The Consciousness Toward Traditional Food Among Three Major Races In Malaysia

Abstract

Traditional food is closely associate with food heritage has become a significant role in the life of society. This
project examines on how far Malaysians know about their food heritage identity and how it can strengthen the bond of
unity known as food assimilation. The relationship between a different races thoughts, knowledges, religion and belief,
are observed as it leads to a comprehensive survey of the factors which affects the field of consumer behaviour in
Malaysian society. The traditional foods include the three major races in West Malaysia which is Malay, Chinese and
Indian. The food origination, consumption and their mutual influence are also examined, together with the impacts of
modern trends in food intake. Discussion includes the various ways of food preparation, ingredients, etiquette, the
relationship of food with the pattern of livelihood, traditional food and its distinctiveness, and eventually the pattern of
contemporary food intake effect in today’s society. In order to determine how heritage and traditional food are able to
connect between different ethnics in Malaysia, a further study was carried out. A total of online survey involved below 40
respondents, while the interview that held in Terminal 1 Seremban, involved less than 15 respondents. There is significant
relationship between genders with the definition of food heritage and the association of food heritage questions. The overall
finding revealed that young generation these days nearly understand the definition, the criteria and type of traditional food
associated with food heritage.