Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooki...

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Bibliographic Details
Main Author:	Faat, Farhan
Format:	Thesis
Language:	English
Published:	2014
Online Access:	https://ir.uitm.edu.my/id/eprint/16272/1/16272.pdf
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id	my-uitm-ir.16272
record_format	uketd_dc
spelling	my-uitm-ir.162722022-03-29T07:47:43Z Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat 2014-01 Faat, Farhan The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooking in the preparation of dishes is known as molecular gastronomy. However, in developing countries the understanding of this term and acceptance is still in the introductory stage, as the study to seek knowledge and deeper understanding of molecular gastronomy movement in Malaysia is new. The incorporation of molecular gastronomy knowledge in Malay cuisines could increase the value of ethnic food, provide a new perspective and perception of how traditional food can be at par with molecular western cuisines. This exploratory research empirically investigates the hedonic characteristics and perceived values of Malay cuisine as molecular gastronomy product (asarn pedas) on chefs' acceptance. Through a series of descriptive and inferential statistic. The findings of this study revealed that product hedonic characteristics {fi = .924, p < 0.05) and perceived values (ft = .930, p < 0.05) have a significant influence on chefs' acceptance of molecular gastronomy product (asam pedas). Keyword : Hedonic Characteristic, Perceived Values, Chefs' Acceptance, Malaysia, Malay Cuisine, Asam Pedas, Molecular gastronomy, Molecular cuisine. 2014-01 Thesis https://ir.uitm.edu.my/id/eprint/16272/ https://ir.uitm.edu.my/id/eprint/16272/1/16272.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Hotel and Tourism Management
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
description	The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooking in the preparation of dishes is known as molecular gastronomy. However, in developing countries the understanding of this term and acceptance is still in the introductory stage, as the study to seek knowledge and deeper understanding of molecular gastronomy movement in Malaysia is new. The incorporation of molecular gastronomy knowledge in Malay cuisines could increase the value of ethnic food, provide a new perspective and perception of how traditional food can be at par with molecular western cuisines. This exploratory research empirically investigates the hedonic characteristics and perceived values of Malay cuisine as molecular gastronomy product (asarn pedas) on chefs' acceptance. Through a series of descriptive and inferential statistic. The findings of this study revealed that product hedonic characteristics {fi = .924, p < 0.05) and perceived values (ft = .930, p < 0.05) have a significant influence on chefs' acceptance of molecular gastronomy product (asam pedas). Keyword : Hedonic Characteristic, Perceived Values, Chefs' Acceptance, Malaysia, Malay Cuisine, Asam Pedas, Molecular gastronomy, Molecular cuisine.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Faat, Farhan
spellingShingle	Faat, Farhan Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
author_facet	Faat, Farhan
author_sort	Faat, Farhan
title	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_short	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_full	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_fullStr	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_full_unstemmed	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_sort	molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards asam pedas / farhan faat
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Hotel and Tourism Management
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/16272/1/16272.pdf
_version_	1783733494577364992

Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

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