{"id":25829,"date":"2023-12-04T15:40:17","date_gmt":"2023-12-04T08:40:17","guid":{"rendered":"http:\/\/sovhtt.hanoi.gov.vn\/en\/?p=25829"},"modified":"2024-01-13T15:42:07","modified_gmt":"2024-01-13T08:42:07","slug":"elevating-hanois-cuisine-into-a-cultural-industry-catalyst","status":"publish","type":"post","link":"https:\/\/sovhtt.hanoi.gov.vn\/en\/elevating-hanois-cuisine-into-a-cultural-industry-catalyst\/","title":{"rendered":"Elevating Hanoi\u2019s Cuisine into a Cultural Industry Catalyst"},"content":{"rendered":"

On the afternoon of December 2, as part of the Hanoi Culinary Culture Festival 2023, the Hanoi Department of Culture and Sports organized a talkshow on leveraging human resources for the development of culinary culture in Hanoi.<\/strong><\/p>\n

\"\"<\/p>\n

Director of Hanoi Department of Culture and Sports Do Dinh Hong spoke at the opening of the talkshow.<\/em><\/p>\n

Opening the talkshow, the Director of the Hanoi Department of Culture and Sports, Mr. Do Dinh Hong, emphasized the need for Hanoi to have a precise understanding in positioning itself and formulating plans to exploit and invest in the development of a culinary scene befitting its stature. Specifically, Hanoi should establish culinary streets and night food streets in the Ancient Town, and create spaces and a network of restaurants around West Lake. This talkshow, featuring the participation of numerous culinary experts, aims to enhance the quality of human resources involved in developing the cultural industry. It is a step towards effectively building and exploiting the cultural, culinary, and tourism brand, refining the culinary experience into a more refined, distinctive, and high-quality offering.<\/p>\n

The talkshow covered two main themes: \u201cCulinary Culture Ambassadors: Hosts and Guests\u201d and \u201cThe Essence of Hanoi Culinary Culture: Towards the Cultural Industry.\u201d<\/p>\n

Hanoi\u2019s cuisine, from ancient times to the present, has been characterized by its richness, diversity, and sophistication. In every corner of the city, one can encounter dishes and specialties deeply rooted in the land of the capital, such as Ly Quoc Su pho, Thin pho, West Lake snail vermicelli, Hang Khoai snail vermicelli, Thanh Tri rolled rice pancakes, La Vong grilled fish sausage, and Uoc Le pork sausage.<\/p>\n

Hanoi boasts well-known culinary streets like Ta Hien, Ma May, Dong Xuan, Cau Go, Cam Chi, and Tong Duy Tan, each offering a diverse range of local specialties. The list of Hanoi\u2019s culinary specialties is incredibly varied, some originating from the Trang An region, while others are produced elsewhere but skillfully prepared by Hanoians, imbued with the city\u2019s distinctive cultural flavor.<\/p>\n

In recent years, Hanoi has been repeatedly honored by major media outlets and renowned global travel forums as a destination with one of the world\u2019s top-notch culinary scenes. This recognition provides a foundation for Hanoi to leverage the value of its culinary heritage in the development of the cultural industry.<\/p>\n

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Experts discussed the Theme \u201cCulinary Culture Ambassadors: Hosts and Guests.\u201d<\/em><\/p>\n

In the first session, culinary experts engaged in a vibrant exchange, delving into the key figures behind a feast -the roles of chefs and innovative minds that contribute significantly to the culinary reputation. The discussion revolved around how the culinary team can represent Hanoi\u2019s culinary culture, what policies are needed to develop this \u201cambassador\u201d team, whether preserving the authenticity of Hanoi\u2019s delectable dishes is advisable, and who the new custodians of Hanoi\u2019s culinary scene might be.<\/p>\n

With insightful contributions from Mr. Nguyen Xuan Quynh, Secretary-General of the Vietnam Chefs Association; Assoc. Prof. Dr. Nguyen Thi Anh Quyen, Head of the Cultural Policy and Arts Management Department, Faculty of Cultural and Arts Management, Hanoi University of Culture; Folk Artist in the field of cuisine Anh Tuyet; Dr. Pham Manh Cuong, Head of the Culinary Department, Hanoi Tourism College, these questions were systematically decoded, paving the way for Hanoi\u2019s culinary landscape to carve its distinct path.<\/p>\n

From the perspective of epicureans – particularly special guests – Artist Thanh Huong and content creator, MC Viet Anh Pi Po, in their roles as ambassadors, shared their experiences in promoting Hanoi\u2019s culinary scene to a diverse audience both domestically and internationally.<\/p>\n

\"\"<\/p>\n

Two distinguished guests: Artist Thanh Huong and content creator, MC Viet Anh Pi Po<\/em><\/p>\n

In the second theme, \u201cThe Essence of Hanoi Culinary Culture: Towards the Cultural Industry,\u201d experts explored the intricate relationship between cuisine and the cultural industry. Discussions touched upon positioning Hanoi\u2019s food tours with a unique identity, the celebration of Hanoi\u2019s culinary offerings in 5-star hotel chains, and the necessary steps for Hanoi to intertwine its culinary culture with tourism.<\/p>\n

\"\"<\/p>\n

Experts discussed the theme \u201cThe Essence of Hanoi Culinary Culture: Towards the Cultural Industry.\u201d<\/em><\/p>\n

Addressing these issues, Assoc. Prof. Dr. Pham Quynh Phuong, Senior Lecturer and Head of the Department of Cultural Industry and Creativity at the Interdisciplinary Sciences Faculty, Vietnam National University, Hanoi, asserted: \u201cHanoi\u2019s cuisine is an integral part of the overall character of the city as a creative hub. Moreover, we are witnessing the convergence of cuisine and the cultural industry, as well as the adaptability of traditions in a contemporary context. Cuisine has become an effective medium for expressing Hanoi\u2019s diverse culture, capable of evoking emotions and creating shared experiences, solidifying its position in the ecosystem of cultural industries.\u201d<\/p>\n

Echoing this perspective, Dr. Dang Phuong Anh, Lecturer at the Faculty of Tourism, University of Social Sciences and Humanities, VNU Hanoi. emphasized: \u201cFor development solutions to be effective, the involvement of associations is crucial, and the activities of culinary artisan associations need to be enhanced. Simultaneously, there is a need to strengthen collaboration among stakeholders: government management, tourism enterprises, heritage custodians, and local residents.\u201d This sentiment was echoed by Ms. Nguyen Thi Hien from the renowned culinary establishment, Ba Ngoai snail vermicelli eatery, and the manager of the Deawoo Hotel.<\/p>\n

\"\"<\/p>\n

The Organizing Committee presented flowers and expressed gratitude to the speakers.<\/em><\/p>\n

During the talkshow, experts also proposed various solutions for management authorities. To transform cuisine into a developmental resource for the cultural industry, Hanoi needs to focus on the culinary workforce, legal framework conditions, as well as distinctive cultural characteristics… to leave a lasting impression on domestic and international tourists.<\/p>\n

Thanh Mai<\/strong><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

On the afternoon of December 2, as part of the Hanoi Culinary Culture Festival 2023, the Hanoi Department of Culture and Sports organized a talkshow on leveraging human resources for the development of culinary culture in Hanoi. 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