Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity

QR Code

Dimensions and perspectives of objectivist, constructivist, and postmodernist approaches on Malay food authenticity

The authenticity of food can be a crucial area of studies in Malaysia context, especially Malay food. Although the idea of sustainability towards culture, heritage and tradition is always being discussed, the crucial part of what is authentic becomes vague and lessen. Past researchers have portrayed...

Full description

Bibliographic Details
Main Authors:	Hasni, Muhamad Zulfikri, Ab Karim, Shahrim, Arshad, Mohd Mursyid, Abdullah, Haslinda, Mohd Sharif, Siti Nurhayati Khairatun
Format:	Article
Language:	English
Published:	UiTM Press 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88472/ http://psasir.upm.edu.my/id/eprint/88472/1/ABSTRACT.pdf

Similar Items

Cognitive Effects Of Constructivist And Objectivist Instructional Courseware On Adult Learners With Different Psychological Profiles
by: Mitrakul, Nam-Oi
Published: (2010)

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

A postmodernist study of the internet
by: S.H. Heng,
Published: (1998)

An objectivist-constructivist blended approach: implications on student achievement and satisfaction in Malaysian university-level beginner string technique classes / Shafizan Sabri
by: Sabri, Shafizan
Published: (2016)

Objectivist paradigm in scenic beauty assessment
by: Othman, Jamilah
Published: (2011)

A pilot study on the challenges to sustain the authenticity of the Malay heritage food, dodol, in the southern states of Malaysia
by: Ismail, Norsyahidah, et al.
Published: (2023)

A postmodernist reading of Sam Shepard's True West
by: Joodaki, Abdol Hossein, et al.
Published: (2013)

The divine Marquis' ethical project: Sade and the "turn to religion" in postmodernist philosophy
by: Russell, Melissa Michele
Published: (2014)

Past and present practices of the Malay food heritage and culture in Malaysia
by: Abdul Raji, Mohd Nazri, et al.
Published: (2017)

International culinary influence on street food: an observatory study
by: Mohd Sharif, Siti Nurhayati Khairatun
Published: (2020)

Understanding the young generations' preference towards Malay traditional food in Malaysia
by: Abdul Ghafar Rahman, Suhailah, et al.
Published: (2018)

The impact of modern technology towards Malay traditional foods preparation and cooking processes in Malaysia
by: Abdul Ghafar Rahman, Suhailah, et al.
Published: (2021)

Involving older people in research: practical considerations when using the authenticity criteria in constructivist inquiry
by: Brown Wilson, Christine, et al.
Published: (2011)

Exploring fraudulent honey cases from readily available food fraud databases
by: Ahmad, Nur Nisaa, et al.
Published: (2021)

Barriers in venturing home-based food business among urban B40 women in Selangor, Malaysia
by: Khairatun, Siti Nurhayati
Published: (2024)

Production protocols in the current practice of instilling traditional values in Malay kuih
by: Kamaruzaman, Mohd Yusof, et al.
Published: (2023)

A review on the notions of food heritage conservation
by: Kamaruzaman, Mohd Yusof, et al.
Published: (2022)

CONSTRUCTIVIST-ORIENTED LEARNING ENVIRONMENT SURVEY
by: Bell, L., et al.
Published: (2014)

Engendering Constructivist Learning in Tertiary Teaching
by: Giridharan, Beena
Published: (2012)

A review of constructivist teaching practices
by: Roustaee, Roya, et al.
Published: (2014)

Exposing the nuances of traditional Malay Kuih in Mersing district, Johor, Malaysia
by: Kamaruzaman, Mohd Yusof, et al.
Published: (2022)

Exploring authentic dodol as sustainable Malay heritage food in the southern states of Peninsular Malaysia
by: Ismail, Norsyahidah
Published: (2023)

Utilizing local food product at rural destination
by: Raji, Mohd Nazri Abdul, et al.
Published: (2017)

Perceived importance on Malaysian halal and authentic heritage food (HAHFo): international Muslim tourists' purchase intention behaviour
by: Omar, Siti Nazirah, et al.
Published: (2014)

Community development through food tourism: exploring the utilization of local food as community development at rural destination in Malaysia
by: Abdul Raji, Mohd Nazri, et al.
Published: (2018)

Ocular dimensions of young Malays in Malaysia
by: Bariah Mohd-Ali,, et al.
Published: (2011)

Empowering rural communities through social entrepreneurship: a case study from an indigenous Dusun woman in Ranau, Sabah
by: Mohd Sharif, Siti Nurhayati Khairatun
Published: (2024)

Spicy business of Saudagar Rasa and its heritage gourmet
by: Mohd Sharif, Siti Nurhayati Khairatun
Published: (2021)

Constructivists' views on how children learn mathematics
by: Nik Abdul Rahman , Nik Suryani
Published: (2011)

Analytical approaches of meat authentication in food
by: Sajali, Nurhayatie, et al.
Published: (2020)

Dimensions of the Malayness Construct: Scale Development and Empirical Analysis
by: Jeannot Abdul Karim ,, et al.
Published: (2014)

Exploring the roles of local food in developing Lenggong Valley as a rural food tourism destination
by: Mohd Nazri Abdul Raji,, et al.
Published: (2022)

Exploring the roles of local food in developing Lenggong Valley as a rural food tourism destination
by: Abdul Raji, Mohd Nazri, et al.
Published: (2022)

Hypermedia Interaction Design : A Cognitive Constructivist Approach
by: Lee , Chien Sing
Published: (2005)

Mobilizing the role of local foods in rural destination: opportunities and challenges in community development
by: Abdul Raji, Mohd Nazri, et al.
Published: (2017)

Application of the metabolomics approach in food authentication
by: Selamat, Jinap, et al.
Published: (2021)

Enhancing fast-food experiences: customer roles in using self-service technology
by: Samengon, Harnidah, et al.
Published: (2024)

An Interdisciplinary Investigation of HIgh School Students' Approaches to Learning Science: The Relations Amongst Achievement Goals, Constructivist Pedagogical Dimensions, Motivational Beliefs and Self-Regulated Learning
by: Iverach, Michael, et al.
Published: (2008)

Investigating motivations for customers to use interactive self-service technology in fast-food restaurant
by: Samengon, Harnidah, et al.
Published: (2023)

The efficacy of a constructivist approach to the training of Chinese mathematics teachers
by: Fung, Chi-yeung
Published: (2002)