New Narratives in Eighteenth-Century Chemistry PDF Download
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Author: Lawrence M. Principe
Publisher: Springer Science & Business Media
ISBN: 1402062788
Category : Science
Languages : en
Pages : 208
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Book Description
The eighteenth century has long been considered critical for the development of modern chemistry, yet many features of the period remain largely unknown or unexplored. This volume details new approaches and topics to build a more complex view of chemical work during the period. Themes include late-phase alchemy, professionalization, chemical education, and the links and relations between chemistry and pharmacy, medicine, agriculture, and geology.
Author: Lawrence M. Principe
Publisher: Springer Science & Business Media
ISBN: 1402062788
Category : Science
Languages : en
Pages : 208
Get Book Here
Book Description
The eighteenth century has long been considered critical for the development of modern chemistry, yet many features of the period remain largely unknown or unexplored. This volume details new approaches and topics to build a more complex view of chemical work during the period. Themes include late-phase alchemy, professionalization, chemical education, and the links and relations between chemistry and pharmacy, medicine, agriculture, and geology.
Author: John C. Powers
Publisher: University of Chicago Press
ISBN: 0226677621
Category : Science
Languages : en
Pages : 270
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Book Description
The story of this little-known Dutch physician “will interest students and practitioners of history, chemistry, and philosophy of science” (Choice). In Inventing Chemistry, historian John C. Powers turns his attention to Herman Boerhaave (1668–1738), a Dutch medical and chemical professor whose work reached a wide, educated audience and became the template for chemical knowledge in the eighteenth century. The primary focus of this study is Boerhaave’s educational philosophy, and Powers traces its development from Boerhaave’s early days as a student in Leiden through his publication of the Elementa chemiae in 1732. Powers reveals how Boerhaave restructured and reinterpreted various practices from diverse chemical traditions (including craft chemistry, Paracelsian medical chemistry, and alchemy), shaping them into a chemical course that conformed to the pedagogical and philosophical norms of Leiden University’s medical faculty. In doing so, Boerhaave gave his chemistry a coherent organizational structure and philosophical foundation, and thus transformed an artisanal practice into an academic discipline. Inventing Chemistry is essential reading for historians of chemistry, medicine, and academic life.
Author: Lawrence M. DeMartino
Publisher: University of Chicago Press
ISBN: 022670081X
Category : History
Languages : en
Pages : 481
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Book Description
This book reevaluates the changes to chymistry that took place from 1660 to 1730 through a close study of the chymist Wilhelm Homberg (1653–1715) and the changing fortunes of his discipline at the Académie Royale des Sciences, France’s official scientific body. By charting Homberg’s remarkable life from Java to France’s royal court, and his endeavor to create a comprehensive theory of chymistry (including alchemical transmutation), Lawrence M. Principe reveals the period’s significance and reassesses its place in the broader sweep of the history of science. Principe, the leading authority on the subject, recounts how Homberg’s radical vision promoted chymistry as the most powerful and reliable means of understanding the natural world. Homberg’s work at the Académie and in collaboration with the future regent, Philippe II d’Orléans, as revealed by a wealth of newly uncovered documents, provides surprising new insights into the broader changes chymistry underwent during, and immediately after, Homberg. A human, disciplinary, and institutional biography, The Transmutations of Chymistry significantly revises what was previously known about the contours of chymistry and scientific institutions in the early eighteenth century.
Author: Matthew Daniel Eddy
Publisher: Bloomsbury Publishing
ISBN: 1350251534
Category : History
Languages : en
Pages : 409
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Book Description
A Cultural History of Chemistry in the Eighteenth Century covers the period from 1700 to 1815. Setting the progress of science and technology in its cultural context, the volume re-examines the changes that many have considered to constitute a "chemical revolution". Already boasting a laboratory culture open to both manufacturing and commerce, the discipline of chemistry now extended into academies and universities. Chemists studied myriad materials - derived from minerals, plants, and animals - and produced an increasing number of chemical substances such as acids, alkalis, and gases. New textbooks offered opportunities for classifying substances, rethinking old theories and elaborating new ones. By the end of the period – in Europe and across the globe - chemistry now embodied the promise of unifying practice and theory. The 6 volume set of the Cultural History of Chemistry presents the first comprehensive history from the Bronze Age to today, covering all forms and aspects of chemistry and its ever-changing social context. The themes covered in each volume are theory and concepts; practice and experiment; laboratories and technology; culture and science; society and environment; trade and industry; learning and institutions; art and representation. Matthew Daniel Eddy is Professor and Chair in the History and Philosophy of Science at Durham University, UK. Ursula Klein is Senior Research Scholar at the Max Planck Institute for the History of Science, Germany. Volume 4 in the Cultural History of Chemistry set. General Editors: Peter J. T. Morris, University College London, UK, and Alan Rocke, Case Western Reserve University, USA.
