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Rice and Baguette: A History of Food in Vietnam

Studies history and evolution of Viet cuisine from traditional to modern food, including ingredients, tools, practices, French influence in Vietnamese culinary, changes in diet lifestyle and social structure. Argues that Vietnamese cuisine embraces French culinary as a part of their daily diet rather than Chinese cuisine which is now considered as a separate tradition. Exhibits Vietnamese kitchenware, food preservation techniques, agricultural settlement, rice cultivation, animal farming and fisheries. Exhibits food characteristics in different periods, such as food culture under Chinese occupation, vegetarian cuisine and independence food after China empire, French colonial food, and food during wartime.