A01=Joel Broekaert
Author_Joel Broekaert
Botany
Category=JBCC4
Category=KNAC
Category=NHTB
Category=WB
Culinary History
Culinary Journalism
Decolonizing Food
eq_bestseller
eq_business-finance-law
eq_food-drink
eq_history
eq_isMigrated=1
eq_nobargain
eq_non-fiction
eq_society-politics
Food Anthropology
Food Colonialism
Food Insecurity
Food Politics
Food Trade and Migration
Food Writing
forthcoming
Historical Cookbooks
Nonfiction That Reads Like Novels
Sociology of Food
Product details
- ISBN 9781778403545
- Dimensions: 133 x 190mm
- Publication Date: 15 Oct 2026
- Publisher: Greystone Books,Canada
- Publication City/Country: CA
- Product Form: Hardback
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Featured on NPR's All Things Considered
“Overlooked, underappreciated, and often overcooked, the humble bean leaps to life in this fascinating history.”—William Alexander, author of Ten Tomatoes That Changed the World
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.
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.
