The Level of Alteration of Ethics Native Food: (A Case of Sarawak, Malaysia)
Mohd Salehuddin Mohd Zahari, Mohd Syaquif Yasin Kamaruddin, Mohd Zain Kutut, Juliana Langgat

Abstract
Owing to the large forest area and style of living during the pre-independent era most of the Sarawak ethnic natives’ traditional food were created, prepared and cooked using the natural resources from the forest. The vast natives’ traditional food treasures however are believed to have gradually altered due the waves of modernization. This study empirically investigates the level of alterations of Sarawak ethnic natives’ food and it impact to the young generation practices. Three Sarawak major ethnic natives’ group of Iban, Melanau and Orang Ulu were self administered surveyed and results revealed that modernization somewhat altered the preparation, equipments, ingredients and the processing methods which slightly affect the uniqueness of ethnic natives’ food identity and cultures. The emergence of technological advancement in cooking equipments and utensils, social advancement through economic factors, educational level and lifestyle directly contribute to the alteration processes hence lessening the ability of young generation in preparing their ethnic native food.

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