http://orcid.org/0000-0002-3378-7300
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ABSTRACT
The migration of the Chinese community to Malacca in the 16th century has enabled the process of cross culturing and culinary acculturation, producing a unique mixture of Baba Nyonya food. Even though Baba Nyonya food is pretty much has been localised (Malay), its Chinese representation cannot be denied. This study aims to assess how the acculturation of the Baba Nyonya community affects Malacca food identity. A quantitative methodology is employed in this study. This study classifies Baba Nyonya food acculturation through (1) types of food; (2) methods of cooking; (3) ingredients; and (4) eating decorum. From the regression analysis, this study found that Baba Nyonya cultural polarity explains significant variation in the formation of Malacca food identity. This study then elaborates on the importance of Baba Nyonya food in Malacca destination branding.
Disclosure statement
No potential conflict of interest was reported by the authors.
Notes
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5. See Diaz and Bui, “Subjective Well-Being in Mexican and Mexican American Women,” 607–24.
6. We mainly draw on the studies from Cleveland et al., “Acculturation and Consumption,” 196–212.
7. Ishak and Ramli, “The Integration Dimensions as Part of Food Acculturation Process.”
8. The analytical framework of this study is summarized from Suhaimi and Zahari, “Common Acceptable Cuisine in Multicultural Countries,” 859–65.
9. Appadurai, “How to Make National Cuisine,” 3–24.
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17. This study compares with findings of other studies, see Spicer, “Acculturation,” 21–7.
18. This study compares with findings of other studies, see Rudmin, “A critical history of psychology,” 3–37.
19. Navas et al., “Acculturation Strategies and Attitudes.”
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21. This study compares with the findings of other studies, see Gudykunst and Kim, “Communicating with Strangers.”
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27. Jamal, “Acculturation,” 12–26.
28. Ohiokpehai, “Promoting the Nutritional Goodness of Traditional Food Products,” 267-70.
29. This study compares with findings of other studies, see Boyd and Richerson, “Culture and the Evolution of the Human Social Instincts.”
30. The analytical framework of this study is summarized from Lee et al., “Ethnicity, Economy, and Affirmative Action in Malaysia,” 67–94.
31. Chenhall, “Improving Cooking and Food Preparation Skills.”
32. Josiam and Monteiro, “Tandoori Tastes,” 18–26.
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38. A local study on food culture, see Kamaruddin et al., “Modernization and Malay matrimonial foodways in the rural area.”
39. A local study on food culture, see Langgat et al., “The Alteration of Sarawak ethnic natives‘ Food.”
40. A local study on food culture, see Zahari et al., “The Level of Alteration of Ethics Native Food,” 137–44.
41. Report on traditional food acculturation in Weichselbaum et al., “Traditional Foods in Europe-6th Synthesis Report.”
42. Larson et al., “Food Preparation by Young Adults is Associated with Better Diet Quality.”
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51. Buckley et al., “The Convenience Food Market in Great Britain,” 600–17.
52. Sheely, “Global Adoption of Convenience Foods.”
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56. Scapp and Brian, “Eating Culture.”
57. Counihan and Esterik, Food and Culture.
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68. DiPiazza, “Italian-American Foodways.”
69. Lewis, When Cultures Collide.
70. See Mugalavai et al., “Using Traditional Cuisine Contexts as a Channel.”
71. Kifleyesus, “The Construction of Ethiopian National Cuisine.”
72. Spurrier, “Cassava, Coconut, and Curry.”
73. Cleveland and Chang, “Migration and Materialism,” 963–71.
74. A local study on food culture, see Ishak et al., “Acculturation, Foodways, and Malaysian Food Identity.”
75. Statistical method references on sampling, see Cochran, Sampling Techniques.
76. Statistical method references, see Krejcie and Morgan, “Determining Sample Size for Research Activities,”. 607–10.
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Notes on contributors
Mohd Salehuddin Mohd Zahari
Mohd Salehuddin Mohd Zahari is a Professor at the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia. He obtained his PhD in Hospitality Management from Lincoln University, New Zealand. He has published more than hundreds of academic materials in the area of culinary arts, gastronomy, food service, hotel operations, tourism, etc.
Aisyah Tumin
Aisyah Tumin is a lecturer at the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Dungun, Terengganu, Malaysia. She obtained her MSc in Gastronomy in 2017 from Universiti Teknologi MARA Malaysia. Her research interests include food and cultural interaction.
Mohd Hafiz Hanafiah
Mohd Hafiz Hanafiah is an Associate Professor at the Faculty of Hotel & Tourism Management, Universiti Teknologi MARA, Malaysia. He completed his PhD in Hotel and Tourism Management in 2016. He is an active author; authoring and co-authoring more than thirty research paper, mostly indexed by Scopus and Web of Science.
Hairul Nizwan Abdul Majid
Hairul Nizwan Abdul Majid is a lecturer at the Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Puncak Alam, Selangor, Malaysia. His research interests involve food, ethnicity, and service delivery.