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With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n","content":"On the afternoon of 2 October 2025, at Tastemaker Hub in Phu My Hung, Ho Chi Minh City, French chef Olivier Corti &ndash; owner of Le Comptoir in Da Nang &ndash; flew in to host a workshop that brought the world of French cheese to life. With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg\" \/>Chef Olivier Corti is introducing the history and culture of French cheese. (Kim Thanh)<\/em><\/p>\n\nOn 2 October, Tastemaker Hub transformed into a &ldquo;classroom of flavours&rdquo; as Olivier Corti recounted stories of cheese as though recalling an old friend. He began with a playful comparison: the taste of cheese in France is as layered and regional as Vietnam&rsquo;s fish sauce &ndash; both hold centuries of history and countless variations depending on locality. From the Middle Ages, French monasteries cultivated and preserved recipes, spreading them across valleys, mountains and coastal lands. The differences in soil and climate &ndash; what the French call terroir &ndash; gave each region its own cheese personality, producing today a dazzling wealth of varieties.<\/p>\n\nCorti summed up the world of French cheese into five &ldquo;great families&rdquo; &ndash; a vivid way to imagine them as the five fingers of a hand. In the &ldquo;palm&rdquo; rests the memory of fresh cheese: soft, moist, mild, consumed almost immediately after production. On the thumb sit the soft cheeses with bloomy rinds, such as Brie or Camembert, cloaked in their white velvet coats of Penicillium mould. The second finger holds the semi-hard cheeses, pressed to remove moisture but still supple, creamy and sliceable, such as Tomme de Savoie or Morbier. The third finger represents the hard, pressed cheeses &ndash; matured longer, dense in texture and complex in flavour &ndash; Comt&eacute;, Emmental, Mimolette. The fourth belongs to the washed-rind cheeses, with orange or reddish skins, pungent aromas from regular washing in brine or spirits &ndash; Munster, &Eacute;poisses. Finally, the little finger bears the blue cheeses, veined with Penicillium roqueforti, salty, bold, and aromatic &ndash; Roquefort, Bleu d&rsquo;Auvergne. Thanks to Corti&rsquo;s rich metaphors, even newcomers found themselves holding a &ldquo;map&rdquo; of this world without losing their way.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4635.jpeg\" \/>A cheeseboard for 10 guests prepared by Chef Olivier Corti at the workshop. (Kim Thanh)<\/em><\/p>\n\nThe tasting then turned to what Corti called the &ldquo;personality study&rdquo; of cheese. Brie is seductive and refined; its white rind like a silk gown, its paste buttery, creamy, with hints of fresh mushroom. Mimolette is mysterious and unique, its burnt orange flesh reminiscent of the moon, dense and nutty with a whisper of caramel. Bleu d&rsquo;Auvergne is bold and brave, salty, spicy, leaving a powerful aftertaste. Emmental is cheerful and engaging, its signature holes like open laughter, its flavour milky and nutty, always approachable. Comt&eacute; is patient and trustworthy &ndash; the longer it matures, the more it reveals layers of almond, dried grass, and ripe fruit. Through such characterisations, participants could easily find the &ldquo;friend&rdquo; that suited their taste.<\/p>\n\nPairing with wine was the workshop&rsquo;s most memorable highlight. Brie, Corti suggested, shines with Champagne or Chardonnay, the bubbles and acidity lifting its creaminess into elegance. Mimolette couples with Bordeaux or a Rh&ocirc;ne Syrah, where tannins frame its firmness and depth. Bleu d&rsquo;Auvergne blossoms alongside a sweet Sauternes or late harvest wine: salt and sweetness converse, while spice is softened by notes of honey, peach and apricot. Emmental plays happily with a Sauvignon Blanc or young Riesling, their crisp acidity brightening its milk and nut tones. Comt&eacute; remains faithful to a delicate Pinot Noir or a white wine from Jura &ndash; even Vin Jaune for the adventurous &ndash; where umami and nuttiness find companionship in red fruit and almonds. The rule of thumb: soft and delicate cheeses love white wine or Champagne; strong and salty ones marry with sweet wine; firm and nutty cheeses are best with light reds or structured whites. Above all, Corti warned, never pair heavy tannic reds indiscriminately &ndash; they crush the subtleties of cheese.