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What we eat : a global history of food / edited by Pierre Singaravélou and Sylvain Venayre ; translated by Stephen W. Sawyer.
- Format:
- Book
- Series:
- Arts and traditions of the table
- Arts and traditions of the table : perspectives on culinary history
- Standardized Title:
- L'épicerie du monde. English
- Language:
- English
- French
- Subjects (All):
- Food--History.
- Food.
- Food habits--History.
- Food habits.
- Physical Description:
- xi, 344 pages ; 24 cm.
- Other Title:
- Global history of food
- Place of Publication:
- New York : Columbia University Press, [2025]
- Summary:
- "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"-- Provided by publisher.
- Contents:
- Acheke
- Bagels
- Baguette
- 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
- Doner 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
- Notes:
- Originally published in French in 2022 as L'épicerie du monde : la mondialisation par les produits alimentaires du XVIIIe siècle à nos jours,
- Includes bibliographical references and index.
- ISBN:
- 9780231213684
- 0231213689
- 9780231221474
- 0231221479
- OCLC:
- 1454719491
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