A Review on the Notions of Food Heritage Conservation

Abidin, M. R. Z., Ishak, F. A. C., Ismail, I. A., & Juhari, N. H. (2020). Modern Malaysian Cuisine: Identity, culture, or modern-day fad? International Journal of Gastronomy and Food Science, 21(June), 100220. https://doi.org/10.1016/j.ijgfs.2020.100220
Amilien, V., & Hegnes, A. W. (2013). The dimensions of ‘traditional food’ in reflexive modernity: Norway as a case study. Journal of the Science of Food and Agriculture, 93(14), 3455–3463. https://doi.org/10.1002/jsfa.6318
Bardone, E., & Spalvena, A. (2019). European Union food quality schemes and the transformation of traditional foods into European products in Latvia and Estonia. Appetite, 135(December 2018), 43–53. https://doi.org/10.1016/j.appet.2018.12.029
Barska, A., & Wojciechowska-Solis, J. (2018). Traditional and regional food as seen by consumers – research results: the case of Poland. British Food Journal, 120(9), 1994–2004. https://doi.org/10.1108/BFJ-01-2018-0054
Bell, R. (2013). Clearing up Confusion about Artisan Food. Retrieved July 5, 2020, from Michigan State University Extension website: https://www.canr.msu.edu/news/clear
Boussaa, D. (2021). The past as a catalyst for cultural sustainability in historic cities; the case of Doha, Qatar. International Journal of Heritage Studies, 27(5), 470–486. https://doi.org/10.1080/13527258.2020.1806098
Bromberger, B. F. (2006). Aged, but not Old: Local Identities, Market Forces, and the Invention of ‘Traditional’ European Cheeses. In R. Hosking (Ed.), Proceedings of the Oxford Symposium on Food and Cookery 2005 (pp. 89–102). Prospect Books.
Casini, L., Contini, C., Romano, C., & Scozzafava, G. (2015). Trends in Food Consumptions: What is Happening to Generation X? British Food Journal, 117(2), 705–718. https://doi.org/10.1108/BFJ-10-2013-0283
Chang, T. C., & Mah, O. B. P. (2021). Beyond child’s play: heritage as process in Singapore’s playgrounds. International Journal of Heritage Studies, 27(5), 500–516.
https://doi.org/10.1080/13527258.2020.1821236
Creel, J. S., Sharkey, J. R., McIntosh, A., Anding, J., & Huber, J. C. (2008). Availability of healthier options in traditional and nontraditional rural fast-food outlets. BMC Public Health, 8, 1–9. https://doi.org/10.1186/1471-2458-8-395
Cruz, F. T. D., & Menasche, R. (2014). Tradition and diversity jeopardised by food safety regulations? The Serrano Cheese case, Campos de Cima da Serra region, Brazil. Food Policy, 45, 116–124. https://doi.org/10.1016/j.foodpol.2013.04.014
Gao, Q., & Jones, S. (2020). Authenticity and heritage conservation: seeking common complexities beyond the ‘eastern’ and ‘western’ dichotomy. International Journal of Heritage Studies, 27(1), 1–17. https://doi.org/10.1080/13527258.2020.1793377
Geyzen, A., Ryckbosch, W., Scholliers, P., Teughels, N., & Leroy, ?Frédéric. (2019). Chapter 2 - Food Innovation and Tradition: Interplay and Dynamics. Interplay and Dynamics. In Innovations in Traditional Foods (pp. 27–51). https://doi.org/10.1016/B978-0-12-814887-7.00002-2??
Guerrero, L., Guardia, M. D., Xicola, J., Verbeke, W., Vanhonacker, F., Zakowska-Biemans, S., … Hersleth, M. (2009). Consumer-driven Definition of Traditional Food Products and Innovation in Traditional Foods. A Qualitative Cross-cultural Study. Appetite, 52(2), 345–354. https://doi.org/10.1016/j.appet.2008.11.008
Guttman, N. (2006). The Work of Food in the Age of Molecular Gastronomy Authenticity versus Artistry in the Contemporary Food Scene. In R. Hosking (Ed.), Proceedings of the Oxford Symposium on Food and Cookery 2005 (pp. 221–229). Prospect Books.
Halim, M. A. S. A., & Mat, A. C. (2010). The Contribution Of Heritage Product Toward Malaysian Tourism Industry: A Case Of Eastern Coastal Of Malaysia. International Journal of Human Sciences, 7(2), 346–357.
