TTLV: Cultural Interchange in Korean Cuisine in Vietnam: A Study of Korean Restaurants in Thanh Xuan District, Hanoi

1. Student's full name: Ngo Thi Thao Trang 2. Gender: Female

3. Date of birth: June 26, 1994

4. Place of birth: Hanoi

5. Decision No. 4295/2016/QD-XHNV dated December 16, 2016, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process:

- Change the thesis title from “The Localization of Korean Cuisine in Vietnam: A Case Study in Thanh Xuan District, Hanoi” to “Cultural Interaction in Korean Cuisine in Vietnam through a Study of Korean Restaurants in Thanh Xuan District, Hanoi”

- Extension of thesis deadline: 2 years (from December 16, 2018 to December 16, 2020)

7. Thesis Title: Cultural Interaction in Korean Cuisine in Vietnam through a Study of Korean Restaurants in Thanh Xuan District, Hanoi

8. Major: Anthropology; Code: 60310302

9. Scientific supervisor: Dr. Lam Minh Chau – Deputy Head of the Department of Anthropology, Faculty of Social Sciences and Humanities, Vietnam National University, Hanoi.

10. Summary of the thesis results:

Globalization is a powerful trend unfolding worldwide, impacting all countries and territories. Inseparable from this process is the integration and cultural exchange between nations and regions around the world. Korean cuisine is one of the new cultural values ​​that has been introduced to Vietnam through cultural and economic exchange.

Along with the rapid development of Korean culture and cuisine, it is also creating many impacts on social issues and people. Besides bringing new dishes and a fresh eating style to Vietnam, it also has a certain impact on economic development, such as creating a business market for many domestic and foreign enterprises to thrive.

The introduction and development of Korean cuisine in Vietnam has also spurred the emergence of many restaurants and businesses offering Korean food. These Korean restaurants and eateries have contributed to economic development and helped address current labor issues.

Furthermore, the rapid development of Korean food in our country has also led to many issues regarding national identity. The strong influx and voluntary acceptance by the people could lead to the forgetting of many Vietnamese cultural and culinary values.

The author also hopes that this work can contribute to researchers, especially managers, a more comprehensive view of Korean cuisine. The introduction and development of Korean cuisine is an inevitable factor in the country's integration and globalization process. We will always have to accept new cultural elements, but we should not underestimate or ignore their impact on the economy and social life. The issue of national identity needs to be emphasized more; we are integrating into the common culture of the world, but we must still maintain our unique characteristics, avoiding being assimilated into the flow of global culture.

11. Practical applications:

- Application in developing the business of restaurants and eateries specializing in Korean cuisine.

- Recognizing the positive and negative impacts of cultural exchange in cuisine between Vietnam and Korea on the economy, culture, and society, in order to formulate the most appropriate policies.

12. Future research directions: Further exploration of the localization of Korean cuisine in Vietnam.

                                                      INFORMATION ON MASTER'S THESIS

1. Full name: Ngo Thi Thao Trang 2. Sex: Female

3. Date of birth: June 26, 1994 4. Place of birth: Hanoi.

5. Admission decision number: 4295/2016/QD-XHNV Dated December 15, 2016

6. Changes in academic process:

- Changing the thesis topic from “The localization Korean cuisine in Vietnam; a case study in Thanh Xuan dict, Ha Noi” to “Cultural interference of Korean and Viet Nam suisine through research Korean restaurants'food in Thanh Xuan dict, Ha Noi”

- Extension time: 2 years

7. Official thesis title: Cross-culture of Korean food in Vietnam - a case study at Thanh Xuan district, Hanoi.

8. Major: Anthropology 9. Code: 60310302

10. Supervisors: Dr. Lam Minh Chau

11. Summary of the findings of the thesis:

Globalization is a trend that affects all countries and regions, in which Vietnam is not an exception. Korean cuisine is one of the new cultural values ​​​​introduced into Vietnam through cultural and economic exchanges.

Along with the rapid development of Korean culture, Korean cuisine is also creating many impacts on people and society. Besides bringing to Vietnam new dishes as well as new eating styles, it also has high impacts on economic development - for the economical market and foreign businesses.

Since then, many Korean cuisine restaurants have appeared in Vietnam. These restaurants have contributed to economic development as well as to solve the unemployment problems.

Besides, the rapid increase of Korean food in Vietnam has effects on national identity. The penetration of Korean cuisine makes cultural values ​​of Vietnamese cuisine being forgotten.

The thesis aims to provide information for researchers and pursues in a comprehensive view of Korean cuisine. The introduction and development of Korean cuisine is an unavoidable factor in the process of globalization in Vietnam; it has effects on the economy and social life. The issue of national identity needs to be improved; we are integrated into the dominant culture of the world but still have to keep in our features, avoid losing our identity.

12. Practical applicability, if any:

- Applying to the development of restaurants, restaurants specializing in Korean food

- Recognizing the good and bad effects of cultural interference in cuisine between Vietnam and South Korea to the economy, culture and society from which to have the best policies.

13. Further research directions, if any: Further research into the localization of Korean cuisine in Vietnam