The diversity of traditional Malay kuih in Malaysia and its potentials

Datos Bibliográficos

ID5168947
AutoresMohd Yusof Kamaruzaman (0000-0002-0571-6206, Universiti Putra Malaysia, autor de correspondencia), Mohd Yusof Bin Kamaruzaman, Muhammad Shahrim Ab Karim (0000-0001-8244-7313, Universiti Putra Malaysia), Farah Adibah Binti Che Ishak (Universiti Putra Malaysia), Mohd Mursyid Arshad (0000-0002-8677-6189, Universiti Putra Malaysia), Mohd Mursyid Bin Arshad
Año2020
Volumen7
Número1
Fecha de publicación2020-12-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaJournal of Ethnic Foods (JOURNAL)
Identificadores de la revistaISSN: 2352-6181 • E-ISSN: 2352-619X
EditorialSpringer Science and Business Media LLC (PUBLISHER)
DOI10.1186/s42779-020-00056-2
OpenAlexW3034736127
IdiomaEN
Citas recibidas5
Referencias citadas24

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 events led by the migration of Chinese, Indians, and other explorers or visitors to Malaysia in the olden days. This casually developed the Malay kuih which now coined as the traditional Malay kuih; traditional as in the way that the classical values and authenticity were respected and established then. As time progresses and changes the lifestyle of Malays, newly innovated products are at the rise and emerged another type of kuih with somewhat similar characteristics to that of traditional Malay kuih, namely Nyonya Kuih. Nyonya kuih noted to be a reformulation of traditional Malay kuih with native Chinese expertise through some tweaks inculcating their palates and culinary library. Further along, the modernization also impacted the traditional Malay kuih in such a way that the overall representations being put at stake of unclear identity through innovations and industrializations. This paper draws out the history, authenticity, identity, and potentials of the traditional Malay kuih. Besides, this article is hoped to contribute to further refining the traditional Malay food knowledge specifically in its kuih sub-genre against the heritage-destructive modernization led by globalization

Aesthetics · Art · Linguistics · Malay · Modernization theory · Political science · Social science · Sociology · Asian Studies and History · Culinary Culture and Tourism · Halal products and consumer behavior · History · Law