Food Stories: HUTECH Public Relations students celebrate 15 cultures through international cuisine
- 20/07/2026
Food can tell the story of a nation through its flavors, memories, and the cultural traditions preserved in every dish.
That idea came to life through Food Stories, an international food festival organized by the 2023 cohort of Public Relations students from the Faculty of Social Sciences and Public Relations at Ho Chi Minh City University of Technology (HUTECH). Held on 18 July with the support of the Department of International Relations and Project Management, the event featured 30 signature dishes and 15 traditional beverages from 15 countries, alongside a variety of cultural experiences.
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HUTECH leadership presents commemorative gifts and certificates to Consulates General and diplomatic representatives
Vietnamese cuisine was represented by Ram Bắp and Mỳ Hến, two dishes that reflect the distinctive culinary heritage of Central Vietnam. Hungary's Goulash impressed visitors with its rich combination of meat, vegetables, and the unmistakable aroma of paprika, while Russia's Pelmeni introduced delicate dumplings filled with savory meat. India's Pani Puri delighted guests with its crisp hollow shells, flavorful fillings, and tangy spiced water, while Cuba's Ropa Vieja showcased tender shredded beef simmered in a rich tomato based sauce.
Traditional dishes from Thailand, Laos, Malaysia, Indonesia, and many other countries further enriched the culinary map of the festival. Some stood out for their bold use of spices, others for their elegant presentation, while many felt familiar through ingredients shared across cultures. Together, they allowed visitors to experience culture through taste and demonstrated how food serves as an emotional and meaningful form of communication between communities.
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Traditional dishes from around the world offer visitors a chance to discover cultures through food
Conversations around the dining tables, along with introductions to ingredients and cooking techniques, naturally brought people from different backgrounds closer together. A familiar dish evoked a sense of comfort, while an unfamiliar flavor sparked curiosity about the country where it originated.
The festival atmosphere became even more vibrant with Indian Henna art, traditional costume experiences, folk games, and interactions with representatives from diplomatic missions and international students. More than 300 visitors took part, creating a lively multicultural environment filled with energy and meaningful connections.
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A shared dining space creates opportunities for conversations and cross cultural connections
Food Stories was developed as part of the "Organization Development and Community Relations" course under the guidance of Dr. Vu Quoc Anh, Dean of the Faculty of Social Sciences and Public Relations. The entire event was planned and managed by 42 Public Relations students.
The students were responsible for every stage of the project, including concept development, communication planning, venue design, partner engagement, sponsorship outreach, team coordination, logistics, and on site problem solving. Over several months, what began as a classroom assignment evolved into a large scale real world project requiring close collaboration and a high level of professionalism.
One of the greatest challenges was earning the trust of international partners. The students proactively reached out to Consulates General and diplomatic missions in Ho Chi Minh City to present their concept, discuss the program, learn about each country's cultural characteristics, and incorporate feedback. Several proposals required multiple revisions, and meeting schedules were adjusted to accommodate all parties involved.
Food Stories is organized by Public Relations students under the guidance of Dr. Vu Quoc Anh
Nguyen Thi My Duyen, Head of the Organizing Committee, shared, "The biggest challenge was gaining trust in a student led project. It was our sincerity, thorough preparation, and determination to never give up that convinced our partners to support us."
Nguyen Thi My Duyen (right) reflects on the memorable experiences of organizing Food Stories
That dedication was reflected in every aspect of the event, from the selection of dishes and presentation of cultural information to booth design and interactive activities. Every detail was carefully refined to ensure authenticity and respect for the cultural identity of each participating country.
Speaking at the event, Dr. Ly Thien Trang, Vice President of HUTECH, described Food Stories as a meaningful experiential learning project that enabled students to apply their academic knowledge in a professional setting. The experience also strengthened their skills in planning, international communication, community engagement, resource coordination, and international collaboration.
Dr. Ly Thien Trang highlights the project's practical value for students
For the organizing team, the success of Food Stories was measured not only by the number of visitors or the diversity of food booths, but also by the valuable lessons gained through every discussion, every revised plan, and every real world challenge encountered along the way. "We hope people will remember Food Stories as a meeting place where cultures connect through the stories told by food. If each visitor leaves with a new perspective on another country or a deeper appreciation for cultural diversity, that will be our greatest achievement," Nguyen Thi My Duyen said.
News: Mỹ Lệ
Photo: Quốc Đạt
Communication Center
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