{"product_id":"what-we-eat-a-global-history-of-food","title":"What We Eat: A Global History of Food","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis highly original, encyclopedic work contains a wide range of succinct, approachable essays on food through the lens of global power and consumerism. Single-food chapters examine elemental foodstuffs like salt and wine and specific ones like pet food, spam, and yak butter, offering unexpected assertions and novel contributions to the field.--Maryann Tebben, author of \n\u003ci\u003eSavoir-Faire: A History of Food in France\u003c\/i\u003e and director of the Center for Food and Resilience, Bard College-Simon's Rock\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003ePierre Singaravélou is professor of history at Paris 1 Panthéon-Sorbonne University and a former British Academy Global Professor at King's College London. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eSylvain Venayre is professor of contemporary history at the University of Grenoble-Alpes. \n\u003cp\u003e\u003c\/p\u003eStephen W. Sawyer is the Ballantine-Leavitt Professor of History and director of the Center for Critical Democracy Studies at the American University of Paris. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eIntroduction\u003cbr\u003eAcheke\u003cbr\u003eBagels\u003cbr\u003eBaguette (Bread)\u003cbr\u003eBanh Mi\u003cbr\u003eBarbecue\u003cbr\u003eBeer\u003cbr\u003eBeet Sugar\u003cbr\u003eCassoulet\u003cbr\u003eCaviar\u003cbr\u003eCeviche\u003cbr\u003eChampagne\u003cbr\u003eCharcuterie\u003cbr\u003eChicory\u003cbr\u003eChili con Carne\u003cbr\u003eChili Pepper\u003cbr\u003eChorba\u003cbr\u003eChristmas Pudding\u003cbr\u003eCoca-Cola\u003cbr\u003eCoffee\u003cbr\u003eCondensed Milk (Sweetened)\u003cbr\u003eCornflakes\u003cbr\u003eCouscous\u003cbr\u003eCurry\u003cbr\u003eDafina\u003cbr\u003eDim Sum\u003cbr\u003eDogmeat\u003cbr\u003eDöner Kebab\u003cbr\u003eFeijoada\u003cbr\u003eFish and Chips\u003cbr\u003eFish Sauce (Nuoc Mam)\u003cbr\u003eFood Coloring and Preservatives\u003cbr\u003eFreeze-Dried Foods\u003cbr\u003eFrench Fries\u003cbr\u003eGin\u003cbr\u003eGuacamole\u003cbr\u003eHamburger\u003cbr\u003eHarissa\u003cbr\u003eHedgehog Stew\u003cbr\u003eHot Dogs\u003cbr\u003eHummus\u003cbr\u003eIce Cubes\u003cbr\u003eIndomie\u003cbr\u003eInjera\u003cbr\u003eKetchup\u003cbr\u003eLato\u003cbr\u003eMaki\u003cbr\u003eMargarine\u003cbr\u003eMate\u003cbr\u003eMatzah\u003cbr\u003eMayonnaise\u003cbr\u003eNaan\u003cbr\u003eNoodles and Macaroni\u003cbr\u003eOlive Oil\u003cbr\u003eOrangina\u003cbr\u003eOyster\u003cbr\u003ePalm Oil\u003cbr\u003eParmesan Cheese\u003cbr\u003ePepper\u003cbr\u003ePet Food and Treats\u003cbr\u003ePho\u003cbr\u003ePizza\u003cbr\u003ePoke\u003cbr\u003ePort Wine\u003cbr\u003eRaki\u003cbr\u003eRamen\u003cbr\u003eRooibos\u003cbr\u003eRoquefort\u003cbr\u003eRum\u003cbr\u003eSake\u003cbr\u003eSalt\u003cbr\u003eSandwich\u003cbr\u003eSardines (Canned)\u003cbr\u003eSingapore Noodles\u003cbr\u003eSoy Sauce\u003cbr\u003eSpam\u003cbr\u003eSparkling Water\u003cbr\u003eSushi\u003cbr\u003eTapioca\u003cbr\u003eTea and Chai\u003cbr\u003eTikka\u003cbr\u003eTofu\u003cbr\u003eTurkish Delight\u003cbr\u003eVanilla and Vanillin\u003cbr\u003eVodka\u003cbr\u003eWhiskey\u003cbr\u003eWine\u003cbr\u003eYak Butter\u003cbr\u003eYogurt\u003cbr\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tUsing food as a lens through which to draw out the economic, cultural, and social changes wrought by globalization, contributors highlight both what's lost when foods are stripped of their cultural specificity and how cultural exchange can produce creative and beneficial results. Readers will want to dig in.-- \"Publishers Weekly\"\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A political, social, but also intimate world history of food that brilliantly shows us the tension between the promotion of specific cultural identities and the standardization of habits that we usually associate with globalization. Coffee originated as an Ethiopian drink before becoming a globalized product. Ketchup, a symbol of America, is now made largely from Chinese tomato paste. In this book, two historian editors asked some 70 historians take up the challenge of telling a history of the world through one particular food. As a whole the book attempts to explain globalization through food, examining the Westernization of our eating habits as well as the triumph of non-Western dishes such as ceviche or curry in the West. In 88 short chapters-- by Arundhati Virmani, Pascal Ory, Jean-Robert Pitte, and others--on such topics as gin, the sandwich, sparkling water, port, tapioca, animal crackers, sake, corn flakes, doner kebab, tofu, pizza, the hot dog, bagels, ramen, sushi, naan, guacamole, and many more--the editors examine how food products help us to understand globalization and its limits. Each brief chapter concludes with a short further reading list. The result is an unusual and fascinating journey into the great grocery store of the world\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eKetchup 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. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eTelling these tales and many others, \n\u003ci\u003eWhat We Eat \u003c\/i\u003eexplores 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, \n\u003ci\u003eWhat We Eat\u003c\/i\u003e shows readers the everyday items on grocery store shelves in a new light. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/21\/2025 (EAN 9780231221474, Paperback)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eSawyer, Stephen W\u003cbr\u003e\n\t\t\t\t\t\t\t\tStephen W. Sawyer (Professor) teaches history and political thought at the American University of Paris. He has previously co-edited two volumes on French political thought of the late twentieth century and has published two monographs on the history of democracy and state-building in the nineteenth century.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Singaravélou, Pierre\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Columbia University Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-08-12\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e History|Social History|Cooking|Essays \u0026amp; Narratives|Cooking|History|History|World|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Food|Food habits|History\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.11 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780231221474\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780231221474\u003c\/p\u003e","brand":"Columbia University Press","offers":[{"title":"Default Title","offer_id":52138858119449,"sku":"SP-9780231221474","price":36.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/89948d8c-9121-438f-aa12-155012322828.jpg?v=1784466421","url":"https:\/\/westbindery.com\/products\/what-we-eat-a-global-history-of-food","provider":"West Bindery","version":"1.0","type":"link"}