The announcement ceremony of the journey to search out the worth of Vietnamese Culinary Culture occurred on December 22, at Van Thanh Tourist Area, Ho Chi Minh City. Ho Chi Minh City with the participation of almost 150 company…
The announcement ceremony of the journey to search out the worth of Vietnamese culinary tradition occurred at Van Thanh vacationer space, Ho Chi Minh City. Ho Chi Minh City with the participation of almost 150 company who’re leaders of Ho Chi Minh City departments and companies. Ho Chi Minh City, leaders of localities which have nominated, leaders of associations, specialised associations and representatives of press companies.
On the journey to hold out the mission and function of tracing, restoring, preserving, selling and growing, making sensible contributions to elevating the culinary tradition of Vietnam to new heights in a sustainable manner, worthy of Expectations of the “National Nation”, in 2022, the Vietnam Culture and Culinary Association (VCCA) has applied the venture “Building and developing Vietnamese culinary culture into a national brand, phased out”. 2022 – 2024”.
Accordingly, VCCA conducts surveys, discovers, introduces and collects knowledge of Vietnamese culinary tradition, which is a stepping stone to convey Vietnamese manufacturers to the world by way of culinary tradition, selling competitors. nation and is the premise of Vietnam’s financial growth.
The scheme will profit a variety of audiences in three key areas:
1. Nutritional science: topics are folks, shoppers, and customers of culinary dishes
Provide a background of factual info on the origin of substances, the best way to mix substances and spices of distinctive regional dishes, and promote the dietary values of culinary dishes. disseminated to the residential group, enterprise enterprises, and handed on to the subsequent era. Improve folks’s mental stage and understanding of tradition, historical past, and diet science.
2. Culinary Economy: convey financial advantages to enterprises and provinces; Manufacturers concerned within the provide of uncooked supplies, meals, meals processing, native tourism growth
Creating a powerful motivation, selling meals enterprise enterprises, the provision chain of substances within the culinary business, within the path of bettering product high quality and cultural values, contributing to diversification and rising competitiveness of the meals business. culinary merchandise.
From the database collected and researched, the Vietnam Culinary Culture Association will display a set of dishes that may be packaged right into a culinary startup mannequin for members, small and medium companies who need to proceed to develop. entrepreneurship mannequin.
3. Culinary tradition: objects are native, regional, and nationwide
Propagating, selling and introducing particular regional dishes of Vietnam to the folks within the nation and the worldwide group, contributing to the promotion of tourism by way of regional culinary tradition, with the core standards : cultural heritage of the area, scrumptious, recent, distinctive, appropriate for market wants and growth orientation of culinary tradition to home and international vacationers.
In order to summarize the outcomes of the implementation of the Phase 1 Project (in 2022), VCCA held a Ceremony to announce the Journey to Search for the Value of Vietnamese Culinary Culture. After 6 months of implementation, knowledge of 421 culinary dishes have been collected, nominated by the Department of Tourism, Department of Culture and Sports, Culinary Culture Associations, and Tourism Promotion Centers of 60 provinces and cities. The Culinary Culture Association clusters of the North, Central and South areas with the participation of greater than 30 culinary and cultural consultants have screened out 165 dishes that handed the preliminary spherical. The chosen dishes adhere to three standards:
– Having cultural and historic worth of culinary dishes fashioned and developed in sure geographical areas.
– Having particular worth when it comes to high quality (diet, security, organoleptic), manufacturing know-how, processing, preservation and circulation.
– Having financial worth, able to growing locally.
Next, the Professional Council beneath the chairmanship of Professor Luu Duan – Vice President and General Secretary of the Vietnam Association of Food Science and Technology, Dean of the Faculty of Food Technology at Saigon University of Technology along with Mr. Culinary consultants, cultural consultants, historic researchers, mentioned and agreed to pick out 121 typical Vietnamese culinary dishes for 2022 that totally meet the above standards. In which, there are 47 Northern dishes, 37 Central dishes and 37 Southern dishes.
In the subsequent section of the Project “Building and developing Vietnamese culinary culture into a national brand, period 2022 – 2024”, VCCA will proceed to finish the database of Vietnamese culinary tradition. with the purpose of discovering 1,000 typical culinary dishes based on the above standards in 2023. These knowledge shall be used to finish the “Vietnamese culinary map” in 2024, in the direction of the development of the “Museum” Vietnamese delicacies” in the direction of 3D virtual reality and the Museum of Real Cuisine to serve domestic and foreign tourists in the future, contributing to making Vietnamese cuisine a national brand.
The journey to find the value of Vietnamese Culinary Culture is accompanied by the spice brand CHIN-SU of Masan Consumer Company. Born in 2002, until now, CHIN-SU has become a familiar name associated with millions of delicious meals of Vietnamese families. Accompanying the Journey to find the value of Vietnamese Culinary Culture, CHIN-SU wishes to contribute to sublimate the taste of each region and region, spreading the pride of the unique Vietnamese culinary culture that is known to all. respectful world.
The official carrier of the Itinerary is Vietravel Airlines, which has also contributed to making the Journey to find the value of Vietnamese Culinary Culture spread throughout the country.
- Organizer information: Vietnam Culinary Culture Association (VCCA)
- Executing unit: Vietnam Culinary Culture Association (VCCA)
- Sponsor accompanying the project: CHIN-SU spice brand under Masan Consumer Corporation
- Transport sponsor: Vietravel Airlines
Program organizers: Please contact
- Mr. La Quoc Khanh, Standing Vice Chairman of VCCA – Head of BTC; Tel: 0903 811 818;
- Ms. Huynh Thi Doan Thuy – Project Executive Director; Tel: 0988 988 444
Program information channels: