This colorful history explores New York’s coffee culture from the brew’s initial arrival in the 1600s to today’s artisanal connoisseurs. The coffee industry was made for New York: complex, diverse, fascinating and full of attitude. Since arriving in seventeenth-century New Amsterdam, coffee held patriotic significance during wartime, fueled industrial revolution and transformed the city's foodways. The New York Coffee Exchange opened tumultuously in the Gilded Age. Alice Foote MacDougall founded a 1920s coffeehouse empire. In the same decade, Brooklyn teenager William Black started Chock Full o’Nuts with $250 and a dream. Today, third wave coffeeshops like Joe and Ninth Street Espresso offer single origin pour overs and push the limits of latte art. Through stories, interviews and photographs, author and coffee professional Erin Meister shares Gotham’s caffeinated past and explores the coffee-related reasons why the city never sleeps.

“You’ll never think the same way about your morning cup of coffee.”—Mark McClusky, editor in chief of Wired.com and author of Faster, Higher, Stronger Journalist Murray Carpenter has been under the influence of a drug for nearly three decades. And he’s in good company, because chances are you’re hooked, too. Humans have used caffeine for thousands of years. A bitter white powder in its most essential form, a tablespoon of it would kill even the most habituated user. This addictive, largely unregulated substance is everywhere—in places you’d expect (like coffee and chocolate) and places you wouldn’t (like chewing gum and fruit juice), and Carpenter reveals its impact on soldiers, athletes, and even children. It can make you stronger, faster, and more alert, but it’s not perfect, and its role in health concerns like obesity and anxiety will surprise you. Making stops at the coffee farms of central Guatemala, a synthetic caffeine factory in China, and an energy shot bottler in New Jersey, among numerous other locales around the globe, Caffeinated exposes the high-stakes but murky world of caffeine, drawing on cutting-edge science and larger-than-life characters to offer an unprecedented understanding of America’s favorite drug.

New Orleans history is steeped in coffee. Outside the Cathedral of St. Louis in Jackson Square, early entrepreneurs like Old Rose provided eager churchgoers with the brew, and it was sold in the French Market beginning in the late 1700s. Caf du Monde and Morning Call started serving caf au lait more than a century ago. People gathered for business, socializing, politics and auctions at five hundred coffee exchanges and shops in the 1800s. Since 1978, myriad specialty coffee shops have opened to meet increasing demand for great coffee. Author Suzanne Stone presents the full story of this celebrated tradition, including how chicory became part of the city's special flavor.

This book is an anthology written by a diverse group of 40 individuals from around the world. They come from all walks of life, yet they are all united by the choices they have made. Confessions of a Caffeine Addict covers all major products including coffee, tea, yerba mate, energy and sport drinks, soda, caffeine pills, diuretics, medicine, chocolate, and other foods containing the drug. All have acted from their hearts and here, they have written from their hearts, telling the stories of what brought them along to their own conclusions about their use of caffeine. This book was written to inspire more people to make informed choices, to know that their actions do make a difference, and to know that, in their efforts to tell their tales anonymously, that they are not alone.

Optimize your life using science-backed advice and discover how to get your brain working at peak efficiency. We all know how to nudge our brains to perform better. A strong cup of coffee helps us get through a dull meeting, and a brisk walk helps us think more clearly. But what if some nudges could optimise how we focus, create and process information even more effectively, to take mental performance to new heights? Today, most office workers are expected to operate with industrial-era efficiency. Yet the work that matters most in our technology-dominated workplace – generating brilliant ideas, solving complex problems, and learning – can’t be manufactured like outputs on an assembly line. Instead, we need a new, HYPEREFFICIENT way of working: rather than imposing the rhythms of work on our brains, Dr. Mithu Storoni proposes we impose the rhythm of our brains on our work. Storoni explains that our brains function like a car’s engine, with multiple gears that put our brains in optimal mode for different mental challenges. Drawing on the latest research, she shows us how to seamlessly shift our brains into the best gear for the tasks we need to be doing, so we can perform at our best throughout the day, every day.

"Absolutely riveting . . . Essential reading for foodies, java-junkies, anthropologists, and anyone else interested in funny, sardonically told adventure stories." —Anthony Bourdain, author of Kitchen Confidential Full of humor and historical insights, The Devil’s Cup is not only ahistory of coffee, but a travelogue of a risk-taking brew-seeker. In this captivating book, Stewart Lee Allen treks three-quarters of the way around the world on a caffeinated quest to answer these profound questions: Did the advent of coffee give birth to an enlightened western civilization? Is coffee the substance that drives history? From the cliffhanging villages of Southern Yemen, where coffee beans were first cultivated eight hundred years ago, to a cavernous coffeehouse in Calcutta, the drinking spot for two of India’s Nobel Prize winners . . . from Parisian salons and cafés where the French Revolution was born, to the roadside diners and chain restaurants of the good ol’ USA, where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea drinkers) do so at their own peril.

