Savoury Tastes: Exploring Vietnamese Culinary Culture Through Stories of Taste and Memory
On October 9, the international event Savoury Tastes, themed “Vietnamese Cuisine: Transmission of Taste Across Generations”, offered multi-dimensional perspectives on Vietnamese culinary culture. Through academic presentations, panel discussions, and traditional food tasting experiences, the program created an international exchange space where flavor served as the starting point for exploring cultural identity and intergenerational connection.
Co-organized by UEF's Interdisciplinary Research and Innovation Center and the Office of Science, Technology and International Projects in collaboration with the French School of Asian Studies (EFEO), the event aimed to maintain and foster international academic partnerships within the framework of the French Science Festival 2026.
Attending the event were Mr. Vincent Drapeau – Scientific Attaché, French Consulate General in Ho Chi Minh City; Dr. Olivier Tessier – Representative, French School of Asian Studies (EFEO); Mr. Jean Engel – Social Sciences Lecturer, Marguerite Duras French High School; Photographer Nicolas Cornet, alongside international students, pupils, and guests interested in gastronomy.
From UEF, representatives included Dr. Do Huu Nguyen Loc – Vice President; Dr. Ly Thien Trang – Director of Quality Assurance and Accreditation (Vice President Rank); Prof. Dr. Eric Jose Olmedo Panal – Dean of the International Institute and Director of the Interdisciplinary Research and Innovation Center; Assoc. Prof. Dr. Nguyen Thanh Luan – Deputy Head of the Department of Science, Technology and International Projects; Dr. Phan Thi Nha Truc – Deputy Head of the Department of Science, Technology and International Projects; MA. Nguyen Ba Anh – Deputy Director of the International Institute, along with interested students.
The Organizing Committee extends gratitude to speakers and guests for their insights
Speaking at the event, Mr. Vincent Drapeau emphasized the significance of international cultural exchange activities and expressed high expectations that the event would offer participants valuable knowledge about culinary culture. He noted that this was an opportunity where research perspectives and practical experiences meet, allowing attendees to connect with Vietnamese culture through an intimate aspect of daily life.
UEF highlights the role of international cooperation in academic connection and cultural outreach
Representing UEF, Dr. Do Huu Nguyen Loc expressed gratitude to the French Consulate General in Ho Chi Minh City, EFEO, speakers, partners, faculty, and students for their companionship. He affirmed that international cooperation is one of the University’s key missions, demonstrated through numerous academic networking activities and joint training programs—most notably the partnership with CY Cergy Paris University (France) in Hospitality Management, Restaurant Management, and Culinary Arts.
Dr. Do Huu Nguyen Loc delivers multi-faceted perspectives on dietary habits, taste science, and culinary heritage
Panel discussion connects perspectives on heritage and taste transmission
Following the presentations was the panel discussion “Culinary Heritage and the Transmission of Taste.” Discussions focused on culinary heritage and how flavors are handed down through generations. Participants re-examined cuisine as part of family and community memory, sustained through cooking techniques, ingredient selection, dining customs, and the stories attached to each dish.
In addition to academic exchanges, the event featured a dedicated session for international guests to directly experience Vietnamese cuisine through an authentic family-style meal. Familiar home-cooked dishes, such as stuffed bitter melon soup, caramelized fish dip (kho quẹt) served with boiled vegetables, and pepper-braised pork belly, created an intimate atmosphere, allowing guests to appreciate Vietnamese culture through taste and traditional dining etiquette.
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