<\/p>\n\nBeyond wine, the workshop ventured into condiments &ndash; fruit, nuts, jams. The principle: balance, not dominance. Blue cheese thrives with wild honey, pear or fig preserves, the fruit sugar tempering salt and spice. Brie finds harmony with woodland berry compote or apricot jam with gentle acidity. Emmental is easy-going: baked apples with cinnamon, grape jelly &ndash; all agreeable. Comt&eacute; pairs beautifully with onion chutney, fig or dried apricot, while Mimolette dances with quince paste (p&acirc;te de coing). Overly sugary, artificial jams or strong flavourings, however, overwhelm and flatten the cheese. If sweetness goes astray, rescue comes with a slice of fresh apple or a sip of crisp white wine.<\/p>\n\nPresentation was another French ritual Corti underlined. A cheeseboard should always feature an odd number &ndash; 3, 5, or 7 &ndash; to give rhythm to both eye and palate, avoiding dull symmetry. Arrangement may follow a clockwise path, from mild to strong, from soft to firm, with each cut preserving rind, body and core to balance flavour. Some prefer to centre a powerful cheese, with milder ones fanning outward. Storage too demands care: cheese should be wrapped in waxy paper with a thin film, kept in the vegetable drawer at 3&ndash;5&deg;C. For serving, remove 30&ndash;45 minutes beforehand, accompany with thin slices of baguette or country bread, avoid sweet biscuits. A handful of walnuts, almonds, seasonal fruit and a small bowl of honey complete the stage for taste to perform.<\/p>\n\nCorti also revealed a glimpse of the backstage craft: milk choice &ndash; cow, goat, sheep &ndash; sets the foundation. Fermentation and rennet curdle the milk, curd is cut, stirred, heated or pressed to fix texture, then the magic of ageing begins. White rinds are nurtured by friendly moulds, washed rinds by ritual cleansing, blue cheeses by veins of mould and deliberate airflow, hard cheeses by patience itself. By the end of the afternoon, each participant left with a framework to decode labels and shop confidently for their own cheeseboard.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4637.jpeg\" \/>The author&rsquo;s cheeseboard at the 2 October workshop at Tastemaker Hub (Phu My Hung, Ho Chi Minh City).<\/em><\/p>\n\nWhat was striking was how the universe of French cheese suddenly felt within reach in Saigon. A chef who runs Le Comptoir in Da Nang flying in to teach meant that recipes and stories stepped out of a single restaurant to meet a community of food lovers. The spirit of France was not only in wine and cheese, but also in slowing down: to look, smell, touch, taste, and remember &ndash; just as Corti&rsquo;s &ldquo;palate in your hand&rdquo; metaphor suggested.<\/p>\n\nAs the sun set over Phu My Hung, slices of Brie, Emmental or Bleu d&rsquo;Auvergne on the final board closed a fulfilling workshop. Attendees left with a few pairings &ldquo;in the palm of the hand&rdquo;: Brie&ndash;Champagne to begin, Comt&eacute;&ndash;Pinot Noir to linger, Blue&ndash;Sauternes to conclude. Alongside came one simple reminder about cheeseboards: always choose odd numbers, arrange by flavour, and let fruit, jam and wine elevate, not overpower. From a few hours on a Saigon afternoon, the map of French cheese now rests quite literally in the palm of the hand.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg?t=1759453032","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4638.jpeg?t=1764547972","tags":["From Brie to Blue – a journey across the French terroir."],"count_view":346,"seo_name":"european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon","date_update":1759453283,"date_created_format":1759887279,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon"}],"content_pagging":{"firstCurrentItem":1,"lastCurrentItem":1,"total":1,"limit":12,"currentPage":1,"total_page":1,"pages":[{"active":false,"disable":true,"type":"first","page":1,"url":"javascript:void(0)"},{"active":false,"disable":true,"type":"prev","page":1,"url":"javascript:void(0)"},{"active":true,"disable":false,"type":"page","page":1,"url":"javascript:void(0)"},{"active":false,"disable":false,"type":"next","page":1,"url":"javascript:void(0)"},{"active":false,"disable":false,"type":"last","page":1,"url":"javascript:void(0)"}]}},"widget_13926607":{"content_data":{"content":"ĐĂNG KÝ NHẬN TIN\n\n\n"}},"widget_13926608":{"content_data":{"content":"CHÚNG TÔI LÀ NHỮNG GÌ BẠN CẦN! ĐỘI NGŨ CHUYÊN NGHIỆP CỦA CHÚNG TÔI SẼ ĐẢM BẢO BẠN CÓ ĐƯỢC SỰ GIÚP ĐỠ CAO NHẤT.