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Giấy phép số 4978/GP-TTĐT do Sở Thông tin và Truyền thông Hà Nội cấp ngày 14 tháng 10 năm 2019 / Giấy phép SĐ, BS GP ICP số 2107/GP-TTĐT do Sở TTTT Hà Nội cấp ngày 13/7/2022.
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Nam Kim Steel Joint Stock Company (NKG-HOSE) has disclosed an insider-related transaction involving Mr. Ho Minh Phat, the son of Mr. Ho Minh Quang, Chairman of the Board of Directors of NKG. Mr. Phat registered to purchase 5 million NKG shares for personal financial investment purposes. The transaction is expected…
In the context of urbanization and rapid tourism development, preserving and promoting the culinary-cultural values of ethnic minority groups in the mountainous areas of Da Nang has become an urgent mission. The scientific conference “Preserving and promoting the culinary cultural values of the ethnic minority groups in the mountainous region of Da Nang city,” organized by Dong A University on April 10, highlighted these efforts.
The conference created an open scholarly forum and helped clarify the landscape and identity of ethnic minority culinary cultures, while also raising public awareness of the importance of preserving and promoting cultural heritage in the current context.
With 30 papers presented by scientific bodies and universities, the conference provided a comprehensive picture of the culinary life of ethnic minority communities in the region. The studies extend beyond theory and examine practice, including culinary culture in lifecycle rituals of the Co Tu people and the culinary identities of mountain minority groups in Da Nang.
A highlight was a presentation by Prof. Dr. Pham Van Loi, who identified common characteristics of ingredients, processing techniques, and communal eating practices among ethnic minority groups. He also proposed expanded approaches for culinary research, including interregional comparisons with the Central Highlands and the Northern Truong Son, analysis of the impact of tourism and urbanization, and study of the role of women in preserving local culinary knowledge.
Dr. Le Anh Tuan’s paper analyzed local imprints on the culinary culture of ethnic minority groups through eco-humane anthropology and cultural adaptation. The presentation emphasized the decisive role of the Truong Son mountain forest environment in shaping ingredients and processing techniques, alongside socio-religious factors that contribute to distinctive culinary identities.
Preserving and promoting culinary culture is not limited to academic conferences; it is also reflected in community-based tourism development projects. The concept of “green cuisine” in community tourism development in the mountainous region was discussed by MSc. Dang Thi Kim Thoa and Dr. Tran Tan Vinh. The approach is presented as a way to preserve indigenous knowledge and maintain ecological balance, while creating a distinctive experience for community tourism and supporting sustainable livelihoods.
To preserve and promote culinary culture sustainably, the conference emphasized the need for practical and scientific solutions. Identifying and promoting the value of green cuisine was described as having implications for destination branding and product diversification in tourism.
The exploitation process, according to the discussion, must remain within ecological limits and align with local cultural rhythms, avoiding commercialization that could change the content and meaning of traditional culinary practices.
Looking ahead, Da Nang is expected to continue advancing research and applying solutions to preserve culinary culture, while strengthening cooperation with international organizations to learn from experience and secure resources. The conference framed these efforts as supporting national cultural identity and generating momentum for sustainable economic development for mountain communities, contributing to Da Nang’s appeal as an attractive and unique cultural tourism destination.
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