THE 9TH ASIAN FOOD STUDY CONFERENCE (AFSC2019)
In conjunction with
60th Anniversary of the Faculty of Arts and Social Sciences,
University of Malaya
28-30 November 2019
Organised by
Faculty of Arts and Social Sciences, University of Malaya
DIVERSITY AND MULTIPLICITY OF ASIAN FOOD CULTURE
Migration is a global phenomenon which giving space for settlement and resettlement to the people of the world since the history of mankind has rapidly grown in the last few decades. It resulted in the cultural multiplicity in the society where people interact more often with unfamiliar people and culture, therefore it welcome and unwelcome diversity and created multiple reactions. Those who are accepting this diversity will communicate and exchange information with the new culture and some willingness to adapt to it while maintaining their own identity and culture.
Food, in this manner bridging intercultural communication which initially connects people through the need creating and sustaining friendship and relationship. Meals which symbolise friendship, relationship, diplomacy and recognition proven as a significant tool for understanding and accepting each other. Since the people are social beings, the feeling of “giving and take” getting familiar and sympathise between the new culture (by the immigrant) and the existing culture (of the host), it seems the culture reproduces. The host and new society feeling more comfortable and became part of the community and form a new form of multiplicity and multiculturalism and living harmoniously and happily together.
Food bridge and connect people both physically while enjoying it together and symbolically the people are connected. Verbal and nonverbal communication in this multiplicity created when they express their habits, customs, lifestyle, culture, history and identity. The soft and symbolic power of food, therefore, adapted and developed in everyday habits, to create productive and loving friendship and relationship with the different cultures. By introducing and explaining every body’s habits, like, taste to the new people and culture, the culture is shared and through this interaction new element of culture may be introduced and adjoined and create a new one with new implementations which we could classify and call hybrid culture. Therefore, hybrid food is a new culture, and through time it becomes a culture.
These findings can be discussed, debated and published in the forum like international conferences and seminar. Therefore, The 9th Asian Food Study Conference (AFSC2019) is time to discuss and debate matters related to role and significance of food as a tool for bridging and connecting societies who live in a setting of multicultural societies and what are the issues that tag along with this situation. We are inviting academics, scholars, researchers, etc. to discuss this their latest research findings and outputs related to these topics;
Asian food production and consumption history
Eating culture and table manners in Asia
Spices, seasonings and fusion cuisines
Rituals, festivals and food heritage
Food landscape, gastronomy, tourism and hospitality
Halal food and consumption
Urbanisation, multiculturalism and food culture
Asian cuisines across the world
Southeast Asian food in the globalised world
Hybridity and food culture in Southeast Asia
Food Science and Technology in Asia
And any topics related to Asian Food