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

• Main Authors: Nik Mohd Nor, Nik Mohd Shahril, Mohamed Idris, Aida Khalida, Hashim, Norliana, Tarmazi, Siti Anis Adilah, Dawi, Siti Dorsiela
• Format: Article
• Language: English
• Published: Universiti Teknologi MARA Cawangan Pahang 2020
• Subjects: Ethnicity. Ethnic relations; Culture; Cooking
• Online Access: 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
• Institution: Universiti Teknologi Mara

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...