Determinants of Traditional Food Sustainability: Nasi Ambeng practices in Malaysia

Muhammad Shahrul Mohd Suleiman; Mohd Shazali Md Sharif; Zatul Iffah Mohd Fuza; Hendri Azwar

doi:10.21834/e-bpj.v8i25.4856

Authors

Muhammad Shahrul Mohd Suleiman Culinary Unit, Kolej Komuniti Sarikei, Sarawak, Malaysia
Mohd Shazali Md Sharif Department of Culinary and Gastronomy, Faculty of Hotel and Tourism Management, UiTM Selangor Cawangan Puncak Alam, Selangor, Malaysia
Zatul Iffah Mohd Fuza Department of Tourism Management, Faculty of Hotel and Tourism Management, UiTM Terengganu Cawangan Dungun, Terengganu, Malaysia
Hendri Azwar Fakultas Pariwisata dan Perhotelan, Universitas Negeri Padang, Indonesia

DOI:

https://doi.org/10.21834/e-bpj.v8i25.4856

Keywords:

Traditional Food, Nasi Ambeng, Food Practice, Sustainability

Abstract

The Javanese and Malays have undergone distinct evolutionary transformations, notably seen in culinary practices like Nasi Ambeng, which has endured across generations. With limited research on the sustainability of traditional foods in Malaysia and the decline of culinary practices, this study aims to explore the perpetuation of Nasi Ambeng among the Javanese-Malay community. Employing ethnographic and netnographic approaches, the study identifies intergenerational knowledge transfer, adoption, adaptations, and demand in the food business as key factors supporting the sustainability of Nasi Ambeng. This study enriches Malaysia's gastronomy studies, benefiting tourism authorities, culinary heritage bodies, and ethnic representatives for preserving traditional foods.

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