TRADITIONAL CULINARY CULTURE AMONG THE CƠ TU PEOPLE IN DA NANG: CURRENT SITUATION AND TRANSFORMATIONS

Abstract

This study investigates the current situation, cultural significance, and transformations of traditional culinary practices among the Cơ Tu ethnic group in Da Nang City, Vietnam. Quantitative data were collected from 308 respondents in the villages of Lăng (Tây Giang District), Sông Kôn, and A Ting (Đông Giang District) through structured questionnaires, with assistance provided to participants not fluent in Vietnamese. The findings reveal that cuisine remains central to both the material and spiritual life of the Cơ Tu people, as reflected in the high proportion of households maintaining cultivation, animal husbandry, and natural food collection (59.7% self-sufficient). Signature dishes such as cơm lam (bamboo-tube rice), bánh sừng trâu (buffalo horn-shaped cake), and rượu cần (fermented rice wine) serve as symbols of community cohesion, closely associated with festive activities at the Gươl communal house (66.2% always participate). However, cultural shifts are evident: younger generations show limited engagement in traditional cooking (20.1%), while Kinh-style dishes and wedding customs are increasingly adopted (29.5%). These results demonstrate a strong collective awareness of culinary heritage (95.5% wish to preserve it) while also highlighting the risk of cultural discontinuity under modernization and the influence of industrialized food. The study recommends developing intergenerational transmission models and cultural education on traditional cuisine, integrating heritage preservation with niche tourism development and sustainable livelihood programs for local communities.