When African American servicemen went to fight in the Vietnam War, discrimination and prejudice followed them. Even in a faraway country, their military experiences were shaped by the racial environment of the home front. War is often viewed as a crucible that can transform society, but American race relations proved remarkably durable.  

In Race in the Crucible of War, Gerald F. Goodwin examines how Black servicemen experienced and interpreted racial issues during their time in Vietnam. Drawing on more than fifty new oral interviews and significant archival research, as well as newspapers, periodicals, memoirs, and documentaries, Goodwin reveals that for many African Americans the front line and the home front were two sides of the same coin. Serving during the same period as the civil rights movement and the race riots in Chicago, Detroit, and dozens of other American cities, these men increasingly connected the racism that they encountered in the barracks and on the battlefields with the tensions and violence that were simmering back home.

Phu Rieng was one of many French rubber plantations in colonial Vietnam; Tran Tu Binh was one of 17,606 laborers brought to work there in 1927, and his memoir is a straightforward, emotionally searing account of how one Vietnamese youth became involved in revolutionary politics. The connection between this early experience and later activities of the author becomes clear as we learn that Tran Tu Binh survived imprisonment on Con Son island to help engineer the general uprising in Hanoi in 1945.

The Red Earth is the first of dozens of such works by veterans of the 1924–45 struggle in Vietnam to be published in English translation. It is important reading for all those interested in the many-faceted history of modern Vietnam and of communism in the non-Western world.

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.