“This immersion program, designed to provide tactile and deep learning experiences, has transformed the students’ critical understanding of the role of food in all aspects of culture, hospitality and tourism. Malaysia is a complex and diverse multi-cultural society in which food pervades daily family, community, cultural, religious and even professional life - and so is the perfect environment for a course like this to achieve its learning objectives” he said.
“Having witnessed firsthand how food is harvested, prepared,cooked, served, and managed, I have come to realise how Malay culture informs each step of the process. Without these cultural influences, we would not have the melting pot of flavours and passion that constitutes the cuisine of modern Malaysia” she said.
As part of a more authentic experience, students are also participating in an agri-tourism home stay in Kuala Selangor, a rural region 2 hours north-west of Kuala Lumpur, where they will participate in traditional village practices like rice planting, visiting a palm oil and rubber plantation, coconut and tapioca plantations and visiting traditional farmers markets and preparing local delicacies.
The action packed two weeks also paves the way for the major assessment, where students will compile a ‘digital diary’ to thematically record an aspect of Malaysian food throughout their trip, selecting diverse topics such as authenticity, sustainability, globalisation and cultural food practices.