Integration and adaptation of foodways toward common acceptable food and food identity formation / Noriza Ishak

This study attempt to measure the extent to which integration through food knowledge, food media and food for social events of the Malays, Chinese and Indian foods influenced the adaptation of foodways (preparation and consumption) toward establishment of the common acceptable food and Malaysian food identity formation. This study is structured through a selfadministered survey with the individual Malays, Chinese and Indian chefs / cooks who are currently working in the medium / large food catering operations / services and had experienced of preparing and consuming the three Malaysian major ethnic cuisines. Fifty medium / large food catering operations / services located at the Klang Valley cities namely Kuala Lumpur, Putrajaya, Kajang, Petaling Jaya, Shah Alam, and Klang have been chosen for data collection. A total of 402 responses were obtained from the survey processes with 392 were usable. The data collected was analyzed using structural equation modeling (SEM) software program AMOS 22.0. Exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were executed to validate the scales…