An Edible History of Humanity

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Overview

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.

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Editorial Reviews

From Barnes & Noble
Economist business editor Tom Standage doesn't write conventional books about conventional subjects. His surprise bestseller A History of the World in 6 Glasses explored the surprisingly influential role that half a dozen beverages played in human history. An Edible History of Humanity continues that movable feast with a jaunty account of how food has shaped and transformed societies from the distant past to our own times. To make his points, Standage taps numerous fields, including genetics, archaeology, anthropology, economics, and military history. A stimulating read.
Publishers Weekly
Standage provides an intriguing history of how hunger has shaped civilizations and prompted technological advancements. Starting with hunter-gatherer societies, Standage traces the evolution of cuisines and addition of new ingredients to the current debates over organic and industrialized food systems. With a gentle and deep voice, George K. Wilson guides listeners through the thought-provoking theses with the tone of a knowledgeable and sincere tour guide. His emphasis and deliberate delivery help keep the prose engaging while giving sufficient aural direction for listeners to understand the relevance of a particular sentence or paragraph. A Walker hardcover. (July)
Library Journal

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 for both public and academic libraries.
—Kathleen McCallister

Kirkus Reviews
Society is what it eats. That's the contention of Economist business editor Standage (A History of the World in Six Glasses, 2005, etc.). Writers have given close scrutiny to the histories of individual foods, cuisines and traditions, he notes, but have rarely looked at the history of food on a global scale. That's why he decided to write this meaty little volume, which "concentrates specifically on the intersections between food history and world history." Tapping into fields as diverse as economics, anthropology, archaeology and genetics, the author asks a simple question: Which foods have had the most influence on shaping the world we live in today? Surprisingly, the list is short; corn, wheat, rice and the potato have been predominant in agriculture and commerce. But history isn't 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. It's a tall order, impressively filled. Food was pivotal in the creation of social hierarchies in prehistoric cultures. It was central to the spread of European colonial powers. The Industrial Revolution sprang from concerns over food. The Soviet Union collapsed because food was running out. Advancements in biotechnology have proved a double-edged sword-a boon to the hungry and a bane to the environment. Written in the lucid, plain and rather stiff prose familiar to readers of the Economist, the book, like the magazine, is cogent, informative and insightful. An intense briefing on the making of our world fromthe vantage point of food history. Author tour to New York, Boston, Washington, D.C., San Francisco, Seattle, Portland, Ore.
From the Publisher
"With a gentle and deep voice, George K. Wilson guides listeners through the thought-provoking theses with the tone of a knowledgeable and sincere tour guide." —-Publishers Weekly Audio Review
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Product Details

  • ISBN-13: 9781410418500
  • Publisher: Gale Group
  • Publication date: 8/19/2009
  • Edition description: Large Print
  • Pages: 416
  • Product dimensions: 5.50 (w) x 8.60 (h) x 1.00 (d)

Meet the Author

Tom Standage

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.

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Read an Excerpt

An EDIBLE HISTORY of HUMANITY


By TOM STANDAGE

Walker & Company

Copyright © 2009 Tom Standage
All right reserved.

ISBN: 978-0-8027-1588-3


Chapter One

THE INVENTION OF FARMING

* * *

I have seen great surprise expressed in horticultural works at the wonderful skill of gardeners, in having produced such splendid results from such poor materials; but the art has been simple, and as far as the final result is concerned, has been followed almost unconsciously. It has consisted in always cultivating the best-known variety, sowing its seeds, and, when a slightly better variety chanced to appear, selecting it, and so onwards. -CHARLES DARWIN, The Origin of Species

Foods as Technologies

What embodies the bounty of nature better than an ear of corn? With a twist of the wrist it is easily plucked from the stalk with no waste or fuss. It is packed with tasty, nutritious kernels that are larger and more numerous than those of other cereals. And it is surrounded by a leafy husk that shields it from pests and moisture. Maize appears to be a gift from nature; it even comes wrapped up. But appearances can be deceptive. A cultivated field of maize, or any other crop, is as man-made as a microchip, a magazine, or a missile. Much as we like to think of farming as natural, ten thousand yearsago it was a new and alien development. Stone Age hunter-gatherers would have regarded neatly cultivated fields, stretching to the horizon, as a bizarre and unfamiliar sight. Farmed land is as much a technological landscape as a biological one. And in the grand scheme of human existence, the technologies in question-domesticated crops-are very recent inventions.

