Synopses & Reviews
More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history. Tom Standage is business editor at The Economist magazine and the author of four works of history, including A History of the World in 6 Glasses and The Victorian Internet. He has also written for the Guardian, the New York Times, Wired, and other publications. He is married and has two children. More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history. "A fascinating history of the role of food in causing, enabling and influencing successive transformations of human society. This is an extraordinary and well-told story, a much neglected dimension of history."Financial Times "Tom Standage does an admirable job of showing the invisible fork behind the fate of nations."Nature "A fascinating history of the role of food in causing, enabling and influencing successive transformations of human society. This is an extraordinary and well-told story, a much neglected dimension of history."Financial Times "Never mind the contradictions, you can buy books proving that curry, oranges, salt or beef each single-handedly made our world modern. There is a certain P. T. Barnum appeal in this: you are aware codfish or whatever didn't really transform the universe by itself, but part of the fun is being taken in by the audacious cleverness of tying all of history to one foodstuff. Tom Standage could have written a similar 'noun' book. A few, in fact, since he highlights a dozen foods and spices with outsize personalities. But instead of casting backwards for one thread to stitch everything together, Standage sensibly casts a net, writing not a history of any one food but a history through food. Using this approach he demonstrates how changes in food production, technology and consumption have dragged humanity forwards from its hunter-gatherer days . . . The emphasis on food as a cultural catalyst differentiates Standage from Michael Pollan, whose plants' eye view of the world keeps the consumables central. With Standage it is not what changes in food that matters, but rather what food changes. And it's not just one food lifting and guiding history, but what Adam Smith might have called the 'invisible fork' of food economics."New Scientist "This meaty little volume . . . 'concentrates specifically on the intersections between food history and world history.' But history isnt Standage's only concern. He takes the long view to illuminate and contextualize such contemporary issues as genetically modified foods, the complex relationship between food and poverty, the local food movement, the politicization of food and the environmental outcomes of modern methods of agriculture . . . Cogent, informative and insightful."Kirkus Reviews "Earliest civilizations appeared on earth when farmers banded together and exploited their excess crops as a means of trade and currency. This allowed some people to abandon agriculture [leading to] organized communities and cities. Standage traces this ever-evolving story through Europe, Asia, and the Americas and casts human progress as an elaboration and refinement of this foundation . . . Standage also uncovers the aspects of food distribution that underlay such historic events as the Napoleonic Wars and the fall of the Soviet empire."Mark Knoblauch, Booklist "Standage's previous book, A History of the World in 6 Glasses, theorized that the titular six drinks were reflections of the eras in which they were created. In this new work, he instead shows how one of humanity's most vital needs (hunger) didn't simply reflect but served as the driving force behind transformative and key events in history. Dividing the vast subject into six general sections (such as food's role in the development of societies and social hierarchies, its impact on population and industrialization, and its uses as a weapon both on the battlefield and off), Standage illustrates each section with historical examples and observations. Some topics, like the spice trade's encouragement of exploration, are fairly obvious choices, but the concise style and inclusion of little-known details keep the material both entertaining and enlightening. Perhaps the most interesting section is the final one, which looks at the ways in which modern agricultural needs have acted as a spur for technological advancement, with Standage providing a summary of the challenges still faced by the green revolution. Recommended."Kathleen McCallister, University of South Carolina Library, Columbia, School Library Journal
Review
“A fascinating history of the role of food in causing, enabling and influencing successive transformations of human society … An extraordinary and well-told story, a much neglected dimension to history.”—Sir Crispin Tickell, Financial Times
“The emphasis on food as a cultural catalyst differentiates Standage from Michael Pollan, whose plants eye view of the world keeps the consumables central. With Standage it is not what changes in food that matters, but rather what food changes. And its not just one food lifting and guiding history, but what Adam Smith might have called the ‘invisible fork of food economics.”—New Scientist
“Earliest civilizations appeared on earth when farmers banded together and exploited their excess crops as a means of trade and currency. This allowed some people to abandon agriculture [leading to] organized communities and cities. Standage traces this ever-evolving story through Europe, Asia, and the Americas and casts human progress as an elaboration and refinement of this foundation … Standage also uncovers the aspects of food distribution that underlay such historic events as the Napoleonic Wars and the fall of the Soviet empire.”—Booklist
“[Standage] shows how one of humanitys most vital needs (hunger) didn't simply reflect but served as the driving force behind transformative and key events in history… Perhaps the most interesting section is the final one, which looks at the ways in which modern agricultural needs have acted as a spur for technological advancement, with Standage providing a summary of the challenges still faced by the green revolution.”—Library Journal
