ABSTRACT
Penang, known as the Pearl of the Orient, is a famous food destination among Malaysians and foreigners. It is popular due to the existence of street food culture that reflects the composition and the lifestyle of local people. There is an amalgamation of various culinary cultures, including Malay, Chinese, Indian, Mamak, and Nyonya. Penang street food is an important element of the rich cultural landscape and heritage of Malaysia and appeals to local people, as well as to international tourists. Indeed, the island is becoming a major destination on the global and growing map “gastronomic tourism” sector. Because of this, local street food is increasingly influenced by Western food tastes and flavours. Despite pressures to cater to these tastes, traditional foods still remain. This study seeks to characterize and distinguish the composition of Penang street food, in order to support the preservation and further culturally sustainable enhancements of this unique culinary heritage. This is achieved through in-depth interviews with vendors in popular street food locations.
