{"product_id":"what-we-eat-a-global-history-of-food-hardcover","title":"What We Eat: A Global History of Food - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePierre Singaravélou\u003c\/b\u003e (Editor), \u003cb\u003eSylvain Venayre\u003c\/b\u003e (Editor), \u003cb\u003eStephen W. Sawyer\u003c\/b\u003e (Translator)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\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\u003cp\u003e\u003c\/p\u003eTelling these tales and many others, \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, \u003ci\u003eWhat We Eat\u003c\/i\u003e shows readers the everyday items on grocery store shelves in a new light.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\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\u003cp\u003e\u003c\/p\u003eSylvain Venayre is professor of contemporary history at the University of Grenoble-Alpes. \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            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 12, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51987621511469,"sku":"9780231213684","price":163.39,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/izqUAYuK6B9780231213684.webp?v=1776183061","url":"https:\/\/ishookbooks.com\/products\/what-we-eat-a-global-history-of-food-hardcover","provider":"iShook Books","version":"1.0","type":"link"}