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: Victor D. Boantza
Publisher: Routledge
ISBN: 1317099346
Category : History
Languages : en
Pages : 283
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Book Description
The seventeenth-century scientific revolution and the eighteenth-century chemical revolution are rarely considered together, either in general histories of science or in more specific surveys of early modern science or chemistry. This tendency arises from the long-held view that the rise of modern physics and the emergence of modern chemistry comprise two distinct and unconnected episodes in the history of science. Although chemistry was deeply transformed during and between both revolutions, the scientific revolution is traditionally associated with the physical and mathematical sciences whereas modern chemistry is seen as the exclusive product of the chemical revolution. This historiographical tension, between similarity in ’form’ and disparity in historical ’content’ of the two events, has tainted the way we understand the rise of modern chemistry as an integral part of the advent of modern science. Against this background, Matter and Method in the Long Chemical Revolution examines the role of and effects on chemistry of both revolutions in parallel, using chemistry during the chemical revolution to illuminate chemistry during the scientific revolution, and vice versa. Focusing on the crises and conflicts of early modern chemistry (and their retrospectively labeled ’losing’ parties), the author traces patterns of continuity in matter theory and experimental method from Boyle to Lavoisier, and reevaluates the disciplinary relationships between chemists, mechanists, and Newtonians in France, England, and Scotland. Adopting a unique approach to the study of the scientific and chemical revolutions, and to early modern chemical thought and practice in particular, the author challenges the standard revolution-centered history of early modern science, and reinterprets the rise of chemistry as an independent discipline in the long eighteenth century.
Author: John C. Powers
Publisher: University of Chicago Press
ISBN: 0226677605
Category : History
Languages : en
Pages : 270
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Book Description
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: Matthew D. Eddy
Publisher: Routledge
ISBN: 1351887149
Category : History
Languages : en
Pages : 220
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Book Description
Classification is an important part of science, yet the specific methods used to construct Enlightenment systems of natural history have proven to be the bête noir of studies of eighteenth-century culture. One reason that systematic classification has received so little attention is that natural history was an extremely diverse subject which appealed to a wide range of practitioners, including wealthy patrons, professionals, and educators. In order to show how the classification practices of a defined institutional setting enabled naturalists to create systems of natural history, this book focuses on developments at Edinburgh's medical school, one of Europe's leading medical programs. In particular, it concentrates on one of Scotland's most influential Enlightenment naturalists, Rev Dr John Walker, the professor of natural history at the school from 1779 to 1803. Walker was a traveller, cleric, author and advisor to extremely powerful aristocratic and government patrons, as well as teacher to hundreds of students, some of whom would go on to become influential industrialists, scientists, physicians and politicians. This book explains how Walker used his networks of patrons and early training in chemistry to become an eighteenth-century naturalist. Walker's mineralogy was based firmly in chemistry, an approach common in Edinburgh's medical school, but a connection that has been generally overlooked in the history of British geology. By explicitly connecting eighteenth-century geology to the chemistry being taught in medical settings, this book offers a dynamic new interpretation of the nascent earth sciences as they were practiced in Enlightenment Britain. Because of Walker's influence on his many students, the book also provides a unique insight into how many of Britain's leading Regency and Victorian intellectuals were taught to think about the composition and structure of the material world.
![A Day in a Working Life [3 volumes] PDF](https://books.google.com/books/content/images/frontcover/oxjOEAAAQBAJ?fife=w80-h100)
Author: Gary Westfahl
Publisher: Bloomsbury Publishing USA
ISBN: 1610694031
Category : History
Languages : en
Pages : 1424
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Book Description
Ideal for high school and college students studying history through the everyday lives of men and women, this book offers intriguing information about the jobs that people have held, from ancient times to the 21st century. This unique book provides detailed studies of more than 300 occupations as they were practiced in 21 historical time periods, ranging from prehistory to the present day. Each profession is examined in a compelling essay that is specifically written to inform readers about career choices in different times and cultures, and is accompanied by a bibliography of additional sources of information, sidebars that relate historical issues to present-day concerns, as well as related historical documents. Readers of this work will learn what each profession entailed or entails on a daily basis, how one gained entry to the vocation, training methods, and typical compensation levels for the job. The book provides sufficient specific detail to convey a comprehensive understanding of the experiences, benefits, and downsides of a given profession. Selected accompanying documents further bring history to life by offering honest testimonies from people who actually worked in these occupations or interacted with those in that field.
