Muhammad Shahrim Ab Karim
Datos Biográficos
| ID | 885902 |
|---|---|
| NOMBRE | Muhammad Shahrim Ab Karim |
| NOMBRES | Muhammad Shahrim Ab |
| APELLIDO | Karim |
| FIRMA | AB KARIM M S |
| AFILIACIONES | Universiti Putra Malaysia |
| ORCID | 0000-0001-8244-7313 |
| VERIFICADO | Sí |
| TOTAL DE OBRAS | 9 |
| TOTAL DE CITAS | 22 |
| TOTAL COMO AUTOR | 9 |
| TOTAL COMO EDITOR | 0 |
| PRIMER AÑO DE PUBLICACIÓN | 2010 |
| AÑO MÁS RECIENTE DE PUBLICACIÓN | 2026 |
| ÍNDICE H | 2 |
Sustainable food management in island tourism
Background and Purpose: Despite global initiatives, including the Sustainable Development Goals (SDGs) to end hunger by 2030, food security remains a critical issue in small islands heavily reliant on tourism. These islands are highly vulnerable to climate change, natural disasters, market fluctuations, and inefficient food distribution systems. In Malaysia’s small island destinations, such as Perhentian Islands and Redang Island, limited local r…
Production Protocols in the Current Practice of Instilling Traditional Values in Malay Kuih
Traditional food is unique to every country and can act as one of the catalysts for the nation’s economy, especially through gastronomic tourism activities. However, the qualities of traditional food are now challenged by globalization-imposed modernization innovations. The change in methods and techniques in producing traditional food has altered the traditional values of the delicacies. This study explored the disciplines within the production …
Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia
Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks. Acknowledging that the district of Mersing in Johor is an underexposed heritage site in Malaysia, th…
The Malay’s traditional sweet, dodol
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially h…
Customer Restaurant Choice
This study investigated restaurant customers' perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers' choice of restaurant. First, menu price was customers' top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant cus…
The diversity of traditional Malay kuih in Malaysia and its potentials
Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. As with its counterparts in the Malay cuisine, kuih has also been influenced by many historical even…
Past and present practices of the Malay food heritage and culture in Malaysia
Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spicines…
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Despite the fact that the food is much localized, its symbolism remains traditionally Chinese. This paper explores the history, ingredients, and cooking methods crucial in the production of the cuisine, the types of food served for daily consumption, festivities and ancestral worships, as well as their Chinese symbolism. Furthermore, this paper also…
Culinary Tourism as a Destination Attraction
This article illustrates the food image of France, Italy, and Thailand, countries known for their popular cuisine. An online survey was conducted; the population consisted of members of online travel and food groups from Yahoo.com and MSN.com. A total of 294 individuals responded to the online survey. A series of multiple regressions were conducted to determine (a) the relationship between destinations' food image and travelers' visit intention, …
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Despite the fact that the food is much localized, its symbolism remains traditionally Chinese. This paper explores the history, ingredients, and cooking methods crucial in the production of the cuisine, the types of food served for daily consumption, festivities and ancestral worships, as well as their Chinese symbolism. Furthermore, this paper also…
Past and present practices of the Malay food heritage and culture in Malaysia
Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spicines…
The diversity of traditional Malay kuih in Malaysia and its potentials
Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. As with its counterparts in the Malay cuisine, kuih has also been influenced by many historical even…
Culinary Tourism as a Destination Attraction
This article illustrates the food image of France, Italy, and Thailand, countries known for their popular cuisine. An online survey was conducted; the population consisted of members of online travel and food groups from Yahoo.com and MSN.com. A total of 294 individuals responded to the online survey. A series of multiple regressions were conducted to determine (a) the relationship between destinations' food image and travelers' visit intention, …
Historical and contemporary perspectives of the Nyonya food culture in Malaysia
Nyonya cuisine echoes the cultural identity of the Peranakans, who are both Chinese and localized. Despite the fact that the food is much localized, its symbolism remains traditionally Chinese. This paper explores the history, ingredients, and cooking methods crucial in the production of the cuisine, the types of food served for daily consumption, festivities and ancestral worships, as well as their Chinese symbolism. Furthermore, this paper also…
Past and present practices of the Malay food heritage and culture in Malaysia
Malay heritage varies from north to south; however, there are various similarities and differences. Essentially, Malay heritage food is influenced by a myriad of cultures, such as Arab, Indian, Chinese, Siamese, Javanese, Minangkabau, and others. Different regions in Malaysia are known for their unique or signature dishes, such as beef rendang, laksa, nasi lemak, and tapai. Indeed, it is noted that Malay food is identical in terms of its spicines…
Customer Restaurant Choice
This study investigated restaurant customers' perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers' choice of restaurant. First, menu price was customers' top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant cus…
The diversity of traditional Malay kuih in Malaysia and its potentials
Malaysia is synonymously known as a multicultural country flourished with gastronomic nuances in abundance. Within the multitude of well-known savory foods available through the history of Malaysia, kuih has always bestowed a special part in the Malaysian diet. Kuih houses varying types of delicacies ranging from sweets to savory treats or snacks. As with its counterparts in the Malay cuisine, kuih has also been influenced by many historical even…
The Malay’s traditional sweet, dodol
The Malaysia’s cultural heritage is authentic, unique and colourful with various local cuisines of different races and cultures. It is mainly originated from the Malay culture being the largest ethnic group in the country. The Malays themselves have contributed to many local cuisines ranging from appetiser, soup, main course and dessert. However, some Malay heritage foods have almost been forgotten and jeopardized in quality. This is especially h…
Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia
Traditional food has long been recognised as an integral aspect of community across the globe. It varies from one community to another and is treasured as an image representation. Traditional Malay kuih in Malaysia, however, lacks its definition. The word kuih itself is loosely used to group a collection of either sweet desserts or savoury snacks. Acknowledging that the district of Mersing in Johor is an underexposed heritage site in Malaysia, th…
Production Protocols in the Current Practice of Instilling Traditional Values in Malay Kuih
Traditional food is unique to every country and can act as one of the catalysts for the nation’s economy, especially through gastronomic tourism activities. However, the qualities of traditional food are now challenged by globalization-imposed modernization innovations. The change in methods and techniques in producing traditional food has altered the traditional values of the delicacies. This study explored the disciplines within the production …
Sustainable food management in island tourism
Background and Purpose: Despite global initiatives, including the Sustainable Development Goals (SDGs) to end hunger by 2030, food security remains a critical issue in small islands heavily reliant on tourism. These islands are highly vulnerable to climate change, natural disasters, market fluctuations, and inefficient food distribution systems. In Malaysia’s small island destinations, such as Perhentian Islands and Redang Island, limited local r…
Culinary Culture and Tourism (8 obras) · Malay (5 obras) · Sociology (5 obras) · Archaeology (4 obras) · Geography (4 obras) · Business (3 obras) · Halal products and consumer behavior (3 obras) · History (3 obras) · Political science (3 obras) · Social science (3 obras)