Nurturing Common Acceptable Food through Acculturation
This paper reveals the impact of acculturation through education, social interaction and media on the nurturing of foodways among three Malaysian ethnic groups. It assists one to understand other ethnic food traditions, be accustomed to different ingredients and recipes, and get to know other’s preferred eating and serving practices. Acculturation catalyzes the use of a wide variety of food in the community and introduces new eating and cooking practices. The practices of other ethnic food help create a strong confidence in the formation of a common acceptable food.
Keywords: Acculturation; foodways; ethnic; common acceptable food.
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.