Taking fusion cuisine to a new level

QR Code

Taking fusion cuisine to a new level

Bibliographic Details
Main Author:	Rashid, Farezza Hanum
Format:	Newspaper
Language:	English
Published:	2014
Online Access:	http://psasir.upm.edu.my/id/eprint/31788/ http://psasir.upm.edu.my/id/eprint/31788/1/Image00054.pdf

Similar Items

Cuisine Aide for Android
by: Loo, Chun Khee
Published: (2016)

Adaptation of ethnic cuisine attributes, preparation and formation of common acceptable cuisine / Mohd Zulhilmi Suhaimi
by: Suhaimi, Mohd Zulhilmi
Published: (2013)

Review on national cuisine and regional cuisine / Nur Amalina Zulkifli and Nur Aina Zainal Abidin
by: Zulkifli, Nur Amalina, et al.
Published: (2017)

UMT invention is a cut above: Innovation champs: Universiti Malaysia Terengganu's 'Cut n Drop' wows judges at BSN Inter-Varsity Social Venture Challenge (SVC)
by: Rashid, Farezza Hanum
Published: (2011)

Programmes suspended
by: Farezza Hanum, Rashid
Published: (2017)

Dogs'day out
by: Rashid, Farezza Hanum
Published: (2012)

'Ranking not true measure of success'
by: Rashid, Farezza Hanum
Published: (2015)

Getting creative with English
by: Rashid, Farezza Hanum
Published: (2013)

English language conference at UPM
by: Rashid, Farezza Hanum
Published: (2013)

Theater of Ipoh cuisine: regeneration in Ipoh Town
by: Low, Zhi Ling, et al.
Published: (2015)

The globalization of Malaysia national cuisine: a concept of 'gastrodiplomacy'
by: Nahar, Naili, et al.
Published: (2018)

The globalization of Malaysia national cuisine: a concept of 'Gastrodiplomacy'
by: Nahar, Naili, et al.
Published: (2018)

Effect of cultural difference on preference for popular Malaysian cuisines
by: Boo, Huey Chern, et al.
Published: (2009)

Dimensions of authenticity in Malay cuisine from experts' perspectives
by: Hamzah, Humairah, et al.
Published: (2013)

Fungal Contamination Of Spices Used In Local Malaysian Cuisines
by: Nordin, Syamilah
Published: (2021)

iCook Herbs application: sharing platform for cuisine preparations
by: Rahim, Siti Nur Aliah, et al.
Published: (2017)

Modern Malaysian cuisine: identity, culture, or modern-day fad?
by: Zainal Abidin, Muhammad Rezza, et al.
Published: (2020)

A Survey of multi-biometrics and fusion levels
by: Taha, Khalaf Emad, et al.
Published: (2015)

A survey of multi-biometrics and fusion levels
by: Khalaf, Emad Taha, et al.
Published: (2015)

Taking the Spirit Out of Levelling
by: Abdullah, Khairul Anuar
Published: (1994)

Bringing to Light the Cuisine of Hercules Posey, George Washington’s Enslaved Chef
by: Ganeshram, Ramin
Published: (2024)

Fluid practices and functions linked with traditional cuisine Busri in Sindh- Pakistan
by: Kousar, Umbreen, et al.
Published: (2022)

Strategic business plan for Green Harvest Restaurant (pioneering vegan cuisine in Malaysia)
by: Kanagaratnam, Kokhilaveny
Published: (2024)

Enriching the international tourist experience of local Malaysian cuisine and a guarantee of a purchase intention
by: Saad, Mazni, et al.
Published: (2019)

Eliciting chefs’ creativity in utilising Malaysian local herbs in the development of modern Malaysian cuisine
by: Zainal Abidin, Muhammad Rezza
Published: (2023)

Use of coconut milk versus dairy milk in Malaysian cuisines: comparison of nutritional value
by: Shaharuddin, Nurulazizah
Published: (2013)

Use of coconut milk versus dairy milk in malaysian cuisines : comparison of nutritional value
by: Shaharuddin, Nurulazizah
Published: (2013)

An information kiosk on Malaysian cuisine 1 Citra Rasa Malaysia on line / Aniza Sabjan
by: Aniza, Sabjan
Published: (2002)

Sense of place and certainty in uncertain socioeconomic conditions: Contributions of local cuisine to culinary tourism.
by: Duarte Alonso, Abel, et al.
Published: (2020)

Taking words to a new level: a preliminary investigation of discourse intervention in primary progressive aphasia
by: Whitworth, Anne, et al.
Published: (2017)

Feature detector-level fusion methods in food recognition
by: Razali @ Ghazali, Mohd Norhisham, et al.
Published: (2019)

The study of level of freight forwarders’ satisfaction towards MASkargo Sdn Bhd / Nur Farezza Zainal
by: Zainal, Nur Farezza
Published: (2011)

Consumer attitudes and perceptions towards Western cuisine: a strategic investigation of the Italian restaurant industry in Malaysia
by: Camillo, Angelo, et al.
Published: (2014)

A visual study on Javanese famous cuisine guide book / Siti Nur Afiqah Mohd. Nahar
by: Mohd. Nahar, Siti Nur Afiqah
Published: (2019)

Varsities not taking chances with new intakes
by: The Sun,
Published: (2009)

Cuisine and conquest: interdisciplinary perspectives on food, continuity and change in 11th-century England and beyond
by: Jervis, Ben, et al.
Published: (2017)

Evaluating English translations of Chinese cuisine names: a case study of bilingual menus of hotels in Chengdu City
by: Zuo, Liang, et al.
Published: (2025)

Unimas student take tribal music to next level
by: The Borneo, Post
Published: (2012)

Malay cuisine cooking recipe recommendation system using Genetic Algorithm (GA) / Nur Nazihah Ismail
by: Ismail, Nur Nazihah
Published: (2017)

New education D-G takes over
by: Bernama
Published: (2017)