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What We Eat: A Global History of Food Pierre Singaravélou, Sylvain Venayre, Stephen W. Sawyer ebook

• Page: 360
• Format: pdf / epub / kindle
• ISBN: 9780231213684
• Publisher: Columbia University Press

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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...