Cuisine of the Ta-oi and Co-tu People in the Vietnam - Laos Border Area of Hue City: Cultural Resources and Development Potential

Abstract

Culinary culture is not only a characteristic of people's daily diet but also shows their adaptation to the living environment. In addition to solving people's survival and food security needs, cuisine also has value of a cultural resource, a potential for socio-economic development. Currently, cuisine has become a cultural product for tourism, especially community tourism. In the Vietnam - Laos border community, the role of cuisine, although recognized as a cultural resource, has not been effectively exploited. This is shown through the culinary practices of some ethnic groups such as Ta-oi, Co-tu in the border area of ​​Hue city and the challenges in promoting the culinary values ​​of the people to become cultural products, both meeting people's lives and arousing the potential for local socio-economic development.