Outside of its war with the United States, Vietnam’s past has often been neglected and understudied. Whether as an aspiring subordinate or a rebel province, Vietnam has been viewed by most historians in relation to its larger neighbor to the north, China. Seeking to reshape these accounts, Descending Dragon, Rising Tiger chronicles the vast sweep of Vietnam’s tumultuous history, from the Bronze Age to the present day, in order to lay out the first English-language account of the full story of the Vietnamese people.
             
Drawing on archeological evidence that reveals the emergence of a culturally distinct human occupation of the region up to 10,000 years ago, Vu Hong Lien and Peter D. Sharrock show that these early societies had a sophisticated agricultural and technological culture much earlier than previously imagined. They explore the great variety of cultures that have existed in this territory, unshackling them from the confined histories of outsiders, imperial invaders, and occupiers in order to show that the country has been central to the cultural, political, and ethnic development of Southeast Asia for millennia. Unrivaled in scope, this comprehensive account will be the definitive history of the Vietnamese people, their culture, and their nation.

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. 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 Việt’s progress from hunter-gathers of mollusks and small animals to sophisticated agriculturalists. The book follows them as they developed new tools and practices to perfect the growing of their crops until rice became a crucial commodity,which then irrevocably changed their diet, lifestyle, and social structure. Along the way, the author shows how Việt cuisine was dramatically influenced by French colonial cookery and products, which introduced a whole new set of ingredients and techniques into Vietnam. 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.