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which consists of major ethnic groups like Malay,
Chinese and Indian. The reason of choosing the
three major ethnic groups is because some of their
major foods are becoming common and accept-
able among the Malaysian hence being classified
as Malaysian food and qualified to be endorsed as
food heritage. A preliminary screening process will
be carried out to select suitable respondents set by
the researcher such as age (30 years and above),
having knowledge on ethnic foods and experience
of preparing them. Those fulfilled the criteria's will
be proceeding with the questionnaire, this selected
criteria is being recognized as purposive sampling.
The contextual location for the data collection will
be in Kuala Lumpur, Shah Alam, Petaling Jaya and
Klang area.
food image not only among the Malaysian but also
in the international arena. Preserving and creating
nation food identity on the other hand catalyzing
and fueling the patriotism and nationalism among
the younger generation not only food but others
elements as well without tear down each ethnic tra-
dition identity.
REFERENCES
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Warisan,
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4 CONCLUSION
Undertaking study on the role of determinants of
food heritage through the process of endorsement
and certification toward food identity formation
will definitely extend the existing literatures and
creating to a new body of knowledge particularly
in Malaysia context. In other words, besides pro-
liferate of food studies the insights obtain lay the
fundamental basis, develop and strengthen the
understanding on the role of food toward cultural
heritage and identity of the nation which permit
other researcher to further explore on this issue. A
benchmark of this study in addition will create a
foundation for the future direction of other studies
of a similar nature.
In the practical perspective, as previously men-
tioned the endorsement and certification of deter-
minants criteria of food heritage are still not fully
developed particularly in Malaysia. Determining
and understanding the determinants of food herit-
ages without doubt will directly benefit many parties
like the government authority such as the Ministry
of Tourism and Culture, states government agency
and non-government organization (NGO). Deter-
minants that will be obtained from this study besides
creating the foundation and practicable guidelines
but aids in developing standard mechanisms or
standardize tools for certification and endorsement
of food heritage that can used by all the parties. It is
also will help the relevant authorities' assists in cre-
ating food cultural preservation and documentation
for future references and generation.
In the other context, recognizing the historical
elements, food characteristics, value of unique-
ness, practices and integrations elements as food
heritage attributes will helps the nation in pre-
serving and sustaining the ethnic foods potpourri
for future generation, in the long run contributes
toward nation food identity formation or nation
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