Determinants of Traditional Food Sustainability: Nasi Ambeng practices in Malaysia

Abstract

The Javanese and Malays have undergone distinct evolutionary transformations, notably seen in culinary practices like Nasi Ambeng, which has endured across generations. With limited research on the sustainability of traditional foods in Malaysia and the decline of culinary practices, this study aims to explore the perpetuation of Nasi Ambeng among the Javanese-Malay community. Employing ethnographic and netnographic approaches, the study identifies intergenerational knowledge transfer, adoption, adaptations, and demand in the food business as key factors supporting the sustainability of Nasi Ambeng. This study enriches Malaysia's gastronomy studies, benefiting tourism authorities, culinary heritage bodies, and ethnic representatives for preserving traditional foods.