Appetites and Aspirations in Vietnam
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A01=Erica J. Peters
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Altamira Food Studies Series
AltaMira Studies in Food and Gastronomy
Author_Erica J. Peters
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Category1=Non-Fiction
Category=HB
Category=HBJF
Category=JBCC4
Category=JFCV
Category=NHD
Category=NHF
Category=NHTB
Category=WB
COP=United States
culinary arts
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eq_bestseller
eq_food-drink
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eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethnic food
food and gastronomy
food and gender
food and nation
food and wealth
food history
food narratives
food studies
gourmet food
Language_English
PA=Available
Price_€50 to €100
PS=Active
SN=Rowman & Littlefield Studies in Food and Gastronomy
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U.S.
Vietnamese
Vietnamese food
Product details
- ISBN 9780759120754
- Weight: 635g
- Dimensions: 162 x 239mm
- Publication Date: 17 Nov 2011
- Publisher: AltaMira Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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In Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but also who they wanted to be. Appetites and Aspirations in Vietnam starts with the spread of Vietnamese imperial control from south to north, marking the earliest efforts to create a common Vietnamese culture, as well as resistance to that cultural and culinary imperialism. Once the French conquered the country, new opportunities for culinary experimentation became possible, although such experiences were embraced more by the colonized than the colonizers. This book discusses how colonialism changed the taste of Vietnamese fish sauce and rice liquor and shows that state intervention made those products into tangible icons of a unified Vietnamese cuisine, under attack by the French. Vietnamese villagers began to see the power they could bring to bear on the state by mobilizing around such controversies in everyday life. The rising new urban classes at the turn of the twentieth century also discovered new perspectives on food and drink, delighting in unfamiliar snacks or giving elaborate multicultural banquets as a form of conspicuous consumption. New tastes prompted people to reconsider their preferences and their position in the changing modern world. For students of Vietnamese history, food here provides a lens into how people of different class and ethnic backgrounds struggled to adapt first to Vietnamese and then French imperialism. Food historians will find a provocative case study arguing that food does not simply reveal identity but can also help scholars analyze people's changing ambitions.
Erica J. Peters is co-founder and director of the Culinary Historians of Northern California and has written on various aspects of Vietnamese history and cuisine.
