Illustrative image (Photo: Internet) Hanoi (VNA) - The second episode of the ‘Food Culture - CentralRegion Heritage Road' programme will be held virtually on August 14 to discussways to promote the typical cuisine of Vietnam’s central region.
Following the first episode, which took place on July 16, the event willfeature talks by members of the Vietnam Cuisine Culture Association (VCCA), theNhan Dan newspaper reported.
The participants will discuss the barriers and difficulties facing culinaryentrepreneurs, the cultural value of the central region’s cuisine, thedifferences in the spices and ingredients between dishes in the central regionand those from other regions.
They will also suggest plans to develop gastronomy tourism and culinary culturefor localities on the central heritage route.
According to Ly Dinh Quan, General Director of the Songhan Incubator, theevent’s organiser, promoting innovation and creativity is the solution for thecultural and culinary industry in the Central region amidst the difficultiescaused by the COVID-19 pandemic.
Modern technology will help food businesses streamline their operations,increasing the efficiency and scale of their business, he said.
Meanwhile, VCCA Vice President and General Secretary Le Tan stressed thatstrengthening the connectivity between the State, researchers, farmers andbusinesses will play a crucial role in promoting Vietnam’s cuisine,particularly in the central region.
He also called on cooks and culinary experts to find ways to preserve, processand modify dishes to suit the taste of diners from around the world./.
Following the first episode, which took place on July 16, the event willfeature talks by members of the Vietnam Cuisine Culture Association (VCCA), theNhan Dan newspaper reported.
The participants will discuss the barriers and difficulties facing culinaryentrepreneurs, the cultural value of the central region’s cuisine, thedifferences in the spices and ingredients between dishes in the central regionand those from other regions.
They will also suggest plans to develop gastronomy tourism and culinary culturefor localities on the central heritage route.
According to Ly Dinh Quan, General Director of the Songhan Incubator, theevent’s organiser, promoting innovation and creativity is the solution for thecultural and culinary industry in the Central region amidst the difficultiescaused by the COVID-19 pandemic.
Modern technology will help food businesses streamline their operations,increasing the efficiency and scale of their business, he said.
Meanwhile, VCCA Vice President and General Secretary Le Tan stressed thatstrengthening the connectivity between the State, researchers, farmers andbusinesses will play a crucial role in promoting Vietnam’s cuisine,particularly in the central region.
He also called on cooks and culinary experts to find ways to preserve, processand modify dishes to suit the taste of diners from around the world./.
VNA
