Exploring food cultural heritage practices at Kampong Bharu, Kuala Lumpur: A case study of local foods business owners of Kampong Bharu

• Published in: Malaysian Journal of Medicine and Health Sciences
• Main Author: Abd Aziz N.A.S.; Juliana N.; Fahmi Teng N.I.M.
• Format: Article
• Language: English
• Published: Universiti Putra Malaysia Press 2021
• Online Access: https://www.scopus.com/inward/record.uri?eid=2-s2.0-85108958340&partnerID=40&md5=7c646b0d24707ff73b6dc7bfbac7a359

Introduction: : Traditional and local foods have been recognized as an intangible heritage and serve as a core element or supporting attraction to the particular tourist destinations. Thus, food cultural heritage has become a substantial part within the life of society and tourism sector which encompasses numerous aspects. Hence, this study has been conducted to discover in depth the cultural heritage of food in tourism destination at Kampong Bharu, Kuala Lumpur and the challenges faced to preserve the food cultural heritage. Methods: In-depth, semi structure interviews were conducted among five local food providers and a local authority to obtain the data for this study. Results:There are three main characteristics or issue involving the food cultural heritage in Kampong Bharu that have been highlighted which include the foods available in Kampong Bharu, standard preparation method of the foods, and facilitating factors and barriers in maintaining the heritage practice of the food. Conclusion: The findings showed that most of the local food provider in Kampong Bharu served Malay cuisine. They prefer to use their hereditary recipe to serve the foods in view it has been the main attraction to the people who are visiting Kampong Bharu. Different food preferences and increasing cost of the raw ingredient has become the main challenges to preserve the cultural food heritage in Kampong Bharu. © 2021 UPM Press. All rights reserved.