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Rice and Baguette: A History of Vietnamese Food
Hardback
Main Details
| Title |
Rice and Baguette: A History of Vietnamese Food
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| Authors and Contributors |
By (author) Vu Hong Lien
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| Series | Foods and Nations |
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| Physical Properties |
| Format:Hardback | | Pages:256 | | Dimensions(mm): Height 234,Width 156 |
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| Category/Genre | National and regional cuisine |
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| ISBN/Barcode |
9781780236575
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| Classifications | Dewey:641.59597 |
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| Audience | |
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| Illustrations |
110 illustrations, 60 in colour
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Publishing Details |
| Publisher |
Reaktion Books
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| Imprint |
Reaktion Books
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| Publication Date |
1 September 2016 |
| Publication Country |
United Kingdom
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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.
Author Biography
Vu Hong Lien is a Vietnamese-British historian based in London.
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