Gastronomy: An Opportunity for Malaysian Culinary Educators

Mohd Salehuddin Mohd Zahari, Mohd Hairi Jalis, Muhammad Izzat Zulfifly, Salleh Mohd Radzi, Zulhan Othman


The word ‘gastronomy’ might sound peculiar for most people and even amongst ‘culinarians’. Gastronomy is an understanding of various social, cultures, historical components, literature, philosophy, economic status, religion and others, in which food is the core subject.  Meanwhile, gastronomy products refer to food and beverages as well as food-related activities of one’s culture and heritage.  Looking at the diversity of gastronomy and its development in the world today, there will be a promising need for well-prepared, dedicated chefs, administrators and managers in all areas including hotels, foodservice, food manufactures, catering, food media as well as other hospitality and tourism-related fields. This paper conceptualizes the relevancy of gastronomy in Malaysian culinary education.

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International Education Studies ISSN 1913-9020 (Print), ISSN 1913-9039 (Online)

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