Appetites and Aspirations in Vietnam

Food and Drink in the Long Nineteenth Century

Nonfiction, History, Asian, Southeast Asia, France, Food & Drink, Food Writing
Cover of the book Appetites and Aspirations in Vietnam by Erica J. Peters, AltaMira Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Erica J. Peters ISBN: 9780759120778
Publisher: AltaMira Press Publication: October 16, 2011
Imprint: AltaMira Press Language: English
Author: Erica J. Peters
ISBN: 9780759120778
Publisher: AltaMira Press
Publication: October 16, 2011
Imprint: AltaMira Press
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from AltaMira Press

Cover of the book Specialized Ethnographic Methods by Erica J. Peters
Cover of the book Globalization, Health, and the Environment by Erica J. Peters
Cover of the book Indigenous Education and Empowerment by Erica J. Peters
Cover of the book Global Visions, Local Landscapes by Erica J. Peters
Cover of the book Ethnography by Erica J. Peters
Cover of the book Archaeology, Language, and the African Past by Erica J. Peters
Cover of the book Gender and Governance by Erica J. Peters
Cover of the book Archaeology and the Postcolonial Critique by Erica J. Peters
Cover of the book Using Methods in the Field by Erica J. Peters
Cover of the book Moving the Rock by Erica J. Peters
Cover of the book War and Nature by Erica J. Peters
Cover of the book Narratives of Mexican American Women by Erica J. Peters
Cover of the book Composing Ethnography by Erica J. Peters
Cover of the book Unhealthy Health Policy by Erica J. Peters
Cover of the book Practicing Ethnography in a Globalizing World by Erica J. Peters
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy