文章基本信息

标题：Dimensions and perspectives of objectivist,constructivist,and postmodernistapproaches on Malay foodauthenticity
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作者：Muhamad ZulfikriHasni ; Shahrim Ab Karim ; Mohd Mursyid Arshad 等
期刊名称：Journal of Tourism, Hospitality and Culinary Arts
印刷版ISSN：1985-8914
电子版ISSN：2590-3837
出版年度：2020
卷号：12
期号：2
页码：59-75
语种：English
出版社：Penerbit UiTM Malaysia
摘要：The authenticity of food can be a crucial area of studies in Malaysia context,especially Malay food. Although the idea of sustainability towards culture,heritage and tradition is always being discussed,the crucial part of what is authentic becomes vague and lessen. Past researchers have portrayed the understandings of authenticity based on three major dimensions of objectivist,constructivist and postmodernist approaches. Each approach is able to define “authenticity”. However,the understanding ofthe authenticity of Malay food isstill needed to be underpinned theoreticallyand rigorously.Asthere is a lack of understanding towards clear dimensions of authenticity in Malay context,this raises an argument of which dimensions and approach are able to explain and highlight the true meaning and belief of Malay food reflected its core content of culture and heritage. Thus,this article intendsto highlightthe need for proclaiming and articulating the necessity of having a clear dimension of authenticity towards Malay food.
关键词：Authenticity;objectivist;constructivist;postmodern;Malay food