An essay on sickness and health ... in which Dr. Cheyne's mistaken opinions in his late Essay are occasionally taken notice of. The second edition PDF Download
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Author: Edward STROTHER
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
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Author: Edward STROTHER
Publisher:
ISBN:
Category :
Languages : en
Pages : 510
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Author: University of Aberdeen
Publisher:
ISBN:
Category :
Languages : en
Pages : 810
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Author: Judith Hawley
Publisher: Taylor & Francis
ISBN: 1040250157
Category : History
Languages : en
Pages : 301
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Book Description
This volume reproduces primary texts which embody the polymathic nature of the literature of science, and provides editorial overviews and extensive references, to provide a resource for specialized academics and researchers with a broad cultural interest in the long 18th century.
Author: Emanuel Green
Publisher:
ISBN:
Category : Bath (England)
Languages : en
Pages : 646
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Author: Emanuel Green
Publisher:
ISBN:
Category : Bath (England)
Languages : en
Pages : 650
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Author: Association réformiste
Publisher:
ISBN:
Category :
Languages : en
Pages : 478
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Author: Steven Shapin
Publisher: JHU Press
ISBN: 0801894204
Category : History
Languages : en
Pages : 565
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Book Description
Steven Shapin argues that science, for all its immense authority and power, is and always has been a human endeavor, subject to human capacities and limits. Put simply, science has never been pure. To be human is to err, and we understand science better when we recognize it as the laborious achievement of fallible, imperfect, and historically situated human beings. Shapin’s essays collected here include reflections on the historical relationships between science and common sense, between science and modernity, and between science and the moral order. They explore the relevance of physical and social settings in the making of scientific knowledge, the methods appropriate to understanding science historically, dietetics as a compelling site for historical inquiry, the identity of those who have made scientific knowledge, and the means by which science has acquired credibility and authority. This wide-ranging and intensely interdisciplinary collection by one of the most distinguished historians and sociologists of science represents some of the leading edges of change in the scholarly understanding of science over the past several decades.
Author: British Library (London)
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 536
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Author: Steven Shapin
Publisher: University of Chicago Press
ISBN: 0226832228
Category : Social Science
Languages : en
Pages : 475
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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: British Museum. Department of Printed Books
Publisher:
ISBN:
Category : English imprints
Languages : en
Pages : 1044
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