With the mission of searching, restoring, preserving, promoting and developing Vietnamese culinary culture to new heights, aiming to turn heritage into assets, the Vietnam Culinary Culture Association has implemented the Project "Building and developing Vietnamese culinary culture into a national brand, period 2022 - 2024".
The project conducts surveys and collects data on Vietnamese culinary culture to build a "Collection of 1,000 typical Vietnamese culinary dishes" and converts that database into an "Online Map of Vietnamese Cuisine" and an "Online Museum of Vietnamese Cuisine".
The products of the Project "Building and developing Vietnamese culinary culture into a national brand, phase 2022 - 2024" are expected to contribute to creating a stepping stone to bring Vietnamese brands to the world through culinary culture, promote national competitiveness and be a premise for Vietnam's economic development.
In phase I of 2022, the Project "Building and developing Vietnamese culinary culture into a national brand, phase 2022 - 2024" received 421 culinary nominations sent from 60/63 provinces and cities across the country. With the participation of scientists in the fields of culture, history, food technology, economics; artisans, culinary experts; cultural tourism managers, the Vietnam Culinary Culture Association selected 121 typical Vietnamese culinary dishes. Of which, there are 47 Northern dishes, 37 Central dishes and 37 Southern dishes.
In the 2023 period, the Project "Building and developing Vietnamese culinary culture into a national brand, phase 2022 - 2024" will be implemented with the following contents and items: Supporting localities in forming a set of events and activities to promote the development of the culinary culture ecosystem; communicating and promoting on a national and international scale; to honor cultural, nutritional and economic values so that cuisine can aim at developing local culinary tourism; supporting the digital transformation of local culinary cultural activities on the same map platform, the Vietnamese Culinary Culture Museum (virtual); gradually shaping the strategy for developing local culinary culture...
With the goal of shaping the Vietnamese culinary culture ecosystem and orienting to support, transfer and develop the local culinary culture ecosystem, creating values and benefits associated with the locality. The Vietnam Culinary Culture Association hopes that the ministries, branches and the community will accompany and support the Project "Building and developing Vietnamese culinary culture into a national brand" to complete its assigned mission; join hands to contribute to promoting the development of Vietnamese culinary culture, strongly contributing to the cause of economic development and preserving national cultural identity.
At the ceremony, Deputy Director of the Vietnam National Administration of Tourism Nguyen Le Phuc said that in the trend of increasingly diverse tourism needs, cuisine not only plays a role as a simple dining service for tourists but is also identified as the main purpose of tourism trips.
According to estimates from the World Food Tourism Organization, international tourists spend 25% - 35% of their travel budget on food and beverage related expenses during their trip. Vietnam's tourism development strategy to 2030 identifies culinary tourism as one of the important product lines contributing to enhancing competitiveness and affirming Vietnam's tourism brand.
To effectively exploit the potential and advantages of culinary tourism, the Vietnam National Administration of Tourism aims to build attractive and quality culinary tourism products, focusing on providing experiences and discoveries about the cultural identity and community activities of the destination associated with each dish and drink. In the coming time, the Vietnam National Administration of Tourism will also promote Vietnamese culinary culture to the world through international events held at home and abroad, especially in countries that are key markets for Vietnamese tourism./.
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