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they learn from their culinary studies. Owing to
the lack of usage, much of the Malay food termi-
nology are believed of getting ignored and gradu-
ally disappeared, in fact some of the words are no
longer exist. With that, this study is empirically
investigating the level of understanding of Malay
food names terminologies and its impact to the
usage among the young Malay culinarians in their
daily cooking activities.
2.2
Food names terminologies
In terms of food names terminologies, each of it
has its own history and origins. Most of the food
names terminologies formation was developed
either from the names of places, noble people or
characters of a special occasion to common history
associated with the production of the food itself.
Malays possessed its own terminologies of food that
embrace from its preparation, method of cooking,
and numerous unique food names (Omar, 2004).
Muhammad, Mohd Zahari, Othman, Jamaluddin,
and Rashdi (2009) claimed that a Malay food ter-
minology has been shaped by cultural transmission
over many generations. Muhammad et al. (2009)
also stated that, in the Malay community, there are
abundant of unique food names that can be found
in food delicacies that typically named after the
appearance of the food, the way food is prepared,
places, people and by certain events or incidences
(Yoshino, 2010). Some of the famous and unique
Malay food names include
nasi tumpang
,
rendang
tok, tahi itik, laksa, cek mek molek, beriani gam,
cakar ayam, nasi dagang
and many others.
2 LITERATURE REVIEW
2.1
Food terminology
Nagaral (2009) noted that food language is
expressed through its numerous terminologies.
Like many other crafts, cooking has developed
highly specialized terminologies for describing its
various operations (Cook, 2010). The food termi-
nologies are the standardized way to communicate
specifically with defined cooking techniques and
methods that refer to the preparation of foods.
Lowinsky (1992) mentioned that food terminolo-
gies also can be learned through food tradition
which be passed down from generation to genera-
tion. In relation with this notion, language of every
culture or country possessed their own unique and
different food terminologies that may resemble the
same meaning with other food terminologies from
other countries (Cusack, 2000). For instance, the
spice
turmeric
in Britain and America is known as
buried
in South Africa.
The chickpea
is also known
as
Chana
in Hindi and
garbanzo
bean in Spanish.
For that reason, ethnic food language represents
the collected terminologies and words of many
generations of people who have learned how to
produce, prepare and pass on their cooking skills,
recipes, methods in food preparation.
With regard to the study, Michaud (2008) meas-
uring knowledge and understanding toward cook-
ing found that young adults generally have a low
level of food terminology knowledge. He noted that
people who do not understand the cooking terms
such as the use of proper equipment's, appropriate
ingredients make inappropriate substitutions for
ingredients that may end up with substandard food
product even if the recipe and preparation instruc-
tions were accurately prepared. Levy and Auld
(2004) argued understanding of cooking terminolo-
gies can be so intimidating that people may become
uneasy and discouraged them to cook. There-
fore, defining cooking terminologies in the recipe
instructions, providing suggestions for acceptable
substitutions, or describing in detail the proper
ways to measure ingredients can help to increase
food terminology knowledge and to reduce errors
resulting from insufficient cooking knowledge.
2.3
Usage of terminologies
The ways people use terminologies convey a great
deal of information about themselves, their audi-
ence, and the situations they are in and indicates
their social status, age, sex, and motives. Further,
constantly use and practice the linguistic and ter-
minologies is important to preventing them from
being forgotten especially the crucial ones cre-
ated by the older generations (Theophano, 2003).
Sundari (2008) looks the usage of terminologies
formation, terminologies structure, and type of
food names terminologies in the restaurants. He
suggests the restaurant owners to better under-
stand and frequently practice of English language
structure if they want to use English food menu
names in their restaurant. Agbo (2009) affirmed
that the understanding of the food terminologies
is important because the more food terminologies
and related words they understand, the better there
will be able to communicate and use it in their daily
conversation.
3 METHODOLOGY
As this study examines the understanding and
usage of Malay food terminologies among the
young Malay culinarians, a quantitative research
approach through a questionnaire survey is opted.
The information requires were obtained from
young Malay culinarians who previously had
undergone formal culinary education. The age
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