Rice and Baguette

A History of Food in Vietnam

Inbunden, Engelska, 2016

409 kr

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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 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 second only to rice, the wonder grain the Viêt discovered thousands of years ago and made their staple food.Drawing on archaeological evidence and a wealth of oral and written history, Rice and Baguette reveals the journey Vietnamese food has traversed through history to become a much-loved cuisine today

Produktinformation

Utgivningsdatum2016-09-01
Mått164 x 241 x 21 mm
Vikt778 g
FormatInbunden
SpråkEngelska
SerieFoods and Nations
Antal sidor256
FörlagReaktion Books
ISBN9781780236575

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Rice and Baguette is not a cookbook of the type which is sold in popular bookshops . . . It is printed on glossy paper like the popular cookbooks and it is as lavishly illustrated. But it is the social and historical dimension which sets it apart . . . Vu Hong Lien rejects the notion that Vietnamese cuisine is a subordinate of Chinese . . . This book can offer guidance, because its food coverage is both helpful and entertaining.