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The influence of biculturalism/integration attributes on ethnic food identity formation
Noriza Ishak,Mohd Salehuddin Mohd Zahari,Salim Abdul Talib,Hafiz Mohd Hanafiah 한국식품연구원 2019 Journal of Ethnic Foods Vol.6 No.-
This paper investigates the extent to which biculturalism/ integration attributes (food knowledge, food in media and food for social events) of the three primary races of Malaysia: Malays, Chinese and Indian foods influence the process of Malaysian food identity formation. The information for this study is obtained through surveys among the Malays, Chinese and Indian chefs/cooks who are working in the Malaysian food catering businesses. A total of 392 respondents were successfully interviewed. Through structural equation modelling (SEM), some useful insights were obtained. The result shows that biculturalism/integration attributes like knowledge on food, social events where various ethnic foods are a presence, and food media influence the food adaptation among ethnic groups and significantly contribute to the ethnic food identity formation. This promising indication undoubtedly is drawn several practical implications to relevant authoritative bodies, government agencies and catering operations.