How We Got to Now: Six Innovations That Made the Modern World

From the New York Times–bestselling author of Where Good Ideas Come From and Everything Bad Is Good for You, a new look at the power and legacy of great ideas.

In this illustrated history, Steven Johnson explores the history of innovation over centuries, tracing facets of modern life (refrigeration, clocks, and eyeglass lenses, to name a few) from their creation by hobbyists, amateurs, and entrepreneurs to their unintended historical consequences. Filled with surprising stories of accidental genius and brilliant mistakes—from the French publisher who invented the phonograph before Edison but forgot to include playback, to the Hollywood movie star who helped invent the technology behind Wi-Fi and Bluetooth—How We Got to Now investigates the secret history behind the everyday objects of contemporary life.
 
In his trademark style, Johnson examines unexpected connections between seemingly unrelated fields: how the invention of air-conditioning enabled the largest migration of human beings in the history of the species—to cities such as Dubai or Phoenix, which would otherwise be virtually uninhabitable; how pendulum clocks helped trigger the industrial revolution; and how clean water made it possible to manufacture computer chips. Accompanied by a major six-part television series on PBS, How We Got to Now is the story of collaborative networks building the modern world, written in the provocative, informative, and engaging style that has earned Johnson fans around the globe.

Included in Technology.

Consider the Fork: A History of How We Cook and Eat

Since prehistory, humans have braved sharp knives, fire, and grindstones to transform raw ingredients into something delicious—or at least edible. Tools shape what we eat, but they have also transformed how we consume, and how we think about, our food. In Consider the Fork, award-winning food writer Bee Wilson provides a wonderful and witty tour of the evolution of cooking around the world, revealing the hidden history of everyday objects we often take for granted. Technology in the kitchen does not just mean the Pacojets and sous-vide of the modernist kitchen, but also the humbler tools of everyday cooking and eating: a wooden spoon and a skillet, chopsticks and forks. Blending history, science, and anthropology, Wilson reveals how our culinary tools and tricks came to be, and how their influence has shaped modern food culture. The story of how we have tamed fire and ice and wielded whisks, spoons, and graters, all for the sake of putting food in our mouths, Consider the Fork is truly a book to savor.

Included in True Stories.

Code: The Hidden Language of Computer Hardware and Software

What do flashlights, the British invasion, black cats, and seesaws have to do with computers? In CODE, they show us the ingenious ways we manipulate language and invent new means of communicating with each other. And through CODE, we see how this ingenuity and our very human compulsion to communicate have driven the technological innovations of the past two centuries.

Using everyday objects and familiar language systems such as Braille and Morse code, author Charles Petzold weaves an illuminating narrative for anyone who’s ever wondered about the secret inner life of computers and other smart machines.

It’s a cleverly illustrated and eminently comprehensible story—and along the way, you’ll discover you’ve gained a real context for understanding today’s world of PCs, digital media, and the Internet. No matter what your level of technical savvy, CODE will charm you—and perhaps even awaken the technophile within.

Included in Development.

What the Great Ate: A Curious History of Food and Fame

In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history. Here is food:

• As code: Benito Mussolini used the phrase “we’re making spaghetti” to inform his wife if he’d be (illegally) dueling later that day.

• As superstition: Baseball star Wade Boggs credited his on-field success to eating chicken before nearly every game.

• In service to country: President Thomas Jefferson, America’s original foodie, introduced eggplant to the United States and wrote down the nation’s first recipe for ice cream. 

From Emperor Nero to Bette Davis, Babe Ruth to Barack Obama, the bite-size tidbits inWhat the Great Ate will whet your appetite for tantalizing trivia.

Included in True Stories.