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Exploring the potential of rendang as local food heritage of Negeri Sembilan.

Mohd Farudz, Baiduri Zaiyyanna and Saad, Mazni (2020) Exploring the potential of rendang as local food heritage of Negeri Sembilan. In: 2nd Research Colloquium on Tourism & Hospitality, 5 July 2020, Kulliyyah of Languages and Management, IIUM Pagoh. (Unpublished)

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Every part of the country has its signature dishes to be proud of and some of them are already being well-known to the world. This worthy treasure that has influenced foreign cultures such as Indian, Chinese, Arabs, and Thais still managed to attract the new generations to crave and become the regular consumer of the food. However, the efforts to promote and preserve the culinary heritage to become one of the prominent tourism products of the country are still low and it may keep declining if there is no further action to be taken. Malaysia has a unique Malay local heritage’s delicacy starting from its origin, way of cooking’s and the ingredients. Rendang is famous as the local food heritage of Negeri Sembilan that was brought by the Minang people that reside in the districts. However, the research on Rendang that focuses on the knowledge, anthropology, history, and cultural aspect of Rendang is still limited in Malaysia. Thus, the purpose of this study is to explore the potential of Rendang as a local food heritage of Negeri Sembilan. This study employs qualitative research. A total number of 3 respondents have participated in this study. The data were analyzed using thematic analysis. The outcomes of this study will contribute to the research that focuses on knowledge, anthropology, history, and the cultural aspect of Rendang. Hence, this study is significant to increase the promotion of Rendang as the local food heritage of Negeri Sembilan to promote its culinary tourism as one of the gastronomic tourism destinations in Malaysia.

Item Type: Conference or Workshop Item (Slide Presentation)
Additional Information: 8533/82554
Uncontrolled Keywords: Cultural value, knowledge on food heritage, sensory attributes
Subjects: T Technology > TX Home economics > TX901 Hotels, clubs, restaurants, etc. Food service
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button): Kulliyyah of Languages and Management
Depositing User: Dr Mazni Saad
Date Deposited: 06 Sep 2020 16:42
Last Modified: 06 Sep 2020 16:42
URI: http://irep.iium.edu.my/id/eprint/82554

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