Culinary Identity and Intercultural Exchange in Hoi An and Da Nang

Abstract

The Vietnamese food culture is a rich intercultural crossbreed of tradition, identity, and exchange. In this context, two of the culinary centers of Central Vietnam, Hoi An and Da Nang, are areas of the country that represent specific cultural, historical, and social characteristics, while also adapting to the modern demands of globalization and tourism. This research focuses on the food culture of Hoi An and Da Nang, examining culinary identity through specialty dishes, eating venues, and cultural values, as well as the influence of intercultural exchange on the cuisines of these cities. The qualitative approach involves reviewing the literature, analyzing secondary data, and conducting a case study, which allows for exploring the issue of how local gastronomy is also a cultural heritage and a sustainable tourism development tool. These results indicate the opposite but complementary nature of the tradition-oriented cuisine of Hoi An and the dynamic and modern cuisine of Da Nang. Meanwhile, the research also addresses the issue of commercialization, preserving culture, and environmental sustainability, and presents the solution on how culinary culture can be developed as a sustainable resource in the contemporary setting. The study adds to the wider scope of investigation of Vietnamese culinary culture and contributes to the insights into the way food may be used to facilitate cultural identity, tourism development, and international exchange.