What We Eat

A Global History of Food

Pierre Singaravélou, Sylvain Venayre (Herausgeber)

Buch | Hardcover

360 Seiten

2025
Columbia University Press (Verlag)
978-0-231-21368-4 (ISBN)

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Ketchup seems iconically American, but the word comes from a Southeast Asian anchovy sauce, and today it is made largely from Chinese tomato paste. Japan’s beloved ramen arose from the meeting of Chinese noodles and American wheat flour before attaining worldwide popularity in both gourmet and convenience-food forms. The baguette is mythologized as a product of the French Revolution, but in fact it emerged during late-nineteenth-century urbanization. Colonialism brought baguettes to Vietnam, where street vendors devised a new dish: banh mi, which refugees took with them around the world.

Telling these tales and many others, What We Eat explores world history through the lens of the global journeys of nearly ninety food products. Leading historians trace the origins and popularization of items commonly found in supermarkets, showing how each food illuminates wider histories. They consider the tension between the role of cuisine in shaping particular cultural identities and the standardization associated with globalization, and they demonstrate how foods have transformed as different societies have borrowed them. Chapters reveal the surprising sagas of coffee, cornflakes, gin, guacamole, hot dogs, hummus, naan, pet food, pizza, sparkling water, sushi, and many more. At once an intimate and a global history, What We Eat shows readers the everyday items on grocery store shelves in a new light.

Pierre Singaravélou is professor of history at Paris 1 Panthéon-Sorbonne University and a former British Academy Global Professor at King’s College London. Sylvain Venayre is professor of contemporary history at the University of Grenoble-Alpes. Stephen W. Sawyer is the Ballantine-Leavitt Professor of History and director of the Center for Critical Democracy Studies at the American University of Paris.

Introduction
Acheke
Bagels
Baguette (Bread)
Banh Mi
Barbecue
Beer
Beet Sugar
Cassoulet
Caviar
Ceviche
Champagne
Charcuterie
Chicory
Chili con Carne
Chili Pepper
Chorba
Christmas Pudding
Coca-Cola
Coffee
Condensed Milk (Sweetened)
Cornflakes
Couscous
Curry
Dafina
Dim Sum
Dogmeat
Döner Kebab
Feijoada
Fish and Chips
Fish Sauce (Nuoc Mam)
Food Coloring and Preservatives
Freeze-Dried Foods
French Fries
Gin
Guacamole
Hamburger
Harissa
Hedgehog Stew
Hot Dogs
Hummus
Ice Cubes
Indomie
Injera
Ketchup
Lato
Maki
Margarine
Mate
Matzah
Mayonnaise
Naan
Noodles and Macaroni
Olive Oil
Orangina
Oyster
Palm Oil
Parmesan Cheese
Pepper
Pet Food and Treats
Pho
Pizza
Poke
Port Wine
Raki
Ramen
Rooibos
Roquefort
Rum
Sake
Salt
Sandwich
Sardines (Canned)
Singapore Noodles
Soy Sauce
Spam
Sparkling Water
Sushi
Tapioca
Tea and Chai
Tikka
Tofu
Turkish Delight
Vanilla and Vanillin
Vodka
Whiskey
Wine
Yak Butter
Yogurt
Index

Erscheinungsdatum	01.07.2025
Reihe/Serie	Arts and Traditions of the Table: Perspectives on Culinary History
Übersetzer	Stephen W. Sawyer
Verlagsort	New York
Sprache	englisch
Maße	156 x 235 mm
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
	Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte
	Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte
ISBN-10	0-231-21368-9 / 0231213689
ISBN-13	978-0-231-21368-4 / 9780231213684
Zustand	Neuware