Tarikh: 10 September 2019 (Selasa)
\nMasa: 2-4 petang
\nTempat: Institut Kajian Etnik, Aras 4 Bangunan Pentadbiran Kolej Keris Mas, UKM<\/p>\n
PEMBENTANGAN DRAF AKHIR<\/strong> Abstract:<\/strong><\/p>\n Malaysian cuisine reflects social categories in the country\u2019s food culture. The situation unveils a culinary diversity case, that is, manifesting cooked dishes as multiple products of identity in practice. Meanwhile, the ontological status of identity concept as a social reality in everyday life remains as a continuous pivotal debatable topic in the discourse. It is for that reason; the study intends to understand Malaysian cuisine as a claimant product of identity status in her contemporary society. A pragmatism interpretative framework and a cultural domain worksheet template have been designed using a theoretical sampling method. Drawing on the Malaysia International Gourmet Festival menus from 2006 to 2016 as empirical: cuisine categories were extracted from the data and coded into meaning-units that has helped to verify the country\u2019s gastronomy field for investigation. The study interprets cohesive semantic interactions that emerged from the data and categorised them into two competing culinary discursive patterns as the implications for practice. These categories reflect a reconciliation of culinary dualism interactions between cultural and practical aspects in managing a gastronomy market situation. As a result, the study presents a specific food sociability pattern for understanding Malaysian identity discourse in the field. The core internal and external mobilisation interaction elements can be categorised further into amalgamation, acculturation, accommodation, and assimilation \u2013 as illustrated in the MIGF Culinary Diversity Pattern Template. A supplement to the corpus of knowledge to the field of sociology in the Malaysian social discourse, the study propounds the characteristics of MIGF menus reflect as a claimant product of identity and as a prestige status in the actualised situation. These characteristics elucidate that food as identity concept is like any other social tools in Malaysian society; therefore, require its own space and time for further deliberation.<\/p>\n
\nNama Pelajar: Marcella Aloysius (P57938)
\nProgram: Doktor Falsafah (Pengajian Etnik)
\nTajuk Tesis: Food identity in contemporary society: the Malaysian gastronomy experience
\nPenyelia: Prof. Ulung Datuk Dr. Shamsul Amri Baharuddin (KITA-UKM) & Prof. Laurence Tibere (Toulouse University)<\/p>\n