“This meaty little volume… ‘concentrates specifically on the intersections between food history and world history. But history isnt Standages only concern. He takes the long view to illuminate and contextualize such contemporary issues as genetically modified foods, the complex relationship between food and poverty, the local food movement, the politicization of food and the environmental outcomes of modern methods of agriculture … Cogent, informative and insightful.”—Kirkus Reviews
Review
“Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” —
New York Times “One of the best science writers around.” — National Geographic
“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
“A great read for barflies and know-it-alls—or the grad student who is likely both.” — New York Times Magazine
“In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity.” — Mother Jones
“A comprehensive, funny look at booze . . . Like the best of its subject matter Proof’’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic.” — Discover
“A romp through the world of alcohol.” — New York Post
“This science-steeped tale of humanity’s ten-thousand-year love affair with alcohol is an engaging trawl through fermentation, distillation, perception of taste and smell, and the biological responses of humans to booze . . . Proof is an entertaining, well researched piece of popular-science writing.” — Nature
“A whiskey nerd’s delight . . . Full of tasty asides and surprising science, this is entertaining even if you’re the type who always drinks what the other guy is having.” — Chicago Tribune
“Written in the same approachable yet science-savvy tone of other geeky tomes (think Amy Stewart’s The Drunken Botanist and Brian Greene’s The Fabric of the Cosmos), Rogers’s book sheds light on everything from barrels to bacteria strains.” — Imbibe Magazine
“This paean to booze is a thought-provoking scientific accompaniment to your next cup of good cheer.” — Scientist
“Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Nature’s own fermentation to today’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun.” — Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook
“Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it’s smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected.” — Deborah Blum, author of The Poisoner’s Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York
“Absolutely compelling. Proof sits next to Wayne Curtis’s And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read.” — Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book
“Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it.” — Clive Thompson, author of Smarter Than You Think
“Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves.” — Jim Meehan, author of The PDT Cocktail Book
“A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I’m drunk—on knowledge!” — Jeff Potter, author of Cooking for Geeks
“Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited.” — Carl Zimmer, author of Parasite Rex and A Planet of Viruses
“Reading Proof feels just like you’re having a drink with a knowledgeable and enthusiastic friend. Rogers’s deep affinity for getting to the bottom of his subject shines through on every page.” — Adam Savage, TV host and producer of MythBusters
“As a distiller I find most books on booze to be diluted. The science and history here are sure to satisfy the geekiest of drinkers. While the chapters, carried by stories, told through the lens of a rocks glass do not lose the casual. To get this kind of in-depth overview of how spirits are produced, consumed, and studied, you’d have to read twenty books.” — Vince Oleson, Head Distiller/Barrel Thief, Widow Jane Distillery
“An entertaining read . . . Rogers elegantly charges through what took me more than five years of research to learn . . . Proof will inspire and educate the oncoming hordes who intend to make their own booze and tear down the once solid regulatory walls of the reigning royal houses of liquor.”
— Dan Garrison, Garrison Brothers Distillery
“From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process.” — Kirkus Reviews, starred review
“Impressively reported and entertaining . . . Rogers’s cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant.” — Publishers Weekly
Synopsis
More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.
Synopsis
The bestselling author of A History of the World in 6 Glasses charts the enlightening history of humanity through the foods we eat.
More than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.
Synopsis
A spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (
National Geographic)
Synopsis
“One of the best science writers around.” — National Geographic “[Proof] has much the same effect as a good drink . . . You want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal
Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only now distilling the complex reactions behind the perfect buzz. In a spirited tour across continents, Adam Rogers ventures from Bourbon country to the most sophisticated gene-sequencing labs in the world—as well as to plenty of bars—introducing us to the motley characters and evolving science of boozy technology. He uncovers alcohol’s mysteries, chasing the physics, biology, chemistry, and metallurgy that produce it, and the psychology and neurobiology that make us want it. With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.
About the Author
Tom Standage is business editor at The Economist magazine and the author of four works of history, including A History of the World in 6 Glasses and The Victorian Internet. He has also written for the Guardian, the New York Times, Wired, and other publications. He is married and has two children.