(TITC) - On August 14, the webinar "Practical Values - Central Culinary Culture" was successful organized. Chairman of Vietnam National Administration of Tourism Nguyen Trung Khanh attended at the event.
The webinar "Practical Values - Central Culinary Culture"
This is the second events of "Community Initiative: Culinary Culture Tourism - Central Heritage Road" organized by Song Han Startup Incubation Center, patronized by Vietnam National Administration of Tourism and Vietnam Culinary Culture Association (VCCA).
Speaking at the webinar, Chairman Nguyen Trung Khanh said that Viet Nam is home of 8 UNESCO World Heritage Sites, 13 Intangible Cultural Heritage Forms, 3 World Documentary Heritage Properties and 4 Asia-Pacific Documentary Heritage Properties under UNESCO's Memory of the World Program. Besides, with the richness, diversity, harmony and sophistication, Vietnamese cuisine is considered the cultural heritage, as well as a valuable tourism resource of Viet Nam.
Viet Nam has honored as Asia's Leading Culinary Destination 2019. Spring rolls and pho were also voted in the list of CNN's 50 most delicious dishes in the world 2019. Many of the world's leading politicians such as former US President Barack Obama or international artists and influential people spend time enjoying quintessential dishes of Vietnamese cuisine.
Viet Nam's cultural and culinary have played animportance role as a tourism ambassador, contributing to attracting millions of international tourists to Viet Nam. Chairman affirmed that "Central Heritage Road" is an attractive tourism product for domestic and international tourists. Tourism promotion activities always go along with promotion of Viet Nam'sculture and cuisine, including the unique culinary culture ofCentral region. Tourism honors and shines the value of Viet Nam's cultural and culinary heritage, Chairman Nguyen Trung Khanh emphasized.
According to Dr. Doan Minh Phu - General Director of Vietnam Seafood restaurant chain, in order to promote the value of Central cuisine, it is necessary to standardize culinary facilities and adjust to regional taste.
Mr. Phu emphasized the role of the Vietnam Culinary Culture Association in connection of artisans and entrepreneurs, promoting products, building effective business models, etc.
With 30 years of experience in the culinary industry, Dr. Huynh Dat - General Director of OngBepJsc. appreciates the practical value of spices and ingredients on the way to develop Central cuisine. Each region of Viet Nam has different tastes, creating the diversity and richness of Vietnamese cuisine.From his own experience, he said, there should be a solution to process raw materials into refined products with high commercial value.
Discussing the importance of connecting 4 partners (State, researchers, farmers and businessmen), Mr. Dinh Hai, former Director of Quang Nam Province's Department of Culture, Sports and Tourism, member of the Vietnam Culinary Culture Association proposed that the government will have policy to support the development of culinary culture, forming clean raw material areas, food streets.Artisans need to exchanges and share culinary experiences in order to better promote Vietnamese culinary values. Vietnam Culinary Culture Association will focus onconnection, linking, standardize food processing training.
Mr. Nguyen Quy Phuong - Director of the Travel Department said that in the context of the pandemic, international market has not been opened yet. In fact, online promotion is the most effective way to bring Vietnam's tourism, culture and cuisine to international friends. In recent years, the Vietnam National Administration of Tourism has enhanced tourism promoting through television channels, websites, and social networks. Mr. Phuong said that after the pandemic, virtual promotion will still be a trend of the future. Beside webinar, there should have online programs to introduce specific dishes of Viet Nam.
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