, 20 (5). pp. 2857-2864. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/ifrj-2013-20-issue-5.html
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The central question to be examined in this study is associated with the value of the Malays traditional culinary practices of Malay chef in preparing the traditional food in Malaysian hotels. Present understanding highlighted that hotels are giving high priority on their superior services, such as luxury accommodations and intimate hospitalities. As such, promoting local foods in their dining establishment has taken a back seat. Research from past scholars indicated that hotel in Malaysia can be the one stop center for the local and international tourists to get the first hand information about local food specialities. On the hindsight, very limited efforts have been put into practice on the promotions of local food especially Malay cuisines in hotels. Main issue such as mass-produced Malay cuisines in the commercial kitchens, for example, should be highlighted to ensure that hotels are not jeopardizing the originality of traditional food preparations. Therefore, a qualitative reasearch focusing in in-depth interview with 10 Malay chefs was conducted in hotels around the Klang Valley. The results are so profound that majority of the Malay chefs under study shared similar understandings on technology advancements and modernizations that have taken place in their daily food preparations. Another finding revealed that one of the most challenging factors in preventing the Malay chefs to prepare the Malay food as it has been done traditionally is the attitude and awareness of the young generations to understand the values in traditional culinary practices. This study concludes with suggestion that aggressive knowledge sharing and information dissemination among the Malay chefs in hotels are needed to effectively market the traditional Malay food.
format Article
author Ismail, Nurul Ashikin
Abdul Karim, Muhammad Shahrim
Othman, Mohiddin
Abdul Halim, Norhasmilaalisa
spellingShingle Ismail, Nurul Ashikin
Abdul Karim, Muhammad Shahrim
Othman, Mohiddin
Abdul Halim, Norhasmilaalisa
The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
author_facet Ismail, Nurul Ashikin
Abdul Karim, Muhammad Shahrim
Othman, Mohiddin
Abdul Halim, Norhasmilaalisa
author_sort Ismail, Nurul Ashikin
title The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
title_short The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
title_full The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
title_fullStr The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
title_full_unstemmed The values of the traditional culinary practices towards the modernization as perceived by the Malay Chefs in Klang Valley
title_sort values of the traditional culinary practices towards the modernization as perceived by the malay chefs in klang valley
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/30492/1/30492.pdf
http://psasir.upm.edu.my/id/eprint/30492/
http://www.ifrj.upm.edu.my/ifrj-2013-20-issue-5.html
_version_ 1643830075068514304
score 13.211869

Similar Items