Rice and baguette : a history of food in Vietnam
著者
書誌事項
Rice and baguette : a history of food in Vietnam
（Foods and nations）
Reaktion Books, 2016
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注記
References: p. 232-236
Bibliography: p. 237-239
Includes index
内容説明・目次
内容説明
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.
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