Author: Bruce T. Moran
Publisher: Bloomsbury Publishing
ISBN: 1350251518
Category : History
Languages : en
Pages : 281
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Book Description
A Cultural History of Chemistry in the Early Modern Age covers the period from 1500 to 1700, tracing chemical debates and practices within their cultural, social, and political contexts. This era in the history of chemistry was notable for natural philosophy, scientific discovery, and experimental method, and also as the high point of European alchemy - exemplified by the immensely popular writings of Paracelsus. Developments in the chemistry of metallurgy, medicine, distillation, and the applied arts encouraged attention to materials and techniques, linking theoretical speculation with practical know-how. Chemistry emerged as an academic discipline - supported by educational texts and based in classroom and laboratory instruction – and claimed a public place. 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. Bruce T. Moran is Professor of History and University Foundation Professor (emeritus) at the University of Nevada, Reno, USA. Volume 3 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: Ruben E. Verwaal
Publisher: Springer Nature
ISBN: 3030515419
Category : Science
Languages : en
Pages : 305
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Book Description
This book explores the importance of bodily fluids to the development of medical knowledge in the eighteenth century. While the historiography has focused on the role of anatomy, this study shows that the chemical analyses of bodily fluids in the Dutch Republic radically altered perceptions of the body, propelling forwards a new system of medicine. It examines the new research methods and scientific instruments available at the turn of the eighteenth century that allowed for these developments, taken forward by Herman Boerhaave and his students. Each chapter focuses on a different bodily fluid – saliva, blood, urine, milk, sweat, semen – to investigate how doctors gained new insights into physiological processes through chemical experimentation on these bodily fluids. The book reveals how physicians moved from a humoral theory of medicine to new chemical and mechanical models for understanding the body in the early modern period. In doing so, it uncovers the lives and works of an important group of scientists which grew to become a European-wide community of physicians and chemists.
Author: Eve Grace
Publisher: Cambridge University Press
ISBN: 1107018285
Category : History
Languages : en
Pages : 343
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Book Description
The essays in this volume focus on Rousseau's genuine yet undervalued stature as a philosopher.
Author: Matteo Valleriani
Publisher: Springer
ISBN: 3319456717
Category : Science
Languages : en
Pages : 493
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Book Description
The Structures of Practical Knowledge investigates the nature of practical knowledge – why, how, when and by whom it is codified, and once codified, how this knowledge is structured. The inquiry unfolds in a series of fifteen case studies, which range in focus from early modern Italy to eighteenth century China. At the heart of each study is a shared definition of practical knowledge, that is, knowledge needed to obtain a certain outcome, whether that be an artistic or mechanical artifact, a healing practice, or a mathematical result. While the content of practical knowledge is widely variable, this study shows that all practical knowledge is formally equivalent in following a defined workflow, as reflected in a construction procedure, a recipe, or an algorithm. As explored in the volume’s fifteen contributions, there are three levels at which structures of practical knowledge may be understood and examined. At the most immediate level, there are the individual workflows that encompasses practical knowledge itself. Probing further, it is possible to examine the structure of practical knowledge as it is externalized and codified in texts, drawings, and artifacts such as models. Finally, practical knowledge is also related to social structures, which fundamentally determine its dissemination and evolution into new knowledge structures. The social structures of professionals and institutions represent the critical means by which practical knowledge takes form. These actors are the agents of codification, and by means of selection, appropriation, investment, and knowledge development, they determine the formation of new structures of practical knowledge. On a more abstract level, the creation of new knowledge structures is understood as constituting the basis for the further development of scientific knowledge. Rich in subject matter and incisive in the theory it lays out, this volume represents an important contribution to the history of science and epistemology. Individually, the fifteen case studies – encompassing the history of architecture, mining, brewing, glass production, printing, ballistics, mechanics, cartography, cosmology and astronomy – are replete with original research, and offer new insights into the history of science. Taken together, the contributions remodel historical epistemology as a whole, elucidating the underlining knowledge structures that transcend disciplinary boundaries, and that unite practitioners across time and space.
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.
