Rice and Baguette: A History of Vietnamese Food (Foods and Nations)

Rice and Baguette: A History of Vietnamese Food (Foods and Nations)

By: Vu Hong Lien (author)Hardback

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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 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.

About Author

Vu Hong Lien is a Vietnamese-British historian based in London.

Product Details

  • ISBN13: 9781780236575
  • Format: Hardback
  • Number Of Pages: 256
  • ID: 9781780236575
  • weight: 794
  • ISBN10: 1780236573

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