Unit 1: Globalization

Reading 2

Discussion 6

1. Although there isn't just one "official" national dish in Vietnam, Pho is the most well-known and
beloved. This is the reason why:

Pho's Achievement Claim:

Flavorful broth: The soul of Pho is the rich, boiled broth made with beef bones, spices, and spices.

Versatile combinations: There are versions with chicken (Phở gà), beef (Phở bò), and even vegetarian
choices.

Fresh ingredients: A textural and flavorful celebration is created with thin rice noodles, cut meat, garlic
and Thai basil, and lemon wedges.

widespread: Pho embodies the spirit of the country's cuisine in high-end dining establishments and
street vendors.

Global Popularity: Pho has become extremely well-known all over the world, that extends national
boundaries. It is frequently served as a signature dish in Vietnamese restaurants, and many foreign chefs
have included elements of Pho in their recipes. Furthermore, packaged broths and right away Pho
versions have made it simple to get even at home.

But it's essential to remember that Vietnam is a multicultural nation with a wide range of regional
specialties. Presenting the variety and range of Vietnamese cuisine, other informally "national dish"
competitors include Bánh Mì (Vietnamese baguette), Com Tam (broken rice) from the south, and Bún
Chả (grilled pork over vermicelli) from the north.

So even though Pho is the most well-known food in the world, keep in mind that Vietnam has a diverse
food scene that is useful to discover!

2. In reality, there are clear differences between the cuisines of Vietnam's rural and urban areas. The
following are some significant points:

Ingredients:

Countryside: Fresh, seasonal, and locally sourced ingredients are typical. In the nearby waters, people
frequently fish, raise cattle and grow their vegetables.

Big Cities: A wider variety of food options are available, with processed and imported ingredients simple
to find. Convenience and supermarket stores are more important.

The dishes:
Countryside: Traditional dishes based on regional specialties and family recipes are common.
Foundation cuisine is simple, home-cooked food prepared using fewer fancy methods.

Big Cities: There is a greater focus on fusion food, international influences, and trendy dishes.
Restaurants provide more variety, satisfying a range of tastes.

Preparation:

Countryside: Cooking methods include less dependence on ovens or specialized equipment, traditional
methods like boiling and stir-frying, and wood-fired stoves.

Big Cities: Convenience, faster cooking techniques, and modern appliances are more important. There is
an increase in takeout, delivery, and street food.

Accessibility:

Countryside: Some ingredients are difficult to come by, particularly in the winter. Diets might be more
seasonal and influenced by what's readily available in the area.

Big Cities: As a result of globalization and import options, there is year-round access to a greater variety
of ingredients.

Additional factors:

Price: In general, fresh ingredients and home-cooked meals in the countryside are less expensive than
eating out in cities.

Lifestyle: Eating in the country is usually more social and relaxed than eating in the city, where meals can
be more individualized and fast.

Remember that these are general trends, so there will always be exceptions and variations based on
specific regions, individual preferences, and economic factors. In Vietnam, food from both the
countryside and the city offers distinct and delectable experiences!

3. The question of whether governments should stop the growth of multinational restaurant chains
(MNCs) is complex and has no easy answer. There are compelling arguments both for and against such
intervention, and ultimately the best approach likely depends on the specific context of each country
and its culinary landscape.

Arguments for stopping MNC growth:

Protecting local culture and food traditions: MNCs may introduce standardized menus and ingredients
that can homogenize the culinary landscape, potentially displacing local cuisines and diminishing the
diversity of culinary traditions.
Supporting local businesses and livelihoods: Local restaurants often contribute significantly to local
economies and communities. Limiting MNC growth could help preserve jobs and income opportunities
for local communities.

Promoting healthy eating habits: Some argue that MNCs often offer calorie-dense, processed foods that
contribute to unhealthy eating habits. Encouraging locally sourced and prepared food might promote
healthier diets.

Arguments against stopping MNC growth:

Consumer choice and convenience: MNCs often provide diverse and affordable dining options that cater
to a wide range of customer preferences. Limiting their presence could reduce consumer choice and
convenience.

