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Ethnic Food and Common Acceptable Cuisine. Empirical Evidence among Three Different Ethnic Groups in Malaysia
В наличии
Местонахождение: Алматы | Состояние экземпляра: новый |
Бумажная
версия
версия
Автор: Mohd Zulhilmi Suhaimi and Mohd Salehuddin Mohd Zahari
ISBN: 9783659769726
Год издания: 2015
Формат книги: 60×90/16 (145×215 мм)
Количество страниц: 152
Издательство: LAP LAMBERT Academic Publishing
Цена: 37125 тг
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Аннотация: The common acceptable cuisine is a precursor that takes place in the process of constructing the national food identity within ethnic groups in the multicultural countries which denotes to social integration, reputable and nation building. The practice on cultural adaptation of cuisine is believed enhances the process of sharing the common acceptable cuisine which in turn promoting inter-ethnic social cohesion. In line with this, Malaysia as the multicultural country without doubt is continuing to experience a cross-culturing processes among the ethnic groups in term of culture, including cuisine therefore the concept that have been highlighted can suitably be investigated. Throughout the findings, a very clear picture emerged that most of the three major ethnic believed that preparation or practicing of adaptation is giving advantages to the formation of common acceptable cuisine for the country. These optimistic indications therefore carry varying consequences and implications for chefs, those individual closely associated with food preparation and the relevant authorities.
Ключевые слова: Adaptation, Cuisine, identity, National Food