What We Eat: A Global History of Food

Bagels, cassoulet, ceviche, dim sum, cornflakes, hummus, naan, rum, sushi—foods now viewed as emblematic of particular cultures often owe their origins to centuries of migration, trade, colonialism, and adaptation. 

What We Eat examines nearly ninety such cases, uncovering the layered and often unexpected global histories behind everyday items found on grocery shelves and restaurant menus.

Edited by two French historians this volume situates familiar foods within broader historical currents, from the spread of agricultural commodities to the movement of peoples and the construction of national cuisines. 

Each essay pairs concise analysis with suggestions for further reading, making the book a useful resource for those interested in the intersections of food, identity, and globalization.  The editors and publishers might have spared a few pages to provide credentials for the various contributors, a curious omission which seems at odds with what is otherwise serious intent.

Paperback.