A Study on Nyonya Food Culture from the Perspective of Cross-Cultural Adaptation Theory

Abstract

Nyonya food culture is a unique blend of Chinese and Malay culinary traditions. Drawing from John Berry’s cross-cultural adaptation theory, this paper delves into the formation, development, and dissemination characteristics of Nyonya cuisine. The analysis reveals that the Chinese immigrants in Malacca primarily adopted an integration strategy during their cross-cultural adaptation, which is evident in the localization of food ingredients, cooking techniques, taste preferences, and dining etiquette. As a symbol of food culture, Nyonya cuisine has played a crucial role in helping the Nyonya ethnic group establish their identity in Southeast Asia, where diverse ethnic groups coexist. Furthermore, as a product of cross-cultural exchange, Nyonya food’s inherent adaptability and integration have made it an essential medium for fostering intercultural communication and understanding.