<\/p>\n"}},"widget_13926611":{"content_data":{"content":"Đăng ký"}},"widget_13926614":{"content_data":{"content":"Địa Chỉ :"}},"widget_13926617":{"content_data":{"content":"Điện thoại :"}},"widget_13926623":{"content_data":{"content":"Thông tin"}},"widget_13926612":{"content_data":{"content":"VỀ CHÚNG TÔI\n\n"}},"widget_13926620":{"content_data":{"content":"Email :"}},"widget_13926624":{"content_data":{"content":"MENU\n"}},"widget_13926625":{"content_data":[{"id":400358,"name":"Cập nhật","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"tin-tuc","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99425,"index":0},{"id":400355,"name":"Thư viện ảnh","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"thu-vien-anh","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99428,"index":1},{"id":400357,"name":"Video","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"video","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99430,"index":2},{"id":400361,"name":"Liên hệ","desc":"","content":"","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/logo\/logo.jpg?t=1744946628","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/logo\/logo.jpg?t=1752818102","tags":"","count_view":0,"seo_name":"lien-he","date_update":0,"date_created_format":"0","meta_title":"","meta_desc":"","meta_keyword":"","unique":99427,"index":3}]},"widget_13926626":{"content_data":{"content":"BÀI VIẾT MỚI\n"}},"widget_13926627":{"content_data":[{"id":726717,"name":"MONEY AND CASH FLOW","desc":"Most people talk about money, but few pay attention to the one thing that truly shapes their financial life: cash flow. I used to be the same&mdash;until I learned that understanding the flow matters far more than counting the money.<\/p>\n","content":"Most people talk about money, but few pay attention to the one thing that truly shapes their financial life: cash flow. I used to be the same&mdash;until I learned that understanding the flow matters far more than counting the money.<\/em><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/0FFBC8E9-9726-4056-9FAD-7DB0982144F6.png\" \/><\/p>\n\nThere is something I&rsquo;ve realized after talking to many people: most of them discuss money, but very few ever think about cash flow. They talk about income, profits and losses, the money earned today and the money gone tomorrow. But when I ask, &ldquo;How does your cash flow actually move?&rdquo;, almost everyone hesitates. I used to be just like them&mdash;counting every amount gained or lost, instead of observing how the financial currents in my life were really flowing.<\/p>\n\nMoney is a point; cash flow is the line. Many people stare at the points and forget that the line is what forms the shape. Someone may have a high income but still feel financially suffocated if their cash flow is blocked. Meanwhile, a person with a modest income but a smooth, intentional financial flow can build stability and accumulate wealth over time. It sounds simple, but to truly understand it, you have to look at your own life: where the money comes from, whether it&rsquo;s steady or sporadic, where it goes, what emotional state it leaves you in, and whether whatever remains continues to grow or simply sits still.<\/p>\n\nThere was a time when money came in every month, yet I constantly felt short. I assumed it meant I wasn&rsquo;t earning enough. Only much later did I realize the issue wasn&rsquo;t the amount&mdash;it was the stagnation. My cash flow wasn&rsquo;t &ldquo;flowing&rdquo;; it was &ldquo;pooling.&rdquo; Many expenses didn&rsquo;t create any value, many savings were idle with no growth, and many financial decisions were driven by fear: fear of lacking, fear of losing, fear of falling behind. When money stops at fear, its flow stops too.<\/p>\n\nCash flow becomes healthy when you understand two things: it must be steady, and it must have direction. Irregular cash flow puts your mind in constant alarm mode, and aimless cash flow leads to spending on things that feel important but hold no long-term value. What changed me most was learning to ask every amount going in or out: Does this move me forward? Does it create a new cycle of growth? Is it simply a cost, or is it an investment in my future?<\/p>\n\nUnblocking cash flow is not a matter of earning more, but reorganizing how money operates in your life. Some people earn a lot yet let their flow be weighed down by wasteful spending or thoughtless hoarding. Others earn just enough but design a smart flow that keeps money circulating and multiplying. For me, the most transformative decisions were not the moments I earned more, but the moments I stopped the things that made my flow heavy and stagnant.