Our relationship with alcohol goes back deep into our history as a species; many anthropologists speculate that the desire to create fermented beverages initiated the development of agriculture and the rise of civilization.  In his book Proof : The Science of Booze, author Adam Rogers examines our relationship with alcohol from several varied perspectives.  Domestication of yeast, developing the process of distillation, cultivation of fermentables, how we get drunk, and why we feel so bad the day after are all topics that Rogers examines in his book.