TTLV: Developing Culinary Heritage Tourism in Hanoi

MASTER'S THESIS INFORMATION

1. Student's full name: Pham Thi Thanh 2. Gender: Female

3. Date of birth: November 14, 1984

4. Place of birth: Da Nang

5. Decision on recognition of students No. 4058/2022/QD-XHNV dated December 28, 2022 President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi

6. Changes in training process: No

7. Thesis topic: Developing culinary heritage tourism in Hanoi

8. Major: Tourism; Code: 8810101.01

9. Scientific advisor: Associate Professor, Dr. Dang Thi Phuong Anh, University of Social Sciences and Humanities, VNU

10. Summary of thesis results:

Based on the study of theoretical contents on culinary heritage and culinary heritage tourism, combined with investigation and research on the traditional culinary heritage system of Hanoi, the thesis focuses on solving 3 basic professional tasks: (1) Clarifying the theoretical and practical basis of developing culinary heritage tourism in Hanoi, building a research framework for implementing the topic; (2) clarifying the current status of business activities exploiting culinary heritage resources and the current status of developing traditional culinary heritage tourism in Hanoi; (3) establishing orientation and proposing solutions for developing traditional culinary heritage tourism in Hanoi. In particular, the proposals on "Preserving and developing Hanoi's culinary cultural heritage" and "Building the brand of Hanoi's culinary heritage tourism" are the key solutions for Hanoi tourism to successfully realize its ambition of developing traditional culinary heritage tourism in the area.

11. Practical application

The research results of the topic can help Hanoi city use it as a scientific basis to build projects to preserve culinary cultural heritage and develop local culinary heritage tourism in the area. The direction of building these projects can also be scaled down and applied to districts, towns and cities with potential for culinary heritage and developing local culinary heritage tourism, on the basis of using the research achievements of the thesis. The content of the thesis also helps Hanoi government when planning socio-economic development policies of the city, especially issues related to cultural preservation and tourism development.

12. Further research directions

The next research directions of the topic can be to develop culinary heritage tourism in districts, counties, and areas with rich culinary heritage tourism potential in Hanoi, such as Ba Dinh, Dong Da, Hai Ba Trung districts; Thanh Tri, Soc Son districts; My Duc; Son Tay-Ba Vi area and other areas of Xu Doai. After successfully defending the thesis topic, it can continue to be invested in and improved to develop into a doctoral thesis in this research direction.

13. Those published works are related to the thesis

Article title:“Characteristics of Culinary Tourism in Hanoi: Cultural Heritage and Opportunities for Sustainable Development”,Science Journal - Hanoi Capital University (March 2025 issue)

INFORMATION ON MASTER'S THESIS

1. Full name: Pham Thi Thanh 2. Sex: Female

3. Date of birth: Nov 14, 1984

4. Place of birth: Da Nang

5. Student recognition decision No. 4058/QD-XHNV dated December 28, 2022 Principal of University of Social Sciences and Humanities, Hanoi National University

6. Changes in the training process: None

7. Thesis title: Developing culinary heritage tourism in Hanoi

8. Major: Tourism Code: 8810101.01

9. Scientific supervisor: Assoc. Prof. Dr. Dang Thi Phuong Anh, University of Social Sciences and Humanities, VNU

10. Summary of the results of the thesis:

Based on a study of theoretical foundations related to culinary heritage and culinary heritage tourism, combined with field surveys and investigations into the system of traditional culinary heritage in Hanoi, this thesis focuses on addressing three core professional tasks: (1) Clarifying the theoretical and practical foundations for the development of culinary heritage tourism in Hanoi, and establishing a research framework for implementing the study; (2) Analyzing the current state of business activities that exploit the benefits of culinary heritage, as well as the current development status of traditional culinary heritage tourism in Hanoi; (3) Identifying strategic directions and prejudice solutions for the development of traditional culinary heritage tourism in Hanoi. Among these, the proposals on “Preservation and Development of Hanoi's Culinary Cultural Heritage” and “Building the Brand of Hanoi Culinary Heritage Tourism” are considered the key pillars for Hanoi's successful pursuit of developing traditional culinary heritage tourism in the city.

11. Practical applicability

The research findings of this thesis can serve as a scientific foundation for Hanoi to develop projects aimed at preserving culinary cultural heritage and promoting culinary heritage tourism with a distinct local identity. The approach to developing these projects can also be scaled down and applied to districts, towns, and suburban areas with potential in culinary heritage and local culinary tourism development, based on the research achievements of this thesis. Furthermore, the content of the thesis can support Hanoi's authorities in formulating socio-economic development policies for the city, especially those related to cultural preservation and tourism development.

12. Future research directions:

Future research directions of this topic may include the development of culinary heritage tourism in districts and areas of Hanoi with rich potential in this field, such as Ba Dinh, Dong Da, and Hai Ba Trung districts; Thanh Tri, Soc Son, and My Duc districts; the Son Tay–Ba Vi area; and other regions of Xu Doai. After the successful defense of this thesis, the research can be further developed and expanded into a doctoral thesis following the same line of study.

13. Thesis-related publications:

Title of the article: “Characteristics of culinary tourism in Hanoi: Cultural heritage and opportunities for sustainable development”, Article published in the Journal of Science – Hanoi Metropolitan University (March 2025 Issue)