<\/p>\n\nI also learned that cash flow reflects our emotional state. When we feel insecure, the flow contracts. When we feel confident, it expands. When our mind is clear, the flow becomes smoother. Money is never just a financial subject; it is emotional, psychological, and deeply tied to how we define &ldquo;enough.&rdquo; So instead of asking people how much they make, maybe the better question is: &ldquo;Where is your cash flow heading?&rdquo;<\/p>\n\nI wrote this as a personal reflection&mdash;not to provide formulas, but to share what I learned when I stopped chasing amounts and started observing currents. When you understand the flow, you don&rsquo;t just spend money; you design your financial life. And ultimately, the real shift for me wasn&rsquo;t earning more, but realizing that money must move&mdash;and that I am the one who decides how it moves.<\/p>\n\n&nbsp;<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/0FFBC8E9-9726-4056-9FAD-7DB0982144F6.png?t=1764547942","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/0FFBC8E9-9726-4056-9FAD-7DB0982144F6.png?t=1764547972","tags":["Redesigning your financial life by understanding how money truly flows."],"count_view":221,"seo_name":"money-and-cash-flow","date_update":1764547455,"date_created_format":1764547990,"meta_title":"A Personal Reflection on How Financial Currents Shape Our Lives","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/money-and-cash-flow"},{"id":718425,"name":"European Cheese Workshop from France – Chef Olivier Corti’s “Palate in Your Hand” in Saigon","desc":"On the afternoon of 2 October 2025, at Tastemaker Hub in Phu My Hung, Ho Chi Minh City, French chef Olivier Corti &ndash; owner of Le Comptoir in Da Nang &ndash; flew in to host a workshop that brought the world of French cheese to life. With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n","content":"On the afternoon of 2 October 2025, at Tastemaker Hub in Phu My Hung, Ho Chi Minh City, French chef Olivier Corti &ndash; owner of Le Comptoir in Da Nang &ndash; flew in to host a workshop that brought the world of French cheese to life. With five &ldquo;families&rdquo; of cheese likened to the five fingers of a hand, and the &ldquo;palm&rdquo; as the meeting point of flavours, participants discovered a map of taste both vivid and memorable.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg\" \/>Chef Olivier Corti is introducing the history and culture of French cheese. (Kim Thanh)<\/em><\/p>\n\nOn 2 October, Tastemaker Hub transformed into a &ldquo;classroom of flavours&rdquo; as Olivier Corti recounted stories of cheese as though recalling an old friend. He began with a playful comparison: the taste of cheese in France is as layered and regional as Vietnam&rsquo;s fish sauce &ndash; both hold centuries of history and countless variations depending on locality. From the Middle Ages, French monasteries cultivated and preserved recipes, spreading them across valleys, mountains and coastal lands. The differences in soil and climate &ndash; what the French call terroir &ndash; gave each region its own cheese personality, producing today a dazzling wealth of varieties.<\/p>\n\nCorti summed up the world of French cheese into five &ldquo;great families&rdquo; &ndash; a vivid way to imagine them as the five fingers of a hand. In the &ldquo;palm&rdquo; rests the memory of fresh cheese: soft, moist, mild, consumed almost immediately after production. On the thumb sit the soft cheeses with bloomy rinds, such as Brie or Camembert, cloaked in their white velvet coats of Penicillium mould. The second finger holds the semi-hard cheeses, pressed to remove moisture but still supple, creamy and sliceable, such as Tomme de Savoie or Morbier. The third finger represents the hard, pressed cheeses &ndash; matured longer, dense in texture and complex in flavour &ndash; Comt&eacute;, Emmental, Mimolette. The fourth belongs to the washed-rind cheeses, with orange or reddish skins, pungent aromas from regular washing in brine or spirits &ndash; Munster, &Eacute;poisses. Finally, the little finger bears the blue cheeses, veined with Penicillium roqueforti, salty, bold, and aromatic &ndash; Roquefort, Bleu d&rsquo;Auvergne. Thanks to Corti&rsquo;s rich metaphors, even newcomers found themselves holding a &ldquo;map&rdquo; of this world without losing their way.