Description

The once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and innovation with a pervasive Chinese influence, today's Vietnamese food is, surprisingly, a mixture of Vietnamese and French dishes, with the baguette the most cherished part of the French culinary legacy. Introduced into Vietnam in the mid-nineteenth century, the baguette is now only second to rice, the wonder grain the Viet discovered thousands of years ago and made their staple food. Drawing on archaeological evidence and a wealth of oral and written history, this book reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today.

Rice and Baguette: A History of Vietnamese Food

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Hardback by Vu Hong Lien

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The once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and... Read more

    Publisher: Reaktion Books
    Publication Date: 01/09/2016
    ISBN13: 9781780236575, 978-1780236575
    ISBN10: 1780236573

    Number of Pages: 256

    Non Fiction , Food & Drink

    Description

    The once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and innovation with a pervasive Chinese influence, today's Vietnamese food is, surprisingly, a mixture of Vietnamese and French dishes, with the baguette the most cherished part of the French culinary legacy. Introduced into Vietnam in the mid-nineteenth century, the baguette is now only second to rice, the wonder grain the Viet discovered thousands of years ago and made their staple food. Drawing on archaeological evidence and a wealth of oral and written history, this book reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today.

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