ISBN:
978-1-78023-657-5
Language:
English
Pages:
252 Seiten
,
Illustrationen, Karten
Series Statement:
Foods and Nations
Keywords:
Vietnam Essen
;
Eßgewohnheit
;
Geschichte
;
Nahrungszubereitung
;
Nahrungsmittel
;
Anthropologie, kulinarische
Abstract:
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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