Pengaruh Alam dan Budaya dalam Pembentukan Makanan Tradisional di Lembah Lenggong, Perak
Main Article Content
Abstract
Traditional food is a valuable asset inherited from one generation to another. The formation of this traditional food in a specific district or country is influenced by various factors such as natural environment, cultural intermingling, political boundaries and local genius. As a result, the background and characteristic of traditional food can reflect the community’s origin, culture and identity. Despite that, research on the formation of traditional food is seemingly limited, particularly in rural areas. This phenomenon is due to the lack of appreciation of traditional food among the community especially the young generation. Thus, this study aims to understand the formation of traditional food in Lenggong Valley based on the influence of nature and culture. A qualitative research design was used in this study. The data was collected through semi-structured interviews, and purposive sampling technique was employed by the researchers. A total of 10 informants were involved in this study comprising Lenggong traditional food experts and entrepreneurs. In addition, snowball sampling technique was used to achieve data saturation. To validate the findings from semi-structured interviews, participant observations were also executed by the researchers. Several places were visited such as traditional food restaurants, events and homestays to conduct the observations. Findings for this study have concluded into two themes namely, (1) Lenggong traditional food based on the availability of natural resources; and (2) the influence of culture diversity in the formation of Lenggong traditional food. This study explores the formation process of Lenggong traditional food that is influenced by the natural environment and cultural diversity, in which the influence of both explains the ingenuity of the past people in crafting various types of food which can still be tasted until today. Findings for this study encourage the current generation to preserve and sustain this intangible heritage for the next generations to come. Beside inheritance, the uniqueness and differences of Lenggong’s traditional food connote a potential that can also be benefited as a tourist attraction.
Article Details
This work is licensed under a Creative Commons Attribution 4.0 International License.
References
Adilah Md Ramli, Mohd Salehuddin Mohd Zahari, Nurhasmilaalisa Abdul Halim and Mohammed Haidrin Mohamed Aris. 2017. Knowledge on the Malaysian food heritage. Asian Journal of Quality of Life 2(5): 31–42. https://doi.org/10.21834/2ajqol.v2i5.9
Anis Fadhilah Mat Wahi, Mohamad Azwan Yusop, Mastura Jaafar @ Mustapha and Abdul Ghapar Othman. 2015. Assessing tourism economic impact on local community in Lenggong Valley. Advances in Environmental Biology 9(4): 55–58.
Bessière, J. 1998. Local development and heritage: Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis 38(1): 21–34. https://doi.org/10.1111/1467-9523.00061
Chang, R.C.Y., J. Kivela and A.H.N. Mak. 2010. Attributes that influence the evaluation of travel dining experience: When east meets west. Tourism Management 32: 307–316. https://doi.org/10.1016/j.tourman.2010.02.009
Creswell, J.W. and C.N. Poth. 2018. Qualitative inquiry and research design: Choosing among five approaches. 4th ed. Thousand Oaks, California: Sage Publications.
Dolash, D.J. 2016. Nama Lenggong daripada balak tersandar di pokok lain. 27 March. https://www.bharian.com.my/bhplus-old/2016/03/137677/nama-lenggong-daripada-balak-tersandar-di-pokok-lain (accessed 5 May 2021).
Ellis, A., E. Park and K. Sangkyun. 2018. What is food tourism? Tourism Management 68: 250–263. https://doi.org/10.1016/j.tourman.2018.03.025
European Commission. 2007. European research on traditional foods. Brussels: European Commission. https://op.europa.eu/en/publication-detail/-/publication/79cbea23-9d7d-408b-ba40-8ac89ae42e26 (accessed 6 June 2021).
Farhana Che Dah, Norsuhana Abdul Hamid and Norfarizan Hanoon. 2013. Fresh water fish intake and dishes preferences among local community: A preliminary study of tourists attraction in traditional dishes for Homestay Kampung Batu Ring, Beng, Lenggong, Perak. In Proceedings of international conference on tourism development: Building the future of tourism, eds. Badaruddin Mohamed and Azizi Bahauddin, 481–487. Pulau Pinang: Universiti Sains Malaysia.
Fatimah Hassan, Zuraini Zakaria, Norsuhana Abdul Hamid, Main Rindam and Fatan Hamamah Yahya. 2013. Peningkatan daya saing Lembah Lenggong berasaskan pelancongan sumber setempat. GEOGRAFIA Online Malaysian Journal of Society and Space 9(2): 35–49.
Hasliza, M.S.N. 2016. Archaeotourism destination in Lenggong Valley World Heritage Site: Does knowledge management (KM) matter? In Heritage, culture and society, eds. Salleh Mohd Radzi, Mohd Hafiz Mohd Hanafiah, Norzuwana Sumarjan, Zurinawati Mohi, Didi Sukyadi, Karim Suryadi and Pupung Purnawarman, 389–394. London: CRC Press.
Horng, J.S. and C.T. Tsai. 2012a. Constructing indicators of culinary tourism strategy: An application of resource-based theory. Journal of Travel and Tourism Marketing 29(8): 796–816. https://doi.org/10.1080/10548408.2012.730945
. 2012b. Exploring marketing strategies for culinary tourism in Hong Kong and Singapore. Asia Pacific Journal of Tourism Research 17(3): 277–300. https://doi.org/10.1080/10941665.2011.625432
Jabatan Warisan Negara. 2019. Jabatan Warisan Negara, Kementerian Pelancongan, Seni, dan Budaya. Objek warisan tidak ketara. 3 Novermber. http://www.heritage.gov.my/ms/daftar-warisan/senarai-warisan-kebangsaan/objek/objek-warisan-tidak-ketara.html (accessed 5 July 2021).
