TTLV: Hai Phong culinary culture

MASTER'S THESIS INFORMATION

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 on recognition of students No. 3683/2015/QD-XHNV, December 31, 2015 of the President of the University of Social Sciences and Humanities, Vietnam National University, Hanoi

6. Changes in training process: None

7. Thesis topic name:Hai Phong culinary culture

8. Major: Vietnam Studies Code: 60.22.01.13

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

10. Summary of thesis results:

Firstly, the thesis clarifies the endogenous and exogenous factors that influence the foundation of Hai Phong cuisine. In addition, the thesis analyzes the structure and composition of cuisine to highlight the unique features of Hai Phong culinary culture.

Second, the thesis presents the transformation of Hai Phong cuisine through different periods in history.

Third, the thesis evaluates the advantages and disadvantages in the process of exploiting the culinary culture of Hai Phong city; gives some proposals and solutions to preserve and promote the unique culinary features of the locality and promote Hai Phong culinary culture as a new potential in the city's tourism development.

11. Practical application:

The results of the thesis can be used as reference material for the study of Hai Phong culinary culture. In addition, understanding the factors affecting culinary culture will help exploit, preserve and promote the value of Hai Phong culinary culture effectively.

12. Further 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