This compact book outlines the history of agriculture and its interaction with humankind at different times in different regions of the world, concentrating on the growing and preparation of crops for food and drink and moving from the hunter gatherers (still to be found in the Kalahari tribesman and Eskimo) of 10 000 years ago to the highly sophisticated mechanical/chemical-driven technology of the present. An introduction is followed by three parts, the first of which (Chapters 2 to 6) focuses on the basis of cropping and food/drink production. Chapter 3 ‘What Crops to Grow?’ highlights the global dominance and attributes for food and drink of eight grain crops – wheat, rice, maize, barley, oats, rye, sorghum and millet – all members of the grass family selected from hundreds of thousands of plant species. Part II examines the rise and fall of five ancient societies (Sumerians, Egyptians, Chinese, Bantu of Africa and Maya) each with unique agricultural practices, whilst part III switches to technological advances in western societies (Athenian and Roman Empires, feudal Europeans, British, Development of Science and Technology and Americans).

A short epilogue on the development and likely future of biofuels, particularly in the USA, emphasizes that a number of essential technological challenges need to be overcome for both grain and non-grain ethanol production. At the end of each chapter key sources of information are listed, some of which can be accessed on the internet.

This stimulating and easy to read book should appeal to a general readership, including agriculturalists, anthropologists, historians and food technologists.