Impact of Food Tourism in Singapore
Chapter 1: Introduction
Chapter Introduction
This dissertation focuses on the development of ‘Slow Food’ in Malaysia as stated in the Sin Chew Happy Sunday Special (24 June. 2007, p2), that the ‘fast’ lifestyle has been adapted widely all over the world; regardless of work, competition, production and even eating. In the need of haste, people resort to fast food and convenient has resulted in people lack of flavourful, quick and healthy food to keep the bodies strong (www.bonjukmalaysia.com). Therefore, ‘Slow Food’ has become popular in resisting the craze of a fast lifestyle. Slow Food is an ideological trend; it is also a kind of balance and even a kind of life culture of respecting nature. However, most people are unfamiliar with this terminology; therefore through research this dissertation will provide a detailed understanding of ‘Slow Food’ as well as provide an overview of the development of ‘Slow Food’ in Malaysia and how Malaysian perceives the importance of ‘Slow Food’ and good eating habits.
Background
According to Sanders (www.slowfoodpiedmont.org), the old saying goes, ‘the way to a man’s heart is through his stomach’, food is always used as motivation tool for one thing or another; a promise of good food at a dreary committee meeting, dinners as fundraisers for worthy causes, an excuse for just catching up. Nowadays, food seems to occupy more of people’s time and money. The phenomena of the success and popularity of the food network has manifested itself through celebrity chefs, rock star restaurants, and the success of cookbooks which always reach a high volume of sales. It has obviously revealed that people do not eat to live, yet, people live to eat (www.slowfoodpiedmont.org).
In Malaysia, food is tightly connected to the social and cultural lives since it is a multiracial country that consists of 3 main races, which are Malays, Chinese, and Indians as well as other minority aborigines. Various types of cuisine have become a natural
Chapter Introduction
This dissertation focuses on the development of ‘Slow Food’ in Malaysia as stated in the Sin Chew Happy Sunday Special (24 June. 2007, p2), that the ‘fast’ lifestyle has been adapted widely all over the world; regardless of work, competition, production and even eating. In the need of haste, people resort to fast food and convenient has resulted in people lack of flavourful, quick and healthy food to keep the bodies strong (www.bonjukmalaysia.com). Therefore, ‘Slow Food’ has become popular in resisting the craze of a fast lifestyle. Slow Food is an ideological trend; it is also a kind of balance and even a kind of life culture of respecting nature. However, most people are unfamiliar with this terminology; therefore through research this dissertation will provide a detailed understanding of ‘Slow Food’ as well as provide an overview of the development of ‘Slow Food’ in Malaysia and how Malaysian perceives the importance of ‘Slow Food’ and good eating habits.
Background
According to Sanders (www.slowfoodpiedmont.org), the old saying goes, ‘the way to a man’s heart is through his stomach’, food is always used as motivation tool for one thing or another; a promise of good food at a dreary committee meeting, dinners as fundraisers for worthy causes, an excuse for just catching up. Nowadays, food seems to occupy more of people’s time and money. The phenomena of the success and popularity of the food network has manifested itself through celebrity chefs, rock star restaurants, and the success of cookbooks which always reach a high volume of sales. It has obviously revealed that people do not eat to live, yet, people live to eat (www.slowfoodpiedmont.org).
In Malaysia, food is tightly connected to the social and cultural lives since it is a multiracial country that consists of 3 main races, which are Malays, Chinese, and Indians as well as other minority aborigines. Various types of cuisine have become a natural