The ancestors of modern humans diverged from apes about four and a half million years ago, and "anatomically modern" humans emerged around 150,000 years ago. All of these early humans were hunter-gatherers who subsisted on plants and animals that were gathered and hunted in the wild. It is only within the past 11,000 years or so that humans began to cultivate food deliberately. Farming emerged independently in several different times and places, and had taken hold in the Near East by around 8500 B.C., in China by around 7500 B.C., and in Central and South America by around 3500 B.C. From these three main starting points, the technology of farming then spread throughout the world to become mankind's chief means of food production.

This was a remarkable change for a species that had relied on a nomadic lifestyle based on hunting and gathering for its entire previous existence. If the 150,000 years since modern humans emerged are likened to one hour, it is only in the last four and a half minutes that humans began to adopt farming, and agriculture only became the dominant means of providing human subsistence in the last minute and a half. Humanity's switch from foraging to farming, from a natural to a technological means of food production, was recent and sudden.

Though many animals gather and store seeds and other foodstuffs, humans are unique in deliberately cultivating specific crops and selecting and propagating particular desired characteristics. Like a weaver, a carpenter, or a blacksmith, a farmer creates useful things that do not occur in nature. This is done using plants and animals that have been modified, or domesticated, so that they better suit human purposes. They are human creations, carefully crafted tools that are used to produce food in novel forms, and in far greater quantities than would occur naturally. The significance of their development cannot be overstated, for they literally made possible the modern world. Three domesticated plants in particular-wheat, rice, and maize-proved to be most significant. They laid the foundations for civilization and continue to underpin human society to this day.

The Man-Made Nature of Maize

Maize, more commonly known as corn in America, provides the best illustration that domesticated crops are unquestionably human creations. The distinction between wild and domesticated plants is not a hard and fast one. Instead, plants occupy a continuum: from entirely wild plants, to domesticated ones that have had some characteristics modified to suit humans, to entirely domesticated plants, which can only reproduce with human assistance. Maize falls into the last of these categories. It is the result of human propagation of a series of random genetic mutations that transformed it from a simple grass into a bizarre, gigantic mutant that can no longer survive in the wild. Maize is descended from teosinte, a wild grass indigenous to modern-day Mexico. The two plants look very different. But just a few genetic mutations, it turns out, were sufficient to transform one into the other.

One obvious difference between teosinte and maize is that teosinte ears consist of two rows of kernels surrounded by tough casings, or glumes, which protect the edible kernels within. A single gene, called tga1 by modern geneticists, controls the size of these glumes, and a mutation in the gene results in exposed kernels. This means the kernels are less likely to survive the journey through the digestive tract of an animal, placing mutant plants at a reproductive disadvantage to nonmutants, at least in the normal scheme of things. But the exposed kernels would also have made teosinte far more attractive to human foragers, since there would have been no need to remove the glumes before consumption. By gathering just the mutant plants with exposed kernels, and then sowing some of them as seeds, proto-farmers could increase the proportion of plants with exposed kernels. The tga1 mutation, in short, made teosinte plants less likely to survive in the wild, but also made them more attractive to humans, who propagated the mutation. (The glumes in maize are so reduced that you only notice them today when they get stuck between your teeth. They are the silky, transparent film that surrounds each kernel.)

Another obvious difference between teosinte and maize lies in the overall structure, or architecture, of the two plants, which determines the position and number of the male and female reproductive parts, or inflorescences. Teosinte has a highly branched architecture with multiple stalks, each of which has one male inflorescence (the tassel) and several female inflorescences (the ears). Maize, however, has a single stalk with no branches, a single tassel at the top, and far fewer but much larger ears halfway up the stalk, enclosed in a leafy husk. Usually there is just one ear, but in some varieties of maize there can be two or three. This change in architecture seems to be the result of a mutation in a gene known as tb1. From the plant's point of view, this mutation is a bad thing: It makes fertilization, in which pollen from the tassel must make its way down to the ear, more difficult. But from the point of view of humans, it is a very helpful mutation, since a small number of large ears is easier to collect than a large number of small ones. Accordingly, proto-farmers would have been more likely to gather ears from plants with this mutation. By sowing their kernels as seeds, humans propagated another mutation that resulted in an inferior plant, but a superior food.

