Cuisine as cultural heritage: preserving identity through Sarawak’s traditional foods

Cuisine plays a central role in preserving cultural identity and heritage, yet globalisation and commercialisation increasingly threaten its authenticity. While Malaysian food heritage scholarship has primarily focused on Peninsular cuisines, Sarawak’s diverse culinary traditions remain underexplored. This conceptual paper addresses the gap by examining how Sarawakian cuisine functions simultaneously as a cultural symbol and a social practice. Drawing on Cultural Identity Theory and Social Practice Theory, the study develops a conceptual framework that positions dishes such as Kolo mee, Sarawak laksa, and Manok Pansoh as carriers of memory, identity, and interethnic cohesion. At the same time, the analysis highlights the risk of commodification, misrepresentation, and appropriation arising from global visibility. Five propositions are advanced: (1) cuisine sustains identity across generations; (2) culinary practices operate as social rituals; (3) commercialisation risks authenticity; (4) local custodians play a pivotal role in preservation; and (5) policy and education are critical safeguards. The paper contributes theoretically by framing Sarawakian cuisine as intangible cultural heritage within multicultural contexts and practically by outlining strategies for policymakers, educators, and communities to safeguard culinary traditions. These insights underscore that preserving Sarawak’s cuisine is not a static act of conservation but a dynamic process of negotiation between heritage, adaptation, and globalisation.