Ethnic Food and Common Acceptable Cuisine » książka
Ethnic Food and Common Acceptable Cuisine
ISBN-13: 9783659769726 / Angielski / Miękka / 2015 / 152 str.
The common acceptable cuisine is a precursor that takes place in the process of constructing the national food identity within ethnic groups in the multicultural countries which denotes to social integration, reputable and nation building. The practice on cultural adaptation of cuisine is believed enhances the process of sharing the common acceptable cuisine which in turn promoting inter-ethnic social cohesion. In line with this, Malaysia as the multicultural country without doubt is continuing to experience a cross-culturing processes among the ethnic groups in term of culture, including cuisine therefore the concept that have been highlighted can suitably be investigated. Throughout the findings, a very clear picture emerged that most of the three major ethnic believed that preparation or practicing of adaptation is giving advantages to the formation of common acceptable cuisine for the country. These optimistic indications therefore carry varying consequences and implications for chefs, those individual closely associated with food preparation and the relevant authorities.
The common acceptable cuisine is a precursor that takes place in the process of constructing the national food identity within ethnic groups in the multicultural countries which denotes to social integration, reputable and nation building. The practice on cultural adaptation of cuisine is believed enhances the process of sharing the common acceptable cuisine which in turn promoting inter-ethnic social cohesion. In line with this, Malaysia as the multicultural country without doubt is continuing to experience a cross-culturing processes among the ethnic groups in term of culture, including cuisine therefore the concept that have been highlighted can suitably be investigated. Throughout the findings, a very clear picture emerged that most of the three major ethnic believed that preparation or practicing of adaptation is giving advantages to the formation of common acceptable cuisine for the country. These optimistic indications therefore carry varying consequences and implications for chefs, those individual closely associated with food preparation and the relevant authorities.
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