WIRED ScienceOn a plate, a single banana seems whimsical—yellow and sweet, contained in its own easy-to-open peel. It is a charming breakfast luxury as silly as it is delicious and ever-present. Yet when you eat a banana the flavor on your tongue has complex roots, equal parts sweetness and tragedy. In 1950, most bananas were exported from Central America. Guatemala in particular was a key piece of a vast empire of banana plantations run by the American-owned United Fruit Company.
