The influence of nature and culture in the formation of traditional food at lenggong valley, Perak

Mohd Nazri Abdul Raji

The influence of nature and culture in the formation of traditional food at lenggong valley, Perak

AVAILABLE Article 474 Views

Back to search

Scan QR Code to share or view item link:

Digital Assets & Download Files

General Information Cached

Title

The influence of nature and culture in the formation of traditional food at lenggong valley, Perak

Type

Article

Main Author

Mohd Nazri Abdul Raji

Subject

L Education (General)

ISBN

0127-4082

Language Code

eng

Bibliographic Details

Place of Production

Tanjung Malim

Publisher

Fakulti Teknikal & Vokasional

Year of publication

2024

Notes

Kajian Malaysia

Dissertation Note

Other

Degree Type

Others

Corporate Name

Universiti Pendidikan Sultan Idris

HTTP Link

Access Web Resource

Abstract

Traditional food is a valuable asset inherited from one generation to another. The formation of this traditional food in specific district or country is influenced by various factors such as natural environment, cultural intermingling, political boundaries and local genius. As a result, the background and characteristic of traditional food can reflect the community’s origin, culture and identity. Despite that, research on the formation of traditional food is seemingly limited, particularly in the rural area. This phenomenon is due to the lack of appreciation to the traditional food among the community especially the young generation. Thus, this study aimed to understand the formation of traditional food in Lenggong Valley based on the influence of nature and culture factors. A qualitative research design was used in this study. The data was collected through semi structured interviews, and purposive sampling technique was employed by the researchers. A total of 10 informants were involved in this study comprised of Lenggong traditional food experts and entrepreneurs. In addition, snowball sampling technique was used to achieve data saturation. To validate the findings from semi structured interviews were visited such as traditional food restaurants, events and homestays to conduct the observations. Findings for this study have concluded into two themes namely, (1) Lenggong traditional food based on the availability of natural resources; and (2) the influence of culture diversity in the formation of Lenggong traditional food. This study explored the formation process of Lenggong traditional food that is influenced by the natural environment and culture diversity, in which the influence of both, explains the ingenuity of the past people in crafting various types of food which can still be tasted until today. Findings for this study imply the current generation to preserve and sustain this intangible heritage for the next generations to come. Beside inheritance, the uniqueness and differences of Lenggong’s traditional food connotes a potential that can also be benefited as a tourist attraction.

References

Adilah Md Ramli, Mohd Salehuddin Mohd Zahari, Nurhasmilaalisa Abdul Halim and Mohammed Haidrin Mohamed Aris. 2017. Knowledge on the Malaysian food heritage. Asian Journal of Quality of Life 2(5): 31–42. https://doi.org/10.21834/ajqol.v2i5.9.

Anis Fadhilah Mat Wahi, Mohamad Azwan Yusop, Mastura Jaafar @ Mustapha and Abdul Ghapar Othman. 2015. Assessing tourism economic impact on local community in Lenggong Valley. Advances in Environmental Biology 9(4): 55–58.

Bessière, J. 1998. Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis 38(1): 21–34. https://doi.org/10.1111/1467-9523.00061

Chang, R.C.Y., J. Kivela and A.H.N. Mak. 2010. Attributes that influence the evaluation of travel dining experience: When east meets west. Tourism Management 32:307–316. https://doi.org/10.1016/j.tourman.2010.02.009.

Creswell, J.W. and C.N. Poth. 2018. Qualitative inquiry and research design: Choosing among five approaches. 4th ed. Thousand Oak, California: Sage Publications.

Dolash, D.J. 2016. Nama Lenggong daripada balak tersandar di pokok lain. 27 March. https://www.bharian.com.my/bhplus-old/2016/03/137677/nama-lenggongdaripada-balak-tersandar-di-pokok-lain (accessed 5 May 2021).

Ellis, A., E. Park and K. Sangkyun. 2018. What is food tourism? Tourism Management 68: 250–263. https://doi.org/10.1016/j.tourman.2018.03.025.

European Commission. 2007. European research on traditional foods. Brussels: European Commission. https://op.europa.eu/en/publication-detail/-/publication/79cbea23-9d7d-408b-ba40-8ac89ae42e26 (accessed 6 June 2021).

Farhana Che Dah, Norsuhana Abdul Hamid and Norfarizan Hanoon. 2013. Fresh water fish intake and dishes preferences among local community: A preliminary study of tourists attraction in traditional dishes for Homestay Kampung Batu Ring, Beng, Lenggong, Perak. In Proceedings of international conference on tourism development: Building the future of tourism, eds. Badaruddin Mohamed and Azizi Bahauddin, 481–487. Pulau Pinang: Universiti Sains Malaysia.

Fatimah Hassan, Zuraini Zakaria, Norsuhana Abdul Hamid, Main Rindam and Fatan Hamamah Yahya. 2013. Peningkatan daya saing Lembah Lenggong berasaskan pelancongan sumber setempat. GEOGRAFIA Online Malaysian Journal of Society and Space 9(2): 35–49.

Hasliza, M.S.N. 2016. Archaeotourism destination in Lenggong Valley World Heritage Site: Does knowledge management (KM) matter? In Heritage, culture and society, eds. Salleh Mohd Radzi, Mohd Hafiz Mohd Hanafiah, Norzuwana Sumarjan, Zurinawati Mohi, Didi Sukyadi, Karim Suryadi and Pupung Purnawarman, 389–394. London: CRC Press.

Horng, J.S. and C.T. Tsai. 2012a. Constructing indicators of culinary tourism strategy: An application of resource-based theory. Journal of Travel and Tourism Marketing 29(8): 796–816. https://doi.org/10.1080/10548408.2012.730945 ______. 2012b. Exploring marketing strategies for culinary tourism in Hong Kong and Singapore. Asia Pacific Journal of Tourism Research 17(3): 277–300. https://doi.org/10.1080/10941665.2011.625432.

Jabatan Warisan Negara. 2019. Jabatan Warisan Negara, Kementerian Pelancongan, Seni, dan Budaya. Objek warisan tidak ketara. 3 Novermber. http://www.heritage.gov.my/ms/daftar-warisan/senarai-warisan-kebangsaan/objek/objek-warisan-tidakketara. html (accessed 5 July 2021).

Kwong, A.T.M. and Badaruddin Mohamed. 2017. A review of Lenggong Valley as tourism destination from policy and organizational perspective. Journal of Tourism Research and Hospitality 6(4): 1–12. https://doi.org/10.4172/2324-8807.1000196.