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- Panel 4-2 “Is Nasi Lemak An Indian Food?”: Foodways and Transculturalism among Young Malaysians in the Klang Valley /Loo Hong Chuang
Panel 4-2 “Is Nasi Lemak An Indian Food?”: Foodways and Transculturalism among Young Malaysians in the Klang Valley /Loo Hong Chuang
Andrew Loo Hong Chuang
Assistant professor, International Center for Cultural Studies, Universiti Tunku Abdul Rahman (UTAR), Malaysia
Malaysia’s ongoing nation building challenge revolves around harmonizing political and social demands emanating from diverse ethnic factions while concurrently fostering a sense of unity. The implementation of preferential policies tied to specific ethnicities has exacerbated divisions and heightened tensions among citizens, particularly between the indigenous Malay majority and non-Malay groups, including the Chinese and Indian communities. Consequently, the discourse surrounding both tangible and intangible aspects of national heritage, such as cultural traditions and culinary practices, has often accentuated the divisive undertones within Malaysia’s various ethnic groups. However, the lived experiences of multiethnic Malaysians, particularly concerning foodways, present a contrasting narrative. Drawing from a research project focused on the intersection of food and trans-culturalism among young Malaysians in the Klang Valley, insights gleaned from twenty in-depth interviews underscore the potential of foodways as a powerful instrument for championing diversity and fostering trans-cultural interactions in Malaysia. For Malaysian youths, foodways are a bridge between different ethnic groups, contributing to the creation of a more cohesive society, due to two key reasons. Firstly, they experience trans-culturalism in their daily lives, both within their families and in their interactions with friends and colleagues, regardless of their ethnic background. This is especially evident in their eating habits and food preferences. Secondly, the constant navigation and negotiation of this transcultural landscape are particularly pronounced in relation to matters of food and foodways. In this context, their dietary habits and culinary predilections are shaped not only by their individual identities but also by the company they keep.
Keywords: Malaysia, food, trans-culturalism, nation building, ethnic diversity
Assistant professor, International Center for Cultural Studies, Universiti Tunku Abdul Rahman (UTAR), Malaysia
Malaysia’s ongoing nation building challenge revolves around harmonizing political and social demands emanating from diverse ethnic factions while concurrently fostering a sense of unity. The implementation of preferential policies tied to specific ethnicities has exacerbated divisions and heightened tensions among citizens, particularly between the indigenous Malay majority and non-Malay groups, including the Chinese and Indian communities. Consequently, the discourse surrounding both tangible and intangible aspects of national heritage, such as cultural traditions and culinary practices, has often accentuated the divisive undertones within Malaysia’s various ethnic groups. However, the lived experiences of multiethnic Malaysians, particularly concerning foodways, present a contrasting narrative. Drawing from a research project focused on the intersection of food and trans-culturalism among young Malaysians in the Klang Valley, insights gleaned from twenty in-depth interviews underscore the potential of foodways as a powerful instrument for championing diversity and fostering trans-cultural interactions in Malaysia. For Malaysian youths, foodways are a bridge between different ethnic groups, contributing to the creation of a more cohesive society, due to two key reasons. Firstly, they experience trans-culturalism in their daily lives, both within their families and in their interactions with friends and colleagues, regardless of their ethnic background. This is especially evident in their eating habits and food preferences. Secondly, the constant navigation and negotiation of this transcultural landscape are particularly pronounced in relation to matters of food and foodways. In this context, their dietary habits and culinary predilections are shaped not only by their individual identities but also by the company they keep.
Keywords: Malaysia, food, trans-culturalism, nation building, ethnic diversity