Determinants of food heritage in Malaysia context - Theory and Practice in Hospitality and Tourism Research - page 479

skills are not limited to one race only. For the sec-
ond category, food like pulut kukus periuk kera
(glutinous rice cooked in monkey pot plants) and
ikan panggang tanah liat (grilled fish wrapped in
clay) are some examples that are slowly fading away
owing to peculiarity in the method of cooking, reci-
pes and technique of preparing those dishes (Wo,
2009) and some did not exist anymore especially the
indigenous cuisines (Abdul latib, 2009).
As the unique of food to a particular culture
are closely related to the ingredients, preparation
methods, dishes, or eating decorum there is a great
concern and attention given to the preservation of
traditional cuisine. This cultural heritage is difficult
to preserve and measures than a physical object as it
associated with values, beliefs, behaviors and rules
of the society. The need of continuity and preserv-
ing food heritage is being considered as conditions
of comparative advantage in maintaining a local
food culture in the face of homogenizing pressures
from the outside (Shariff et al., 2008) and continu-
ation of preserving creating valued products espe-
cially the traditional cuisines (UNESCO, 2008).

identity in parts of China may expressed through
the combination of soy sauce, garlic, and sesame
oil, while a mix of garlic, tomato, and olive oil may
signal “southern Italian. Specific cuisines favour or
distinct manner of preparing food such as such as
stir frying in China; stewing for Mexico and other
food characteristics is also associated with heritage.
Guerrero et al. (2009) highlighted that taste as one
of factors in recognizing the authenticity of a food
product or cuisine. Karim et al. (2011) posited that
staple food, cooking methods and taste should be
preserved and sustain as it representing identity of
the community or ethnic and considered as coun-
try's food heritage and it the way representation of
country food identity.
Guerrero et al. (2009) associate value of unique-
ness as innovation with food that are new or unu-
sual ingredients; new combinations of products;
different processing systems or elaboration proce-
dure, including packaging' coming from different
origin or cultures' being presented and/or supplied
in new ways; and always having temporary validity
has significant role in heritage.
Cross-cultural processes through the accultura-
tion, assimilation, adaptation plays an important
role in the practices and integration in the multiple
ethnic groups and these also closely associated with
heritage (Kwik, 2008). The cross cultural process
consists of food knowledge which referred to the
cultural tradition of sharing food, recipes and
cooking skills and techniques and passing down
the collective wisdom through generations (Cleve-
land, Laroche, Pons & Kastoun, 2009).

2.2 Determinants of food heritage
Food heritage determinants can be associated with
the historical elements, food characteristics, value
of uniqueness, practice and integration element
as mentioned by Ramli et al. (2013). Each of the
determinants is being explained by researchers.
Guerrero et al. (2009) stated dimension of tradi-
tional foods consist of elements of habit, natural,
origin and locality. Habit and natural associated
traditional food with something anchored in the
past to the present, transmitted from one genera-
tion to another or food that has been consumed
from the past or existed for a long time that has
always been part of the consumers' life. Hjalager
and Corigliano (2000) identified historic resources
as focal points of food festivals and special events
that attract tourists and local residents. They fur-
ther asserted that the culture of the food and eat-
ing festivals can promote local culinary traditions,
lifestyles, and gastronomic heritage. Lin, Pearson
& Cai (2011) revealed that the origin of food is
the most important information in aiding inter-
national tourists to recognize the authenticity of a
nation. Staple, flavouring and preparation are the
food characteristics closely related to the heritage.
Belasco (2008) stated that staple foods or basic food
that have unique value and very meaningful to com-
munities ranging from meat and potatoes, stew and
fufu (porridge) and many others could be classified
as heritage. Flavouring, which has a distinctive way
of seasoning dishes, unique flavour and combina-
tions serve as important group “markers” closely
associated with heritage. For instance, culinary

3 METHODOLOGY

This proposed study intends to describing the
role of determinants of food heritage through the
process of endorsement and certification toward
food identity formation from the relevant author-
ity and individual or public perspective The mix
approaches which combine the qualitative and
quantitative will be used to gather information.
Specifically, the qualitative approach as the main
paradigm will be dealing with the interview using
semistructured questions with the relevant author-
ities that closely involved with the endorsement
of Malaysia food heritage while the quantitative
through questionnaire survey with the public will
be used to support the qualitative findings. For
qualitative, the authority of government agencies
and food experts as appointed panels by the Jaba-
tan Warisan Negara that responsible for endorse-
ment and certification of nation's food heritage
will be the key informants for this study. For quan-
titative, a self-completed questionnaire will be used
and the target population will be among the public