The evolution of a cup of coffee; Dealing with the etymology of coffee; History of coffee propagation; Early history of coffee drinking; Introduction of coffee into Western Europe; Beginnings of coffee in France; Introduction of coffee into England, Holland, Germany; Telling how coffee came to Vienna; Coffee houses to oud London; History on the early parisian coffee houses; Introduction of coffe into North America; History of coffe in old New York, Philadelphia; Botany of the coffe plant; Microscopy of the coffee fruit; Chemistry of the coffee bean; Pharmacology of the coffee drink; Commercial coffee of the world; Cultivation of the coffee plant; Preparing green coffee por market; Production and consumption of coffee; How green coffes are bought and sold; Green and boasted coffee characteristics; Factory preparation of roasted coffee; Wholesale merchandising of coffee; Retail merchandising of roasted coffee; Short history of coffee advertising; Coffee trade in the United States; Development of the green roasted coffee; Some big men and notable achievements; History of coffee in literature; Evolution of coffee apparatus; Worl's coffee manners and customs.

New York Times Bestseller * Soon to be a TV series starring Dan Aykroyd “There aren't many books this entertaining that also provide a cogent crash course in ancient, classical and modern history.” -Los Angeles Times Beer, wine, spirits, coffee, tea, and Coca-Cola: In Tom Standage's deft, innovative account of world history, these six beverages turn out to be much more than just ways to quench thirst. They also represent six eras that span the course of civilization-from the adoption of agriculture, to the birth of cities, to the advent of globalization. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the twenty-first century through each epoch's signature refreshment. As Standage persuasively argues, each drink is in fact a kind of technology, advancing culture and catalyzing the intricate interplay of different societies. After reading this enlightening book, you may never look at your favorite drink in quite the same way again.

Finalist, 2018 National Jewish Book Award for Modern Jewish Thought and Experience, presented by the Jewish Book Council Winner, 2019 Jordan Schnitzer Book Award, in the Jewish Literature and Linguistics Category, given by the Association for Jewish Studies A fascinating glimpse into the world of the coffeehouse and its role in shaping modern Jewish culture Unlike the synagogue, the house of study, the community center, or the Jewish deli, the café is rarely considered a Jewish space. Yet, coffeehouses profoundly influenced the creation of modern Jewish culture from the mid-nineteenth to mid-twentieth centuries. With roots stemming from the Ottoman Empire, the coffeehouse and its drinks gained increasing popularity in Europe. The “otherness,” and the mix of the national and transnational characteristics of the coffeehouse perhaps explains why many of these cafés were owned by Jews, why Jews became their most devoted habitués, and how cafés acquired associations with Jewishness. Examining the convergence of cafés, their urban milieu, and Jewish creativity, Shachar M. Pinsker argues that cafés anchored a silk road of modern Jewish culture. He uncovers a network of interconnected cafés that were central to the modern Jewish experience in a time of migration and urbanization, from Odessa, Warsaw, Vienna, and Berlin to New York City and Tel Aviv. A Rich Brew explores the Jewish culture created in these social spaces, drawing on a vivid collection of newspaper articles, memoirs, archival documents, photographs, caricatures, and artwork, as well as stories, novels, and poems in many languages set in cafés. Pinsker shows how Jewish modernity was born in the café, nourished, and sent out into the world by way of print, politics, literature, art, and theater. What was experienced and created in the space of the coffeehouse touched thousands who read, saw, and imbibed a modern culture that redefined what it meant to be a Jew in the world.

From the illustrator of Go the F*** to Sleep comes a history of coffee, Coca-Cola, caffeine, cocaine, secret formulas, special flavors, special favors, Harry J. Anslinger, and Prohibition. “A Secret History of Coffee, Coca & Cola . . . is actually a serious and measured chronology of the storied history of these human beverages, accessible to readers of all ages . . . A sober, serious, yet eminently readable examination of thorny social issues surrounding everyday beverages, A Secret History of Coffee, Coca & Cola is highly recommended." —Midwest Book Review (Library Bookwatch) “If you hate the War on Drugs, Ricardo Cortés should be one of your favorite illustrators.” —Vice A Secret History of Coffee, Coca & Cola is an illustrated book disclosing new research in the coca leaf trade conducted by The Coca-Cola Company. 2011 marked the 125th anniversary of its iconic beverage, and the fiftieth anniversary of the international drug control treaty that allows Coca-Cola exclusive access to the coca plant. Most people are familiar with tales of cocaine being an early ingredient of "Coke" tonic; it's an era the company makes every effort to bury. Yet coca leaf, the source of cocaine which has been banned in the U.S. since 1914, has been part of Coca-Cola's secret formula for over one hundred years. This is a history that spans from cocaine factories in Peru, to secret experiments at the University of Hawaii, to the personal files of U.S. Bureau of Narcotics Commissioner Harry Anslinger (infamous for his "Reefer Madness" campaign against marijuana, lesser known as a long-time collaborator of The Coca-Cola Company). A Secret History of Coffee, Coca & Cola tells how one of the biggest companies in the world bypasses an international ban on coca. The book also explores histories of three of the most consumed substances on earth, revealing connections between seemingly disparate icons of modern culture: caffeine, cocaine, and Coca-Cola. Coca-Cola is the most popular soft drink on earth, and soft drinks are the number one food consumed in the American diet. Caffeine is the most widely used psychoactive substance. Cocaine . . . well, people seem to like reading about cocaine. An illustrated chronicle that will appeal to fans of food and drink histories (e.g., Mark Kurlansky's Salt and Cod; Mark Pendergrast's For God, Country & Coca-Cola), graphic novel enthusiasts, and people interested in drug prohibition and international narcopolitics, the book follows in the footsteps of successful pop-history books such as Michael Pollan's The Botany of Desire and Eric Schlosser's Fast Food Nation—but has a unique style that blends such histories with narrative illustration and influences from Norman Rockwell to Art Spiegelman.