TTLV: Comparing the similarities and differences between Hanoi cuisine (Vietnam) and Guangxi cuisine (China)

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:WU QIYUE2. Gender: Female

3. Date of birth:27/12/1995

4. Place of birth: Shanglin County, Nanning City, Guangxi Zhuang Autonomous Region, China.

5. Decision number for student admission:Decision No. 3989/QD-XHNV, dated August 7, 2024, of the Rector of the University of Social Sciences and Humanities.

6. Changes in the training process:Do not have

7. Thesis title:Compare the similarities and differences between Hanoi cuisine (Vietnam) and Guangxi cuisine (China).

8. Major: Vietnamese Studies; Code:8310630

9. Scientific supervisor: Dr. Nguyen Thi Thuy Hang, Lecturer, Faculty of Linguistics and Vietnamese Studies, University of Social Sciences and Humanities, Vietnam National University, Hanoi.

10. Summary of the thesis results:

The thesis has achieved its research objectives, conducting a systematic survey, comparison, and analysis of culinary culture between Hanoi and Guangxi in terms of historical context, culinary cultural systems, culinary diplomacy, and cultural exchange. The specific results obtained are as follows:

- In theory

ThesisThisto add more weightdocumentsThis study aims to compare Vietnamese and Chinese culinary cultures, focusing on the culinary cultures of Hanoi and Guangxi, thereby exploring the interactive relationship between natural conditions, historical development, and regional cultural characteristics.

ThesisThisIt also emphasizes the role of culinary culture research in analyzing cultural formation processes, preserving traditional values, and promoting intercultural exchange. The research results contribute to clarifying the similarities and differences between the two regions in terms of eating habits, ingredient selection, processing techniques, and table rituals, providing reference material for comparative studies of Vietnamese and Chinese culinary cultures..

  - In practical terms

This study collected and analyzed documents on the culinary culture of Hanoi and Guangxi. The research results can provide a reference for Vietnamese-Chinese culinary cultural exchange, especially in areas such as culinary diplomacy, cultural tourism development, culinary brand promotion, and cooperation in the food service industry.

- In terms of social and cultural significance

This study provides a basis for systematizing research literature on culinary culture, developing related teaching content, and conducting comparative studies of culinary culture between different regions.

The research findings can serve as a reference for the preservation, dissemination, and innovation of culinary culture, contributing to the promotion of cultural exchange and adaptation between Vietnam and China.

11. Practical applications:Do not have 

12. Future research directions:Do not have 

13. Published works related to the thesis:Do not have

INFORMATION ON MASTER'S THESIS

1. Full name:WU QIYUE                                 2. Sex: Female

3. Date of birth:27/12/19954. Place of birth: NanNing

5. Admission decision number:No.3989/QD-XHNV dated August 7, 2024, issued by the Rector of the University of Social Sciences and Humanities

6. Changes in academic process:None

7. Official thesis title:A Comparative Study of the Similarities and Differences between Hanoi Cuisine (Vietnam) and Guangxi Cuisine (China))

8. Major: Vietnamese Studies

9. Code:8310630

10. Supervisors:Dr. Nguyen Thi Thuy Hang, Lecturer, Faculty of Linguistics and Vietnamese Studies, VNU University of Social Sciences and Humanities, Vietnam National University, Hanoi.

11. Summary of the findings of the thesis:

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

 The thesis has successfully achieved its research objectives by conducting a systematic investigation, comparison, and analysis of the food cultures of Hanoi and Guangxi from the perspectives of historical background, food culture systems, gastrodiplomacy, and cultural exchange. The main findings are as follows:

– Theoretical contributions

This thesis aims to enrich the existing literature on the comparative study of Vietnamese and Chinese food cultures, with a particular focus on the food cultures of Hanoi and Guangxi. It explores the interaction between natural conditions, historical development, and regional cultural characteristics.

The thesis also emphasizes the importance of food culture studies in analyzing the formation of cultural traditions, preserving traditional values, and promoting intercultural exchange. The findings clarify the similarities and differences between Hanoi and Guangxi in terms of dietary concepts, ingredient selection, cooking techniques, and dining etiquette, thereby providing a valuable reference for future comparative research on Vietnamese and Chinese food cultures.

– Practical ingredients

The study collected and analyzed literature on the food cultures of Hanoi and Guangxi. The findings can serve as a reference for food culture exchanges between Vietnam and China, particularly in areas such as gastrodiplomacy, cultural tourism development, culinary branding, and cooperation in the food service industry.

– Social and cultural significance

This study provides a foundation for the systematic organization of research on food culture, the development of related teaching materials, and the implementation of comparative studies on food cultures across different regions.

The findings may serve as a valuable reference for the preservation, dissemination, and innovative development of food culture, thereby contributing to cultural exchange and intercultural integration between Vietnam and China.

12. Practical applicability, if any:None

13. Further research directions, if any:None

14. Thesis-related publications:None