KUCHING: The amalgamation of different ethnic backgrounds in Sarawak, comprising 34 ethnic groups, contributes to a vibrant and dynamic food landscape, offering a plethora of tastes and cooking techniques.
Deputy Minister of Tourism, Creative Industry, and Performing Arts, Datuk Snowdan Lawan, stated that embracing and celebrating the multi-ethnic culinary heritage not only enriches the gastronomic experience but also fosters cultural understanding and appreciation.
“Food and culinary become a platform for sharing traditions, stories, and a sense of belonging, thus creating a harmonious and inclusive space where diverse ethnic groups can come together through a universal language called food.”
Snowdan (third from right) hitting the gong as the symbol of the launching of the opening ceremony.
“Food is central to our Sarawak heritage. In Sarawak, when we meet people, we usually ask, ‘Uda makai?’ (Iban), ‘Sudah makan?’ (Malay), ‘Mboh man?’ (Bidayuh), and ‘Ciak pa boi?’ (Have you eaten?), showing how food plays a pertinent role in our lives,” he said.
He made this statement during his speech at the opening ceremony of the Food and Society Conference at UCSI Hotel in Kuching on Wednesday, November 15.
On another note, he mentioned that festivities in Sarawak are an amalgamation of food and culture from diverse ethnic communities.
“For instance, during the Gawai celebration, all sorts of traditional food are served, such as Manok Pansoh, Asam Siok, Pekasam Ensabi, Kemiding, and Pengaran, which are a must.”
“But as our society is culturally diverse, traditional food from other ethnic groups is also a necessity during festivities, such as rendang, curry, lemang, umai, and kerabu.”
“Food during festivities offers a tangible and delicious expression of cultural heritage. When we celebrate each other’s festivities, we gain insights into the unique flavours, cooking methods, and symbolic significance embedded in different cultures,” he added.
Snowdan (centre) receives an appreciation gift from Shamsul (second left). Also present in the photo were Wee (third from right).
He then explained that food and society build bridges of understanding and appreciation, as it helps promote a deeper understanding of the traditions and values that define various communities.
“It fosters a sense of unity, respect, and care,” he added.
Also present during the launching ceremony were Kuching South City Council (MBKS) Mayor Datuk Wee Hong Seng, UNESCO Chair Co-Chair holder, Universiti Kebangsaan Malaysia, Professor Datuk Dr. Shamsul Amri Baharuddin, and other distinguished guests.