Hamzah, H., Karim, M. S. A., Othman, M., & Hamzah, A. (2013). Dimensions of Authenticity in Malay Cuisine from Experts’ Perspectives. Academic Journal of Interdisciplinary Studies MCSER, 2(3), 369–378. https://doi.org/10.5901/ajis.2013.v2n3p369
Harrington, R. J. (2004). Part I: The Culinary Innovation Process – A Barrier to Imitation. Journal of Foodservice Business Research, 7(3), 35–57.
https://doi.org/10.1300/J369v07n03_04
Hasni, M. Z., Karim, S. A., Arshad, M. M., Abdullah, H., & Khairatun, S. N. (2020). Dimensions and Perspectives of Objectivist, Constructivist , and Postmodernist Approaches on Malay Food Authenticity. Journal of Tourism, Hospitality & Culinary Arts, 12(2), 59–75. Retrieved from
https://www.researchgate.net/publication/342521805_Dimensions_and_perspectives_of_objectivist_constructivist_and_postmodernist_approaches_on_Malay_food_authenticity
Immonen, V. (2021). Bildung as the process of cultural heritage: two traditions under a single name. International Journal of Heritage Studies, 27(4), 344–355.
https://doi.org/10.1080/13527258.2020.1795906
Istvandity, L. (2020). How does music heritage get lost? Examining cultural heritage loss in community and authorised music archives. International Journal of Heritage Studies, 27(4), 1–13. https://doi.org/10.1080/13527258.2020.1795904
Jusoh, J., & Hamid, N. F. A. (2015). Excellence Commodification of Malay Cultural Heritage in Melaka. Proceedings of ISERD International Conference, (May), 64–69. Bangkok.
Kamaruzaman, M. Y. Bin, Ab Karim, S., Ishak, F. A. B. C., & Arshad, M. M. Bin. (2020). The diversity of traditional Malay kuih in Malaysia and its potentials. Journal of Ethnic Foods, 7(22), 1–11. https://doi.org/10.1186/s42779-020-00056-2
Karim, M. S. A., & Halim, N. A. (2014). The structure of Penang street food culture in Malaysia. In R. de C. V. Cardoso, M. Companion, & S. R. Marras (Eds.), Street Food: Culture, Economy, Health and Governance (1st ed., pp. 1–301). New York: Routledge.
Kavitha, H., Souji, G., & Prabhu, R. (2011). A Study on Factors Influencing Generation Y’S Food Preferences With Special Reference To Kuala Lumpur, Malaysia. ZENITH International Journal of Business Economics & Management Research, 1(3), 1–14. Retrieved from http://zenithresearch.org.in/%5Cnwww.zenithresearch.org.in
Leong, Q. L., Othman, M., Adzahan, N. M., & Karim, M. S. A. (2012). A Model of Malaysian Food Image Components: Towards Building a Sustainable Tourism Product. Pertanika Journal of Social Science and Humanities, 20(2), 299–315.
Lim-Castillo, P. (2006). Traditional PhilippineVinegars and their Role in Shaping the Culinary Culture. In R. Hosking (Ed.), Proceedings of the Oxford Symposium on Food and Cookery 2005 (pp. 295–306).
Mardatillah, A., Raharja, S. J., Hermanto, B., & Herawaty, T. (2019). Riau Malay Food Culture in Pekanbaru, Riau Indonesia: Commodification, Authenticity, and Sustainability in a Global Business Era. Journal of Ethnic Foods, 6(1), 3. https://doi.org/10.1186/s42779-019-0005-7
McKitterick, L., Quinn, B., McAdam, R., & Dunn, A. (2016). Innovation Networks and The Institutional Actor-producer Relationship in Rural Areas: The Context of Artisan Food Production. Journal of Rural Studies, 48(2016), 41–52.
https://doi.org/10.1016/j.jrurstud.2016.09.005
Merrill, S. (2015). Keeping it real? Subcultural graffiti, street art, heritage and authenticity. International Journal of Heritage Studies, 21(4), 369–389.
https://doi.org/10.1080/13527258.2014.934902
Miele, M., & Murdoch, J. (2002). The Practical Aesthetics of Traditional Cuisines: Slow Food in Tuscany. Sociologia Ruralis, 42(4), 312–328. https://doi.org/10.1111/1467-9523.00219
Mohammad, T., & Chan, J. K. L. (2011). Authenticity Representation of Malay Kelantan Ethnic Cuisine. In The 2nd International Research Symposium in Service Management. Retrieved from https://www.researchgate.net/profile/Jennifer_Chan/publication/267994430_Authenticity_Representation_of_Malay_Kelantan_Ethnic_Cuisine/links/55b080a008aeb0ab46699559.pdf
Molina, M. D. M., Molina, B. D. M., Campos, V. S., & Oña, M. D. V. S. (2016). Intangible Heritage and Gastronomy: The Impact of UNESCO Gastronomy Elements. Journal of Culinary Science & Technology, 14(4), 293–310.
