Acculturation of ethnic foods in Malaysian Society Supyan Hussin Institute of the Malay World and Civilization, Universiti Kebangsaan Malaysia
2nd National and International Conference 2017 Weaving ASEAN Cultural Connection “Foods in ASEAN: Wisdom and Cultural Connectivity” Walailak Abode of Culture, Walailak University, Nakhon Si Thammarat Thailand 15 Sept 2017 Acculturation
• Acculturation is the process of social, psychological, and cultural change that stems from blending of beliefs, customs, artefacts between and/or among cultures. The effects of acculturation can be seen at multiple levels in both the original (native) and newly adopted (host) cultures. • It is unavoidable when two or more ethnics or cultures meet. • Examples: • Roti Canai, Teh Tarik, Nasi Lemak, Yong Tau Fu and Satay are top great foods in Malaysia • Tour operators clearly perceived that Malaysian food like Nasi lemak, satay, roti canai, chicken rice, traditional and other festive foods are important as gastronomic products and having positive indicators in attracting international tourists to visit Malaysia Nurasiyah et al. 2013
Supyan Hussin UKM Nasi Lemak
Roti Canai
Yong Tau Fu Teh Tarik
Satay
Supyan Hussin UKM Malaysians
• 3 major ethnic groups in Malaysia: Malay, Chinese, Indian • 10+ minor ethnic groups in West Malaysia and East Malaysia • Ethnic-based foods • Assimilation of ethnic foods into the mainstream culture and society affects life style
Supyan Hussin UKM 4 processes of acculturation
Accommodation
Diffusion
Assimilation Consciously, subconsciously
Diffusion
Integration
Supyan Hussin UKM In cultural contexts
• Cultural accommodation refers to a 1 process by which individuals may adopt particular values and beliefs of the other culture and accommodate them in the public sphere, while maintaining the original culture in the private sphere.
2 • Cultural Assimilation is a gradual process by which a person or group belonging to one culture adopts the practices of another, thereby becoming a member of that culture or simply practicing some parts of the other culture Supyan Hussin UKM In cultural contexts
3 • Cultural diffusion is the spread of cultural beliefs and social activities from one group to another. The mixing of world cultures through different ethnicities, religions and nationalities has increased with business interaction, communication, 4 technology. • Cultural integration is typically defined as incorporating individuals from different groups and their cultural practices into a society as equals
Supyan Hussin UKM Individual level
• Home consumption • Meal preparation at home • Open House • Business: restaurants, stalls, food courts, markets, hotels • Menu of food offered • Variety of foods • Home-delivery food package • Door-to-door delivery food package
Supyan Hussin UKM MENU
Supyan Hussin UKM Packaged lunch
Urbanization and working communities encourages acculturation to take place.
Supyan Hussin UKM Supyan Hussin UKM National Level
• “Open house” • Ministers • Companies
Supyan Hussin UKM Religious Festivals: all ethnic foods are served
Supyan Hussin UKM Religious Festivals: all ethnic foods are served Supyan Hussin UKM Because of ethnic foods, we have shared Values:
Pride Inclusive Understanding Togetherness
Because of ethnic foods, we have shared Values:
Tolerant Respect Appreciate Enjoyable Friendly Cooperative Supyan Hussin UKM Top Malaysian Dishes You Should Know
Supyan Hussin UKM Supyan Hussin UKM Supyan Hussin UKM Supyan Hussin UKM Roti Jala (net bread) Tau Fu Pesembur
Hainanese chicken rice Mamak Fried Mee Curry Laksa Supyan Hussin UKM Conclusion
• Variety of ethnic groups, cultures, foods, and customs are blessings from God • Cultural connection takes place when there is an acculturation of ethnic cuisine in the society; thus, it affects the life style of the people in the society. • Acculturation processes: accommodate, assimilate, diffuse, integrate • Shared universal values: pride, inclusive, understanding, togetherness, tolerant, respect, appreciate, enjoyable, friendly, cooperative • Wisdom of the diversity of ethnics and cultures
Supyan Hussin UKM Thank you
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