A study of Sarawak ethnic food “Tuak” as means of communication in understanding culture / Nik Mohd Shahril Nik Mohd Nor … [et al.]

• المؤلفون الرئيسيون: Nik Mohd Nor, Nik Mohd Shahril, Mohamed Idris, Aida Khalida, Hashim, Norliana, Tarmazi, Siti Anis Adilah, Dawi, Siti Dorsiela
• التنسيق: مقال
• اللغة: English
• منشور في: Universiti Teknologi MARA Cawangan Pahang 2020
• الموضوعات: Ethnicity. Ethnic relations; Culture; Cooking
• الوصول للمادة أونلاين: http://ir.uitm.edu.my/id/eprint/46285/1/46285.pdf; http://ir.uitm.edu.my/id/eprint/46285/; https://gadingss.learningdistance.org/index.php/gadingss/article/view/229

At present, food is more than just a means or an imperative element of survival. Some food is related to society, religions, continuity, culture and identity. Iban, Bidayuh, Malay, Melanau, Chinese, Sebob and Orang Ulu are among the natives’ groups of who populates the largest state of Malaysia a...