What We Eat: A Global History of Food
About this ebook
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.
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About the author
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.
