Understanding and usage of Malay food terminologies among young Malay culinarians - Theory and Practice in Hospitality and Tourism Research - page 474

Pearson Moment Correlation was used. The result
revealed that the understanding of Malay food
names terminologies significantly influences the
usage ( p

As a conclusion, the uses of Malay food ter-
minologies should be encouraged and should not
only be used for everyday communication or ver-
nacular language, but as professional or technical
terminologies like French, English and Japanese
which already have a strong position in technical
field including the culinary field.

.000). Therefore, this signifies that there
is a relationship between two variables. However,
the beta value (

<

0.278) indicated that the under-
standing of Malay food names terminologies causes
relatively low in it usage. This accords with Sundari
(2008) that although peoples are familiar with the
food names, but it does not mean they know about
the origins or how the foods are named.

β =

ACKNOWLEDGMENT

This research was funded by the Ministry of Higher
Education, Malaysia through Universiti Teknologi
MARA under RIF grant: 600-RMI/DANA 5/3/
RIF (599/2012).

4.4 Relationship between Malay food
terminologies and the usage
The relationship between Malay food names ter-
minologies and the usage of it among the young
Malay culinarians was further confirmed with
standard multiple regression. The beta value under
standardized coefficient was evaluated by compar-
ing the contribution of each of the independent
variables to the dependent. The result signifies that
Malay food names terminologies was able to clar-
ify 19 percent ( F -change

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.001) of the
variance in the usage of it. By looking at the beta
value, food name terminologies (

= 52.25, p <

.000)
had a slight impact on the usage of Malay food
terminologies. This result indicates that the under-
standing of food names terminologies significant
influences on the usage of it. In other words, poor
understanding of food names terminologies leads
to poor usage on it.

β = 0.28, p =

5 IMPLICATION, CONCLUSION,
RECOMMENDATION

Finding of this study clearly witnessed that the
young Malay culinarians are having a poor under-
standing of Malays food terminologies in general
that lead to minimize usage and practices of it in
their daily cooking activities. Owing to this phe-
nomena and not exaggerate that some the Malay
food terminologies is probably getting faded or
dying out. Therefore, preserving and enriching the
Malay food terminologies is crucially important
for all parties. The relevant authorities, either in the
public or private sector including culinary institu-
tions should help to increase the awareness and
disseminating the information on the importance
of preserving the Malay food heritage through the
media, food events and many others. Such actions
would at least encourage younger generations,
especially the culinarians, to better understand and
appreciate Malay foods, language and heritage.
Besides that this also can be done through increas-
ing the use of traditional Malay food terminologies
in Malay recipe books as a source of references for
future generations.