What We Eat: A Global History of Food (Arts and Traditions of the Table: Perspectives on Culinary History) by Pierre Singaravélou, Sylvain Venayre
English | August 8th, 2025 | ISBN: 0231221479 | 360 pages | True EPUB | 2.30 MB
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.
