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Please use this identifier to cite or link to this item: https://ptsldigital.ukm.my/jspui/handle/123456789/775805
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dc.contributor.editorEric Olmedo-
dc.contributor.editorRachel Chan Suet Kay-
dc.date.accessioned2024-09-10T04:33:08Z-
dc.date.available2024-09-10T04:33:08Z-
dc.date.issued2021-
dc.identifier.isbn9789672512158en_US
dc.identifier.urihttps://ptsldigital.ukm.my/jspui/handle/123456789/775805-
dc.language.isoenen_US
dc.publisherPenerbit Universiti Kebangsaan Malaysiaen_US
dc.subjectFooden_US
dc.subjectFood -- Social aspectsen_US
dc.subjectGovernment publications -- Malaysiaen_US
dc.titleIndigeneity and food: politics, transnationalism & social inclusionen_US
dc.typeUKM Publication Booken_US
dc.description.notesChapter 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.en_US
dc.format.pages285en_US
Appears in Collections:Buku Penerbit UKM

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