Review rice and baguette a history of food in vietnam by vu hong lien erica j peters journal of vietnamese studies vol 13 no 1 winter 2018 journal of vietnamese studies vol 13 no 1 winter 2018 pp 140 143 doi 101525 jvs2018131140 share this article copy view full page pdf . Drawing on archeological evidence oral and written histories and wide ranging research vu hong lien tells the complex and surprising history of food in vietnam rice and baguette traces the prehistoric vits progress from hunter gathers of mollusks and small animals to sophisticated agriculturalists. The once obscure cuisine of vietnam is today a favorite for many people from east to west adapted and modified over thousands of years it is probably best known as a particularly delicious result of combining traditional southeast asian cookery with visible outside influences notably the crunchy baguette from its french occupied past. Beautifully illustrated throughout and peppered with fascinating historical tales rice and baguette reveals the long journey that vietnamese food has traveled to become the much loved cuisine that it is today
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