Abstract
The influence of biculturalism/integration attributes on ethnic food identity formation
Highlights
One of the early issues faced by all individuals, during their childhood, is closely related to the selfidentity formation
The result shows that biculturalism/integration attributes like knowledge on food, social events where various ethnic foods are a presence, and food media influence the food adaptation among ethnic groups and significantly contribute to the ethnic food identity formation
H1: There is a significant relationship between biculturalism/integration and food identity formation; H1.1: There is a significant relationship between food knowledge and food identity formation; H1.2: There is a significant relationship between food social event and food identity formation; H1.3: There is a significant relationship between food media and food identity formation
Summary
One of the early issues faced by all individuals, during their childhood, is closely related to the selfidentity formation. Issues Besides social integration, education, economy and politics, food identity formation is one of the essential matters in the pluralistic nations [13, 27,28,29,30] Others referred to it as a process of learning the practices and customs of a new culture and acquiring the capability to function within the dominant culture while retaining one's original culture [31, 32]. The Malaysian food identity is referred to as collective and accepted cuisine through either combination or adoption of the culinary diversity of the multiethnic population of Malaysia of which Malay is anchoring the cuisine [38, 41, 48, 50] In this sense, the primary Malaysian ethnic foods, namely, Malay, Chinese, and Indian had been adjusted and adapted through preparation and consumption, and the acceptance of it longitudinally could create the food identity formation [38, 48, 49]. Does it signify the process of developing its national food identity (Figs. 1, 2, 3, 4, 5, 6 and 7)?
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