CULINARY CHARACTERISTICS OF RESIDENTS IN HAU GIANG PROVINCE

Abstract

The article describes the daily and Lunar New Year culinary characteristics of residents in Hau Giang province. Data was drawn from the “Monography in Hau Giang Province” project, with 3.001 respondents recruited by cluster sampling. All data was analyzed by SPSS software. The findings show that “home-cooked rice” has reflected traditional meals and the basic nutrition needs of residents in Hau Giang province. However, breakfast habits have changed with the pace of modern life. The heavy labourers have energy-proving dishes, while the group with flexible time often choose fast and convenient dishes. Moreover, the household's economic condition strongly impacts the dietary preferences. The low-income group often eats less diverse foods, while the high-income group maintains a richer and more complete nutritious meal. During the Lunar New Year, although traditional dishes are still maintained, people are also creative and innovative with cakes and jams, showing the diversity of Tet cuisine. The study not only contributes to the general characteristics of Vietnamese cuisine but also highlights the unique features of the cuisine of the Mekong Delta. It also recommends research directions on eating habits and factors affecting them, thereby contributing to nutrition counselling programs.