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THE 9TH ASIAN FOOD STUDY CONFERENCE (AFSC2019)

In conjunction with

60th Anniversary of the Faculty of Arts and Social Sciences,

University of Malaya

28-30 November 2019

Organised by

Faculty of Arts and Social Sciences, University of Malaya

DIVERSITY AND MULTIPLICITY OF ASIAN FOOD CULTURE

Migration is a global phenomenon which giving space for settlement and

resettlement to the people of the world since the history of mankind has rapidly

grown in the last few decades. It resulted in the cultural multiplicity in the society

where people interact more often with unfamiliar people and culture, therefore

it welcome and unwelcome diversity and created multiple reactions. Those who

are accepting this diversity will communicate and exchange information with the

new culture and some willingness to adapt to it while maintaining their own

identity and culture.

Food, in this manner bridging intercultural communication which initially

connects people through the need creating and sustaining friendship and

relationship. Meals which symbolise friendship, relationship, diplomacy and

recognition proven as a significant tool for understanding and accepting each

other. Since the people are social beings, the feeling of “giving and take” getting

familiar and sympathise between the new culture (by the immigrant) and the

existing culture (of the host), it seems the culture reproduces. The host and

new society feeling more comfortable and became part of the community and

form a new form of multiplicity and multiculturalism and living harmoniously and

happily together.

Food bridge and connect people both physically while enjoying it together and

symbolically the people are connected. Verbal and nonverbal communication

in this multiplicity created when they express their habits, customs, lifestyle,

culture, history and identity. The soft and symbolic power of food, therefore,

adapted and developed in everyday habits, to create productive and loving

friendship and relationship with the different cultures. By introducing and

explaining every body’s habits, like, taste to the new people and culture, the

culture is shared and through this interaction new element of culture may be

introduced and adjoined and create a new one with new implementations which

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we could classify and call hybrid culture. Therefore, hybrid food is a new culture,

and through time it becomes a culture.

These findings can be discussed, debated and published in the forum like

international conferences and seminar. Therefore, The 9th Asian Food Study

Conference (AFSC2019) is time to discuss and debate matters related to role

and significance of food as a tool for bridging and connecting societies who live

in a setting of multicultural societies and what are the issues that tag along with

this situation. We are inviting academics, scholars, researchers, etc. to discuss

this their latest research findings and outputs related to these topics:

Asian food production and consumption history

Eating culture and table manners in Asia

Spices, seasonings and fusion cuisines

Rituals, festivals and food heritage

Food landscape, gastronomy, tourism and hospitality

Halal food and consumption

Urbanisation, multiculturalism and food culture

Asian cuisines across the world

Southeast Asian food in the globalised world

Hybridity and food culture in Southeast Asia

Food Science and Technology in Asia

And any topics related to Asian Food

CONFERENCE DATE

28-30 November 2019

CONFERENCE VENUE

Faculty of Arts and Social Sciences, University of Malaya

50603 Kuala Lumpur

MALAYSIA

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IMPORTANCE DATES / DATELINES

September 1, 2019: Abstract submission (extended)

September 15, 2019: Acceptance notification/acceptance letter (extended)

September 20, 2019: Online registration for Conference

October 15, 2019: Full paper submission

November 27, 2019: Arrival to Kuala Lumpur

November 28 & 29, 2019: Paper presentation

November 30, 2019: Field trip (optional) or Departure

REGISTRATION FEE

Conference fee includes all meals during the conference, program and abstract

book, CD Proceedings and conference tote bag.

Conference fee

Local/International: RM500.00

Students: RM250.00

Field trip fee: RM300 (optional)

A Fieldtrip to the Historical City of Melaka (a UNESCO World Heritage Site) to

experience multiculturalism and food heritage. Fee includes transportation to

Melaka, meals, river cruise and entrance fees.

PROGRAM

The conference would include the following programs:

Keynotes and plenary presentation

Parallel paper presentation

Poster presentation.

