Savoury Tastes: Exploring Vietnamese culinary culture through stories behind flavors and memories
OCTOBER 9, the international event “Savoury Tastes” took place under the theme “Vietnamese Cuisine: Transmission of Taste Across Generations,” offering multidimensional insights into Vietnamese culinary culture.
Through academic presentations, discussions, and traditional dish tasting activities, the event opened up an international exchange space to explore cultural identity and how it is transmitted across generations.
The event was organized by the UEF Center of Transdisciplinary Research and Innovation and the Department of Science, Technology, and International Projects in coordination with the French School of the Far East (EFEO). As part of the French Science Festival 2026, it aims to strengthen and develop international partnerships and academic connections among the attending units.
Participants included Mr. Vincent Drapeau, Scientific Attaché from the French Consulate General in Ho Chi Minh City; Dr. Olivier Teissier, Director of the French School of Asian Studies EFEO; Mr. Jean Engel, Social Sciences Lecturer of Marguerite Duras French; Photographer Nicolas Cornet; and international students along with guests interested in culinary arts.
Attending the event, on behalf of UEF, were Dr. Do Huu Nguyen Loc, Vice President; Dr. Ly Thien Trang, Director of Quality Assurance and Accreditation; Prof. Dr. Eric Jose Olmedo Panal, Director of the UEF International Institute and Director of the UEF Center of Transdisciplinary Research and Innovation; Assoc. Prof. Dr. Nguyen Thanh Luan, Deputy Director of the Department of Science, Technology, and International Projects; Dr. Phan Thi Nha Truc, Deputy Director of the Department of Science, Technology, and International Projects; Mr. Nguyen Ba Anh, Deputy Director of the UEF International Institute; and UEF students.
The Organizing Committee expressed appreciation for the support and sharing from the speakers and guests
In his remarks, Mr. Vincent Drapeau emphasized the importance of international exchange activities and hoped the event would provide participants with valuable insights into culinary culture. The event was also an occasion to connect research and experiential perspectives, allowing participants to approach Vietnamese culture from familiar aspects of daily life.
The representative of the Consulate General of France in Ho Chi Minh City expected the event to offer international exchange values
Dr. Do Huu Nguyen Loc represented UEF to deliver a thank-you speech to the Consulate General of France, EFEO, speakers, partners, lecturers, and students for their participation. He emphasized that international cooperation is one of the University’s missions, which is reflected in its collaborative academic activities and study programs. The highlight is the UEF programs in partnership with CY Cergy Paris University, such as Hospitality Management and Restaurant Management & Culinary Arts.
According to Dr. Do Huu Nguyen Loc, Savoury Tastes provided an opportunity to connect academic knowledge with culinary practice and cultural heritage, contributing to the diversity of student experiences. In addition, the event bridged international communities, spread Vietnamese culinary culture, and strengthened our friendships through shared cultural values.
Dr. Do Huu Nguyen Loc emphasized the role of international academic cooperation and the spreading of cultures
Savoury Tastes featured a series of academic presentations and discussions, approaching culinary culture from various aspects, from eating habits to the science of taste, photography, and the transmission of heritage across generations. Each perspective partly explained how familiar dishes can preserve information about a community and its lifestyle as well as cultural memory.
Dr. Olivier Teissier began the academic session with the presentation “Eating Habits: A Powerful Identity Marker”, in which he analyzed eating habits as an aspect of cultural identity. This was followed by Prof. Dr. Eric Jose Olmedo Panal's topic “The Science of Taste”, which offered a scientific perspective on tastes and tasting experiences. Photographer Nicolas Cornet concluded the academic part with “Vietnamese Eating Habits Captured by Photography”, bringing the audience closer to Vietnamese culinary culture through the visual language.
The speakers presented multidimensional insights into eating habits, tastes, and Vietnamese culinary heritage
The event continued with the discussion “Culinary Heritage and the Transmission of Taste,” with speakers and guests. The discussion focused on culinary heritage and how flavors are transmitted across generations. This gave participants an opportunity to consider cuisine as part of family and collective memory, preserved through culinary practices, ingredients, eating habits, and the stories behind each dish.
In addition to academic discussion, the Organizing Committee set up a space for international guests to directly experience Vietnamese culinary culture by joining a typical family meal. The meal included traditional dishes such as stuffed bitter melon soup, caramelized pork dip, steamed vegetables, braised meat with pepper, and so on. Together, they brought a familiar experience, allowing participants to feel Vietnamese culture through flavors and culinary tradition.
With the combination of transdisciplinary research, international discussion, and practical experience, Savoury Tastes opened up a wide range of approaches to Vietnamese culinary culture. The event also continued to strengthen academic collaborations between UEF and French partners, expanding opportunities for lecturers and students to gain exposure to international perspectives.
Through each presentation, discussion, and traditional dish, flavors became a bridge connecting participants with Vietnamese culture and values preserved across generations.
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