The Mongol army led by Genghis Khan subjugated more lands and people in 25 years than the Romans did in 400. In nearly every country the Mongols conquered, they brought an unprecedented rise in cultural communication, expanded trade, and a blossoming of civilization.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

Having done field work in New Guinea for more than 30 years, Jared Diamond presents the geographical and ecological factors that have shaped the modern world. From the viewpoint of an evolutionary biologist, he highlights the broadest movements both literal and conceptual on every continent since the Ice Age, and examines societal advances such as writing, religion, government, and technology.

Bill Bryson has been an enormously popular author both for his travel books and for his books on the English language. Now, this beloved comic genius turns his attention to science. Although he doesn't know anything about the subject (at first), he is eager to learn, and takes information that he gets from the world's leading experts and explains it to us in a way that makes it exciting and relevant.

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology.

Guns, germs, and steel might have transformed us from hunter-gatherers into modern man, but booze, sex, trash talk, and tripping built our civilization. Cracked editor Robert Evans brings his signature dogged research and lively insight to uncover the many and magnificent ways vice has influenced history, from the prostitute-turned-empress who scored a major victory for women's rights to the beer that helped create - and destroy - South America's first empire.

A poignant look at the disillusionment and angst of the post-World War I generation, The Sun Also Rises introduces two of Hemingway’s most unforgettable characters: Jake Barnes and Lady Brett Ashley. The story follows the flamboyant Brett and the hapless Jake as they journey from the wild nightlife of 1920s Paris to the brutal bullfighting rings of Spain with a motley group of expatriates. In his first great literary masterpiece, Hemingway portrays an age of moral bankruptcy, spiritual dissolution, unrealized love, and vanishing illusions.

Huckelbridge shows how beer has evolved along with the country - from a local and regional product (once upon a time, every American city had its own brewery and iconic beer brand) to the rise of global megabrands, like Budweiser and Miller, that are synonymous with US capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley and of the 19th-century "beer barons", like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz.

Bill Bryson and his family live in a Victorian parsonage in a part of England where nothing of any great significance has happened since the Romans decamped. Yet one day, he began to consider how very little he knew about the ordinary things of life as he found it in that comfortable home. To remedy this, he formed the idea of journeying about his house from room to room to “write a history of the world without leaving home.”

In SPQR, world-renowned classicist Mary Beard narrates the unprecedented rise of a civilization that even 2,000 years later still shapes many of our most fundamental assumptions about power, citizenship, responsibility, political violence, empire, luxury, and beauty.

This is the first volume in a bold new series that tells the stories of all peoples, connecting historical events from Europe to the Middle East to the far coast of China, while still giving weight to the characteristics of each country. Susan Wise Bauer provides both sweeping scope and vivid attention to the individual lives that give flesh to abstract assertions about human history. This narrative history employs the methods of "history from beneath" - literature, epic traditions, private letters, and accounts - to connect kings and leaders with the lives of those they ruled.

In 2010, the BBC and the British Museum embarked on an ambitious project: to tell the story of 2,000,000 years of human history using 100 objects selected from the museum's vast and renowned collection. Presented by the British Museum's then director Neil MacGregor, each episode focuses on a single object - from a Stone Age tool to a solar-powered lamp - and explains its significance in human history.

We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.

Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.

Since prehistory, humans have braved the business ends of knives, scrapers, and mashers, all in the name of creating something delicious - or at least edible. In Consider the Fork, award-winning food writer and historian Bee Wilson traces the ancient lineage of our modern culinary tools, revealing the startling history of objects we often take for granted. Charting the evolution of technologies from the knife and fork to the gas range and the sous-vide cooker, Wilson offers unprecedented insights.

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

The more we ponder, the odder the world can seem. How do footballers get their shirt numbers? Why does having daughters make couples more likely to divorce? How do you move a horse from one country to another? What counts as a journey into space? The keen minds at the Economist contemplate all these questions and more in their quest for the globe's most extraordinary quandaries and conundrums, with bizarre facts and headscratchers that show the world is even stranger than we might have thought.

Paper is one of the simplest and most essential pieces of human technology. For the past two millennia, the ability to produce it in ever more efficient ways has supported the proliferation of literacy, media, religion, education, commerce, and art; it has formed the foundation of civilizations, promoting revolutions and restoring stability.

From the Bible to Benjamin Franklin, from the cuneiform tablets of the ancient Sumerians to the dinner tables of modern bistros, wines have always been a part of civilization, culture, and history. Every country in the world has a special relationship with wine and takes a unique approach to the making, serving, and enjoying of it. Wine is an expression of the hopes, dreams, and cultures of the people who make it, so what better way to learn about the countries of the world than by learning about their wines?

Tom Standage's fleet-footed and surprising global histories have delighted fans and sold hundreds of thousands of copies. Now, he returns with a provocative account of an overlooked form of technology - personal transportation - and explores how it has shaped societies and cultures over millennia. Beginning around 3,500 BCE with the wheel - a device that didn't catch on until a couple thousand years after its invention - Standage zips through the eras of horsepower, trains, and bicycles, revealing how each successive mode of transit embedded itself in the world we live in.

In his monumental History of the World, J.M. Roberts delivered a powerful vision of human history as a story of change, a deliberate shaping of experience and environment. This revised and updated edition takes into account the great range of events and discoveries that have altered our views on everything from early civilizations to post-Cold War globalism.

In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.

Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks. In this updated edition of the classic work, Mark Pendergrast reviews the dramatic changes in coffee culture over the past decade, from the disastrous "Coffee Crisis" that caused global prices to plummet to the rise of the Fair Trade movement and the "third-wave" of quality-obsessed coffee connoisseurs.

Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco's the Mandarin, evoking the richness of Italian food through Mamma Leone's, or chronicling French haute cuisine through Henri Soulé's Le Pavillon, Paul Freedman uses each restaurant to tell a story of race and class, immigration and assimilation.

The Borgia family have become a byword for evil. Corruption, incest, ruthless megalomania, avarice, and vicious cruelty - all have been associated with their name. And yet, paradoxically, this family lived when the Renaissance was coming into its full flowering in Italy. Examples of infamy flourished alongside some of the finest art produced in western history.

In the 19th century, American meals were about subsistence, not enjoyment. But as a new century approached, appetites broadened, and David Fairchild, a young botanist with an insatiable lust to explore and experience the world, set out in search of foods that would enrich the American farmer and enchant the American eater. Kale from Croatia, mangoes from India, and hops from Bavaria. Peaches from China, avocados from Chile, and pomegranates from Malta. But Fairchild's finds weren't just limited to food.

Coffee has never been better, or more interesting, than it is today. Coffee producers have access to more varieties and techniques than ever before, and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed.

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.