TTLV: Corn-based cuisine of the White Hmong people (case study of Lung Tao commune, Dong Van district, Ha Giang province)

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:Nguyen Thi Thu Huyen2. Gender: Female

3. Date of birth: November 26, 1989

4. Place of birth: Vinh Phuc Province

5. Decision No. 2797/QD-XHNV-SDH dated December 28, 2012, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process:

(Note the types of changes and the corresponding times)

7. Thesis title: Corn-based cuisine of the White Hmong people (case study of Lung Tao commune, Dong Van district, Ha Giang province)

8. Major: Ethnology; Code: 60 22 70

9. Scientific supervisor: Assoc. Prof. Dr. Le Sy Giao

(Please specify your scientific title, academic degree, full name, and workplace.)

10. Summary of the thesis results:

(Summarize the results of the thesis, emphasizing any new findings.)

Through studying the foods and drinks prepared by the White Hmong people from corn, this thesis argues that: 1) This is an adaptation to the harsh natural conditions and ecological environment of the rocky plateau region. Thanks to this adaptation, they have created distinctive culinary cultural values ​​of their ethnic group: the culture of eating corn; 2) Foods and drinks made from corn have transcended ordinary material values, playing an important role in the life of the Hmong community.White food has become a connecting thread between people in everyday meals as well as communal meals within villages and clans. In addition, these foods and drinks are indispensable offerings for the deceased, ancestors, and deities during holidays and festivals.

11. Practical applications: (if any)

12. Future research directions: (if any)

13. Published works related to the thesis:

INFORMATION ON MASTER'S THESIS

1. Full name:Nguyen Thi Thu Huyen2. Sex: Women

3. Date of birth: November 26, 1989 4. Place of birth: VINH PHUC

5. Admission decision number: 2797/QD-XHNV-SDH Dated December 28, 2012

6. Changes in academic process: .........................................................................................

(List the forms of change and corresponding times)

7. Official thesis title: The cuisine from corn by White Hmong people (a case study Lung Tao Commune, Dong Van district, Ha Giang province)

8. Major: Anthropology 9. Code: 60 22 70

10. Supervisors: Associate Professor, Ph.D. Le Sy Giao

(Full name, academic title and degree)

11. Summary of the findings of the thesis: ..............................................................................

(Summarize them with stress on thenew sensations, if any)

By researching about the food and the beverage made from corn by White Hmong people, this thesis supposes that:

1. These things are adaptations White Hmong people to nature conditions and ecological environment in harsh stone plateau areas. Thanks to this adaptation, they build featured ethnic values ​​about gastronomy culture: The culture of eating corn.

2. The food and the beverage which are made from corn surpass from normal physical values ​​and have an important role in the life of White Hmong people community. Besides, they became a connection cord for people in not only daily meals but also expressed meals for families, neighborhoods or communities. Moreover, these things are also indispensable offerings in order to worship dead people, ancestors and deities on feast days.

12. Practical applicability, if any: .........................................................................................

13. Further research directions, if any: ................................................................................

14. Thesis-related publications: ..........................................................................................