The ears, being closer to the ground, end up closer to the nutrient supply and can potentially grow much larger. Once again, human selection guided this process. As proto-farmers gathered ears of proto-maize, they would have given preference to plants with larger ears; and kernels from those ears would then have been used as seeds. In this way, mutations that resulted in larger ears with more kernels were propagated, so that the ears grew larger from one generation to the next and became corn cobs. This can clearly be seen in the archaeological record: At one cave in Mexico, a sequence of cobs has been found, increasing in length from a half inch to eight inches long. Again, the very trait that made maize attractive to humans made it less viable in the wild. A plant with a large ear cannot propagate itself from one year to the next, because when the ear falls to the ground and the kernels sprout, the close proximity of so many kernels competing for the nutrients in the soil prevents any of them from growing. For the plant to grow, the kernels must be manually separated from the cob and planted a sufficient distance apart-something only humans can do. As maize ears grew larger, in short, the plant ended up being entirely dependent on humans for its continued existence.

What started off as an unwitting process of selection eventually became deliberate, as early farmers began to propagate desirable traits on purpose. By transferring pollen from the tassel of one plant to the silks of another, it was possible to create new varieties that combined the attributes of their parents. These new varieties had to be kept away from other varieties to prevent the loss of desirable traits. Genetic analysis suggests that one particular type of teosinte, called Balsas teosinte, is most likely to have been the progenitor of maize. Further analysis of regional varieties of Balsas teosinte suggests that maize was originally domesticated in central Mexico, where the modern-day states of Guerrero, México, and Michoacán meet. From here, maize spread and became a staple food for peoples throughout the Americas: the Aztecs and Maya of Mexico, the Incas of Peru, and many other tribes and cultures throughout North, South, and Central America.

But maize could only become a dietary mainstay with the help of a further technological twist, since it is deficient in the amino acids lysine and tryptophan, and the vitamin niacin, which are essential elements of a healthy human diet. When maize was merely one foodstuff among many these deficiencies did not matter, since other foods, such as beans and squash, made up for them. But a maize-heavy diet results in pellagra, a nutritional disease characterized by nausea, rough skin, sensitivity to light, and dementia. (Light sensitivity due to pellagra is thought to account for the origin of European vampire myths, following the introduction of maize into European diets in the eighteenth century.) Fortunately, maize can be rendered safe by treating it with calcium hydroxide, in the form of ash from burnt wood or crushed shells, which is either added directly to the cooking pot, or mixed with water to create an alkaline solution in which the maize is left to soak overnight. This has the effect of softening the kernels and making them easier to prepare, which probably explains the origin of the practice. More importantly but less visibly, it also liberates amino acids and niacin, which exist in maize in an inaccessible or "bound" form called niacytin. The resulting processed kernels were called nixtamal by the Aztecs, so that the process is known today as nixtamalization. This practice seems to have been developed as early as 1500 B.C.; without it, the great maize-based cultures of the Americas could never have been established.

All of this demonstrates that maize is not a naturally occurring food at all. Its development has been described by one modern scientist as the most impressive feat of domestication and genetic modification ever undertaken. It is a complex technology, developed by humans over successive generations to the point where maize was ultimately incapable of surviving on its own in the wild, but could deliver enough food to sustain entire civilizations.

Cereal Innovation

Maize is merely one of the most extreme examples. The world's two other major staples, which went on to underpin civilization in the Near East and Asia respectively, are wheat and rice. They too are the results of human selective processes that propagated desirable mutations to create more convenient and abundant foodstuffs. Like maize, both wheat and rice are cereal grains, and the key difference between their wild and domesticated forms is that domesticated varieties are "shatterproof." The grains are attached to a central axis known as the rachis. As the wild grains ripen the rachis becomes brittle, so that when touched or blown by the wind it shatters, scattering the grains as seeds. This makes sense from the plant's perspective, since it ensures that the grains are only dispersed once they have ripened. But it is very inconvenient from the point of view of humans who wish to gather them.

In a small proportion of plants, however, a single genetic mutation means the rachis does not become brittle, even when the seeds ripen. This is called a "tough rachis." This mutation is undesirable for the plants in question, since they are unable to disperse their seeds. But it is very helpful for humans gathering wild grains, who are likely to gather a disproportionate number of tough-rachis mutants as a result. If some of the grains are then planted to produce a crop the following year, the tough-rachis mutation will be propagated, and every year the proportion of tough-rachis mutants will increase. Archaeologists have demonstrated in field experiments with wheat that this is exactly what happens. They estimate that plants with tough, shatterproof rachises would become predominant within about two hundred years-which is roughly how long the domestication of wheat seems to have taken, according to the archaeological record. (In maize, the cob is in fact a gigantic shatterproof rachis.)