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4635.jpeg\" \/>A cheeseboard for 10 guests prepared by Chef Olivier Corti at the workshop. (Kim Thanh)<\/em><\/p>\n\nThe tasting then turned to what Corti called the &ldquo;personality study&rdquo; of cheese. Brie is seductive and refined; its white rind like a silk gown, its paste buttery, creamy, with hints of fresh mushroom. Mimolette is mysterious and unique, its burnt orange flesh reminiscent of the moon, dense and nutty with a whisper of caramel. Bleu d&rsquo;Auvergne is bold and brave, salty, spicy, leaving a powerful aftertaste. Emmental is cheerful and engaging, its signature holes like open laughter, its flavour milky and nutty, always approachable. Comt&eacute; is patient and trustworthy &ndash; the longer it matures, the more it reveals layers of almond, dried grass, and ripe fruit. Through such characterisations, participants could easily find the &ldquo;friend&rdquo; that suited their taste.<\/p>\n\nPairing with wine was the workshop&rsquo;s most memorable highlight. Brie, Corti suggested, shines with Champagne or Chardonnay, the bubbles and acidity lifting its creaminess into elegance. Mimolette couples with Bordeaux or a Rh&ocirc;ne Syrah, where tannins frame its firmness and depth. Bleu d&rsquo;Auvergne blossoms alongside a sweet Sauternes or late harvest wine: salt and sweetness converse, while spice is softened by notes of honey, peach and apricot. Emmental plays happily with a Sauvignon Blanc or young Riesling, their crisp acidity brightening its milk and nut tones. Comt&eacute; remains faithful to a delicate Pinot Noir or a white wine from Jura &ndash; even Vin Jaune for the adventurous &ndash; where umami and nuttiness find companionship in red fruit and almonds. The rule of thumb: soft and delicate cheeses love white wine or Champagne; strong and salty ones marry with sweet wine; firm and nutty cheeses are best with light reds or structured whites. Above all, Corti warned, never pair heavy tannic reds indiscriminately &ndash; they crush the subtleties of cheese.<\/p>\n\nBeyond wine, the workshop ventured into condiments &ndash; fruit, nuts, jams. The principle: balance, not dominance. Blue cheese thrives with wild honey, pear or fig preserves, the fruit sugar tempering salt and spice. Brie finds harmony with woodland berry compote or apricot jam with gentle acidity. Emmental is easy-going: baked apples with cinnamon, grape jelly &ndash; all agreeable. Comt&eacute; pairs beautifully with onion chutney, fig or dried apricot, while Mimolette dances with quince paste (p&acirc;te de coing). Overly sugary, artificial jams or strong flavourings, however, overwhelm and flatten the cheese. If sweetness goes astray, rescue comes with a slice of fresh apple or a sip of crisp white wine.<\/p>\n\nPresentation was another French ritual Corti underlined. A cheeseboard should always feature an odd number &ndash; 3, 5, or 7 &ndash; to give rhythm to both eye and palate, avoiding dull symmetry. Arrangement may follow a clockwise path, from mild to strong, from soft to firm, with each cut preserving rind, body and core to balance flavour. Some prefer to centre a powerful cheese, with milder ones fanning outward. Storage too demands care: cheese should be wrapped in waxy paper with a thin film, kept in the vegetable drawer at 3&ndash;5&deg;C. For serving, remove 30&ndash;45 minutes beforehand, accompany with thin slices of baguette or country bread, avoid sweet biscuits. A handful of walnuts, almonds, seasonal fruit and a small bowl of honey complete the stage for taste to perform.<\/p>\n\nCorti also revealed a glimpse of the backstage craft: milk choice &ndash; cow, goat, sheep &ndash; sets the foundation. Fermentation and rennet curdle the milk, curd is cut, stirred, heated or pressed to fix texture, then the magic of ageing begins. White rinds are nurtured by friendly moulds, washed rinds by ritual cleansing, blue cheeses by veins of mould and deliberate airflow, hard cheeses by patience itself. By the end of the afternoon, each participant left with a framework to decode labels and shop confidently for their own cheeseboard.<\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4637.jpeg\" \/>The author&rsquo;s cheeseboard at the 2 October workshop at Tastemaker Hub (Phu My Hung, Ho Chi Minh City).<\/em><\/p>\n\nWhat was striking was how the universe of French cheese suddenly felt within reach in Saigon. A chef who runs Le Comptoir in Da Nang flying in to teach meant that recipes and stories stepped out of a single restaurant to meet a community of food lovers. The spirit of France was not only in wine and cheese, but also in slowing down: to look, smell, touch, taste, and remember &ndash; just as Corti&rsquo;s &ldquo;palate in your hand&rdquo; metaphor suggested.