Keeping food heritage alive

Keeping food heritage alive. [Newspaper] (2019)


FOOD makes up a huge intangible part of the culture that defines Malaysia. For centuries, heritage and traditional cuisines have been passed down from generations to generations, forming the national identity.

Universiti Teknologi MARA (UiTM)’s Faculty of Hotel and Tourism Management recently organised the inaugural Kongres Makanan Warisan 2019 at its Shah Alam campus.

Launched by Tengku Permaisuri Selangor Tengku Permaisuri Norashikin, the event hoped to raise awareness on Malay heritage cuisine.

In his opening speech, UiTM deputy vice-chancellor (development) Associate Professor Dr Mohd Fozi Ali said that the congress is the perfect platform to hold a discourse on the heritage food.

Item Type: Newspaper
Keywords: Tourism Industry, Food Heritage, Sustainable tourism, Tourism Malaysia, Traditional Malaysian cuisines
Taxonomy: By Subject > Hotel & Tourism Management > Foodservice Management and Foodservice Entrepreneurship
By Subject > Hotel & Tourism Management > Tourism Management
Local Content Hub: Subjects > Hotel & Tourism Management
Depositing User: Ilya Nur Fateen Othman
Date Deposited: 11 Aug 2021 01:35
Last Modified: 11 Aug 2021 01:35
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