Author:
Publisher: BRILL
ISBN: 9004229205
Category : History
Languages : en
Pages : 800
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Book Description
The history of anatomy has been the subject of much recent scholarship. This volume shifts the focus to the many different ways in which the function of the body and its fluids were understood in pre-modern European thought. Contributors demonstrate how different academic disciplines can contribute to our understanding of ‘physiology’, and investigate the value of this category to pre-modern medicine. The book contains individual essays on the wider issues raised by ‘physiology’, and detailed case studies that explore particular aspects and individuals. It will be useful to those working on medicine and the body in pre-modern cultures, in disciplines including classics, history of medicine and science, philosophy, and literature. Contributors include Barbara Baert, Marlen Bidwell-Steiner, Véronique Boudon-Millot, Rainer Brömer, Elizabeth Craik, Tamás Demeter, Valeria Gavrylenko, Hans L. Haak, Mieneke te Hennepe, Sabine Kalff, Rina Knoeff, Sergius Kodera, Liesbet Kusters, Karine van ‘t Land, Tomas Macsotay, Michael McVaugh, Vivian Nutton, Barbara Orland, Jacomien Prins, Julius Rocca, Catrien Santing, Daniel Schäfer, Emma Sidgwick, Frank W. Stahnisch, Diana Stanciu, Michael Stolberg, Liba Taub, Fabio Tutrone, Katrien Vanagt, and Marion A. Wells.
Author: Steven Shapin
Publisher: University of Chicago Press
ISBN: 0226832228
Category : Social Science
Languages : en
Pages : 475
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Book Description
What we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost. Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
Author: Andrea Feeser
Publisher: Ashgate Publishing, Ltd.
ISBN: 9781409429159
Category : Art
Languages : en
Pages : 394
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Book Description
The purpose of this essay collection is to recover color's complex and sometimes morally troubling past. By emphasising color's materiality, and how it was produced, exchanged and used, contributors draw attention to the disjuncture between the beauty of color and the blood, sweat, and tears that went into its production, circulation and application as well as to the complicated and varied social meanings attached to color within specific historical and social contexts.
Author: E. C. Spary
Publisher: Cambridge University Press
ISBN: 1139952366
Category : History
Languages : en
Pages : 431
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Book Description
Feeding France is the first comprehensive study of the French food industry in the decades surrounding the French Revolution of 1789. Though the history of gastronomy and the restaurant have been explored by scholars, few are aware that France was also one of the first nations to produce industrial foods. In this time of political and social upheaval, chemists managed to succeed both as public food experts and as industrial food manufacturers. This book explores the intersection between knowledge, practice and commerce which made this new food expertise possible, and the institutional and experimental culture which housed it. Ranging from the exigencies of Old Regime bread-making to the industrial showcasing of gelatine manufacture, E. C. Spary rewrites the history of the French relationship with food to show that industrialisation and patrimonialism were intimately intertwined.
Author: Matthew Daniel Eddy
Publisher: University of Chicago Press
ISBN: 0226820750
Category : History
Languages : en
Pages : 531
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Book Description
A beautifully illustrated argument that reveals notebooks as extraordinary paper machines that transformed knowledge on the page and in the mind. We often think of reason as a fixed entity, as a definitive body of facts that do not change over time. But during the Enlightenment, reason also was seen as a process, as a set of skills enacted on a daily basis. How, why, and where were these skills learned? Concentrating on Scottish students living during the long eighteenth century, this book argues that notebooks were paper machines and that notekeeping was a capability-building exercise that enabled young notekeepers to mobilize everyday handwritten and printed forms of material and visual media in a way that empowered them to judge and enact the enlightened principles they encountered in the classroom. Covering a rich selection of material ranging from simple scribbles to intricate watercolor diagrams, the book reinterprets John Locke’s comparison of the mind to a blank piece of paper, the tabula rasa. Although one of the most recognizable metaphors of the British Enlightenment, scholars seldom consider why it was so successful for those who used it. Each chapter uses one core notekeeping skill to reveal the fascinating world of material culture that enabled students in the arts, sciences, and humanities to transform the tabula rasa metaphor into a dynamic cognitive model. Starting in the home, moving to schools, and ending with universities, the book reconstructs the relationship between media and the mind from the bottom up. It reveals that the cognitive skills required to make and use notebooks were not simply aids to reason; rather, they were part of reason itself.
Author: Andrew Cunningham
Publisher: Routledge
ISBN: 1351952900
Category : History
Languages : en
Pages : 314
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Book Description
Students notoriously vote with their feet, seeking out the best and most innovative teachers of their subject. The most ambitious students have been travelling long distances for their education since universities were first founded in the 13th century, making their own educational pilgrimage or peregrinatio. This volume deals with the peregrinatio medica from the viewpoint of the travelling students: who went where; how did they travel; what did they find when they arrived; what did they take back with them from their studies. Even a single individual could transform medical studies or practice back home on the periphery by trying to reform teaching and practice the way they had seen it at the best universities. Other contributions look at the universities themselves and how they were actively developed to attract students, and at some of the most successful teachers, such as Boerhaave at Leiden or the Monros at Edinburgh. The essays show how increasing levels of wealth allowed more and more students to make their pilgrimages, travelling for weeks at a time to sit at the feet of a particular master. In medicine this meant that, over the period c.1500 to 1789, a succession of universities became the medical school of choice for ambitious students: Padua and Bologna in the 1500s, Paris, Leiden and Montpellier in the 1600s, and Leiden, Göttingen and Edinburgh in the 1700s. The arrival of foreign students brought wealth to the university towns and this significant economic benefit meant that the governors of these universities tried to ensure the defence of freedom of religion and freedom of speech, thus providing the best conditions for the promotion of new views and innovation in medicine. The collection presents a new take on the history of medical education, as well as universities, travel and education more widely in ancien régime Europe.
