Religious and cultural influences on the selection of menu

Jamaludin, Mohd Aizat and Abd Rahman, Nur Diyana and Ahmad Fadzillah, Nurrulhidayah and Ramli, Mohd Anuar (2018) Religious and cultural influences on the selection of menu. In: Preparation and Processing of Religious and Cultural Foods. Woodhead Publishing, Duxford, England, pp. 15-23. ISBN 9780081018927

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Abstract

Are religious and cultural influences on the selection of diets a reasonable need or simply religious bigotry? How do these elements affect consumer's diet preferences? This chapter discusses the food guidelines of the main religions which are Islam, Jewish, Hinduism, Buddhism, and Christianity and how these beliefs are adopted in the daily lives of the followers, respectively. Besides, the rich diversity of tradition, custom, and cultural influences around the world also has great impacts on food selection among people. Food habits or food culture imply the approaches of managing food from farm to fork and each of this approaches is significantly unique and may sometimes varies from one religion and culture to another.

Item Type:	Book Chapter
Additional Information:	7344/85637
Uncontrolled Keywords:	Religious food, Food culture, Menu selection, Halal
Subjects:	B Philosophy. Psychology. Religion > BP Islam. Bahaism. Theosophy, etc
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Dr Nurrulhidayah Ahmad Fadzillah
Date Deposited:	02 Dec 2020 15:25
Last Modified:	02 Dec 2020 15:39
URI:	http://irep.iium.edu.my/id/eprint/85637

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