Rice and Baguette : A History of Vietnamese Food Hardback
by Vu Hong Lien
Part of the Foods and Nations series
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.
- Format: Hardback
- Pages: 256 pages, 110 illustrations, 60 in colour
- Publisher: Reaktion Books
- Publication Date: 01/09/2016
- Category: National & regional cuisine
- ISBN: 9781780236575