Travelling to a tourism destination can be made more exciting by experiencing the local cuisine. The variety of cooking methods and colourful ingredients blend together in a hot wok to create signature dishes of particular cuisines. Nevertheless, a cuisine needs to be clearly defined by definite individual characteristics so it is recognised. The primary objective of this study is to understand how Malaysian cuisine is used in marketing Malaysia as a tourist destination. Content analysis is used on selected Malaysian cuisine promotional materials such as brochures, travel guides, and webpages to extract relevant data. Results show that "close-up meal" had the highest image count from among the eight categories identified. As for text, ten categories were identified. "Creating desire" topped the list, followed by "sensory appeal". The Malaysian Government is particular in the details selected for images of and narrative on the local cuisine. As a result, the marketing collateral could provide excitement and help tourists to anticipate the type of food experience that they can find when travelling in Malaysia. Additionally, it could hel p understanding what Malaysian cuisine is and develop the brand image.

Gastronomia molecular. Uma oportunidade para a aprendizagem da química experimental em contexto Resumen Este reporte de caso da cuenta de una propuesta de intervención que preten-día generar cambios conceptuales y metodológicos en las clases de química mediante un enfoque experimental, llevando el conocimiento experto del chef de cocina, 'condimentado' de conceptos químicos, al aula de clase. Como estrategia metodológica se implementó el trabajo cooperativo. Este estudio se realizó en dos colegios de carácter público de Bogotá, Colombia: el Rafael Delgado Salguero y el Colombia Viva, con un total de 80 estudiantes de grado décimo, en el año 2012. El estudio fue realizado en tres fases: Inicial, que incluyó la planificación y estructuración de la propuesta, De desarrollo, en la que se implementó la propuesta en su conjunto y Final, en la que se aplicaron los instrumentos de evaluación y se efectuó la sistematización y análisis de los resultados obtenidos. A partir de los resultados generados desde los instru-mentos de recolección de información, se pudo concluir que la metodología de trabajo implementada ayudó a promover cambios de orden conceptual y metodológico en la mayoría de los estudiantes, siendo así que en los estudiantes se evidenció que el trabajo cooperativo fue determinante para alcanzar los objetivos inicialmente planteados. Palabras clave Gastronomía Molecular; cambio conceptual; cambio metodológico; trabajo cooperativo Abstract This case report gives an account of an intervention proposal that aimed to generate conceptual and methodological changes in chemistry classes through an experimental approach, by taking the expert knowledge of the chef to the classroom, "seasoned" with chemical concepts. Cooperative work was implemented as a methodological strategy. This study was carried out in two public schools in Bogotá, Colombia, the Rafael Delgado Salguero and the Colombia Viva schools, with a total of 80 tenth-grade students in the year 2012. The study

Continual efforts have been made by international organizations to discover new tourism products and activities that have the opportunity of being marketed and promoted. Gastronomy has been identified as one of the new tourism product which is directly relevant to the Malaysian context. At present gastronomy is a valuable source of attracting tourists from all over the world and this has led to the empirical investigation on western tourists perception of Malaysian gastronomic products (food, beverages and food cultures).  The sample population was randomly selected among the western tourists at the Kuala Lumpur International Airport (KLIA) who had consumed and experienced these gastronomic products during their vacation in Malaysia.  Predominantly the data were based on self-completed questionnaires. A series of statistical analyses were employed by looking at the frequencies, mean scores and standard deviation through descriptive and parametric statistics. The results revealed that the majority of western tourists perceived that Malaysia offered great choices of tasty and freshly prepared food, snacks and beverages. The western tourists also perceived that Malaysia owned a unique and exquisite identity of food culture. In addition, the findings demonstrated that the local gastronomic products can be a catalyst for boosting the local economy

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This chapter focuses on Terengganu and seeks to explore its local food and tourism development as well as marketing and branding initiatives. Within the context of local food, tourism, and destination marketing and branding studies, scholars continuously contest the truth of food as the core traveling purpose among tourists to visit a particular tourist destination. It was found that, recently, many tourist destinations have utilized local food as part of marketing and branding initiatives to position and stimulate appealing image in every tourists' eyes and mind. Therefore, using the case of Terengganu in Malaysia, this chapter explores and discusses the details of local cuisine and tourism employed by Tourism Terengganu (i.e., the state tourism board – STB) to market and brand the state worldwide. Terengganu is located in between two states (i.e., Kelantan and Pahang) on the east coast region of West Malaysia. Keropok lekor, nasi dagang, satar, akok, nasi kerabu, laksam, ketupat sotong, and lempeng nyior are among local food specialties in Terengganu. These dishes are often being displayed and marketed worldwide in various tourism marketing and used as promotional tools to speak about Terengganu and its tourism identity. Results from archival documents analysis have found that Tourism Terengganu employed various types of marketing and branding initiatives to promote Terengganu's local food and tourism industry domestically and internationally. All of these create and establish local food and tourism identity of Terengganu as part of destination branding efforts.