Translation. Region: Russian Federal
Source: Peoples'Friendship University of Russia
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Chea Srey Oun, a graduate of the RUDN University Graduate School of Management, created an interactive gastronomic map of Cambodia based on her master's thesis. She and her supervisor, Olga Yuryevna Zeveke, recently received a state patent for the product.
The project offers an in-depth analysis of the kingdom's culinary traditions. The interactive map includes systematic data on Khmer dishes, culinary specialties, and products with geographical indications.
Love and food
Chea Srey Oun said the idea for the map came from her love of Cambodian cuisine and pride in the rice grown in the country, which wins prizes in international competitions.
"I wanted to create a platform where people could learn about our products, including black pepper and durian. Durian, known as the 'king of fruits,' has a unique taste and aroma, making it a favorite among foodies. The interactive map allows users to explore various aspects of our cuisine, find places to try these products, and learn about the culture behind their preparation," says Chea Srey Oun, a graduate of the RUDN University Graduate School of Management (Tourism program).
As Olga Zeveke, the student's supervisor, notes, she saw potential in the student's master's thesis thanks to her interesting approach to map creation.
"What set this work apart from others was the combination of a deep research base and practical implementation. I realized that this wasn't just academic research, but a product with useful and commercial value. Our faculty, the Graduate School of Management, has always focused on practical application, and working with patents is nothing new for us—in 2024-2025, we already had five patents. One of them has now been submitted to the All-Russian competition by the RUDN University Patent Department. Furthermore, almost all bachelor's theses represent practical developments of tourism products and original excursions, which confirms our focus on creating in-demand solutions in the tourism industry," says Olga Zeveke, Deputy Head of the Department of Tourism and Service at the RUDN University Graduate School of Management and PhD in Economics.
Archives and fieldwork
The process of collecting and systematizing data for the map was multi-stage and included both archival research and fieldwork. The student and her supervisor collaborated with experts from the regions.
"When selecting dishes, products, and specialties for inclusion on the map, we relied on several criteria. For example, we researched which dishes are characteristic of certain regions, cities, or villages in Cambodia and how they are connected to local traditions. Historical significance played a major role, as migrations, conquests, and cultural exchanges have shaped culinary traditions. We studied how different cuisines influenced each other and what unique dishes emerged from these interactions. Geographical location was also considered: we analyzed how climate conditions and resource availability influence the composition of dishes and their flavor profile. For example, in coastal regions, fish and seafood are central to the cuisine, while elsewhere, the emphasis may be on vegetables and fruits. Finally, the popularity of geographically specific products was also considered, as globalization is increasing interest in local brands and unique products. We aimed to reflect not only traditions, but also modern trends in demand for gastronomic specialties,” says Chea Srey Oun.
The RUDN University graduate emphasized that the project significantly changed her perception of Cambodia's culinary heritage.
"I learned about many forgotten recipes and ingredients that are deeply significant to our identity. This project not only enriched my culinary knowledge but also strengthened my connection to my native culture, making me proud of its diversity and richness," says Chea Srey Oun.
From idea to patent
The entire process—from the concept to receiving the patent from Rospatent—took seven months. Five months of that time were spent compiling a database of dishes, restaurants, and places to sample Cambodian cuisine. This stage, according to Chea Srey Oun and Olga Yuryevna, proved to be the longest and most resource-intensive, as it required meticulous data management and collaboration with experts. The patent application process took about two months, which is fairly standard for such procedures.
"The interactive map is built on an existing technology platform—the Interactive Mapping Platform (IMP). Developed by the Mineral Center, it's based on open source software solutions such as Linux, Tropinki, PostGIS, Mapserver, OpenLayers, NET Core, and others. Our students learn the applications during practical training. This allowed us to significantly speed up the development process. We used existing tools and solutions to create the map, adapting them to our needs. This was necessary to focus on content and functionality rather than the technical aspects of developing it from scratch. However, we made our own unique improvements to ensure ease of use and meet the specific needs of our gastronomic map," says Olga Zeveke.
The map itself includes a variety of content. In addition to text descriptions, there are also photographs of dishes, allowing users to get a feel for Cambodian cuisine. There are also plans to add audio recordings, such as pronunciations of dish names, and video recipes. This will make the map even more interactive and useful for those who want to try their hand at preparing traditional Cambodian dishes.
"Furthermore, we plan to create a multilingual version of the map, including Khmer, English, and Russian, to maximize reach and make the content accessible to people from different countries. Multilingualism is an important aspect of our project, as we aim to attract both locals and tourists interested in Cambodian culture and cuisine," says Chea Srey Oun.
According to the woman, the map will be regularly updated with new dishes, restaurants, and other information. There are also plans to add new features, such as user reviews and the ability to create routes through the country's culinary hotspots. Promotion and Negotiations: The project's creators intend to actively promote the product through various channels. Primarily, they will present it at conferences and exhibitions related to gastronomy and tourism, where they can find potential partners.
"We plan to collaborate with tour operators and restaurants to integrate our map into their offerings and increase interest in culinary tourism. This collaboration will not only expand our audience but also create additional monetization opportunities for the project. We will also negotiate with the Cambodian Ministry of Tourism to secure support in promoting the map as a tool for developing culinary tourism in the country. We will also use social media, online marketing, and collaboration with bloggers and influencers to reach a wider audience and raise awareness of the map," says Olga Zeveke.
According to Olga Yuryevna, this experience could serve as a model for creating similar maps of culinary traditions in other countries, especially with the participation of international students at RUDN University. Our graduate's research demonstrated how academic knowledge and practical skills can be effectively combined to create a product that promotes cultural heritage.
You can study the map of Chea Srey Oun at the link: HTTPS: // Sambodiancenter.ru/map/
Please note: This information is raw content obtained directly from the source. It represents an accurate account of the source's assertions and does not necessarily reflect the position of MIL-OSI or its clients.
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