Determinants of food heritage in Malaysia context

• Published in: Theory and Practice in Hospitality and Tourism Research - Proceedings of the 2nd International Hospitality and Tourism Conference 2014
• Main Author: Ramli A.M.; Zahari M.S.M.
• Format: Conference paper
• Language: English
• Published: CRC Press/Balkema 2015
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-84907373115&doi=10.1201%2fb17390-95&partnerID=40&md5=47ba4e3779438f914ead8f204e13e74e

Identity formation is a central issue and plays a central role in determining the image of a nation. Identity formations are even critical in multiracial and multicultural nations and many countries in fact are still struggling in developing their identity and social integration. Malaysia without doubt is experiencing the urgency of having its own food identity when sharing food cultural background is becoming central issues between the neighboring countries. The adaptations of food from various ethnic groups by the dominant or majority ethnic group in multi-racial and cultural nations is believed will lead to common acceptable cuisines and longitudinally forming the national food identity. The endorsement, certification or gazetting of the heritage and traditional food is not only mechanisms to preserve the treasures but importance element toward country identity formation. This research proposal is therefore aiming to describe on the role of food heritage determinants through the process of endorsement and certification toward nation food identity formation. © 2015 Taylor & Francis Group.