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Malaysian Heritage Food: Tourist Perception on Food Culture, Knowledge, and Lifestyle in Tioman and Perhentian Island
Asma Izlyn Izhar
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Norashikin Ramli
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Mas Affandy Mashuri
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Nur Syazana Yildirim
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Nur Nadia Maisarah Mohd Fisol
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Ahmad Redhuan Abu Bakar
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Noorsa Riza Johari
Faculty of Hospitality and Tourism Management, University Teknologi MARA, Cawangan Pulau Pinang, Kampus Permatang Pauh, 13500 Pulau Pinang, Malaysia
Abstract
The Malaysian culinary traditions, passed down through generations, have contributed to the global recognition of MHF as a distinctive cuisine. However, the similarities between Malaysian food and that of neighbouring countries underscore the need to strengthen and preserve a culinary identity that is both idealistic and uniquely Malaysian. Nowadays, Malaysian Heritage Food facing modernization and having significant problems maintaining its authentic cultural values. This study examines the relationship between food culture, lifestyle, and tourists’ knowledge in shaping perceptions of MHF in Tioman and Perhentian Islands. Application of quantitative methodology, data sampling was collected via online survey. Random and purposive sampling method yield 351 respondents. Pearson correlation reveal that tourists’ knowledge and lifestyle have strong positive correlations towards perceptions of MHF. Whereas food culture shows a weak and insignificant relationship towards perception of MHF. These results suggest that while cultural heritage remains important, knowledge transmission and lifestyle practices play a more decisive role in sustaining MHF’s appeal. The study highlights the need for educational initiatives, culinary tourism strategies, and policy measures to strengthen the preservation and promotion of MHF in the face of globalization
Keywords: Malaysian Heritage Food (MHF), Food Culture, Knowledge, Lifestyle, Tourist Perception
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References:
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