Ipoh: Gastronomy, or the art and study of the relationship between culture and food, focusing on preparation, has been identified as one of the most powerful mediums for uniting Malaysia's diverse society. National Unity deputy minister R. Yuneswaran stated that food not only fulfils physical needs but also serves as a 'universal language' capable of bridging differences in race, religion, and social background among the people.

According to BERNAMA News Agency, Yuneswaran emphasized that understanding the history, recipes, and ingredients of a dish passed down through generations allows individuals to better appreciate the cross-cultural influences that have shaped Malaysia's national identity. He described this understanding as a remedy for closing any form of social deficit within communities. These insights were shared at the launch of the 'Ilmu Gastronomi Melayu: Puri Kencana Perpustakaan Negara Malaysia' book at Stadium Indera Mulia.

Present at the event were National Unity Ministry deputy secretary-general (Policy and Strategic Planning) Mohamad Sobri Mat Daud and National Library of Malaysia (PNM) director-general Edy Irwan Zulkafli. Yuneswaran noted that at dining tables, differences in skin colour, social status, and religious background no longer act as barriers, while practices like open houses during festive seasons such as Hari Raya Aidilfitri, Chinese New Year, Deepavali, Kaamatan Festival, and Gawai Dayak exemplify the nation's unity.

He further explained that the publication of Ilmu Gastronomi Melayu: Puri Kencana Perpustakaan Negara Malaysia aligns with the ministry's aspirations, as it not only discusses food but also explores the historical roots and philosophy behind the dishes. Beyond unity and heritage, the publication opens up economic potential through gastronomy tourism, attracting tourists eager to experience authentic cultural offerings, especially through food.

The book marks a significant starting point in systematically documenting traditional culinary knowledge, traditionally passed down orally. It results from academic research conducted by Prof Dr Salmah Jan Noor Muhammad of Universiti Putra Malaysia, showcasing the uniqueness of Malay gastronomy based on culinary Malay manuscripts from the PNM collection.