The once-obscure cuisine of Vietnam is a favourite of many people from East to West. After millennia of adaptation and invation 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 w 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.
Product Identifiers
Publisher
Reaktion Books
ISBN-10
1780236573
ISBN-13
9781780236575
eBay Product ID (ePID)
223732867
Product Key Features
Author
Vu Hong Lien
Format
Hardback
Language
English
Subject
National & Regional Cuisine
Type
Textbook
Dimensions
Weight
794g
Height
234mm
Width
156mm
Additional Product Features
Place of Publication
London
Spine
20mm
Series Title
Foods and Nations
Content Note
110 Illustrations, 60in Colour
Author Biography
Vu Hong Lien ISA Vietnamese-British Historian Based in London.