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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Eric Olmedo, Dr. | |
| dc.contributor.author | Lee Han Ying (P80616) | |
| dc.date.accessioned | 2023-10-02T03:58:08Z | - |
| dc.date.available | 2023-10-02T03:58:08Z | - |
| dc.date.issued | 2020-09-30 | |
| dc.identifier.other | ukmvital:122332 | |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/465860 | - |
| dc.description | The Federation of Malaysia is designed as a multi-ethnic societal model, in which both federal constitution and legal systems provide space and accommodation for different ethnic groups. Although ethnic Chinese are holding Malaysian citizenship, they were once an immigrant population in the country. The question emerges regarding the identity formation for ethnic Chinese in Malaysia in view of the hyphenated expression of the process of their citizenship. In order to further understand ethnic Chinese identity making, the Hokkien sub-ethnic group is selected. This study investigates the identity formation of Hokkien ethnic Chinese, and is geographically specific to Klang, West Coast of Peninsular Malaysia, with ambition to understand Hokkien ethnic Chinese culture through the empirical manifestation of food transformation and consumption. The empirical fieldwork begins with a case study of a dish, the 'Hokkien Mee', whose name allegedly indicates ethnic Hokkien origins. An ethnography research was conducted in Quanzhou, Southern Fujian of China, in order to explore the varieties of food of Hokkien origins. A dish called 'Niu Pai' was identified, bearing close similarities with the 'Bak Kut Teh' in Klang, Malaysia. Anthropological deciphering of these dishes reveals the pivotal role of pork as key cultural marker. I contend that the usage of pork in Malaysia was initially driven by Rational Choice Theory; both usage and role of pork were later pragmatically and symbolically redefined through the process of acculturation. From these findings I induce two alternative scenarios of social integration for Hokkien ethnic Chinese in Malaysia where the pork ingredient stands as the symbol of ethnic consciousness and social group boundary.,Masters in Ethnic Studies | |
| dc.language.iso | eng | |
| dc.publisher | UKM, Bangi | |
| dc.relation | Institut Kajian Etnik (KITA) / Institute of Ethnic Studies | |
| dc.rights | UKM | |
| dc.subject | Chinese -- Food -- Malaysia | |
| dc.subject | Cooking | |
| dc.subject | Chinese -- Malaysia | |
| dc.subject | Universiti Kebangsaan Malaysia -- Dissertations | |
| dc.subject | Dissertations, Academic -- Malaysia | |
| dc.title | Hokkien cuisine : transnational analysis from Quanzhou, Southern Fujian of China to Klang, West Coast of Peninsular Malaysia | |
| dc.type | theses | |
| dc.format.pages | 120 | |
| dc.identifier.callno | DS595.2.C5L434 2020 tesis | |
| dc.identifier.barcode | 004890(2020) | |
| Appears in Collections: | Institute of Ethnic Studies / Institut Kajian Etnik (KITA) | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| ukmvital_122332+SOURCE1+SOURCE1.0.PDF Restricted Access | 2.4 MB | Adobe PDF |  View/Open |
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