Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooki...

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Main Author:	Faat, Farhan
Format:	Thesis
Language:	English
Published:	2014
Online Access:	http://ir.uitm.edu.my/id/eprint/16272/ http://ir.uitm.edu.my/id/eprint/16272/1/TM_FARHAN%20FAAT%20HM%2014_5.pdf

id	uitm-16272
recordtype	eprints
spelling	uitm-162722017-04-06T08:20:16Z http://ir.uitm.edu.my/id/eprint/16272/ Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat Faat, Farhan The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooking in the preparation of dishes is known as molecular gastronomy. However, in developing countries the understanding of this term and acceptance is still in the introductory stage, as the study to seek knowledge and deeper understanding of molecular gastronomy movement in Malaysia is new. The incorporation of molecular gastronomy knowledge in Malay cuisines could increase the value of ethnic food, provide a new perspective and perception of how traditional food can be at par with molecular western cuisines. This exploratory research empirically investigates the hedonic characteristics and perceived values of Malay cuisine as molecular gastronomy product (asarn pedas) on chefs' acceptance. Through a series of descriptive and inferential statistic. The findings of this study revealed that product hedonic characteristics {fi = .924, p < 0.05) and perceived values (ft = .930, p < 0.05) have a significant influence on chefs' acceptance of molecular gastronomy product (asam pedas). Keyword : Hedonic Characteristic, Perceived Values, Chefs' Acceptance, Malaysia, Malay Cuisine, Asam Pedas, Molecular gastronomy, Molecular cuisine. 2014 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/16272/1/TM_FARHAN%20FAAT%20HM%2014_5.pdf Faat, Farhan (2014) Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
description	The latest development in culinary realm has made chefs all over the world to improvise the traditional food into a different perspectives in developing new food. It successfully evoke the diners emotional experience through surprise elements. This emerging knowledge which combines science and cooking in the preparation of dishes is known as molecular gastronomy. However, in developing countries the understanding of this term and acceptance is still in the introductory stage, as the study to seek knowledge and deeper understanding of molecular gastronomy movement in Malaysia is new. The incorporation of molecular gastronomy knowledge in Malay cuisines could increase the value of ethnic food, provide a new perspective and perception of how traditional food can be at par with molecular western cuisines. This exploratory research empirically investigates the hedonic characteristics and perceived values of Malay cuisine as molecular gastronomy product (asarn pedas) on chefs' acceptance. Through a series of descriptive and inferential statistic. The findings of this study revealed that product hedonic characteristics {fi = .924, p < 0.05) and perceived values (ft = .930, p < 0.05) have a significant influence on chefs' acceptance of molecular gastronomy product (asam pedas). Keyword : Hedonic Characteristic, Perceived Values, Chefs' Acceptance, Malaysia, Malay Cuisine, Asam Pedas, Molecular gastronomy, Molecular cuisine.
format	Thesis
author	Faat, Farhan
spellingShingle	Faat, Farhan Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
author_facet	Faat, Farhan
author_sort	Faat, Farhan
title	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_short	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_full	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_fullStr	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_full_unstemmed	Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat
title_sort	molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards asam pedas / farhan faat
publishDate	2014
url	http://ir.uitm.edu.my/id/eprint/16272/ http://ir.uitm.edu.my/id/eprint/16272/1/TM_FARHAN%20FAAT%20HM%2014_5.pdf
first_indexed	2023-09-18T22:55:42Z
last_indexed	2023-09-18T22:55:42Z
_version_	1777417838580989952

Molecular gastronomy: the influence of hedonic characteristics and perceived values on chefs’ acceptance towards Asam Pedas / Farhan Faat

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