|Nguyen, Cong Minh
|Acculturation and food tourism in Vietnam
|Suntikul, Wantanee (SHTM)
Huang, Sabrina (SHTM)
Food tourism -- Vietnam
Tourism -- Vietnam
Hong Kong Polytechnic University -- Dissertations
|School of Hotel and Tourism Management
|x, 222 pages : color illustrations
|Changes in the structure, economic status, and political affiliation of social groups have been instrumental in developing the understanding of acculturation. Acculturation is the process of social, psychological, and cultural change that originates from the blending of beliefs, customs, and artifacts between cultures. For example, food acculturation is the process by which members of groups adapt their food cultures to the changing social, cultural, and physical context. As a result, many cuisines are now multicultural as they have adjusted to another culture over time. Vietnamese cuisine has been subjected to the influence of multiple external forces throughout history, such as influences from the China and France, and thus, Vietnamese cuisine is a diverse blend of many regional food subcultures.
This study evaluates the cultural change in Vietnamese cuisine using the concept of acculturation to explain how various foreign cuisines have historically influenced Vietnamese food. With this analysis, this study explores how tourism destinations can absorb outside influences while preventing the loss of their culinary cultures and identities due to globalization and tourism.
Qualitative research is applied to explore acculturation and food tourism in Vietnam. The archival research examined selected articles in popular Vietnamese newspapers during the French colonization in the 19th century to early 20th century at Archives of Vietnam, Vietnam National Library in Hanoi and Ecole Francaise D'Extreme Orient - Ha Noi. In addition, fifty interviews were conducted with international tourists and twenty-five chefs and owners of Vietnamese restaurants were interviewed.
The result of this study has identified the process of acculturation through food identities in Vietnam, and found that Vietnam cuisine is in the integration of high heritage and high adaption by Vietnamese and in the multiculturism by international tourists. Two key factors affecting the change are Doi Moi policy and globalization tourism. The policy has allowed the influx of tourism including modern culinary techniques and foreign ingredients. A process has changed heritage food into food for globalization. The consumers, however, are the decision makers to select which one of heritage or foreign foods would be fit for them. Food acculturation has become the integration of high heritage ingredients and high adaption techniques based on Berry's (1997) framework.
This study contributes to the literature on food acculturation and provides insights into acculturation and food tourism in Vietnam. It also applies food acculturation to tourism development, develops the strategies of food tourism for local government and businesses in Vietnam, maintains the food identity in Vietnam, and enhances the understanding of different cultures through Vietnamese food.
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