ISSN: 2222-6990
Open access
Drifting to new places is a fertile ground for contemplating food, cooking, eating habits, and race. When people move to a new cultural environment, changes occur in their eating and cooking patterns. This phenomenon is seen as an obstacle for newly migrate students to authentically practice and prepare their ethnic food when they moved to new places that were practically remote. Hence, the main objectives of this study are to explore the foodways practices (preparation and consumption) among Iranian students in Malaysia. A qualitative research approach was applied in this study using a face-to-face interview method based on semi-structured interview questions related to the foodways practice and influence of food consumption. The finding revealed that Iranian students resided in Malaysia were able to practice ethnic foodways depicted from the ethnic foods prepared, such as Joosh Kaboob, Gheimeh, and Morgh Polou.
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In-Text Citation: (Abidin et. al., 2021)
To Cite this Article: Abidin, M. R. Z., Muhammad, R., Abdullah, K. M., Sharif, M. S. M., & Abdul Talib, S. (2020). Foodways Practices Among Iranian Students in Malaysia. International Journal of Academic Research in Business and Social Sciences, 11(13), 181–196.
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