Ebook: Rice and baguette: a history of food in Vietnam
Author: Vu Hong Lien
- Tags: COOKING--Regional & Ethnic--Vietnamese, Cooking Vietnamese, Cooking Vietnamese--History, Food, Food habits, Food habits--Vietnam--History, Food--Vietnam--History, History, Food habits -- Vietnam -- History, Food -- Vietnam -- History, Cooking Vietnamese -- History, COOKING -- Regional & Ethnic -- Vietnamese, Vietnam
- Series: Foods and nations
- Year: 2016
- Publisher: Reaktion Books
- City: Vietnam
- Language: English
- epub
The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences—notably, the crunchy baguette—from its French-occupied past. Drawing on archeological evidence, oral and written histories, and wide-ranging research, Vu Hong Lien tells the complex and surprising history of food in Vietnam.
Rice and Baguette traces the prehistoric Việt's progress from hunter-gathers of mollusks and small animals to sophisticated agriculturalists. The book follows them as they developed new tools and practices to perfect the growing of their crops until rice became a crucial commodity,which then irrevocably changed their diet, lifestyle, and social structure. Along the way, the author shows how Việt cuisine was dramatically influenced by French colonial cookery and...