Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff

This study takes a quantitative case study approach exploring the factor influence the level of traditional food knowledge. Traditional food knowledge (TFK) refers to a cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through gener...

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Main Author:	Ahmad Shariff, Siti Nor Fadillah
Format:	Thesis
Language:	English
Published:	2011
Online Access:	https://ir.uitm.edu.my/id/eprint/17531/2/TM_SITI%20NOR%20FADILLAH%20AHMAD%20SHARIFF%20HM%2011_5.pdf
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id	my-uitm-ir.17531
record_format	uketd_dc
spelling	my-uitm-ir.175312022-04-06T05:27:38Z Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff 2011-05 Ahmad Shariff, Siti Nor Fadillah This study takes a quantitative case study approach exploring the factor influence the level of traditional food knowledge. Traditional food knowledge (TFK) refers to a cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through generations. Through from this knowledge it is finding that there has a several factor influencing the level of traditional food knowledge such as formal learning, informal learning and social life style. The paper aims to investigate the relationship between factors influencing the level of the traditional food knowledge. The aim for this study was to determine how a young generation which is teenagers view the world of cooking and food especially on traditional food knowledge. From the reports, it shows that, young generations display a dissimilar food culture when they involve in learning which is formal and informal learning and also in social life style. The study was carried out with a total of respondent of 212 students and more specific is young generations in five secondary schools in east coast, Malaysia which is located in Temerloh, Pahang. From the result are shows that, there was no significant relationship between young generations’ factor influence and the level of traditional food knowledge. For the conclusion, the final have been conclude saying that, there have a several factor contribute to the hypotheses showing why there are no relationship at all. 2011-05 Thesis https://ir.uitm.edu.my/id/eprint/17531/ https://ir.uitm.edu.my/id/eprint/17531/2/TM_SITI%20NOR%20FADILLAH%20AHMAD%20SHARIFF%20HM%2011_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Hotel and Tourism Management Abd Talib, Salim (Dr.)
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
advisor	Abd Talib, Salim (Dr.)
description	This study takes a quantitative case study approach exploring the factor influence the level of traditional food knowledge. Traditional food knowledge (TFK) refers to a cultural tradition of sharing food, recipes and cooking skills and techniques and passing down that collective wisdom through generations. Through from this knowledge it is finding that there has a several factor influencing the level of traditional food knowledge such as formal learning, informal learning and social life style. The paper aims to investigate the relationship between factors influencing the level of the traditional food knowledge. The aim for this study was to determine how a young generation which is teenagers view the world of cooking and food especially on traditional food knowledge. From the reports, it shows that, young generations display a dissimilar food culture when they involve in learning which is formal and informal learning and also in social life style. The study was carried out with a total of respondent of 212 students and more specific is young generations in five secondary schools in east coast, Malaysia which is located in Temerloh, Pahang. From the result are shows that, there was no significant relationship between young generations’ factor influence and the level of traditional food knowledge. For the conclusion, the final have been conclude saying that, there have a several factor contribute to the hypotheses showing why there are no relationship at all.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Ahmad Shariff, Siti Nor Fadillah
spellingShingle	Ahmad Shariff, Siti Nor Fadillah Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
author_facet	Ahmad Shariff, Siti Nor Fadillah
author_sort	Ahmad Shariff, Siti Nor Fadillah
title	Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
title_short	Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
title_full	Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
title_fullStr	Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
title_full_unstemmed	Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff
title_sort	factors influencing the level of traditional food knowledge amongst young generation / siti nor fadillah ahmad shariff
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Hotel and Tourism Management
publishDate	2011
url	https://ir.uitm.edu.my/id/eprint/17531/2/TM_SITI%20NOR%20FADILLAH%20AHMAD%20SHARIFF%20HM%2011_5.pdf
_version_	1783733565572251648

Factors influencing the level of traditional food knowledge amongst young generation / Siti Nor Fadillah Ahmad Shariff

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