The Ministry of Culture, Sports and Tourism has just decided to include the dishes: Hanoi pho, Nam Dinh pho, Quang noodles, and the art of making lotus tea in Quang Ba (Hanoi) into the list of national intangible cultural heritages in the form of folk knowledge.
This is not the first time dishes have been listed as intangible heritage, however, unlike previous decisions, some of the dishes included in the list this time have created mixed opinions.
Some people are happy that folk knowledge has been identified to protect and promote the value of heritage, but many are also confused about why such popular dishes need to be included in the list of intangible cultural heritage. Many people are still skeptical about whether there will be a situation of heritage inflation when Vietnam has an extremely rich culinary culture with countless famous dishes that have become specialties of localities, such as: Hue beef noodle soup, Vinh eel porridge, Quang Tri porridge, Saigon noodles...
The concern seems reasonable, but the legal documents clearly state: “Intangible cultural heritage is a spiritual product associated with a community or individual, an object and a related cultural space, with historical, cultural and scientific value, expressing the identity of the community, constantly being recreated and passed down from generation to generation…”. The principle in preserving and promoting the value of heritage also clearly states that heritage should not be used to carry out acts and activities of discrimination, cultural, ethnic and regional discrimination; not to create competition, disputes, contradictions and cultural conflicts between communities, groups and individuals… This can be understood that the registration work is an effective way to identify and preserve, helping to maintain and promote important cultural values, not only for the current generation but also for future generations.
According to many cultural experts, the inclusion of traditional dishes in the list of Intangible Cultural Heritage creates a sense of pride and solidarity in the community. This is also a driving force to strengthen cultural identity, promote the spirit of preserving traditions and encourage further research on the history, processing techniques and cultural significance of the dish. Thereby creating conditions for the development of educational and training programs on knowledge and skills of traditional cuisine. Not only Vietnam but also UNESCO has honored intangible cultural heritage with French-style meals, Belgian beer culture, the art of making Napoli pizza, Korean kimchi...
When a dish is honored, it attracts attention from both domestic and international sources, contributing to affirming the value of the national brand. When culinary culture becomes a national brand, it will become an effective communication channel, thereby promoting tourism through exploring culinary culture. Identifying traditional dishes also opens up economic opportunities for restaurants, processing facilities and local raw material producers. This not only helps increase income for small businesses but also creates jobs and develops infrastructure related to tourism and cuisine. The World Tourism Organization has also recognized that culinary tourism is a unique advantage of each country, a strategic factor and an important driving force for tourism development.
However, to ensure that the recognition of a dish truly contributes to the preservation and promotion of cultural values, careful consideration and cooperation between stakeholders, including local communities, researchers and management agencies is required. The success of recognizing a dish as cultural heritage depends on maintaining a balance between preserving tradition and meeting modern needs and developments.
MAI AN
Source: https://www.sggp.org.vn/ghi-danh-di-san-de-nhan-dien-va-bao-ton-post754588.html
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