By: Nurhayati Khairatun, Fakulti Sains dan Teknologi Makanan, Universiti Putra Malaysia

 

Recently, a worrying trend has emerged among food stall operators who use vulgar, offensive, or sensational names for the food they sell in order to attract customer attention.

This phenomenon, if left unchecked, will create a negative perception of local food culture and damage Malaysia's image at the international level.

In the context of Ramadan, food vendors must be especially cautious in naming dishes for breaking fast. Using appropriate and respectful names is important to uphold societal norms and decorum.

Food names such as "poison rice" or "shrimp paste that smells like feet" not only give a negative impression of the food’s quality but can also confuse outsiders who are unfamiliar with Malaysian food culture.

Malaysia, with its rich cultural diversity, should highlight the uniqueness and positive aesthetic values of its cuisine through appropriate food naming. Unfortunately, the trend of using negative or sensational names is becoming more widespread, potentially harming the national culinary identity.

The use of such inappropriate names may have long-term effects on future generations. This cultural trend risks becoming normalized and may shape an undesirable image of Malaysian cuisine.

Local food, which should be a source of national pride, could lose its aesthetic value and unique identity. Moreover, inappropriate naming may hinder the promotion of Malaysian food at the global level, especially as food is now increasingly used as a tool for cultural diplomacy.

 

No Specific Act to Regulate Food Names
Currently, there is no specific legislation that prohibits the use of inappropriate names for food. Naming is entirely at the discretion of the food vendors.

Although no direct law exists, the Business Registration Regulations 1957 can be used to regulate the naming of companies or businesses that violate societal norms.

If this trend continues, the government may need to enact specific regulations to set standards for food naming in line with Malaysian cultural values.

Change must start with the food operators themselves. They should choose names that reflect noble values and cultural heritage. The public also needs to be more mindful and avoid supporting food products with inappropriate or negative names.

 

Source: Berita Harian

Date of Input: 22/05/2025 | Updated: 22/05/2025 | nur_jasni