Yong Chen, professor of history at the University of California, Irvine, discusses the historical forces that turned Chinese food, a cuisine once widely rejected by Americans, into one of the most popular ethnic foods in the U.S.

Martha Howell, professor of history at Columbia University and the R. Stanton Avery Distinguished Fellow, discusses the meaning attached to goods—both humble and luxurious—during the Renaissance. The era is considered by many to be the first age of commercial globalism.