Determinants of Food Heritage towards Food Identity


  • Adilah Md Ramli Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam 40450, Malaysia.
  • Mohd Salehuddin Mohd Zahari Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam 40450, Malaysia.
  • Mohd Zulhilmi Suhaimi Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam 40450, Malaysia.
  • Salim Abdul Talib Faculty of Hotel and Tourism Management, Universiti Teknologi MARA, Shah Alam 40450, Malaysia.



Determinants, Food Heritage, Food Identity, PLS-SEM


Many studies on traditional food and food products towards identity have been carried out, but there is insufficient study relating to heritage context. In exploring this issue, conceptual frameworks have developed and examined the relationship between the determinants of food heritage and food identity. A total of 898 self-administered questionnaires were collected from the public in Klang Valley area, Malaysia and using statistical analysis using partial least square-structural equation modeling (PLS-SEM) from PLS 3 software to established the validity and reliability of the model as well as the relationship between the two factors. Results revealed that there are eight construct determinants of food heritage and one construct of food identity that represent the conceptual model, and there is a moderate relationship between the two variables.


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How to Cite

Md Ramli, A., Mohd Zahari, M. S., Suhaimi, M. Z., & Abdul Talib, S. (2016). Determinants of Food Heritage towards Food Identity. Environment-Behaviour Proceedings Journal, 1(1), 207–216.



Local Cultural / Heritage Environment (Food included)

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