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Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
What We Eat: A Global History of Food

What We Eat: A Global History of Food

Audio Book

Series: Arts and Traditions of the Table: Perspectives on Culinary H

Business GeneralFood WritingAgriculture

Currently unavailable to order

ISBN13: 9798228797192
Publisher: Tantor
Published: Mar 31 2026
Language: English

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.

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