Work

Exploring The Identity of the Trieu Chau Cuisine

Year: 2025

Type: article

Abstract: ABSTRACT: This article examines the dynamic and evolving identity of Trieu Chau cuisine, originating from the Chaoshan region of southern China, and its profound transformation through migration and interaction with Southeast Asian cultures, particularly in Vietnam and Cambodia. It explores the concept of culinary syncretism, where diverse food traditions blend to create unique hybrid forms, reflecting a rich tapestry of shared foodways. By analyzing specific hybrid dishes like Hu Tieu, the study underscores how Trieu Chau cuisine is not just a transplanted tradition, but a resilient and distinct culinary identity shaped by centuries of cultural exchange and adaptation. The research highlights the significance of ingredient adaptations, cooking techniques, and mealtime rituals, presenting Trieu Chau cuisine as a vital expression of community relationships and cultural integration.

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.15861815

Author: Exploring The Identity of the Trieu Chau Cuisine

Institutions: Vietnam National University Ho Chi Minh City, Ho Chi Minh City University of Social Sciences and Humanities

Language: English

Topic: Culinary Culture and Tourism

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W6893296526

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