Common acceptable cuisine and national food identity

Common acceptable cuisine usually discussed in the multicultural/ethnic nation as it represents the process of sharing cuisine among the ethnic groups. The common acceptable cuisine also considers as a precursor that takes place in the process of constructing the national food identity within the multicultural/ethnic countries. The cultural adaptation of cuisine through types of food is believed as the mechanism in enhancing the process of sharing the common acceptable cuisine with Malaysia without an exception. Through that, this study empirically investigates the general perception of the three major ethnic groups' chefs namely Malay, Chinese and Indian on the adaptation processes and their belief towards the formation of common acceptable cuisine in Malaysia. A remarkable finding emerged almost similar among three main ethnic chefs. The Malay, the Chinese and the Indian chefs are share a common view of the process of adaptation of ethnic cuisine through type of foods, and no doubt these chefs believed it giving advantages to the formation of common acceptable cuisine in the country.