Much More Than Food: The Malaysian Breakfast, a Socio-Cultural Perspective
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Published:2023-02-03
Issue:3
Volume:15
Page:2815
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ISSN:2071-1050
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Container-title:Sustainability
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language:en
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Short-container-title:Sustainability
Author:
Poulain Jean-Pierre1234, Mognard Elise1234ORCID, Kong Jacqui134, Yuen Jan Li1234, Tibère Laurence123, Laporte Cyrille123ORCID, Yang Fong-Ming134, Dasgupta Anindita34, Nair Pradeep Kumar3, Ragavan Neethiahnanthan Ari34, Noor Ismail Mohd345ORCID
Affiliation:
1. Chair “Food Studies: Food, Cultures & Health”, Taylor’s University Malaysia, Subang Jaya 47500, Malaysia 2. Centre d’Études et de Recherche: Travail, Organisation, Pouvoir (CERTOP) UMR CNRS 5044, Université de Toulouse, 31000 Toulouse, France 3. Center for Asian Modernisation Studies (CAMS), Taylor’s University, 47500 Subang Jaya, Malaysia 4. Faculty of Social Sciences and Leisure Management, Taylor’s University, Subang Jaya 47500, Malaysia 5. Centre for Community Health Studies, Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia
Abstract
Using secondary analysis of data from the Malaysian Food Barometer (MFB), this article highlights ethnocultural dimensions and social functions of breakfasts in the Malaysian population. MFB uses a 24-h dietary recall that lets the interviewee give the name of the food intake. It shows that breakfasts from the Asian food register dominate with 50.7% (Malays, 50.4%; Indians, 51.9%; Chinese, 47.6%; non-Malay Bumiputra 50.1%), whereas 26.1% eat a westernised breakfast and 17.6% eat no breakfast. If we add those who just have a beverage, 20% do not eat a “proper” breakfast. The Asian breakfasts are characterised by including cooked dishes. These sometimes require real craftmanship to prepare. Therefore, they are mostly purchased outside and consumed either at home, at the workplace, or outside, in restaurants or food courts, such as “mamaks” or “nasi kandar “. Breakfast dishes can be attached to the food culture of the three main ethnic groups of Malaysia, but the boundaries between breakfast cultural styles are fluid and there is a sort of pooling of the breakfast dishes. This porosity of the boundaries between culinary styles is one of the main characteristics of Malaysian breakfast culture. It is so important that when asked, “What could represent Malaysia the best for submission to UNESCO’s intangible heritage list?”, the sample of a national representative population places two breakfast dishes first (nasi lemak and roti canai). This knowledge of the ethno-cultural dimensions of breakfast will help public health nutritionists and policymakers consider cultural characteristics and avoid the risk of a (non-conscious) neo-colonial attitude in promoting western style breakfasts. However, bearing in mind the influence of the British colonisation, the so-called westernised breakfast could also be considered as part of a cosmopolitanised breakfast culture. Finally, the understanding of breakfast culture will feed the debate around, and the progress towards, sociocultural sustainable healthy diets.
Funder
Cereal Partners Worldwide Centre National de la Recherche Scientifique, France
Subject
Management, Monitoring, Policy and Law,Renewable Energy, Sustainability and the Environment,Geography, Planning and Development,Building and Construction
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