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The process of creating a national culinary identity among ethnic groups in multicultural countries, which signifies social integration, respectability, and nation-building, begins with the development of shared acceptable cuisine. It is claimed that the practice of culturally adapting food improves the sharing of shared acceptable food, which in turn promotes interethnic social cohesiveness.
Accordingly, the idea that has been emphasized may be appropriately studied since Malaysia, a multicultural nation, is undoubtedly still experiencing cross-culturing processes among the ethnic groups in terms of culture, including food.Therefore, these encouraging signs have a variety of ramifications and implications for chefs, those who work directly with food preparation, and the appropriate authorities.
Language
English
Publisher
KS Omniscriptum Publishing
Book Format
Paperback
Number of Pages
152
Author
Suhaimi Mohd Zulhilmi; Mohd Zahari Mohd Salehuddin
Title
Ethnic Food and Common Acceptable Cuisine
ISBN-13
9783659769726
Publication Date
August, 2015
Assembled Product Dimensions (L x W x H)
9.00 x 6.00 x 0.35 Inches
ISBN-10
365976972X
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