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
‘considering its sudden popularity around the world, it feels like the right time to take stock, and digest what we know about Vietnamese food, and Rice and Baguette proves to be just the ticket.’ – Mekong Review
‘A comprehensive – and probably unique – account of the entire history of Vietnamese food culture from prehistory to today . . . Drawing on archaeological/anthropological studies, folk culture and a wide range of other sources, the author recounts the antecedents, legends, influences and regional differences behind the cuisine that is so popular in Asia and the West today.’ – Kenson Kwok, Founding Director, Asian Civilisations Museum, Singapore
Vu Hong Lien is a Vietnamese-British historian, and a guest lecturer at soas based in London, uk. She is author of Royal Hue, Heritage of the Nguyen Dynasty of Vietnam (2015) and co-author of Descending Dragon, Rising Tiger, a History of Vietnam (Reaktion Books, 2014).