Kearifan Tempatan dalam Fiqh al-At'imah di Alam Melayu

Abstract

The consumption of halalan tayyiban food is a religious requirement in Islamic law. The advent of Islam which was guided by the revelations (wahy) shaped the features of halal food cultures among local society. The result of interaction between the revelations and the local cultures created a mutual relationship in establishing the halal food culture. The accommodating and adapting processes are seen in the banning of various forms of prohibited food, such as pork, wine, carcasses, blood and such. It is present in the acceptance of local tastes (istitabah al-Malayuwiyyah) in food consumption, as in the exotic foods of local communities such as tapai, pekasam, budu, tempoyak which undergo the process of fermentation; as well as local exotic * Postgraduate Student, Department of Fiqh and Usul, Academy of Islamic Studies, University of Malaya, ammar.harith94@yahoo.com ** Senior Lecturer, Department of Fiqh and Usul, Academy of Islamic Studies, University of Malaya, mohdanuar@um.edu.my *** Senior Lecturer, Department of Fiqh and Usul, Academy of Islamic Studies, University of Malaya, mohammaddin@um.edu.my