A tentative program as follows:

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Time 28 November 29 December 30 November

08:00-09:00 Registration Registration Registration

09:00-10:30 Opening & Keynotes Keynotes and Plenary Discussion

Field trip 10:30-11:00 Coffee Break Coffee Break

11:00-13:00 Parallel Session Parallel Session

13:00-14:00 Lunch Lunch

14:00-16:00 Parallel Session Parallel Session

16:00-16:30 Tea Break Tea Break

16:30-18:00 Parallel Session Parallel Session

18:00-20:00 Reception Closing

CONTACT INFORMATION

Assoc. Prof. Dr Hanafi Hussin (Chairman)

9th Asian Food Study Conference (AFSC2019)

Faculty of Arts and Social Sciences

University of Malaya

50603 Kuala Lumpur. Malaysia.

Email: umasianfoodstudies@um.edu.my

Fax: (603) 79675461

THE ORGANISING AND SCIENTIFIC COMMITTEES

Organising Committee of the 9th Asian Food Study Conference (AFSC2019) is

as follows:

Patron: Vice Chancellor, University of Malaya

Advisor: Dean, Faculty of Arts and Social Sciences

Chairman: Professor Zhao Rong Guang

Chairman in Duty: Assoc. Professor Dr Hanafi Hussin

Secretary: Dr Ong Siew Kian

Vice Secretary: Dr Yeoh Yin Yin

Treasurer: Assoc. Prof. Dr Fan Pik Wah

Vice Treasurer: Mohd Khir Md Yunus

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Academic Committee University of Malaya

Assoc. Prof. Dr Hanafi Hussin

Assoc. Prof. Dr Rosmadi Fauzi

Datin Assoc. Professor Dr Safiah@Yusmah Dato’ Mohd Yusoff

Assoc. Prof. Dr Fan Pik Wah

Assoc. Prof. Dr Che Wan Jasimah Wan Mohamed Radzi

Dr Mohd. Istajib Mokhtar

Dr Ong Siew Kian

Dr Chong Wu Ling

Secretariat of Asian Food Study Conference, Hangzhou, China

Dr Amanda Wang Si

Dr Zhou Hongcheng

Logistics, Protocols and Souvenirs

Assoc. Prof. Dr Rosmadi Fauzi

Mr Ahmad Helmi Mohd Nor

Mrs Afiqah

Mr Yusof Razak

Mrs Azwati Yusof

Mrs Zaiyah Jabar

Mrs Siti Zawiyah

Technical Team Faculty of Arts and Social Sciences

Mr Fadhli

Mr Zainor

Mr Fauzi

Mr Wan Azmi

Mr Nizam

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SUBMISSION GUIDELINES

Abstract Submission

An abstract is about 250-300 words is a powerful statement contain the scope,

purpose, results, and contents of the work (for social science) and for

humanities may provide the thesis, background, and conclusion of the more

extensive work. All abstract should include five keywords.

All abstract submission must include the author’s name(s), institutional

affiliations (full address) and email address, AND 100 words of short-

bio. Please include all of this information in a single Word document written in

single spacing. The font style is Time New Roman and the font size 12.

Those who are interested in organizing a panel discussion, panel proposals

need to be submitted; a title and abstract (describing the scope and unifying

issues that span the individual papers) for the panel, along with the names and

institutional affiliations of the panel organizer(s), as well as titles, abstracts,

names, and affiliations for each individual paper on the panel.

Paper Submission

All submission between 8,000 to 10,000 words must include abstract keywords.

The paper should be following a general template of journal paper which include

an introduction, problem statement, research questions and objectives,

literature review, theoretical framework, methodology, results (research

findings and analysis), discussion, conclusion and references (latest APA style

of citations and references).

All paper submission must include the author’s name(s), institutional affiliations

(full address) include email address AND 100 words of short-bio. Please

include all of this information in a single Word document written in single

spacing. The font style is Time New Roman and the font size 12.

Abstract and paper submission need to sent to:

umasianfoodstudies@um.edu.my

PUBLICATION OF THE CONFERENCE PAPER

The 9th Asian Food Study Conference organisers plan for the publication of the

submitted papers are as follows:

(1)conference proceedings (The Proceedings of the 9th Asian Food Study

Conference (AFSC2019)

The publication is in the form of softcopy publication, i.e. CD publication (for

sharing with the conference participants).

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(2)Post-conference publication;

(i)Proceedings (edited volume) with ISBN – optional

(ii)Special Issue – selected papers will be recommended to be published in

selected journals

(iii)Book Publication – selected papers on a specific theme(s) will be considered

for book publication of 2020 or 2021.

Presenters who wish their paper to be considered for publication in the series

as mentioned above,

please email to the conference organisers at umasianfoodstudies@um.edu.my

ACCOMMODATION

The committee does not provide any accommodation. However, here is the list

of available hotels that are located nearby the conference venue. Should you

have any inquiries, do not hesitate to contact the respective hotel management

directly.