As with maize, proto-farmers selected for other desirable characteristics in wheat, rice, and other cereals during the process of domestication. A mutation in wheat causes the hard glumes that cover each grain to separate more easily, resulting in "self-threshing" varieties. The individual grains are less well protected as a result, so this mutation is bad news in the wild. But it is helpful to human farmers, since it makes it easier to separate the edible grains after beating sheaves of cut wheat on a stone threshing floor. When grains were being plucked from the floor, small grains and those with glumes still attached would have been passed over in favor of larger ones without glumes. This helped to propagate these helpful mutations.

Another trait common to many domesticated crops is the loss of seed dormancy, the natural timing mechanism that determines when a seed germinates. Many seeds require specific stimuli, such as cold or light, before they will start growing, to ensure that they only germinate under favorable circumstances. Seeds that remain dormant until after a cold spell, for example, will not germinate in the autumn, but will wait until after the winter has passed. Human farmers would often like seeds to start growing as soon as they are planted, however. Given a collection of seeds, some of which exhibit seed dormancy and some of which do not, it is clear that those that start growing right away stand a better chance of being gathered and thus forming the basis of the next crop. So any mutations that suppress seed dormancy will tend to be propagated.

Similarly, wild cereals germinate and ripen at different times. This ensures that whatever the pattern of rainfall, at least some of the grains will mature to provide seeds for the following year. Harvesting an entire field of grain on the same day, however, favors grains that are almost ripe at the time. Grains that are over-ripe or under-ripe will be less viable if sown as seeds the following year. The effect is to reduce the variation in ripening time from one year to the next, so that eventually the entire field ripens at the same time. This is bad from the plant's point of view, since it means the entire crop can potentially fail. But it is far more convenient for human farmers.

In the case of rice, human intervention helped to propagate desirable properties such as taller and larger plants to aid harvesting, and more secondary branches and larger grains to increase yield. But domestication also made wheat and rice more dependent on human intervention. Rice lost its natural ability to survive in flood waters, for example, as it was pampered by human farmers. And both wheat and rice were less able to reproduce by themselves because of the human-selected shatterproof rachis. The domestication of wheat, rice, and maize, the three main cereal grains, and of their lesser siblings barley, rye, oats, and millet, were all variations on the same familiar genetic theme: more convenient food, less resilient plant.

The same trade-off occurred as humans domesticated animals for the purpose of providing food, starting with sheep and goats in the Near East around 8000 B.C. and followed by cattle and pigs soon afterward. (Pigs were independently domesticated in China at roughly the same time, and the chicken was domesticated in southeast Asia around 6000 B.C.) Most domesticated animals have smaller brains and less acute eyesight and hearing than their wild ancestors. This reduces their ability to survive in the wild but makes them more docile, which suits human farmers.

(Continues...)



Excerpted from An EDIBLE HISTORY of HUMANITY by TOM STANDAGE Copyright © 2009 by Tom Standage. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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Table of Contents

Contents

INTRODUCTION Ingredients of the Past....................ix
PART I The Edible Foundations of Civilization 1 The Invention of Farming....................3
2 The Roots of Modernity....................16
PART II Food and Social Structure 3 Food, Wealth, and Power....................31
4 Follow the Food....................48
PART III Global Highways of Food 5 Splinters of Paradise....................63
6 Seeds of Empire....................85
PART IV Food, Energy, and Industrialization 7 New World, New Foods....................107
8 The Steam Engine and the Potato....................129
PART V Food as a Weapon 9 The Fuel of War....................145
10 Food Fight....................171
PART VI Food, Population, and Development 11 Feeding the World....................199
12 Paradoxes of Plenty....................221
EPILOGUE Ingredients of the Future....................238
ACKNOWLEDGMENTS....................243
NOTES....................245
SOURCES....................249
INDEX....................259
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Customer Reviews

Average Rating 3.5
( 31 )
Rating Distribution

5 Star

(6)

4 Star

(12)

3 Star

(8)

2 Star

(3)

1 Star

(2)

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See All Sort by: Showing 1 – 20 of 31 Customer Reviews
  • Posted January 4, 2010

    more from this reviewer

    Not just your standard history book!

    At first I thought this would be a boring "history" book, one that just rehashes everything I learned in school. Much to my shock and enjoyment it was a pretty good book. This book goes back to the very first humans and shows how food has shaped our future. From being hunter-gathers to present day humans it's amazing, and obvious, how food allowed us to make those important changes. Standage even gives some ideas on how food may shape our future.

    There was so much information that while not necessarily useful, was at least interesting. I never really thought about the role that food had played in our history, but after reading this book I thought to myself, "How could I not have recognized that important link?" I think food isn't at the forefront of history because it is something that we take for granted. Even when learning of times when food was rationed by different countries throughout history I never realized the role that food played in the political and cultural climates.

