As part of the “Gastronomy, Heritage, and Tourism” module in the Master of Food Studies and Gastronomy programme at Taylor’s University in collaboration with ISTHIA - Université Toulouse – Jean Jaurès (UT2J), students embarked on an enriching field visit to explore the vibrant food heritage of Brickfields, Kuala Lumpur. Guided by Mr. Nantha Gopal Muniandy from School of Hospitality, Tourism, and Events, the visit aimed to extend the “Kaki Lima Stories” project, a collaboration with Assoc. Prof. Dr. Camelia May Li Kusumo and Dr. Lee Sze Ee from School of Architecture, Building & Design, Taylor's University.
This initiative emphasizes the pivotal role of food in addressing contemporary societal challenges, intersecting with Taylor’s University Impact Labs on "Food Security & Nutrition," "Sustainable Tourism," and "Urban Communities." The field trip reflects the module’s commitment to experiential learning, encouraging students to explore the tangible and intangible dimensions of food heritage. Using contemporary methodologies and inventory techniques, students documented their findings, fostering a deeper understanding of the cultural significance of food.
The individual research undertaken during the visit culminated in a group project where students developed sustainable and integrated tourism strategies to promote food heritage. Each group critically evaluated their proposed plans against alternative approaches, providing theoretically sound and contextually informed justifications for their decisions. The final deliverable was a collective poster presentation, encapsulating their sustainable tourism strategies while celebrating the unique culinary traditions and cultural narratives of Brickfields.
This hands-on approach equips students with practical skills to address real-world challenges in gastronomy, heritage, and tourism, while fostering critical thinking and creativity in sustainable development.