Pullman Hotel, Bangsar, Kuala Lumpur

Capri Bangsar South

Crystal Crown Hotel, Petaling Jaya, Selangor

Armada Hotel, Petaling Jaya, Selangor

Shah Motel, Petaling Jaya, Selangor

Petaling Jaya Hilton Hotel

Eastin Hotel, Kuala Lumpur (Petaling Jaya)

Hotel Sentral, Kuala Lumpur Central

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“多样性与多重性的亚洲饮食文化”

2019 吉隆坡·第九届亚洲食学论坛

暨 马来亚大学艺术与社会科学院 60 周年志庆

时间：2019 年 11 月 28 – 30 日

地点：马来亚大学艺术与社会科学院

（会议通知）

人类短暂的历史上，移民这种全球化现象为全世界人民的定居和迁徙提供了

空间。这一现象促成了社会文化的多重性，不同文化背景的族群相互联系，随之

而来的交融与对立也从多方面影响了世界。对多元文化秉持开放心态的族群必然

加强与外来文化的交流，那些积极接受新生文化的民族，也秉承了本民族的身份

与文化认同。

作为人类建立和维系友谊的发端，食物构筑了异文化彼此通融的桥梁。餐桌

背后的友谊、关系、外交以及认同，成为文化沟通与互纳的重要媒介。人类社会

“给予和接受”的通性，使人们在外来文化与本土文化的交流中产生亲近和共鸣，

从而滋育新的文化。本土与外来适应彼此和融入彼此，构成多重性与多样化的新

形式，文明得以和谐共荣。

人们通过分享食物产生联系，食物也在交往中成为特定族群的象征。风俗习

惯、生活方式、历史文化与身份认同的传递，伴随食事的多重性产生的交流，既

有语言的，也有非语言的。因此，日常饮食在潜移默化中不断调适和发展，不同

文化之间的友谊与关联由此而来。通过介绍和阐释特定的饮食习惯，譬如经由外

来文化传播的新口味，通过分享和互动产生新的文化元素和运行机制，我们将其

归入新的类别，称之为融合文化。因此，融合饮食既是外来文化，又是新生文化。

我们期待在国际性的论坛对上述文化现象做专题讨论和发表。第九届亚洲食

学论坛（AFSC2019）正是基于这样的期待，希望探讨饮食作为不同族群之间的

媒介作用，尤其在多元化的社会中，一些相关问题值得我们思考。我们热忱欢迎

食学研究者共同分享最新成果。

一、建议选题：

- 亚洲饮食生产与消费的历史

- 亚洲的餐桌文化与餐桌礼仪

- 香料、调味品与融合料理

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- 仪式、节日与饮食文化遗产

- 饮食景观、地方美食、观光和接待

- 清真食品与消费

- 城市化与多元化视野下的饮食文化

- 亚洲菜肴与世界

- 全球化中的东南亚饮食

- 融合中的东南亚饮食文化

- 亚洲的食品科技

- 以及其他相关议题

二、会议日期：

2019 年 11 月 28 – 30 日

三、会议地点：

马来西亚吉隆坡·马来亚大学艺术与社会科学院

四、重要日期提醒：

2019 年 9 月 1 日，论文题目和摘要提交截止。

2019 年 9 月 15 日，会务组发送录用邀请函。

2019 年 9 月 20 日，会议在线注册截止。

2019 年 10 月 15 日，论文全文提交截止。

2019 年 11 月 27 日，与会代表报到（吉隆坡）。

2019 年 11 月 28、29 日，论文发表日。

2019 年 11 月 30 日，离会，或自选短途旅行。

五、会议注册费：

会务费涵盖会议资料袋及会议期间餐食。

- 本地/国际学者：500 令吉

- 学生：250 令吉

- 文化考察（自选项目）：300 令吉考察马六甲古城（UNSCO 世界文化遗产），体

验马来西亚多元文化和饮食遗产，费用涵盖前往马六甲的交通费、餐费、门票和

马六甲河游船等。

六、会议基本议程 （暂拟）

时间 11 月 28 日 11 月 29 日 11 月 30 日

08:00-09:00 报到日 签到 签到

09:00-10:30 开幕式&主旨发言 主旨发言&全体会议 圆桌会议

文化考察 10:30-11:00 茶歇 茶歇

11:00-13:00 分组研讨会 分组研讨会

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13:00-14:00 午餐 午餐

14:00-16:00 分组研讨会 分组研讨会

16:00-16:30 茶歇 茶歇

16:30-18:00 分组研讨会 分组研讨会

18:00-20:00 晚宴 闭幕式

七、主办单位：

本届会议由马来亚大学艺术与社会科学院联合亚洲食学论坛组委会举办。

八、组织机构：

1. 第九届亚洲食学论坛马来亚大学组委会

赞助人: 马来亚大学副校长

顾问: 马来亚大学艺术与社会科学院院长

主席: 赵荣光教授

执行主席: Hanafi Hussin 博士

秘书: Ong Siew Kian 博士

副秘书: Yeoh Yin Yin 博士

财务主管: Fan Pik Wah 博士

财务副主管: Mohd Khir Md Yunus

2. 学术委员会:

