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Title:	Indigeneity and food: politics, transnationalism & social inclusion
Editors:	Eric Olmedo Rachel Chan Suet Kay
Keywords:	Food Food -- Social aspects Government publications -- Malaysia
Issue Date:	2021
Notes:	Chapter 1: Introduction: food indigeneity vs. indigeneousness of food -- Chapter 2: Wild eats: nutritional evaluation of wild edible vegetables traditionally consumed by the Orang Asli -- Chapter 3: Sating gastronomic adventures and Malaysian food safety regulation -- Chapter 4: The factors of modifying indigenuous preserved foods -- Chapter 5: Heritage and creativity in the French haute cuisine through the tweets of 2 and 3 Michelin Star Chefs -- Chapter 6: Hummus: the interrnational life of an indigenous food -- Chapter 7: Definition and characterisation of the Southeast Asia Nyonya cuisine -- Chapter 8: Understanding rationalisation of food transformation and consumption for Hokkien ethnic Chinese in KLang -- Chapter 9: Transecting Ayurveda: testing the appeal of alternative food medicine to combat lifestyle disorders in Malaysia -- Chapter 10: Ulam and the young: acceptance of edible flora across ethnic boundaries in Malaysia -- Chapter 11: Challenging the meal kit and teaching home cooking -- Chapter 12: Sudah makan? Nasi Lemak stalls as a social integration platforms in Malaysia -- Chapter 13:The hipster foods cafes: social inclusion or exlusion -- Chapter 14: Conclusion: placemaking and the making of food indigenousness. Tiada akses teks penuh. Pembelian ebook boleh dibuat di e-sentral Penerbit UKM
ISBN:	9789672512158
Pages:	285
Publisher:	Penerbit Universiti Kebangsaan Malaysia
URI:	https://ptsldigital.ukm.my/jspui/handle/123456789/775805
Appears in Collections:	Buku Penerbit UKM

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