TRAVELLIVE MAGAZINE Travellive 10-2016 | Page 12

th≠ng·/fromtheeditor

Kh∏m ph∏
mÔa thu vÌi
hµnh tr◊nh
»m th˘c
khæp m‰i
mi“n.

Qu˝ ÆÈc gi∂ th©n m’n,

V

µo n®m 2004, Hi÷p hÈi Du lfich NhÀt B∂n
c´ng bË mÈt k’t qu∂ kh∂o s∏t, cho bi’t c„ 7
l˝ do thÛc Æ»y kh∏ch du lfich n≠Ìc nµy quy’t
Æfinh kh∏m ph∏ mÈt vÔng Ɔt mÌi. NÊi bÀt
l™n trong Æ„ lµ s˘ ÆÈc Æ∏o, h†p d…n cÒa v®n h„a »m th˘c.
ßËi vÌi nh˜ng “t›n Æ du lfich”, Æi“u h‰ muËn lµm nh†t
khi tÌi th®m nh˜ng mi“n Ɔt mÌi ch›nh lµ tr∂i nghi÷m
v®n h„a »m th˘c. V› dÙ, khi Æ’n Vi÷t Nam, mÈt du
kh∏ch Æ∑ que n th≠Îng th¯c c∏c dflng bia quËc t’ nh≠
Carberg hay Tiger, sœ muËn thˆ bia h¨i Hµ NÈi khi du
ngoπn thÒ Æ´, n’m bia 333 n’u Î Sµi Gfln vµ Huda khi
lµm kh∏ch Î Hu’.
ChÛng ta cÚng Æ∑ r†t quen thuÈc vÌi c©u ch©m ng´n
“Con Æ≠Íng d…n Æ’n bao tˆ lµ Æ≠Íng ngæn nh†t Æ” Æ’n
tr∏i tim!” mÁi khi nhæc tÌi »m th˘c.
Vµ xung quanh chÒ Æ“ »m th˘c c„ bi’t bao nhi™u c©u
chuy÷n, giai thoπi d÷t n™n c∂ mÈt n“n v®n h„a. H¨n c∂
ngh÷ thuÀt th≠Îng th¯c, »m th˘c cfln th” hi÷n phong
c∏ch, lËi sËng cÒa mÈt ng≠Íi hay c∂ cÈng ÆÂng ng≠Íi.
Tı nh˜ng b˜a ®n c«u k˙ chËn cung Æ◊nh Æ’n nh˜ng
th¯c ngon Æ≠Íng phË, ta cÚng nh≠ T©y, tı ki”u c∏ch
sang nh∑ trong nhµ hµng Æ’n phong c∏ch “Grab & Go”
nhanh g‰n trong thÍi Æπi th´ng tin toµn c«u - th’ giÌi
»m th˘c qua hµng ngµn n®m lfich sˆ Æ∑ c„ mu´n h◊nh
vπn trπng. Hµnh tr◊nh “ngæn nh†t Æi Æ’n tr∏i tim” Æ„ sœ
cfln c„ v´ vµn bi’n t†u mµ chæc hºn nh˜ng ng≠Íi giµu
tr› t≠Îng t≠Óng nh†t cÚng ch≠a h“ ngh‹ Æ’n. H∑y cÔng
chuy™n Æ“ ¬m th˘c cÒa Travellive vi’t ti’p nh˜ng c©u
chuy÷n v“ hµnh tr◊nh thÛ vfi nµy.
ChÛc qu˝ vfi c„ nh˜ng ngµy thu ng‰t ngµo vÌi nh˜ng hµnh
tr◊nh tr∂i nghi÷m »m th˘c thÛ vfi.
Th©n ∏i
BBT TRAVELLIVE

12

TRAVELLIVE

In 2004, Japanese National
Tourism Organization
conducted a survey which
showed that there were 7 main
appeals for visitors to travel to a
new land and the excellence of
food was seen as the key factor.
Exploring the local culinary
culture is one of the most
interesting thing when
traveling. For example, in
Vietnam, foreign tourists, who
usually drink international
beer brands such as Carberg
or Tiger, will want to try Hanoi
draft beer, 333 beer in Saigon
and Huda beer in Hue.
We are all familar with a
common belief - “the shortest
way to a man’s heart is through
his stomach.”
There are thousands of
other stories about food and
beverage, making it a culture.
In each region, the culinary
culture also reflects the distinct
lifestyle of individuals and
the entire community. From
sophisticated meals in royal
palaces to delicious street food,
from Vietnamese cuisines
to Western dishes, and from
delicacies served at luxurious
restaurants to snack foods
eaten in a “Grab & Go” style,
all together create a diverse
culibary world. On “the shortest
way to the heart”, no one can
imagine how many varieties
people can make. Enjoy our
publication about this enticing
journey and tell us your own
exploration.
Wish you sweet autumn days
with interesting culinary
experiences.
Yours sincerely,
TRAVELLIVE EDITORIAL
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