Febrifugum magnum, Morbifugum magnum: or the Grand Febrifuge improved; being an essay, to make it probable that Common Water is good for many distemper that are not mentioned in Dr. Hancocke's Febrifugum Magnum PDF Download
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Author: John HANCOCK (D.D., Rector of St. Margaret's, Lothbury.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 294
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Book Description
Author: John HANCOCK (D.D., Rector of St. Margaret's, Lothbury.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 294
Get Book Here
Book Description
Author: Library of Congress
Publisher:
ISBN:
Category : Catalogs, Union
Languages : en
Pages : 714
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Book Description
Author: Jamie Linton
Publisher: UBC Press
ISBN: 0774817011
Category : Nature
Languages : en
Pages : 352
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Book Description
We all know what water is, and we often take it for granted. But the spectre of a worldwide water crisis suggests that there might be something fundamentally wrong with the way we think about water. Jamie Linton dives into the history of water as an abstract concept, stripped of its environmental, social, and cultural contexts. Reduced to a scientific abstraction - to mere H20 - this concept has given modern society licence to dam, divert, and manipulate water with apparent impunity. Part of the solution to the water crisis involves reinvesting water with social content, thus altering the way we see water. An original take on a deceptively complex issue, What Is Water? offers a fresh approach to a fundamental problem.
Author: Anthony Grafton
Publisher: MIT Press
ISBN: 9780262071932
Category : History
Languages : en
Pages : 448
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Book Description
Recently the history of science in early modern Europe has been both invigorated and obscured by divisions between scholars of different schools. One school tends to claim that rigorous textual analysis provides the key to the development of science, whereas others tend to focus on the social and cultural contexts within which disciplines grew. This volume challenges such divisions, suggesting that multiple historical approaches are both legitimate and mutually complementary."--
Author: University of Nottingham. Department of Archaeology. Postgraduate Conference
Publisher: Food & Drink in Archaeology
ISBN: 9781903018781
Category : Cooking
Languages : en
Pages : 0
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Book Description
Symposium on Food & Drink in Archaeology, an eclectic mix, including Psychoactive consumption in Cypriot Bronze Age mortuary ritual.
Author: Sir John Pringle
Publisher:
ISBN:
Category : Armies
Languages : en
Pages : 476
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Book Description
Author: John HANCOCK (D.D., Rector of St. Margaret's, Lothbury.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 124
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Book Description
Author: Sandra Cavallo
Publisher:
ISBN: 0199678138
Category : History
Languages : en
Pages : 343
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Book Description
Explores in detail the efforts made by men and women in late Renaissance Italy to stay healthy and prolong their lives.
Author: Jean-Pierre Goubert
Publisher:
ISBN: 9780691085449
Category : Hygiene
Languages : en
Pages : 300
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Book Description
Studies the social, technological, historical, and cultural conquest of water discussing the role water plays in public and private life
Author: Richard W. Unger
Publisher: University of Pennsylvania Press
ISBN: 0812203747
Category : History
Languages : en
Pages : 339
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Book Description
The beer of today—brewed from malted grain and hops, manufactured by large and often multinational corporations, frequently associated with young adults, sports, and drunkenness—is largely the result of scientific and industrial developments of the nineteenth century. Modern beer, however, has little in common with the drink that carried that name through the Middle Ages and Renaissance. Looking at a time when beer was often a nutritional necessity, was sometimes used as medicine, could be flavored with everything from the bark of fir trees to thyme and fresh eggs, and was consumed by men, women, and children alike, Beer in the Middle Ages and the Renaissance presents an extraordinarily detailed history of the business, art, and governance of brewing. During the medieval and early modern periods beer was as much a daily necessity as a source of inebriation and amusement. It was the beverage of choice of urban populations that lacked access to secure sources of potable water; a commodity of economic as well as social importance; a safe drink for daily consumption that was less expensive than wine; and a major source of tax revenue for the state. In Beer in the Middle Ages and the Renaissance, Richard W. Unger has written an encompassing study of beer as both a product and an economic force in Europe. Drawing from archives in the Low Countries and England to assemble an impressively complete history, Unger describes the transformation of the industry from small-scale production that was a basic part of housewifery to a highly regulated commercial enterprise dominated by the wealthy and overseen by government authorities. Looking at the intersecting technological, economic, cultural, and political changes that influenced the transformation of brewing over centuries, he traces how improvements in technology and in the distribution of information combined to standardize quality, showing how the process of urbanization created the concentrated markets essential for commercial production. Weaving together the stories of prosperous businessmen, skilled brewmasters, and small producers, this impressively researched overview of the social and cultural practices that surrounded the beer industry is rich in implication for the history of the period as a whole.
