Traditional gastronomy knowledge transfers among Malay women: an exploratory study

ABSTRACT

This paper qualitatively explores the transference process of the Malay traditional gastronomy knowledge and practices among three generations of women. The study’s respondents are ninety-six (96) women from thirty-two (32) sets of three family generations comprised of grandmothers, mothers, and daughters. This study found that despite modernization and the abundance of convenience food products, the Malay traditional gastronomy knowledge and practices’ transference is still practised among the Malay generations. The pre-preparation processes, cooking processes, cooking skills, and eating decorum are the gastronomy knowledge and practices transferred through the generation. This paper highlights that mother remained the primary source of traditional gastronomy learning for the next generation.

KEYWORDS:

• Gastronomy knowledge
• food practice
• Malay traditional food
• Malay women

Additional information

Funding

This work was supported by the Universiti Teknologi MARA [600-RMC/GPK 5/3 (166/2020)].