<\/p>\n\nAs the sun set over Phu My Hung, slices of Brie, Emmental or Bleu d&rsquo;Auvergne on the final board closed a fulfilling workshop. Attendees left with a few pairings &ldquo;in the palm of the hand&rdquo;: Brie&ndash;Champagne to begin, Comt&eacute;&ndash;Pinot Noir to linger, Blue&ndash;Sauternes to conclude. Alongside came one simple reminder about cheeseboards: always choose odd numbers, arrange by flavour, and let fruit, jam and wine elevate, not overpower. From a few hours on a Saigon afternoon, the map of French cheese now rests quite literally in the palm of the hand.<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4638.jpeg?t=1759453032","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4638.jpeg?t=1764547972","tags":["From Brie to Blue – a journey across the French terroir."],"count_view":346,"seo_name":"european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon","date_update":1759453283,"date_created_format":1759887279,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/european-cheese-workshop-from-france-chef-olivier-cortis-palate-in-your-hand-in-saigon"},{"id":718172,"name":"The Box Market – When Commerce Becomes a Cultural Bridge for Heritage","desc":"Behind the century-old Central Post Office &mdash; one of Saigon&rsquo;s most iconic landmarks &mdash; a small commercial space called The Box Market has recently opened, sparking lively debate. Between fears of &ldquo;commercializing heritage&rdquo; and hopes of reviving a forgotten historical site, a question emerges: can commerce and culture coexist, or even complement each other to help the past live on in today&rsquo;s urban rhythm?<\/p>\n\n&nbsp;<\/p>\n","content":"Behind the century-old Central Post Office &mdash; one of Saigon&rsquo;s most iconic landmarks &mdash; a small commercial space called The Box Market has recently opened, sparking lively debate. Between fears of &ldquo;commercializing heritage&rdquo; and hopes of reviving a forgotten historical site, a question emerges: can commerce and culture coexist, or even complement each other to help the past live on in today&rsquo;s urban rhythm?<\/em><\/p>\n\n<img alt=\"\" src=\"\/datafiles\/64400\/upload\/files\/IMG_4659.jpeg\" \/><\/em><\/p>\n\nThe GPO Building in Melbourne, once the city&rsquo;s historic General Post Office, has undergone a successful process of adaptive reuse to become a vibrant retail space.&nbsp;<\/em><\/p>\n\n \nBehind the Central Post Office, right next to the Book Street, a new commercial area called The Box Market has just opened, drawing significant public attention. Many cultural researchers and Saigon lovers express concern that this project might diminish the historical and cultural integrity of a century-old landmark. Yet, from another perspective, if planned with care and vision, this could be a bold move &mdash; an effort to breathe new life into heritage, allowing more people to access, connect with, and appreciate this historical space.<\/p>\n\nA heritage site only truly lives when people come, interact, and bring their daily life into it. For years, the Central Post Office has remained one of Saigon&rsquo;s most beloved symbols, yet its rear courtyard has been largely neglected &mdash; underused, worn down, and lacking basic amenities. Tourists often stop only briefly to take photos before leaving, though the area could easily become a vibrant cultural&ndash;commercial space linking the Post Office and the Book Street into one cohesive, lively district. Thus, the opening of The Box Market, if done thoughtfully, could be the key to reviving this historical complex &mdash; not just preserving it in memory, but making it part of Saigon&rsquo;s living culture again.<\/p>\n\nConcerns about &ldquo;commercializing&rdquo; heritage are not unfounded. But commerce is not necessarily the enemy of culture. In cities rich in history such as Madrid, Galle, or Glasgow, the adaptive reuse of old structures into spaces for commerce, gastronomy, and art has been remarkably successful &mdash; creating new symbols of urban identity. The Mercado de San Miguel in Madrid, for instance, is a restored iron-and-glass market from over a century ago that now serves as a culinary landmark attracting visitors worldwide. The Old Dutch Hospital in Galle, Sri Lanka &mdash; once a colonial-era hospital &mdash; has been transformed into a shopping and dining precinct while keeping its stone walls, tiled roofs, and timber corridors intact. In Poland, the Manufaktura textile factory complex from the 19th century has been reborn as a cultural and commercial hub, preserving its signature red-brick fa&ccedil;ades. And in Glasgow, the 19th-century Princes Square was covered with a transparent glass roof, turning it into a modern retail center while retaining its classical exterior.