Page 113 - ICGE VII - ABSTRACT BOOK

INTERNATIONAL CONFERENCE ON GLOBAL EDUCATION VIII
“Visioning the Future of Education”

CATERING AUTHENTICITY OF KELANTANESE CUISINE FROM THE
VENDOR PERSPECTIVE

Norharnani Zulkifli, Ummu ‘Ammarah Abdul Halim

(harnani.zulkifli@hotmail.com, ummuammarah.halim@gmail.com)

Abstract

One of the components related to the preservation of ethnic identity is the preservation
of traditional foodways through authenticity. The subject of sustainability of
authenticity has however been reasonably abandoned in cultural studies. In the study
of antiques, art artefacts and other forms of tourism, authenticity is generally caused,
though not in conversation with ethnic foods. With the existence of acculturation and
assimilation in the Kelantanese cuisine, especially among local food vendors
preparing traditional Kelantanese foods, the authenticity of food is questionable. This
is attributable to the state's own complicated past. Hence it is important to explore
some empirical evidence on this matter. From the vendor viewpoint, this study seeks
to explore the catering authenticity of Kelantanese cuisine. Therefore in-depth
interviews between Kelantanese food vendors who have several years of experience
in the preparation of Kelantanese cuisine were carried out individually.

Keywords: Kelantanese cuisine, authentic cuisine, food culture

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