Article title: How the acculturation of Baba Nyonya community affects Malacca food identity?
Authors: Zahari, M. S. M., A. Tumin, M. H. Hanafiah, and H. N. A. Majid
Journal: Asian Ethnicity
DOI: https://doi.org/10.1080/14631369.2019.1605825
When the above article was first published online, the abstract section has been set incorrectly. The correct version is provided below and this has been updated in both the online and print versions of the journal.
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.