<\/p>\n\nA particularly relevant example can be found in Australia. The GPO Building in Melbourne, once the city&rsquo;s historic General Post Office, has undergone a successful process of adaptive reuse to become a vibrant retail space. The fashion brand H&amp;M now occupies part of the building&rsquo;s fa&ccedil;ade and main floor, while the original architecture and fa&ccedil;ade have been meticulously preserved, maintaining the integrity and grandeur of the structure. This transformation demonstrates that when commercial development respects the architectural essence of a heritage site, the result can be both economically viable and culturally enriching.<\/p>\n\nThese examples show that when done with respect and intention, commerce can become a bridge between the past and the present. Commerce does not destroy heritage &mdash; disrespect does. The real question is not what is being sold, but how it is sold, how the space is preserved, and what attitude people bring into it.<\/p>\n\nFor The Box Market, what matters most is to preserve the original structure of the area behind the Post Office &mdash; never altering its form, tearing down walls, or expanding the historic framework. The first priority should be restoration and care: repaint faded walls, fix leaks, repave the ground, add greenery, lighting, and consistent signage. Another seemingly small but crucial detail is the public restroom system &mdash; it should be upgraded to be clean, fragrant, and welcoming. When these basic comforts are met, visitors will naturally stay longer, explore deeper, and connect more authentically with the historic space.<\/p>\n\nIf commerce here is curated with taste &mdash; prioritizing handicrafts, cultural products, art, local cuisine, or Vietnamese gifts &mdash; The Box Market can become a platform for cultural expression rather than a threat to it. After all, markets have always been part of culture: places where people exchange not only goods, but also memories, stories, flavors, and traditions. A small market beside Saigon&rsquo;s Post Office could be a place where visitors buy a handmade souvenir, listen to live acoustic music on a weekend afternoon, and admire French colonial architecture glowing under warm lights. That is how culture lives &mdash; not sealed away in silence, but alive and breathing.<\/p>\n\nEvery city needs spaces that carry the soul of the past while opening doors to the future. To keep everything frozen in time is not preservation, but paralysis. True conservation means respecting the old spirit while giving it a chance to adapt. When commerce operates within a cultural framework &mdash; when spaces are cared for and when people feel the sincerity in every detail &mdash; commerce becomes a natural part of heritage, not a threat to it.<\/p>\n\nPerhaps what Saigon needs is not fear every time a new project emerges, but the subtlety in execution &mdash; the wisdom to preserve the old soul amid modern life. The Box Market could become a &ldquo;blemish&rdquo; if done poorly, but it could also become a &ldquo;new signature&rdquo; if executed with understanding and respect. Because heritage truly lives only when people come &mdash; with laughter, light, and life. And when a historical space can still touch the hearts of people today, that is preservation &mdash; in its most natural and sustainable form.<\/p>\n\n&nbsp;<\/p>\n","image_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/files\/IMG_4659.jpeg?t=1759715466","image_thumb_url":"https:\/\/www.thanhthinking.com\/datafiles\/64400\/upload\/thumb_files\/IMG_4659.jpeg?t=1764547972","tags":["The Box Market – When Commerce Becomes a Cultural Bridge for Heritage"],"count_view":383,"seo_name":"the-box-market-when-commerce-becomes-a-cultural-bridge-for-heritage","date_update":1759715239,"date_created_format":1759715572,"meta_title":"","meta_desc":"","meta_keyword":"","qr_code":"https:\/\/www.thanhthinking.com\/the-box-market-when-commerce-becomes-a-cultural-bridge-for-heritage"}]},"widget_13926632":{"content_data":{"content":"fanpages"}},"widget_13926603":{"content_data":{"content":"Sản phẩm của "}},"widget_13926605":{"content_data":{"content":"Cung cấp bởi P.A Việt Nam"}},"category_desc":"","title_page":"Cập nhật"}