Year: 2024
Type: article
Abstract: Traditional food is a valuable asset inherited from one generation to another. The formation of this traditional food in a specific district or country is influenced by various factors such as natural environment, cultural intermingling, political boundaries and local genius. As a result, the background and characteristic of traditional food can reflect the community’s origin, culture and identity. Despite that, research on the formation of traditional food is seemingly limited, particularly in rural areas. This phenomenon is due to the lack of appreciation of traditional food among the community especially the young generation. Thus, this study aims to understand the formation of traditional food in Lenggong Valley based on the influence of nature and culture. A qualitative research design was used in this study. The data was collected through semi-structured interviews, and purposive sampling technique was employed by the researchers. A total of 10 informants were involved in this study comprising Lenggong traditional food experts and entrepreneurs. In addition, snowball sampling technique was used to achieve data saturation. To validate the findings from semi-structured interviews, participant observations were also executed by the researchers. Several places were visited such as traditional food restaurants, events and homestays to conduct the observations. Findings for this study have concluded into two themes namely, (1) Lenggong traditional food based on the availability of natural resources; and (2) the influence of culture diversity in the formation of Lenggong traditional food. This study explores the formation process of Lenggong traditional food that is influenced by the natural environment and cultural diversity, in which the influence of both explains the ingenuity of the past people in crafting various types of food which can still be tasted until today. Findings for this study encourage the current generation to preserve and sustain this intangible heritage for the next generations to come. Beside inheritance, the uniqueness and differences of Lenggong’s traditional food connote a potential that can also be benefited as a tourist attraction.
Source: Kajian Malaysia
Authors: Fakulti Teknikal dan Vokasional, Universiti Pendidikan Sultan Idris, Perak, Malaysia, Mohd Nazri Abdul Raji, Institut Peradaban Melayu, Universiti Pendidikan Sultan Idris, Perak, Malaysia, Shahrim Ab. Karim, Fakulti Sains dan Teknologi Makanan, Universiti Putra Malaysia, Selangor, Malaysia, Jamilah Hani Esa, Jabatan Warisan Negara Zon Tengah, Lenggong, Perak, Malaysia
Institution: Universiti Putra Malaysia
Language: English
Topic: Culinary Culture and Tourism
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4404087695