A Conceptual Model of Food Hygiene and Safety: Implication for Future Research

AbstractThis study presents conceptual models that explain the food hygiene and food safety towards culinary student undergo the culinary internship. The respondents were among the culinary students during culinary internship. Both qualitative and quantitative techniques will use as systematic tools to test and validate the model. Through a series of descriptive and inferential statistic some meaningful insights on the issues of interest were obtained. Finding will reveal new dimensions of knowledge, attitudes and practice effects competencies in particular recognized as contributory factors that positively or negatively influenced the job performance of a future chef

Approach of Malay Food Preparation Terminologies Among Young Malay Culinarians

AbstractMalay is having vast and valuable food terminologies which represent one of the language aspects that should be preserved. However, many of the terminologies are no longer being learned not only among the ordinary youngsters but also among the young professional chefs and culinarians. In order to ensure the terminologies are continuously being use in the future and preserved, the understanding and usage of Malay food preparation terminologies are critically important especially among the young generation. Efforts of relevant authorities are required to increase the awareness and encourage people to better understand and preserve the Malay foods, language and heritage

Transmission and Development of Food Heritage under Rural Revitalization: Yongfeng chili sauce in China

In the context of China's rural revitalization strategy, this study explores the transmission and development of food heritage, using the case of Yongfeng Chili Sauce as a reference for local governments to formulate intangible cultural heritage protection policies. Qualitative methods were employed to gather data from family workshops and factories. Narrative analysis was conducted on data obtained from observations and interviews through fieldwork, addressing the research questions. Findings indicate, Yongfeng chili sauce carries rich culture and unique production techniques; is one of the pillar industries of the local economy; and significantly promotes rural revitalization if the local government's current concern

Food Safety and Hygiene Practice among Hotel in Malaysia: Qualitative Approach

This study examines the effectiveness of food safety and hygiene practice (FSHP) among restaurants in a selected Malaysian hotel and impact of FSHP toward culinary intern. It is essential to examine effectiveness FSHP among the hotel restaurants and its impact on culinary intern towards producing competent food handler. Using qualitative method, five (5) of culinary intern were interviewed. The data were then transcribing and analyzed using Atlas.ti software. Finding of a current study confirming the effectiveness FSHP in a hotel restaurant in Malaysia depends on the type of hotel, star rating, and location.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia..Keywords: Food safety; food hygiene practices; culinary; culinary inter

Sustainable Campus Income Generation Initiative and Social Entrepreneurship at a Public University

Campuses with substantial acreage have the advantage of biodiversity, populace, and facilities that would allow the initiation of multi projects for income generation and sustainability.  For Universiti Teknologi MARA Cawangan Selangor (UCS), the fish pekasam project originated from the natural resources available on campus, which are the twelve lakes inhabited with tilapias and other fishes. Elements of social entrepreneurship from the sale of the pekasam (fermented) fish allowed for income generation to the campus. Aside from that, direct training was given to the students and staff who participated in the project. The initiative helped increase the campus's happiness index.Keywords: sustainable campus; narrative research; social entrepreneurship; fish pekasameISSN: 2398-4287 © 2020. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open access article under the CC BYNC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.DOI: https://doi.org/10.21834/e-bpj.v5i13.194

The Transmission Modes of Malay Traditional Food Knowledge within Generations

AbstractMalay modern society especially the young generation has gradually ignored the practice of Malay traditional food. Social transition and unlimited information technology are believes to influence the changes of food intake and practices. This study empirically investigates the transmission modes of Malay traditional food knowledge within generation. Using Klang Valley as a contextual setting, 5 sets of respondents consist of mother and daughter was interviewed. Qualitative approached are employed by using thematic analysis to understand the phenomena. Observation, be a helper, received instruction and task from the mothers are the modes of transmission in Malay families which influenced their practices

Determinants of Traditional Food Sustainability: Nasi Ambeng practices in Malaysia

The Javanese and Malays have undergone distinct evolutionary transformations, notably seen in culinary practices like Nasi Ambeng, which has endured across generations. With limited research on the sustainability of traditional foods in Malaysia and the decline of culinary practices, this study aims to explore the perpetuation of Nasi Ambeng among the Javanese-Malay community. Employing ethnographic and netnographic approaches, the study identifies intergenerational knowledge transfer, adoption, adaptations, and demand in the food business as key factors supporting the sustainability of Nasi Ambeng. This study enriches Malaysia's gastronomy studies, benefiting tourism authorities, culinary heritage bodies, and ethnic representatives for preserving traditional foods

Restriction on Malay Traditional Food Practices

This study attempted to recognize factors restrict young generations to practice Malay traditional festive foods. The study employs the observation method to tap into the actual food preparation process of the Malay festive celebration. Limited knowledge and skills of Malay traditional food and lack of family support the factors that identified to restrict young generation to practice Malay traditional festive foods.2398-4295 © 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK.. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: Malay traditional food; Malay young generation; food practices; preserving food knowledg

The Malay Traditional Food Preparation

Global modernization, food technology and time constraint becomes the reasons why youngest generation is choosing ready-to-eat food rather than preparing traditional foods. Even the traditional kuih-muih until the main dishes, the preparations are relying on the elder. The purpose of this study is to determine the reasons why the young generation had limited skills and knowledge in the Malay traditional food preparation. The ethnography technique has been used to document all the activities of food preparation. Consequently, upgrading young generation skills and knowledge helps to preserve Malay traditional foods that become one of the most valuable knowledge.Keywords: food knowledge, cooking skills, traditional foods, social interactions.eISSN 2398-4279© 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.

The Modernization of Malay Food Ingredients: A qualitative investigation

This paper attempts to provide and insight into the modernization of Malay food ingredients within Malay communities. Its approach is sociological, using qualitative method of interview and observation, inquiring into the usage of modern food ingredients in the preparation of Malay dishes. Focusing on a small group of consumers in Puncak Alam, Selangor, the findings indicate that the motivation behind choosing modern food ingredients is to save cooking preparation time while improving nutrient intakes.© 2016. The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).Peer–review under responsibility of AMER (Association of Malaysian Environment-Behaviour Researchers), ABRA (Association of Behavioural Researchers on Asians) and cE-Bs (Centre for Environment-Behaviour Studies), Faculty of Architecture, Planning & Surveying, Universiti Teknologi MARA, Malaysia.Keywords: modernizations; traditional food; Malay food; food ingredient