Exploring culinary heritage practices among the younger Chetti generations in Melaka

A study reveals that while the younger Chetti generation retains knowledge of their unique culinary heritage, their skills are underdeveloped. This creolized cuisine, blending South Indian, Malay, and Nyonya influences, is at risk due to modernization and migration. Qualitative interviews with eight participants in Gajah Berang, Melaka, identified four themes showing that TFK transmission occurs primarily through maternal instruction but is also reinforced by cultural events. The findings underscore the need for targeted efforts to preserve this endangered culinary tradition, which symbolizes Malaysia's multicultural identity.

Mohd Fikri, N. H., Abdul Rahman, A. E., & Noh, I. (2021). Exploring culinary heritage practices among the younger Chetti generations in Melaka. Journal of Ethnic Foods, 8(1). https://doi.org/10.1186/s42779-021-00101-8