Sps's Reviews > Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors

Into the Vietnamese Kitchen by Andrea Nguyen
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Feb 15, 2011

it was ok
bookshelves: 600s, cookbooks
Read from February 15 to 22, 2011

Ah, that word 'foodways' in the title. Now I can't see it without thinking of a Dwight Garner NYT review of a different cookbook: "It’s a vaguely sanctimonious term that’s caught on among food historians, especially Southern ones, in recent years. I await the books on sexways and toiletways."

-Lemongrass curry didn't taste much of lemongrass, just of curry powder.
-The spring rolls were nice; I substituted sauteed oyster mushrooms for the shrimps.
Not fascinated enough to make more recipes.
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Material Lives Ugh, no. "Foodways" is an established area of study within the academy. It indicates the study of different cultures and their food traditions, throughout history. Foodways scholars often study food through the lenses of folklore and material culture. This author is indicating not trendiness, but an awareness of how this topic is pursued by people who study it in less popular ways. Maybe some research on your part would help you to understand better next time.


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