What We Eat: A Global History of Food by Professor of Contemporary History Sylvain Venayre, Sylvain Venayre, Pierre Singaravélou

What We Eat: A Global History of Food

Professor of Contemporary History Sylvain Venayre, Sylvain Venayre, Pierre Singaravélou

360 pages • missing pub info (view editions)

food and drink sociology
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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 att...

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