Sustaining botok-botok as a Malay food tradition practice through the lens of cultural intelligence

Mohd Salleh, Maria and Mohamad Yuswandie, Nurul Aida Haziqah and Saad, Mazni and Tuti, Meylani (2026) Sustaining botok-botok as a Malay food tradition practice through the lens of cultural intelligence. Environment-Behaviour Proceedings Journal, 11 (35). pp. 209-214. E-ISSN 2398-4287

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Abstract

This study examined the Cultural Intelligence (CQ) of Johor’s botok-botok, which has been at risk of cultural erosion. With three-fold objectives, data from 10 interviewees, with ages ranging from 23 to 62 years old, is analysed using a thematic analysis. The findings revealed that botok-botok served not only as food but also as a vessel of ancestral memory, communal identity, and heritage. While the Johorean Malays continue to use traditional methods, several respondents are innovating by incorporating alternative ingredients, utilising frozen packaging, and developing creative menu concepts. In conclusion, cultural preservation remains possible through CQ-driven adaptations

Item Type:	Article (Journal)
Uncontrolled Keywords:	Culinary Heritage, Cultural Intelligence (CQ), Sustainability, Youth Perceptions
Subjects:	T Technology > TX Home economics 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 Sustainable Tourism and Contemporary Languages
Depositing User:	AP Dr. Mazni Saad
Date Deposited:	26 Jan 2026 15:21
Last Modified:	26 Jan 2026 15:21
Queue Number:	2026-01-Q1850
URI:	http://irep.iium.edu.my/id/eprint/127091

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