{"id":2116,"date":"2022-03-29T16:42:47","date_gmt":"2022-03-29T09:42:47","guid":{"rendered":"https:\/\/ntc33.net\/dl\/?p=2116"},"modified":"2024-01-30T10:31:27","modified_gmt":"2024-01-30T03:31:27","slug":"project-2-le-gout-talkshow-journey-of-vietnam-culinary-identity","status":"publish","type":"post","link":"https:\/\/ntc33.net\/dl\/en\/project-2-le-gout-talkshow-journey-of-vietnam-culinary-identity\/","title":{"rendered":"[PROJECT 2 \u2013 LE GOUT] TALKSHOW JOURNEY OF VIETNAM Culinary Identity"},"content":{"rendered":"<div class=\"field field-name-body field-type-text-with-summary field-label-hidden\">\n<div class=\"field-items\">\n<div class=\"field-item even\">\n<p>The talkshow &#8220;Vietnamese culinary identity journey&#8221; took place on Saturday (November 21, 2020). This is a mark marking the first step in the task of transmitting knowledge about the country&#8217;s cuisine to young people<\/p>\n<p class=\"rtecenter\"><img decoding=\"async\" style=\"height: 323px; width: 700px;\" title=\"126860952_183492253427539_4364483718823314996_o\" src=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o.jpg\" srcset=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o.jpg 800w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-256x118.jpg 256w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-474x219.jpg 474w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-396x183.jpg 396w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-310x143.jpg 310w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-418x193.jpg 418w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-425x196.jpg 425w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-492x227.jpg 492w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-645x298.jpg 645w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-415x191.jpg 415w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-395x182.jpg 395w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126860952_183492253427539_4364483718823314996_o-535x247.jpg 535w\" \/><\/p>\n<p>The Wokshop session conveyed positive energy, as well as knowledge about ingredients and dishes in Vietnamese cuisine. Guest speakers Mr. Vo Dinh Thuat and Mr. Nguyen Thanh Tam shared many perspectives on Vietnamese cuisine and let guests have more passion and love for the diverse identities of this dining culture.<\/p>\n<p class=\"rtecenter\"><img decoding=\"async\" style=\"height: 466px; width: 700px;\" title=\"125969176_183492030094228_2691012901182330705_o\" src=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o.jpg\" srcset=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o.jpg 800w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-256x171.jpg 256w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-413x275.jpg 413w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-396x264.jpg 396w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-310x207.jpg 310w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-418x279.jpg 418w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-425x283.jpg 425w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-492x328.jpg 492w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-645x430.jpg 645w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-350x233.jpg 350w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-395x263.jpg 395w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-474x316.jpg 474w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/125969176_183492030094228_2691012901182330705_o-467x311.jpg 467w\" \/><\/p>\n<p>In addition, the workshop had the participation of representatives of the Faculty of Tourism and students of the restaurant industry &#8211; food service.<\/p>\n<p class=\"rtecenter\"><img decoding=\"async\" style=\"height: 466px; width: 700px;\" title=\"126536707_183492020094229_8558626600831314963_o\" src=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o.jpg\" srcset=\"https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o.jpg 800w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-256x171.jpg 256w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-413x275.jpg 413w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-396x264.jpg 396w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-310x207.jpg 310w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-418x279.jpg 418w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-425x283.jpg 425w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-492x328.jpg 492w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-645x430.jpg 645w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-350x233.jpg 350w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-395x263.jpg 395w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-474x316.jpg 474w, https:\/\/ntc33.net\/dl\/wp-content\/uploads\/sites\/4\/2021\/11\/126536707_183492020094229_8558626600831314963_o-467x311.jpg 467w\" \/><\/p>\n<p><strong>Contact Information\u00a0<\/strong><\/p>\n<ul>\n<li>Email: <a href=\"mailto:legout.hoasen@gmail.com\">legout.hoasen@gmail.com<\/a><\/li>\n<li>Fanpage:\u00a0<a tabindex=\"0\" href=\"https:\/\/www.facebook.com\/legout2020\/?__cft__%5B0%5D=AZViLlZlrbURT739DpDtSGSdvaB4Qa_I67weUIeFTkwkA0eZ6d5qXW59bc8PqAm-pgK1Jesp4ZCC_S4k6xjgsk7YAIaw3NNI4d7u0nMkDc3gexnywU_cQh39pO-TwIB1A4eR3bG08nVsbqUCFVvv3pan&amp;__tn__=kK-R\" target=\"_blank\" rel=\"noopener\">https:\/\/www.facebook.com\/legout2020<\/a><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The talkshow &#8220;Vietnamese culinary identity journey&#8221; took place on Saturday (November 21, 2020). This is a mark marking the first step in the task of transmitting knowledge about the country&#8217;s cuisine to young people The Wokshop session conveyed positive energy, as well as knowledge about ingredients and dishes in Vietnamese cuisine. Guest speakers Mr. Vo Dinh Thuat and Mr. Nguyen Thanh Tam shared many perspectives on Vietnamese cuisine and let guests have more passion and love for the diverse identities of this dining culture. In addition, the workshop had the participation of representatives of the Faculty of Tourism and students&#8230;<\/p>\n","protected":false},"author":9,"featured_media":1668,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151,149],"tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/posts\/2116"}],"collection":[{"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/comments?post=2116"}],"version-history":[{"count":1,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/posts\/2116\/revisions"}],"predecessor-version":[{"id":2117,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/posts\/2116\/revisions\/2117"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/media\/1668"}],"wp:attachment":[{"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/media?parent=2116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/categories?post=2116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ntc33.net\/dl\/wp-json\/wp\/v2\/tags?post=2116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}