Influence of Acculturation on Foodways among Ethnic Groups and Common Acceptable Food
Open accessAbstract
Acculturation through education, social interaction and media remarkably catalyze the sharing of various ethnic foods through it preparation and consumption or foodways. The acceptance of it by each ethnic group will lead into the common acceptable food in a country. This study reports the comparative analysis on the extent to which acculturation through education; social interaction and media influence the foodways between three Malaysian major ethnic groups (Malay, Chinese and Indian). Result revealed that education, social interaction through event, media as part of acculturation attributes not only provides the understanding of food cultures, familiarize with the ingredients and recipes, the serving and eating of other ethnics’ food but influence the foodways or the preparation and consumption of each other ethnic food. In addition, adaptation on each other ethnic food through foodways (preparation and consumption) creates a strong belief on the formation of common acceptable food.
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Studies that investigate the different meanings and roles of Malaysian food and foodways are still emergent.
“studies that investigate the different meanings and roles of Malaysian food and foodways are still emergent”
From Feasting on Culture and Identity: Food Functions in a Multicultural and Transcultural Malaysia (2017) · cites this paper as Ishak et al. (2013)
The Introduction discusses the meanings and roles of foodways and describes this study of Malaysian ethnic foods. The Conclusion calls for further research, but neither section says that studies of Malaysian food and foodways are still emergent. Searches for that assertion and for limited or emerging research found no supporting passage; page numbers were unavailable in our copy. (LLM, conf=0.72)
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Jans, L., Postmes, T., & Van der Zee, K. I. (2011) · Personality and Social Psychology Bulletin · doi:10.1177/0146167211407342 · Cited by 97 · see citing works
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Feasting on Culture and Identity: Food Functions in a Multicultural and Transcultural Malaysia
Perry, M. S. (2017) · 3L: The Southeast Asian Journal of English Language Studies · doi:10.17576/3l-2017-2304-14 · Cited by 50 · see citing works
- Authors
- Ishak, N., Zahari, M. S. M., & Othman, Z.
- Affiliations
- Universiti Teknologi MARA System (MY)
- Corresponding author
- Ishak, Noriza
- Venue
- Procedia - Social and Behavioral Sciences
- Publisher
- Elsevier BV
- Published
- 2013-12
- Volume
- 105
- Pages
- 438-444
- ISSN
- 1877-0428 (ISSN-L)
- OpenAlex
- W2009503646
- Cited by
- 31
- References
- 2
- Citations by year
- 2026: 2 · 2025: 2 · 2023: 2 · 2022: 5 · 2021: 3 · 2020: 2 · 2019: 3 · 2018: 4 · 2017: 4 · 2016: 2 · 2015: 2
- FWCI
- 17.80
- Type
- conference paper
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- Locations
- Procedia - Social and Behavioral Sciences (publishedVersion, cc-by-nc-nd)
- Funders
- Universiti Teknologi MARA
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food, Nutrition, and Cultural Practices
- Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
- Social Sciences › Anthropology › Cross-Cultural and Social Analysis
- Keywords
- acculturation, foodways, ethnic food, Malaysian ethnic groups, Malay language, Chinese, Indians, social interaction, media influence, food culture, food preparation and consumption
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