Autorentext

Joël Broekaert is a culinary journalist and restaurant critic, author, and television and podcast presenter with a background in history studies. He is the author of several books about food and a judge for the Dutch edition of Celebrity MasterChef. He lives in The Netherlands.

Michele Hutchison's translation work has won multiple prizes, including the International Booker. She was born in the UK, educated in the UK and France, and has lived in the Netherlands since 2004. Her translations for Greystone Books include Seaweed: An Enchanting Miscellany by Miek Zwamborn and Mushrooms And Company by Geert-Jan Roebers.

Klappentext

From ancient empires to modern kitchens, discover how twelve humble beans have quietly changed the world in vast and unimaginable ways.

In A History of the World in Twelve Beans, food writer and history buff Joël Broekaert reveals how beans have profoundly shaped human history, culture, and society, through millennia and across continents.

Beans have been long dismissed as the “common person’s food”—a cheap and nutritious form of protein that replaces expensive meat—and are often the butt of jokes about flatulence (enough to make some Greek philosophers forbid their followers from eating them). But beans, as Broekaert shows, are surprisingly mighty. Fava beans helped pull medieval Europe out of the Dark Ages and fuel a population boom. While soy powered the Chinese empire, thanks to the culinary innovations that turned a nearly indigestible bean into delicious miso, soy sauce, and tofu.

The story of beans is also a story of colonialism, exploitation, and survival. The common bean, originating in the Americas and central to the diet of many Indigenous Peoples, crossed the Atlantic as part of the “Columbian exchange” of new foods—along with devastating diseases that decimated Indigenous populations. Cocoa and coffee beans became engines of colonial wealth, slavery, and revolution. Yet beans can also be a symbol of hope. Black-eyes peas, carried to the Americas with enslaved Africans, became a soul food staple and an emblem of Black emancipation. Today, beans are even being promoted as a solution to climate change and food insecurity, with high-tech meat substitutes made from lupin beans in the works.

Blending botany, anthropology, culture, economics, and environmental issues, A History of the World in Twelve Beans is a witty, surprising, and eye-opening tour of world history as told through legumes. As Broekaert shows, beans have not only shaped human civilization; they might be a key to a sustainable future, too.

Inhalt

Introduction

1 The Pea and the Neolithic Revolution
2 Lentils and the Old Testament
3 The Fava Bean and Greek Philosophy
4 The Fava Bean and the Carolingian Renaissance
5 Soybeans and the Chinese Empire
6 The Common Bean and Pre-Columbian America
7 The Cocoa Bean and the Colonial Plantation Economy
8 Peanuts and the Dutch East Indies
9 The Coffee Bean and the Ideals of the Enlightenment
10 Canned Beans and the Industrial Revolution
11 The Black-Eyed Pea and Black American Emancipation
12 The Chickpea and the Most Contested Patch of Land on Earth
13 The Lupin Bean and the End Times

Acknowledgments
Notes
Selected Bibliography