Economic benefits: MNCs can bring significant investment and job creation to a country. They can also
introduce new technologies and management practices that benefit the local restaurant industry.

Innovation and competition: MNCs can act as catalysts for innovation, introducing new concepts and
cuisines that stimulate the local restaurant industry and keep it competitive.

Alternatives to outright bans:

Targeted regulations: Governments could implement regulations that encourage responsible sourcing of
ingredients, promote environmentally sustainable practices, and ensure fair labor practices within
MNCs.

Tax incentives: Governments could incentivize local restaurants through tax breaks or other financial
support measures.

Promoting local food culture: Governments could invest in initiatives that promote and celebrate local
food traditions and educate consumers about the benefits of supporting local businesses.

Conclusion:

Ultimately, the decision of whether or not to intervene in the growth of MNCs requires careful
consideration of the potential benefits and drawbacks. There is no one-size-fits-all solution, and the best
approach likely involves a combination of measures that strike a balance between protecting local
culture and promoting economic growth and consumer choice.

It's important to remember that the restaurant industry is constantly evolving, and consumer
preferences are always changing. Governments need to adopt a flexible and adaptable approach to
regulations and support measures to ensure a thriving and diverse culinary landscape for the future.
1.As of my last knowledge update in January 2022, Vietnam is known for importing a variety of fresh
foods to meet the demands of its population. The specific items may vary, but commonly imported fresh
foods include:

Fruits: Vietnam imports various fruits, such as apples, oranges, grapes, kiwi, and cherries, especially
those that are not easily grown in the country's climate.

Vegetables: Certain vegetables that may not be available locally year-round or are in high demand, like
tomatoes, potatoes, and onions, are imported.

Seafood: Despite being a country with a significant coastline and fishing industry, Vietnam still imports
certain types of seafood to meet consumer preferences or specific market demands.

Meat: Imported meats, particularly beef and lamb, are common in Vietnam due to limited local
production and high demand.

Dairy Products: Vietnam imports dairy products like cheese, butter, and some types of milk to
supplement domestic production and meet consumer preferences.

Nuts and Dried Fruits: Items such as almonds, walnuts, and dried fruits are often imported to cater to a
diverse range of tastes.

Specialty Products: Some specialty or exotic items, like certain herbs, spices, and unique food products,
may be imported to fulfill specific culinary requirements.

It's important to note that the import landscape can change over time based on factors such as
agricultural developments, trade agreements, and consumer preferences. It's recommended to check
more recent sources or trade data for the latest information on fresh food imports in Vietnam.

3. People in the UK, like in many other parts of the world, often buy food that has traveled long
distances for several reasons:

Seasonal Availability: Some fruits and vegetables are not available locally year-round due to seasonal
variations. Consumers may choose to buy imported produce to enjoy a diverse range of fruits and
vegetables regardless of the local growing season.

Global Cuisine Preferences: People in the UK, like in many developed countries, have diverse culinary
preferences and may desire a variety of foods that are not locally produced. This can lead to the
importation of a wide range of international ingredients.

Trade Agreements and Global Supply Chains: The UK, as part of the global economy, engages in trade
agreements and benefits from global supply chains. This allows for the importation of food products
that may not be economically viable to produce domestically.
Year-Round Availability: Importing food from different parts of the world helps maintain a consistent
supply of certain products throughout the year, ensuring that consumers have access to a wide range of
goods regardless of local growing seasons.

Specialty and Exotic Products: Imported foods often include specialty or exotic items that are not native
to the UK but are in demand due to changing culinary trends and consumer preferences.

In Vietnam, a similar pattern may be observed. While Vietnam is a major exporter of certain agricultural
products, there is still demand for imported foods. The reasons for this can include a desire for variety,
access to specific types of cuisine, and the availability of products that may not be locally produced.

It's worth noting that the reasons for buying imported food can vary among individuals and may depend
on factors such as personal preferences, lifestyle choices, and economic considerations. Additionally, the
importation of food is influenced by global trade dynamics and local agricultural practices in each
country.