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Thesis (PhD)--University of South Australia, 2014. Includes bibliographical references (pages 283-320) Changes in cuisine, being a part of the global transformation process, are spreading a sense of cultural homogeneity. One of the drivers for these changes is the increased consumption of foreign ethnic food in contemporary society. Fusing of cuisines in the commercial kitchen may be viewed a innovative, however such fusing in the domestic kitchen is threatening the sacred bond between cuisine and identity, and therefore the loss of culinary heritage significance. This study argues that there is a association between foreign ethnic food consumption (FEFC) and the alteration of the cuisine of the dominant culture as an indicator of social and cultural change. It aims to gain a better insight into the progression in which foreign and local correlate to promote change in the dominant culture’s cuisine. This study is located in Malaysia, where the rapidly changing food consumption patterns are impacting upon the alteration of its multicultural cuisine. |
