TTLV: Hai Phong's Culinary Culture

INFORMATION ABOUT THE MASTER'S THESIS

1. Student's full name:Dao Thi Hien Na

2. Gender: Female

3. Date of birth: June 29, 1993

4. Place of birth: Hai Phong

5. Decision No. 3683/2015/QD-XHNV, dated December 31, 2015, of the Rector of the University of Social Sciences and Humanities, Vietnam National University, Hanoi, recognizing the student.

6. Changes in the training process: None

7. Thesis title:Hai Phong culinary culture

8. Major: Vietnamese Studies Code: 60.22.01.13

9. Scientific supervisor:Dr. Nguyen Viet Huong– Department of Vietnamese Studies - University of Social Sciences and Humanities

10. Summary of the thesis results:

Firstly, the thesis clarifies the endogenous and exogenous factors that shape the foundation of Hai Phong's cuisine. Furthermore, the thesis analyzes the structure and components of the cuisine to highlight the unique characteristics of Hai Phong's culinary culture.

Secondly, the thesis presents the evolution of Hai Phong cuisine through different periods in history.

Thirdly, the thesis evaluates the advantages and disadvantages in the process of exploiting the culinary culture of Hai Phong city; it proposes some suggestions and solutions to preserve and promote the unique local cuisine and to promote Hai Phong's culinary culture as a new potential in the city's tourism development.

11. Practical applications:

The research findings of this thesis can be used as a reference for further research on Hai Phong's culinary culture. Furthermore, a thorough understanding of the factors influencing culinary culture will contribute to the effective exploitation, preservation, and promotion of Hai Phong's culinary values.

12. Future research directions: None

13. Published works related to the thesis: None

INFORMATION ON MASTER'S THESIS

1. Full name: Dao Thi Hien Na 2. Sex: Female

3. Date of birth: June 29, 1993 4. Place of birth: Hai Phong City

5. Admission decision number: 3683/2015/QD-XHNV, dated December 31th, 2015 issued by Rector of University of Social Studies and Humanities – Vietnam National University.

6. Changes in academic process: No

7. Official thesis title: Haiphong Gastromony Culture

8. Major: Vietnamese Studies Code: 60.22.01.13

9. Supervisors: PhD. Nguyen Viet Huong – Faculty of Vietnam Studies and Language – University of Social Sciences and Humanities, Hanoi National University

10. Summary of the findings of the thesis:

- Thesis clarifies the internal and external factors involved in the formation of Hai Phong cuisine. In addition, the thesis analyzes the culinary texture and ingredients to highlight the distinctive features of the cuisine.

- Thesis presents the variation of Hai Phong cuisine through different periods.

- Thesis evaluates the advantages and disadvantages in Hai Phong exploitation process of cuisine culture; offers a number of suggestions and solutions to preserve and develop the unique cuisine and promote Hai Phong cuisine as a new potential in the development of the city's tourism.

11. Practical applicability, if any:

The results of thesis can be used as a reference material for the study of Hai Phong cuisine. Additionally, the understanding of factors affecting the culinary culture will help to exploit, preserve and promote cultural values ​​of Hai Phong cuisine to achieve high efficiency.

12. Further research directions, if any: None

13. Thesis-related publications: None