Preserving and Promoting Malaysia's Regional Culinary Traditions: Governmental Roles and Challenges

Massyittah Omar; Siti Nor Fadillah Ahmad Shariff; Zuratulraha Jaafar; Hairunnisa Mohamad Ibrahim; Azuralisda Mohd Ghazali

doi:10.21834/e-bpj.v10iSI28.6951

Authors

Massyittah Omar Taylor’s Culinary Institute (TCI) School of Hospitality,Tourism and Events, Faculty of Social Sciences & Leisure Management Taylor's University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya, Selangor, Malaysia
Siti Nor Fadillah Ahmad Shariff School of Tourism, Hospitality and Event Management (STHEM), Ghazali Shafie Graduate School of Government (GSGSG), Universiti Utara Malaysia (UUM), 06010 UUM Sintok Kedah Darul Aman, Malaysia
Zuratulraha Jaafar 3 School of Hospitality, Tourism and Events, Faculty of Social Sciences & Leisure Management Taylor's University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya, Selangor, Malaysia
Hairunnisa Mohamad Ibrahim School of Pre-University Studies, Taylor’s College, Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya, Selangor, Malaysia
Azuralisda Mohd Ghazali Taylor’s Culinary Institute (TCI) School of Hospitality,Tourism and Events, Faculty of Social Sciences & Leisure Management Taylor's University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya, Selangor, Malaysia

DOI:

https://doi.org/10.21834/e-bpj.v10iSI28.6951

Keywords:

Culinary Heritage, Regional Cuisine, Government, Tourism

Abstract

This research examined the role of Malaysia's culinary heritage in driving tourism and fostering economic development, focusing on government interventions. It unravelled the nuances of effective marketing strategies and their long-term economic implications by incorporating regional cuisine into promoting tourism. The study addressed the government's emphasis on preserving culinary traditions but noted challenges in promotional efforts affecting sustainable development. Using quantitative methodologies it elucidated the government's responsibilities on integrating local food in tourism. The findings contribute to knowledge on tourism, local gastronomy dynamics, and cultural inclusion, recommended a framework in future research for sustainable and culturally enriched tourism in Malaysia.

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