| Description |
1 online resource (252 pages) : illustrations (some color), facsimiles, maps (some color) |
| Series |
Foods and nations |
|
Foods and nations.
|
| Summary |
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 |
| Bibliography |
Includes bibliographical references (pages 232-239) and index |
| Notes |
Online resource, title from PDF title page (EBSCO, viewed February 14, 2017) |
| Subject |
Food habits -- Vietnam -- History
|
|
Food -- Vietnam -- History
|
|
Cooking, Vietnamese -- History
|
|
Food and society.
|
|
COOKING -- Regional & Ethnic -- Vietnamese.
|
|
Cooking, Vietnamese
|
|
Food
|
|
Food habits
|
|
Vietnam
|
| Genre/Form |
History
|
| Form |
Electronic book
|
| ISBN |
9781780237046 |
|
1780237049 |
|
