IPOH, April 25 (Bernama) -- Gastronomy, or the art and study of the relationship between culture and food, focusing on preparation, has been identified as one of the most powerful mediums for uniting Malaysia’s diverse society.
National Unity deputy minister R. Yuneswaran said food not only fulfils physical needs but also serves as a ‘universal language’ capable of bridging differences in race, religion and social background among the people.
“When we understand the history, recipes and ingredients of a dish that has been passed down through generations, we are actually training ourselves to better appreciate the cross-cultural influences that have shaped our national identity today.
“This is the remedy or effective formula in closing any form of social deficit within our communities,” he said at the launch of the ‘Ilmu Gastronomi Melayu: Puri Kencana Perpustakaan Negara Malaysia’ book at Stadium Indera Mulia here today.
Also present were National Unity Ministry deputy secretary-general (Policy and Strategic Planning) Mohamad Sobri Mat Daud and National Library of Malaysia (PNM) director-general Edy Irwan Zulkafli.
Yuneswaran said at the dining table, differences in skin colour, social status and religious background no longer serve as barriers, while the practice of open houses during festive seasons such as Hari Raya Aidilfitri, Chinese New Year, Deepavali, Kaamatan Festival and Gawai Dayak stands as clear proof of the people’s unity.
He said the publication of Ilmu Gastronomi Melayu: Puri Kencana Perpustakaan Negara Malaysia aligns closely with the aspirations of the ministry, as it not only discusses food but also explores the historical roots and philosophy behind the dishes.
“Beyond the values of unity and heritage, this publication also opens up vast economic potential through gastronomy tourism (gastro-tourism).
“Tourists from around the world now travel not only to see beautiful buildings but to experience authentic cultural offerings, especially through food,” he said.
The publication marks a starting point in systematically documenting traditional culinary knowledge, which has previously been largely passed down through oral tradition.
The book is the result of academic research conducted by Prof Dr Salmah Jan Noor Muhammad of Universiti Putra Malaysia, highlighting the uniqueness of Malay gastronomy or traditional Malay culinary knowledge based on culinary Malay manuscripts from the PNM collection.
-- BERNAMA