https://doi.org/10.1080/15428052.2015.1129008
Munawarah, Z., & Sabri, M. (2016). Making a Profile Book About Malay Traditional Foods and Drinks of Bengkalis. INOVISH Journal, 1(2), 98–110.
Nahar, N., Karim, M. S. A., Karim, R., Ghazali, H., & Krauss, S. E. (2018). The Globalization of Malaysia National Cuisine: A Concept of “Gastrodiplomacy.” Journal of Tourism, Hospitality & Culinary Arts (JTHCA) 2018, 10(1), 42–58.
https://doi.org/http://www.jthca.org/online-issues
Ng, C. Y., & Karim, S. A. (2016). Historical and contemporary perspectives of the Nyonya food culture in Malaysia. Journal of Ethnic Foods, 3(2), 93–106.
https://doi.org/10.1016/j.jef.2016.05.004
O’Rourke, K. H., & Williamson, J. G. (2002). When did globalisation begin? European Review of Economic History, 6(1), 23–50. https://doi.org/10.1017/s1361491602000023
Oh, Y., Razak, N. F. A. H. A., Wee, D. H. T., Ching, E. L., & Rahman, Z. (2019). The development of Nyonya cuisine in the Malay Archipelago: Penang and Malacca Nyonya cuisine. Journal of Ethnic Foods, 6(1), 1–10. https://doi.org/10.1186/s42779-019-0010-x
Omar, M., Adzahan, N. M., Ghazali, H. M., Karim, R., Halim, N. M. A., & Karim, S. A. (2011). Sustaining Traditional Food: Consumers’ Perceptions on Physical Characteristics of Keropok Lekor or Fish Snack. International Food Research Journal, 18(1), 117–124.
Omar, S. R., & Omar, S. N. (2018). Malaysian Heritage Food (MHF): A Review on Its Unique Food Culture, Tradition and Present Lifestyle. International Journal of Heritage, Art and Multimedia, 1(3), 1–15.
Penang Global Tourism. Penang: Babab Nyonya Heritage. (2017).
Pieniak, Z., Verbeke, W., Vanhonacker, F., Guerrero, L., & Hersleth, M. (2009). Association Between Traditional Food Consumption and Motives for Food Choice in Six European Countries. Appetite, 53(1), 101–108. https://doi.org/10.1016/j.appet.2009.05.019
Rahman, S. A. G., Karim, S. A., Ishak, F. A. C., & Arshad, M. M. (2018). Understanding the Young Generations’ Preference Towards Malay Traditional Food in Malaysia. Journal of Tourism, Hospitality and Environment Management, 3(9), 42–57.
Raji, M. N. A., Karim, S. A., Ishak, F. A. C., & Arshad, M. M. (2017). Past and Present Practices of The Malay Food Heritage and Culture in Malaysia. Journal of Ethnic Foods, 4(4), 221–231. https://doi.org/10.1016/j.jef.2017.11.001
Rashid, M. S. A. (2015). Understanding the Past for a Sustainable Future: Cultural Mapping of Malay Heritage. Procedia - Social and Behavioral Sciences, 170(2015), 10–17. https://doi.org/10.1016/j.sbspro.2015.01.007
Roberts, D. C. E. (1994). Food Authenticity. British Food Journal, 96(9), 33–35. https://doi.org/10.1108/00070709410072490
Rusali?, D. (2009). Making the Intangible Tangible: The New Interface of Cultural Heritage (Special Ed, Vol. 63; D. Radoji?i?, Ed.). Retrieved from https://etno-institut.co.rs/storage/71/5e5a9b9ec8410_63.pdf
Sharif, M. S. M., Nor, N. M., Rahman, A. E. A., & Abdullah, K. M. (2016). The Modernization of Malay Food Ingredients: A qualitative investigation. Environment-Behaviour Proceedings Journal, 1(3), 227. https://doi.org/10.21834/e-bpj.v1i3.367
Sharif, M. S. M., Nor, N. M., Zahari, S. M., & Jeinie, M. H. (2017). The Malay Traditional Food Preparation. Asian Journal of Quality of Life, 2(7), 39.
