A book entitled “Vietnam’s Cuisine Identity” has just been published and introduced in Ho Chi Minh City.

The book was compiled by Dr Nguyen Nha, and is a collection of research works on the typical cuisine of Vietnam’s different regions, the royal food of ancient Vietnam, ancient common foods and Vietnamese culinary customs.

As well, food traditionally used for medicine in Vietnam is also introduced in the book.

Along with Dr Nguyen Nha’s writings are other works written by celebrities, namely Prof. Tran Quoc Vuong, Prof. Tran Van Khe, doctors Nguyen Lan Dinh, Truong Thin, Bui Minh Duc and writers Son Nam, Hoang Phu Ngoc Tuong, Dao Hung.

In the book, the authors classify and introduce foods that are typical of each region of the country. This helps readers not only learn out about Vietnam’s cuisine, but also its culture, customs and people through their food and culinary habits.

Also at the book introduction ceremony, the Vietnam Food Research Institute launched a programme entitled “Joining Hands to Build a Vietnamese Kitchen for the World”.

Source: LD

Translated by Mai Huong