    The writing style was also nice. It wasn't mundane to read, the information was presented with a very nice flow. It wasn't an exciting book, and it wasn't one that I became captivated by, but it was enjoyable. If nothing else the knowledge I gained was worth the read.

    It was very interesting and I would definitely recommend it.

    14 out of 14 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 13, 2011

    Why couldn't history classes be this facinating?

    I have learned so much by reading this book, and others similar. This author does such a wonderful job of explaining the impact of how food, core crops in particular, has changed the whole history of mankind. Critical timely developments are presented from around the world, and are presented in easy to follow timelines. Not a recipe book by any means, but in some ways more important.

    7 out of 7 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Posted July 13, 2010

    I Also Recommend:

    Enjoyable and Put Together Well

    I really enjoyed this book. Very topical and insightful. The beginning and the end of the book were especially relative to the positive and negative aspects of food. I agree with other reviewers and historians that there are other things besides diplomacy and war that shape history and, I believe, that Standage's thesis and ideas are very sound and relative to today.

    6 out of 6 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted January 24, 2012

    Entertaining and educational

    This is my second book from Tom Standage. After reading "A History of the World in 6 Glasses" I knew more or less what to expect. And indeed I was not disappointed. The book shows how human history was influenced by food (being anything from wheat to spices) and human race has changed the nature. And we're not talking about recent few hundred years, but a process that is taking place for last few millennia - see history of maize. The facts are well balanced, I got an impression author tries to show the process itself rather than judge it good or bad. If anything, this book shows the complexity of relationship between food, humans and the rest of the nature.

    As one of the reviewers said, the book makes you go "Oh... How come I did not realize that?". Very interesting reading and very well told.

    4 out of 4 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted May 26, 2014

    AP World History Review: Brilliantly Unconventional This book be

    AP World History Review: Brilliantly Unconventional
    This book begins with an unconventional view of "genetically modified" crops, and continues in kind for the duration of the book. Standage does a brilliant job analyzing the food we eat and how it affects the world. The book provides an escape from the realm of conventional history by analyzing one aspect of life, and showing it's development since the beginning of history. 
    I would recommend this book to those who desire a new way of thinking and who want to be challenged as it provides a very "outside-the-box" view of history.  His perspective of history, and style of writing provide keep this book unpredictable and intriguing through and through

    3 out of 3 people found this review helpful.

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  • Anonymous

    Posted February 10, 2012

    Cool history book

    You'll never look at corn the same; interesting fact book about the food in your kitchem

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted September 24, 2014

    Good but no copy editing

    I enjoyed the book and its interesting take on how food affected history. I would have rated it higher, but the book had so many misspellings, words broken in strange and random places, unindented paragraphs and other errors that should have been taken care of before publication, that I can only conclude that the e-book edition had absolutely no proofreading done to it. It's a shame that an otherwise worthwile book is spoiled by shoddy publishing.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted August 29, 2014

    The grass that held its seeds e g didnt fall was wheat

    but i would like an alphabet list of world foods where they were first used and "traveled" to be grown in another place or always imported lke bananas

    0 out of 2 people found this review helpful.

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  • Anonymous

    Posted December 22, 2013

    Testing

    &forte &piano

    0 out of 11 people found this review helpful.

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  • Anonymous

    Posted December 3, 2013

    AP World History Review: It Was Good, but not for me. As I state

    AP World History Review: It Was Good, but not for me.
    As I stated in my title, this book is good, maybe even great depending on what you like. But it just wasn't for me. You can tell that the author, Tom Standage, KNOWS what he's talking about. This is also evident through his credentials, but that is for another time. ANYWAY, the reason I only gave this book three stars was because it was a bit slow and uninteresting for me. At least the information was useful, and I can honestly say I enjoyed learning. Standage, while having many hard facts and opinions about the past, also gives his insight into the not-so-distant future.

    Standage talks about early humans and "production limits" that they had while hunting and gathering. He also talks about specific regions of the world, like the Americas and Asia, where maize and rice helped them both to flourish, respectively. What I felt was a little unnecessary though, was Standage talking about the Earth's atmosphere and how it could not handle some of the things that us humans are doing to it. Like isn't this book supposed to be about food? Overall, very good book for people who want to learn about how food shaped humanity.

    0 out of 3 people found this review helpful.

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  • Anonymous

    Posted November 18, 2013

    Interesting Read

    Fun look at historical events from the perspective man's pursuit of food and how it played a role in shaping the world today.

    0 out of 1 people found this review helpful.

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