Determinants of food heritage in Malaysia context - Theory and Practice in Hospitality and Tourism Research - page 478

among the highest authorities from both countries
(Chong, 2009).
Those incidences have open Malaysian eyes
particularly the government on the importance
to at least having our own cultures like oral tra-
dition, languages, festive events, rites and beliefs,
music and songs, the performing arts, traditional
medicine, literature, traditional sports and games
as well as traditional cuisine identity (Lim, 2012),
although sharing the fundamental basis of it can-
not be avoidable. Former Minister of Tourism,
Dato Seri Ng Yen Yen for instance stressed the
importance of having strong nation's culture and
food identity that leads to the contribution of des-
tination branding and image for our country.
Scholars recognized the foundation that take
place in the processes of constructing the food iden-
tity within ethnic groups in the multicultural coun-
tries in particular is reflecting all the way through
a sharing common accepted cuisine (Appadurai,
1988; Spurrier, 2010; Wilk, 2006). Cross-culturing
of food among the ethnic groups through accultur-
ation and assimilation processes gradually creates
or form food identity in the multicultural countries
(Fox & Ward, 2008; Helland, 2008). It is interesting
to note that the adaptations of food from various
ethnic groups by the dominant or majority eth-
nic group in multi-racial and cultural nations will
also lead to common acceptable cuisines and lon-
gitudinally forming what could be called national
food identity (Fox & Ward, 2008). Besides this,
Manaf (2008) noted that gazetting and certifica-
tion the heritage and traditional food in the long
run strengthening the nation food identity forma-
tion. Wo (2009) on the same note stressed that
Gazetting is not only mechanisms to preserve food
heritage but importance element toward country
identity formation therefore government should
stimulate public awareness about it.
This statement concurred with the Commis-
sioner of Heritage, Professor Emeritus Datuk
Zuraina Majid which stated that;

in preserving it gastronomic treasures through var-
ious initiatives. Besides many initiation processes
such the promoting the transferring of traditional
food knowledge (TFK), encouraging accultura-
tion, assimilation and adaptation of culture within
the ethnic group (Ishak et al., 2012; Md Nor et al.,
2012), gazetting or certification of Malaysian food
heritage by Department of National Heritage
become one of the significant national agenda.
Almost all states also taking steps in preserving
their food heritage (Bernama, 2010a). Despites
these, some question arises. What are main pur-
pose and the criteria's used in selecting national
food heritage? What are the main attributes used
in determining food heritage? Is the criterion such
history elements, food characteristics, value of
uniqueness, practice and integration are consid-
ered? Which agencies responsible for the endorse-
ment and most importantly what are the impacts
of the endorsement or certification on preserving
foods and towards food identity formation? These
questions in fact need to be revealed. In fact, there
still limited empirical studies on the relationship
between the endorsement and certification of food
heritage and food identity formation (Hergesell,
2006) and none of those available studies looking
in Malaysia perspectives. This highlighted issue
therefore warrants for an investigation.

2 LITERATURE REVIEW

2.1 Food heritage in Malaysia context
In the Malaysian context, Wahid, Mohamed, and
Sirat (2009) associate food heritage with classical
and traditional foods which are continuously prac-
ticing by all generations without major altering of
the original flavours. Food heritage can be reflected
from the environment history, belief, ideology and
food technology of society in an era or period of
time (Utusan, 2010). The Heritage Commissioner
of National Heritage Department, Prof. Datuk
Zuraina Majid states that food heritages are based
on two categories. The first category refers syn-
onymous or common foods which are part of our
lives whereas the second consists of foods that are
almost extinct in other words it were once part of
our culture but are slowly dying out (Wahid et al.,
2009; Wo, 2009).
Auxiliary with the above statement, the first cat-
egory refers to those food that represent the nation,
places or ethnic groups or food that are unique or
signature dishes such nasi dagang , masak lemak ,
assam laksa and many others. This is also includes
the popular dishes that are goodwill or accepted
to the Malaysian society for example, satay, nasi
lemak, kuih bakul and cendol which are preparation

“Instead of keeping national heritage under lock
and key, the governments want to promote the list”
(Wo, 2009).

In fact, the seriousness of the issues can clearly
be seen through the former Minister of Informa-
tion Communication and Culture statement that;

“The ministry views the declaration of national her-
itage as a catalyst to fuel our spirit of patriotism and
nationalism. It will also boost the spirit of conserva-
tion and preservation” (Star, 2012c)

In line with what have been mentioned, Malay-
sian government presently is taking serious action