Vietnamese Cuisine Culture During the 17th and 18th Centuries Through Western Materials

Based on the exploitation of material sources recorded by Europeans, including missionaries, traders, and travelers, who were present in Vietnam or researched about this country during the 17th and 18th centuries, the article focuses on studying and clarifying the appearance of Vietnamese cuisine culture in the 17th and 18th centuries, expressed through the ingredients of Vietnamese meals, strange dishes, sauces and spices, dish processing methods, eating styles, popular drinks, and differences in the cuisine life between classes in Vietnamese society then. From there, the author analyzes and evaluates the advantages and limitations of Western material sources recording Vietnamese cuisine during this period. To carry out this research, the author relied on original material sources from Western missionaries, traders, and travelers (reports, letters, works, diaries, etc.) who once set foot in Vietnam or researched this country in the 17th and 18th centuries. The article will contribute to researching the cultural exchange process between Vietnam and the West in the 17th and 18th centuries and "restoring" the picture of Vietnamese cuisine culture in this period as objectively and accurately as possible.