马来亚大学

Assoc. Prof. Dr Hanafi Hussin

Assoc. Prof. Dr Rosmadi Fauzi

Datin Assoc. Professor Dr Safiah@Yusmah Dato’ Mohd Yusoff

Assoc. Prof. Dr Fan Pik Wah

Assoc. Prof. Dr Che Wan Jasimah Wan Mohamed Radzi

Dr Mohd. Istajib Mokhtar

Dr Ong Siew Kian

Dr Chong Wu Ling

3. （杭州）亚洲食学论坛秘书处

王斯博士

周鸿承博士

4. 会务接待

Assoc. Prof. Dr Rosmadi Fauzi

Mr Ahmad Helmi Mohd Nor

Mrs Afiqah

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Mr Yusof Razak

Mrs Azwati Yusof

Mrs Zaiyah Jabar

Mrs Siti Zawiyah

5. 技术人员

Mr Fadhli

Mr Zainor

Mr Fauzi

Mr Wan Azmi

Mr Nizam

九、论文申请说明

1. 摘要提交

（1）摘要在 250-300 字，包含论题研究的范围，目的，结论和内容等，还应包含

不少于五个的关键词。

（2）请同时提交撰稿人姓名、单位、职务、地址和电子邮件地址，以及 100 词

的个人简介。请将所有这些信息包含在以单个间距编写的单个 Word 文档中。字

体样式为 12 号 Time New Roman 字体。

（3）欢迎有兴趣担任分组讨论召集人的研究者与我们联系，来函请提交分组的

议题及讨论概要、拟征集分组研讨的人员名单（姓名、单位、职务、发表题目和

摘要）。

2. 论文提交

（1）论文全文字数为 8,000 到 10,000 字。请按国际期刊发表的基本规范撰写，

包括摘要、问题陈述、研究对象、文献综述、理论框架、研究方法，研究结论及

论证、参考文献等相关内容。（具体格式可参考国际通用的 APA 标准）。

（2）论文提交必须包括作者的姓名，单位及职务（联络地址）、电子邮件和 100

字左右的个人简介。以上所有内容以单倍行距、12 号 Time New Roman 字体编

辑，以 Word 文档格式发送。

3. 摘要和论文提交请发送至 umasianfoodstudies@um.edu.my

十、论文集出版

1. 会议期间为参会代表提供《第九届亚洲食学论坛论文集》（初稿集结）电子版，

便于参会者分享和讨论。

2. 会后挑选论文编辑出版正式论文集；精选部分推荐期刊发表；精选特定主题的

优秀论文编纂专题图书（拟 2020 或 2021 年出版）。

3. 希望论文在上述系列中被考虑出版的发表人可在来函中表明意向。

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十一、住宿提醒

组委会恕不提供酒店住宿，仅提供会场附近的酒店（链接）名单供您参考，

请直接和酒店联络预定事宜。

Pullman Hotel, Bangsar, Kuala Lumpur

Capri Bangsar South

Crystal Crown Hotel, Petaling Jaya, Selangor

Armada Hotel, Petaling Jaya, Selangor

Shah Motel, Petaling Jaya, Selangor

Petaling Jaya Hilton Hotel

Eastin Hotel, Kuala Lumpur (Petaling Jaya)

Hotel Sentral, Kuala Lumpur Central

十二、会务联系及相关链接

1. 组委会联系

哈纳菲·忽辛博士 （2019 亚洲食学论坛执行主席）

马来西亚吉隆坡马来亚大学艺术与社会科学院，邮编 50603

电子邮箱: umasianfoodstudies@um.edu.my

传真：(603) 79675461

2. 会议官方网站

https://umconference.um.edu.my/AFSC2019

3. 会议在线注册

https://umconference.um.edu.my/login/index.php?id=reg

2019 吉隆坡·第九届亚洲食学论坛组委会 宣

亚洲食学论坛秘书处 译

2019 年 7 月 22 日