Kwong, A.T.M. and Badaruddin Mohamed. 2017. A review of Lenggong Valley as tourism destination from policy and organizational perspective. Journal of Tourism Research and Hospitality 6(4): 1–12. https://doi.org/10.4172/2324-8807.1000196
Mardatillah, A., B. Hermanto and T. Herawaty. 2019. Riau Malay food culture in Pekanbaru, Riau Indonesia: Commodification, authenticity, and sustainability in a global business era. Journal of Ethnic Foods 6(1): 1–10. https://doi.org/10.1186/s42779-019-0005-7
Mastura Jaafar, Shuhaida Md Noor and M. Rasoolimanesh. 2015. Perception of young local residents toward sustainable conservation programmes: A case study of the Lenggong World Cultural Heritage. Tourism Management 48: 154–163. https://doi.org/10.1016/j.tourman.2014.10.018
Mastura Jaafar, Shuhaida Noor Md, Diana Mohamad, Alireza Jalali and Jariyah Hashim. 2021. Motivational factors impacting rural community participation in community based tourism enterprise in Lenggong Valley, Malaysia. Asia Pacific Journal of Tourism Research 25(7): 799–812. https://doi.org/10.1080/10941665.2020.1769696
Merriam, S.B. and E.J. Tisdell. 2016. Qualitative research: A guide to design and implementation. 4th ed. San Francisco: John Wiley & Sons.
Mohd Yusof Kamaruzaman, Shahrim Ab Karim, Farah Adibah Che Ishak and Mohd Mursyid Arshad. 2020. The diversity of traditional Malay kuih in Malaysia and its potentials. Journal of Ethnic Foods 7(1): 1–11. https://doi.org/10.1186/s42779-020-00056-2
Nabsiah Abdul Wahid. 2009. Heritage food tourism: Bahulu attracts? Proceedings of 2nd National Symposium on Tourism Research: Theories and Application, 202–209, Universiti Sains Malaysia. 18 July.
Nor Izana Mohd Shobri and Khalilah Hassan. 2017. Exploring the uniqueness of Lenggong, Perak in Malaysia. In Multidisciplinary Academic Conference 2017. Kota Kinabalu: SSR Scholars Group.
Nor Shela Saleh, Mohd Shafie Rosli and Andi Sukri. 2021. Budaya masyarakat Bugis dalam aspek perkahwinan, komunikasi dan makanan warisan. Kajian Malaysia 40(2): 227–253. https://doi.org/10.21315/km2022.40.2.10
Nurul Ashikin Ismail. 2014. Role and practice of Malay chefs in sustaining authenticity of Malay food in Klang Valley hotels, Malaysia. Master’s diss., Universiti Putra Malaysia.
Othman Lebar. 2007. Penyelidikan kualitatif : Pengenalan kepada teori and metod. Tanjong Malim: Penerbit Universiti Pendidikan Sultan Idris.
Pong, K.S. and Shuhaida Md Noor. 2015. The influence of destination personality on brand image evaluation among archaeological tourists. Jurnal Komunikasi: Malaysian Journal of Communication 31(1): 133–152. https://doi.org/10.17576/JKMJC-2015-3101-07
Rasoolimanesh, S.M. and Mastura Jaafar. 2016. Sustainable tourism development and residents’ perceptions in World Heritage Site destinations. Asia Pacific Journal of Tourism Research 1–15. https://doi.org/10.1080/10941665.2016.1175491
Rasoolimanesh, S.M., Norziani Dahalan and Mastura Jaafar. 2016. Tourists’ perceived value and satisfaction in a community-based homestay in the Lenggong Valley World Heritage Site. Journal of Hospitality and Tourism Management 26: 72–81. https://doi.org/10.1016/j.jhtm.2016.01.005
Shuhaida Md. Noor 2015. Identiti jenama Lembah Lenggong berdasarkan nilai komuniti setempat. In Prospek Pelancongan di Lembah Lenggong, ed. Zuraini Zakaria, 27–46. Kuala Lumpur: Dewan Bahasa dan Pustaka.
Shuhaida Md Noor, Mastura Jaafar and Y.B. Balan. 2018. Communicating archaeological heritage: Strategically connecting the past to the present from community perspectives. Journal of Asian Pacific Communication 28(1): 151–171. https://doi.org/10.1075/japc.00008.noo
Siti Hajar Abdul Aziz, Zuraini Zakaria and Ziyad Rafiqi Mohammad. 2014. Authenticity of Ficus hispida as a local traditional product in the Lembah Lenggong World Heritage Site. SHS Web of Conferences 4: 1–6. https://doi.org/10.1051/shsconf/20141201098
Son, A. and H. Xu. 2013. Religious food as a tourism attraction: The roles of Buddhist temple food in Western tourist experience. Journal of Heritage Tourism 8(2–3): 248–258. https://doi.org/10.1080/1743873X.2013.767815
Tibere, L. and M. Aloysius. 2013. Malaysia as a food-haven destination: The vision and its sustainability. Asia Pacific Journal of Innovation in Hospitality and Tourism 2(1): 37–51.
Tourism Research Australia. 2017. International visitors in Australia: Year ending June 2017. https://www.tra.gov.au/tra/ivs/ivs_jun_2017.html (accessed 5 May 2021).
UNWTO (United Nations World Tourism Organization). 2017. Second global report on gastronomy tourism, affiliate members report: Volume 16. http://cf.cdn.unwto.org/sites/all/files/pdf/gastronomy_report_web.pdf (accessed 6 July 2020).
Zaitie Satibi. 2019. Warisan arkeologi Lenggong. My Metro, 9 August. https://www.hmetro.com.my/santai/2019/08/484414/warisan-arkeologi-lenggong (accessed 11 October 2020).