https://doi.org/10.21834/ajqol.v2i7.63
Sharif, M. S. M., Zahari, M. S. M., Nor, N. M., & Muhammad, R. (2013). Factors that Restrict Young Generation to Practice Malay Traditional Festive Foods. Procedia - Social and Behavioral Sciences, 101, 239–247. https://doi.org/10.1016/j.sbspro.2013.07.197
Sharif, M. S. M., Zahari, M. S. M., Nor, N. M., & Muhammad, R. (2015). The Significance of Hari Raya Food Towards Malay Community in Malaysia. Procedia - Social and Behavioral Sciences, 201(February), 175–181. https://doi.org/10.1016/j.sbspro.2015.08.166
Shils, E. (1981). Tradition. Chicago: The University of Chicago Press.
Sidali, K. L., Kastenholz, E., & Bianchi, R. (2015). Food tourism, niche markets and products in rural tourism: combining the intimacy model and the experience economy as a rural development strategy. Journal of Sustainable Tourism, 23(8–9), 1179–1197. https://doi.org/10.1080/09669582.2013.836210
Som, H. M., Nordin, N. M., & Ghazali, A. J. (2020). Local Heritage Food as a Significant Factor in Malaysia Gastronomy Tourism. Journal of Tourism, Hospitality & Culinary Arts, 12(1), 377–395.
Trichopoulou, A. (2012). Diversity v. Globalization: Traditional Foods at the Epicentre. Public Health Nutrition, 15(6), 951–954. https://doi.org/10.1017/S1368980012000304
Trichopoulou, A., Vasilopoulou, E., Georga, K., Soukara, S., & Dilis, V. (2006). Traditional foods: Why and how to sustain them. Trends in Food Science and Technology, 17(9), 498–504. https://doi.org/10.1016/j.tifs.2006.03.005
UNESCO. (2001). Appendix One. Universal Declaration on Cultural Diversity. In Cultural Rights in International Law. Paris.
Wingarten, S. (2006). Haroset. In R. Hosking (Ed.), Proceedings of the Oxford Symposium on Food and Cookery 2005 (pp. 414–426).
Wolf, M. (2014). Shaping globalization. Finance and Development, 51(3), 22–25.
Yana, Z. J., & Yew, V. W. (2017). Amalan Rewang Dalam Masyarakat Jawa di Malaysia. Malaysian Journal of Society and Space, 13(3), 53–64. https://doi.org/10.17576/geo-2017-1303-06
Zahari, M. S. M., Salleh, H. M., Sharif, M. S. M., Noor, N. M., & Ishak, N. (2013). Malay Traditional Food Knowledge and Young Generation Practices. Science Series Data Report, 5(4), 14–24.
Zahari, M. S. M., Tumin, A., Hanafiah, M. H., & Majid, H. N. A. (2019). How The Acculturation Of Baba Nyonya Community Affects Malacca Food Identity? Asian Ethnicity, 20(4), 486–502. https://doi.org/10.1080/14631369.2019.1605825
Zeng, G., Zhao, Y., & Sun, S. (2014). Sustainable Development Mechanism of Food Culture’s Translocal Production Based on Authenticity. Sustainability, 6(10), 7030–7047. https://doi.org/10.3390/su6107030
Zulkifli, A. H., Mazlan, N. H., Talhah, H. F., Wahab, M. F. A., Ismail, W. R. W., & Nor, N. M. (2020). Local Malay Snacks and Desserts: The Hidden Gems of Terengganu. ESTEEM Journal of Social Sciences and Humanities, 4, 125–131. Retrieved from http://ir.uitm.edu.my/id/eprint/29216/

In-Text Citation: (Kamaruzaman et al., 2022)
To Cite this Article: Kamaruzaman, M. Y., Karim, S. A., Ishak, F. A. C., & Arshad, M. M. (2022). A Review on the Notions of Food Heritage Conservation. International Journal of Academic Research in Business and Social Sciences. 12(7), 908 – 924.

Copyright: © 2022 The Author(s)
Published by HRMARS (www.hrmars.com)
This article is published under the Creative Commons Attribution (CC BY 4.0) license. Anyone may reproduce, distribute, translate and create derivative works of this article (for both commercial and non-commercial purposes), subject to full attribution to the original publication and authors. The full terms of this license may be seen at: http://creativecommons.org/licences/by/4.0/legalcode