Open Science Research Excellence
%0 Journal Article
%A Mohd Zulhilmi Suhaimi and  Mohd Salehuddin Mohd Zahari
%D 2014 
%J  International Journal of Social, Behavioral, Educational, Economic, Business and Industrial Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 87, 2014
%T Common Acceptable Cuisine in Multicultural Countries: Towards Building the National Food Identity
%U http://waset.org/publications/9998671
%V 87
%X Common acceptable cuisine usually discussed in the
multicultural/ethnic nation as it represents the process of sharing it
among the ethnic groups. The common acceptable cuisine is also
considered as a precursor in the process of constructing the national
food identity within ethnic groups in the multicultural countries. The
adaptation of certain ethnic cuisines through its types of food,
methods of cooking, ingredients and eating decorum by ethnic groups
is believed creating or enhancing the process of formation on
common acceptable cuisines in a multicultural country. Malaysia as
the multicultural country without doubt is continuing to experience
cross-culturing processes among the ethnic groups including cuisine.
This study empirically investigates the adaptation level of Malay,
Chinese and Indian chefs on each other ethnic cuisine attributes
toward the formation on common acceptable cuisines and national
food identity.

%P 859 - 865