Bread, beer and the seeds of change : agriculture's imprint on world history

This book examines grain production and processing in various early agricultural societies as well as the technological advances in Western societies. The book is organized into three parts. The first part (chapters 2-6) examines background information and discusses the basics of cropping and food production that had to be resolved by all societies. Part II (chapters 7-11) is an examination of food production during the Golden Age of five ancient societies (the Sumerians, Egyptians, Chinese, Mayans, and the Bantu of Africa) that evolved more-or-less independently, each with unique agricultural practices. Topics discussed include the environmental conditions that existed to allow abundant crop production, the technology that was applied in growing the crops, and the methods used in baking and brewing during the Golden Age of each society. Part III (chapters 12-16) examines a succession of western societies which reflected a progression in increasing crop production technology. It considers the Golden Ages of five societies in this sequence: Athenian and Roman Empires, feudal Europeans, British, and Americans. An epilogue discusses the future of grain fermentation. Available In Print Chapter: 1 (Page no: 1) Introduction. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 2 (Page no: 7) Why agriculture? Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 3 (Page no: 15) What crops to grow? Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 4 (Page no: 25) Basics of beer and bread. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 5 (Page no: 35) Human nutrition and diet. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 6 (Page no: 47) Cropping 101: water, nitrogen, weed control. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 7 (Page no: 55) Sumerians ~3500 to 2334 BCE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 8 (Page no: 69) Egyptians ~3000 to 1070 BCE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 9 (Page no: 81) Chinese 221 BCE to 220 CE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 10 (Page no: 95) Bantu of Africa: ~400 BCE to 300 CE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 11 (Page no: 105) Maya: ~150 BCE to 910 CE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 12 (Page no: 117) Athenians/Romans: 550 to 338 BCE/509 BCE to 410 CE. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 13 (Page no: 131) Feudal Europeans: 800 to 1347. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 14 (Page no: 145) British: 1700 to 1850. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 15 (Page no: 157) Development of science and technology: 1850 to 1950. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 16 (Page no: 169) Americans: 1950 to present. Author(s): Sinclair, T. R. Sinclair, C. J. Chapter: 17 (Page no: 189) Epilogue: future of grain fermentation. Author(s): Sinclair, T. R. Sinclair, C. J. The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book covers the background of agricultural development, early agricultural societies, and the advancement of technology from the ancient Greeks and Romans to the present. It finishes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and civilisations, global agriculture, and what it means for the future, this text is also an essential reference for students of agriculture, food technology, history and anthropology. The history of humankind is intimately tied to the history of powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production, and the foods that were obtained, this book traces the impact of cropping and food preparation in 10 societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book covers the background of agricultural development, early agricultural societies, and the advancement of technology from the ancient Greeks and Romans to the present. It concludes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and civilizations, global agriculture, and what it means for the future, this text is also an essential reference for students of agriculture, food technology, history and anthropology. Contents 6 About the Authors 8 Acknowledgements 10 1 Introduction 12 Part I: Background: The “Seeds” 18 2 Why Agriculture? 18 3 What Crops to Grow? 26 4 Basics of Beer and Bread 36 5 Human Nutrition and Diet 46 6 Cropping 101: Water, Nitrogen, Weed Control 58 Part II: Early Agricultural Societies 66 7 Sumerians (~3500 to 2334 BCE) 66 8 Egyptians (~3000 to 1070 BCE) 80 9 Chinese (221 BCE to 220 CE) 92 10 Bantu of Africa (~400 BCE to 300 CE) 106 11 Maya (~150 BCE to 910 CE) 116 Part III: Technology Advances in Western Societies: The “Changes” 128 12 Athenians (550 to 338 BCE) / Romans (509 BCE to 410 CE) 128 13 Feudal Europeans (800 to 1347) 142 14 British (1700 to 1850) 156 15 Development of Science and Technology (1850 to 1950) 168 16 Americans (1950 to present) 180 Epilogue: Future of Grain Fermentation 200 The history of humankind is intimately tied to the history of agriculture : powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. -- Book jacket