This course examines the interrelationship between food and culture from ecological, political, and sociological perspectives, with emphasis on the socio-cultural dimensions of food production, preparation, and consumption across individual, family, and societal contexts. It introduces students to cultural traditions, religious influences, and food heritage in Malaysia, including Peninsular Malaysia, Sabah, and Sarawak, while engaging with global perspectives.
- Teacher: ADILAH BINTI MD RAMLI Dr.
Mod Kursus: PTG