A ceremony was held in Ho Chi Minh City on September 14 to announce the establishment of the Vietnam Cuisine Culture Association (VCCA) and the association’s vision, strategy and action plan for the 2018-2020 period. Members of the Vietnam Cuisine Culture Association’executive board at the ceremony (Photo: VNA) The VCCA was established pursuant to the Ministry of Home Affairs’ decision dated June 12, 2017. It now has around 300 members who are working in food research, education and training, as well as in tourism and food processing. Addressing the event, VCCA Chairman Nguyen Quoc Ky said that the founding of the association aims to preserve and promote Vietnam’s culinary culture to the world, thus helping to develop Vietnam’s tourism sector and greater economy. At the event, the VCCA announced its detailed action plan for the 2018-2022 period, which focuses on research into Vietnam’s traditional cuisines, coordinating with functional agencies and sectors in the building of regulations and standards for Vietnam’s culinary culture, and advertising Vietnamese food internationally through promotional programmes in foreign countries. The association also plans to hold a festival honouring Vietnam’s culinary delights, build a Vietnam Cuisine Culture Museum, provide cookery courses and mobilise the participation of individuals and organisations in upholding Vietnam’s culinary art. A 35-member executive board of the association were also presented on the occasion.