Promoting resources for traditional culinary villages

Kinhtedothi - Traditional culinary villages are places that preserve the quintessence of national culture, and at the same time make important contributions to the economy. However, currently, craft villages are facing many challenges: a shortage of high-quality human resources and competitive pressure from the modern culinary market.

At the seminar “Developing the quality of human resources to preserve and promote traditional craft villages” held on the afternoon of November 30, at Thong Nhat Park, the invited delegates shared their pride when Hanoi pho was recognized as a national intangible heritage. And from the story of pho to developing human resources for traditional culinary craft villages... This is an activity within the framework of the Hanoi Culinary Culture Festival in 2024.

From the story of Hanoi pho to Hanoi culinary culture

Delegates attending the discussion. Photo: Duy Khanh.

In the story of Hanoi pho being recognized as a national intangible cultural heritage, it is not only an important turning point in preserving and promoting traditional cultural values, but also opens the door for Vietnam to continue to shine on the world culinary map, with Hanoi pho as the leading flag, leading the way for Vietnamese cuisine to reach further.

Journalist Vu Tuyet Nhung, Vice President of the Vietnam Women Journalists Club, shared: Talking about pho is talking about the pride of Hanoi. There is still much debate about the origin of Hanoi pho, but it cannot be denied: "It is not only Hanoi that has pho, but it is only because it is delicious in Hanoi". In Hanoi, the whole city cooks pho, almost every household knows how to cook pho. The fact that pho is honored as a national intangible cultural heritage is truly a source of pride for the people of the capital in particular and Vietnam in general.

Memories of Hanoi pho from his childhood are still intact in artist Minh Vuong’s memory: “When I was young, I had to be sick to eat pho. Back then, there were only small pho stalls but the fragrant aroma wafted throughout the streets. Hanoians never got tired of eating pho, they ate pho in the morning, at noon and at night they could also eat pho…”.

Mr. Nguyen Thuong Quan, Chairman of the Vietnam Association of Vocational Training and Employment of Chefs, shared at the discussion. Photo: Duy Khanh.

In the past, Hanoians ate pho differently than they do now. Chicken pho was served with lemon and no one used kumquat instead of vinegar like today. But as society developed, cuisine also changed somewhat.

Discussing the issue of creativity in cuisine while maintaining tradition, Mr. Nguyen Thuong Quan, Chairman of the Vietnam Association of Vocational Training and Employment of Chefs, said that cuisine reflects society, reflects the economy, reflects technology, reflects attitudes towards life. The elderly choose familiar pho shops, while young people look for new things, create trends... Affirming that what belongs to history and culture must be preserved, but there is still a need for appropriate development to ensure civilization in eating and enjoying.

Human resources create conditions to promote the culinary cultural heritage of the capital towards industrialization

Hanoi has strengths and great potential in cuisine. Hanoi Pho was recently recognized as a national intangible cultural heritage, which is one of many proofs of this. There are still many issues in exploiting cuisine in the development of cultural industry to promote the culinary values ​​of Hanoi. One of them is the issue of human resources. And to have high-quality human resources to preserve and promote traditional craft villages, including traditional culinary craft villages, requires a lot of effort. In addition to the role of artisans and chefs in preserving and transmitting, it is necessary to focus on training; preserving traditional craft villages for teaching is one of the important factors.

Guests shared at the seminar about training human resources to develop traditional culinary villages. Photo: Duy Khanh.

Masterchef Vietnam Pham Tuan Hai shared: Hanoi dishes reflect the soul of the capital's people. Culture must be put into dishes... To have high-quality human resources, there must be strong resources. For the culinary industry, this training requires special teaching methods. But it does not come from schools but from within the family; from daily meals. Dishes need to be taught from previous generations to the next. With a good foundation, training in schools can develop and create good chefs. Masterchef Vietnam Pham Tuan Hai believes that in schools, it is necessary to train the basics of traditional dishes so that learners have a foundation, from which they can develop modernity and creativity.

Ms. Nguyen Thi Thu Huyen, Deputy Director of Hanoi Cheo Theater and Artist Mai Thi Thu Huyen share the same opinion that understanding tradition means understanding culture. Cuisine is culture and culture is cuisine. Preserving and promoting human resources in traditional arts is a "difficult" problem, similar to promoting human resources for traditional craft villages, including traditional culinary craft villages.

 

From December 1, Kinh te va Do thi newspaper will launch the column "Quintessence of Hanoi Cuisine", in coordination with the Hanoi Department of Culture and Sports, and the companionship of Acecook Vietnam Company.

Source: https://kinhtedothi.vn/phat-huy-nguon-luc-cho-lang-nghe-am-thuc-truyen-thong.html