The event attracted many managers, scientists, lecturers and students to attend with 30 presentations, reflecting both theory and practice. The content focused on clarifying culinary characteristics, the role of indigenous knowledge and the impact of the new context on community life. Six presentations were presented directly, with a multi-dimensional approach from rituals, identity, ecology to tourism development.
Studies show that mountain cuisine is closely associated with the forest environment, fields and living habits. Main ingredients are natural. Typical processing methods such as grilling, cooking in bamboo tubes, kitchen rack. Typical dishes include bamboo rice, grilled meat, "canh thut" soup, and can wine. The dining space has a clear community spirit.
Some presentations emphasized the ecological and ethnic cultural imprints in each dish. Climate, terrain, and ecosystem determine taste, processing techniques and seasonal meal structure. At the same time, religious and community relations factors dominate the distribution and use of food.
The concept of "green cuisine" is also mentioned as an important approach. Green cuisine is based on local ingredients, natural farming methods and environmentally friendly processing techniques. This is not a new trend but a continuation of the long-standing tradition of mountainous residents.
Opinions suggest that ethnic minority cuisine has great potential in developing community tourism. However, exploitation needs to be cautious. It is necessary to maintain the role of the community, preserve indigenous crop varieties and maintain traditional processing methods. Avoid commercialization that distorts the original value.
The workshop contributed to better identifying the face of Da Nang mountain cuisine in the context of expanding administrative space. At the same time, it suggested solutions for conservation associated with sustainable development and diversification of tourism products.
