HULU LANGAT, Apr 16 — The third edition of the National Gastronomy Seminar (SEGEMUK), in collaboration with Media Selangor, is seen as a strategic move to expand collaboration between academia, industry and the media.
Chairman Mohd Faizal Musa said cooperation with state media agencies is important in helping promote efforts to elevate local food heritage to a wider audience.
He said the initiative not only raises public awareness but also opens opportunities for broader collaboration, including attracting government and stakeholder support for gastronomy-related efforts.
“Usually when we talk about food heritage, the focus is limited to certain agencies. Through this seminar, we are trying to create a wider synergy involving various parties, including industry and media,” he told Media Selangor.
Mohd Faizal, who is also a research fellow at the Institute of the Malay World and Civilisation (ATMA), Universiti Kebangsaan Malaysia (UKM), said SEGEMUK III is scheduled to take place on May 6 at the Bangi Avenue Convention Centre.
The one-day seminar, themed ‘Juadah Asli VS Lakuran’, will bring together about 200 participants and 30 presenters from various backgrounds.
He said the seminar is important in elevating Malay gastronomy as a serious field of study, encompassing science, art, culture and food ethics.
“Gastronomy is not just about recipes. It involves scientific processes such as cooking techniques and fermentation, while the final product is an art experienced through taste and presentation,” he said.
He cited traditional foods such as dodol and fermented delicacies as examples requiring scientific understanding before being translated into culinary practice.
He also noted that gastronomy includes cultural aspects, particularly Malay dining etiquette, which follows a distinct sequence in meal consumption.
“In Malay tradition, we eat sweet dishes first before the main course, unlike Western practices where dessert comes last. This shows that gastronomy is closely tied to identity and culture,” he said.
Mohd Faizal added that the seminar also serves as an important platform for research presentations, academic discussions and knowledge-sharing among chefs, students and food industry entrepreneurs.
“These efforts are also important in documenting traditional food so it is not lost to time, while ensuring the country’s culinary heritage is preserved,” he said.
Those interested in participating in the seminar can register via forms.gle/QLEK2LG2XoPfXFAG6 or tinyurl.com/segemuk2026.
