Sarawak cuisine: an overview and its identity / Christopher Wan Sageng ... [et al.]

Wan Sageng, Christopher and Kasa, Mark and Pudun, Joseph Martin and Ramli, Nursyafiqah (2020) Sarawak cuisine: an overview and its identity / Christopher Wan Sageng ... [et al.]. Journal of Tourism, Hospitality & Culinary Arts (JTHCA), 12 (3). pp. 15-30. ISSN 1985-8914 , 2590-3837

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Abstract

It is without a doubt that gastronomic tourism is merging as one of the famous tourist areas of study. However, little research has been conducted on ethnic food and tourism in Southeast Asia. In particular, there is a lack of information in regards to Sarawak cuisine. This field survey was conducted whereby three of each popular local food joints were selected in each of the four districts of Sarawak (Kuching, Sibu, Mukah and Ba'Kalalan) which representative from four categories (customer, cooks, owner of the stalls and representative of professional chefs from Kuching Chefs Association) were selected. Unstructured in- depth interviews conducted with the Chefs, and all data were analysed using content analysis. The results show that almost all of the representatives utilised the same ingredients to prepare the foods and the cooking process and the technique similar from one another. Hence, Sarawak ethnic cuisine the ingredients, cooking process and practice must be accepted and integrated by the peoples. This present study would have an ideal way to prepare the Sarawak ethnic cuisine in the traditional way to maintain the distinctive and yet unique flavour of Sarawak.

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Item Type: Article
Creators:
Creators
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Wan Sageng, Christopher
UNSPECIFIED
Kasa, Mark
UNSPECIFIED
Pudun, Joseph Martin
UNSPECIFIED
Ramli, Nursyafiqah
UNSPECIFIED
Subjects: G Geography. Anthropology. Recreation > G Geography (General) > Travel. Voyages and travels (General) > Heritage tourism. Cultural tourism
T Technology > TX Home economics > Hospitality industry. Hotels, clubs, restaurants, etc. Food service
T Technology > TX Home economics > Food service
T Technology > TX Home economics > Restaurants, cafeterias, tearooms, etc.
Divisions: Universiti Teknologi MARA, Selangor > Puncak Alam Campus > Faculty of Hotel and Tourism Management
Journal or Publication Title: Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
UiTM Journal Collections: UiTM Journal > Journal of Tourism, Hospitality & Culinary Arts (JTHCA)
ISSN: 1985-8914 , 2590-3837
Volume: 12
Number: 3
Page Range: pp. 15-30
Official URL: https://www.jthca.org/jthca
Item ID: 43011
Uncontrolled Keywords: Sarawak ethnic cuisine; preparation methods; food tourism; traditional
URI: https://ir.uitm.edu.my/id/eprint/43011

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43011

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