This study examines the historical development of traditional Vietnamese agriculture and food resources, based primarily on the author’s History of Vietnamese Agriculture. Using agricultural and historical texts from the sixteenth and seventeenth centuries as major sources, it explores how agricultural knowledge and techniques were adapted to Vietnam’s climatic and ecological conditions. Rice cultivation formed the foundation of Vietnamese agriculture through diverse varieties, cultivation methods, and water-management practices, whereas wheat, barley, millet, and soybeans remained limited due to environmental and processing conditions. Vegetables, spices, fiber crops, and various fertilization practices further reflected adaptation to regional environments. These findings demonstrate that Vietnamese agriculture developed not simply through the adoption of Chinese agricultural traditions, but through the selective adaptation and reorganization of crops, techniques, and knowledge according to local conditions, contributing to the formation of Vietnam’s distinctive food resources and food culture.

Abstract
I. 서 론
II. 문제의 제기 및 연구 방법
III. 연구 내용
    1. 고대 베트남 농업의 기원
    2. 기후 예측과 농업 지식의 재구성
    3. 󰡔농가요결󰡕에 나타난 16~17세기 베트남 농업
    4. 밭작물(旱田作物)의 재배와 한계
    5. 섬유 작물
    6. 화목(花木)⋅수목: 실용과 심미의 교차
    7. 비료와 시비: 지속 가능한 생산의 조건
    8. 근대 통킹 델타의 농업
IV. 결론: 음식 문화사적 함의
Conflict of Interest
References

• 최덕경(부산대학교 사학과 명예교수) | Duk Kyung Choi (Department of History, Pusan National University, Korea) Corresponding author