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1. Luận Văn Group viết thuê luận văn thạc sĩ,chuyên đề,khóa luận tốt nghiệp, báo cáo thực tập,
Assignment, Essay
Liên Hệ: Zalo/Sdt 0967 538 624/ 0886 091 915 Website:lamluanvan.net
OUTLINE OF GRADUATION PAPER
TOPIC: SPICES – THE CHARM OF VIETNAMESE CUISINE
Chapter 1: Introduction
1.1. Rationale
Vietnam is one of the most attractive culinary cultures in the world,
according to the UK's famous Rough Guides. Vietnam is divided into three
distinct regions: North, Central, and South with their own geographic,
cultural, ethnic and climatic characteristics, thus contributing to the unique
regional cuisine with its specific tastes. Therefore, Vietnamese cuisine is also
very rich and diverse. Not only attractive diners by the delicate beauty in
processing, Vietnamese dishes also create unique characteristics in each
region with the specific tastes. And the factor that makes that difference is
spice.
Spices are no longer a side element that has been raised by Vietnamese
people to taste art, creating a harmony among five gastronomy: sour, spicy,
salty, sweet, bitter symbolizing the five emotional states of human. They
play a decisive role in the processing of dishes. Spices help increase flavor,
color, stimulate digestion to help delicious food and more attractive. In
addition, some spices can help regulate the taste, balance the yin and yang to
bring not only delicious dishes but also good for health. The success of a
dish should mention the contribution of spices. Since ancient times,
Vietnamese cuisine has always had a strange attraction for domestic and
foreign tourists. Not only by luxury dishes, but also by the folk dishes, only
with the skillful combination of spices, they were completely convinced.

2. Luận Văn Group viết thuê luận văn thạc sĩ,chuyên đề,khóa luận tốt nghiệp, báo cáo thực tập,
Assignment, Essay
Liên Hệ: Zalo/Sdt 0967 538 624/ 0886 091 915 Website:lamluanvan.net
For the reasons mentioned above, I decided to study this topic with the topic
named: Spices – The charm of Vietnamese cuisine.
1.2. Aims of the study
1.3. Scope of the study
1.4. Significance of the research
1.5. Methodology
1.6. Outline of the study
Chapter 2: Overview
2.1. Literature Review (điểm lại những công trình nghiên cứu, bài viết gia vi
VN)
2.2. Theoretical background (Cơ sở lý thuyết)
2.3. Definition of spices
2.2. Classification of spices
There are three way to classify spices.
2.2.1. Spices classification by origin
2.2.2. Spices classification by structure
2.2.3. Spices classification by nature
Chapter 3: Some typical spices in Vietnamese cuisine
3.1. PhuQuoc fish sauce
3.1.1. History of PhuQuoc fish sauce
3.1.2. How to make fish sauce
3.1.3. Cultural values
3.2. Shrimp paste
3.2.1. How to make shrimp paste
3.2.2. Cultural values

3. Luận Văn Group viết thuê luận văn thạc sĩ,chuyên đề,khóa luận tốt nghiệp, báo cáo thực tập,
Assignment, Essay
Liên Hệ: Zalo/Sdt 0967 538 624/ 0886 091 915 Website:lamluanvan.net
3.3. Rice vinegar
3.3.1. How to make rice vinegar
3.3.2. How to use rice vinegar in cooking
3.4. “ Tuong ban ”
3.4.1. How to make “tuong ban
3.4.2. How to use “tuong ban” in cooking”
3.4.3. Cultural values
Chapter 4: Conclusion
4.1. Concluding remarks
4.2. Limitation of the research
4.3. Recommendations for a further research