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Frederic Bouchon,Lisa Tung,Tau Sian Lim 세계문화관광학회 2010 Conference Proceedings Vol.11 No.0
Heritage valorisation reflects a society‘s self-perception. International labels for conservation have helped raising awareness and tourism interest for heritage places. In Malaysia, cities like Penang and Melaka are now seizing the benefit of a recent prestigious recognition of their built heritage. The tourism to these places has evolved towards a cultural accent that is perceived as qualitative. The capital city is not perceived as a heritage destination and its historical district remains a contested place due to its historical resonance, central location and symbolic value. This paper aims at reviewing the current situation through the representations and practices in a space with mixed uses. The study ends with recommendation for an urbanism adapted to heritage preservation and tourism management.
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Negotiating Tourism and Urban Development in Contested Heritage Area
Frederic Bouchon,Lisa Tung,Tau Sian Lim 세계문화관광학회 2010 International Journal of Culture and tourism Resea Vol.3 No.1
Heritage valorisation reflects a society's self-perception. International labels for conservation have helped raising awareness and tourism interest for heritage places. In Malaysia, cities like Penang and Melaka are now seizing the benefit of a recent prestigious recognition of their built heritage. The tourism to these places has evolved towards a cultural accent that is perceived as qualitative. The capital city is not perceived as a heritage destination and its historical district remains a contested place due to its historical resonance, central location and symbolic value. This paper aims at reviewing the current heritage valorisation and its representations in a space with mixed uses and facing advanced decay. The study ends with recommendation for an urbanism adapted to heritage preservation and tourism management.
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AWARENESS OF KUALA LUMPUR AS A CULTURAL DESTINATION
Lisa Tung Pei Pei,Lim Tau Sian,Frederic Bouchon 세계문화관광학회 2009 Conference Proceedings Vol.10 No.0
Cities around the world have been very competitive in branding themselves with many identities in order to target a wider market of tourists. Kuala Lumpur is an example of a city that has created awareness as a shopping, MICE, and leisure destination but not much has been said relating to the cultural diversity of its offering. Tourists may not be aware that Kuala Lumpur can be recognized as a cultural destination because other cities in Malaysia like Melaka has a higher global status as a cultural heritage destination compared to Kuala Lumpur. However, there are plenty cultural offerings in Kuala Lumpur that can be marketed and yet the awareness for these places is low even among the locals. Therefore, this paper aims to explore the awareness of Kuala Lumpur as a cultural destination amongst the locals and domestic tourists and to determine if information sources such as promotional materials and marketing campaigns by the cultural places playa role in contributing to the awareness and loyalty behaviour of locals and domestic tourists. A survey was conducted through self-administered questionnaire that was distributed within various states in Malaysia to identify the perceive image and awareness of Kuala Lumpur. The results of this study showed that locals and domestic tourists had low awareness of Kuala Lumpur as a cultural destination. This information is useful for destination managers to clearly understand the perceived image and awareness of locals and domestic tourists and how the information provided is useful in influencing their visiting behaviour.
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( Lisa Tung Pei Pei ),( Lim Tau Sian ),( Frederic Bouchon ) 한국문화관광학회 2009 문화관광연구 Vol.11 No.2
Cities around the world have been very competitive in branding themselves with many identities in order to target a wider market of tourists. Kuala Lumpur is an example of a city that has created awareness as a shopping, MICE, and leisure destination but not much has been said relating to the cultural diversity of its offering. Tourists may not be aware that Kuala Lumpur can be recognized as a cultural destination because other cities in Malaysia like Melaka has a higher global status as a cultural heritage destination compared to Kuala Lumpur. However, there are plenty cultural offerings in Kuala Lumpur that can be marketed and yet the awareness for these places is low even among the locals. Therefore, this paper aims to explore the awareness of Kuala Lumpur as a cultural destination amongst the locals and domestic tourists and to determine if information sources such as promotional materials and marketing campaigns by the cultural places play a role in contributing to the awareness and loyalty behaviour of locals and domestic tourists. A survey was conducted through self-administered questionnaire that was distributed within various states in Malaysia to identify the perceive image and awareness of Kuala Lumpur. The results of this study showed that locals and domestic tourists had low awareness of Kuala Lumpur as a cultural destination. This information is useful for destination managers to clearly understand the perceived image and awareness of locals and domestic tourists and how the information provided is useful in influencing their visiting behaviour.
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Comparison of Vacuum and Atmospheric Deep-fat Frying of Wheat Starch and Gluten Based Snacks
Olajide Philip Sobukola,Veronica Dueik,Loreto Munoz,Pedro Bouchon 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.suppl1
Vacuum frying was compared with atmospheric frying in the development of wheat starch and gluten based snacks in terms of oil uptake, texture, expansion, and color development. The comparison was based on the concept of equivalent thermal driving force (ETDF) (i.e., keeping a constant difference between the oil temperature and boiling point of water at the working pressure). Vacuum fried snacks were observed to absorb lower oil content at all ETDFs and as low as 27% less of atmospherically fried samples and lighter in color. A very strong relationship existed between texture and oil content on one hand; and expansion and oil content on the other hand for fried matrices from both technologies. SEM was used in validating the result. Vacuum frying can be used for the development of acceptable fabricated fried snacks from wheat starch and gluten with lower oil content and acceptable textural and color properties.
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