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Author: Alexander Lockhart Gillespie
Publisher:
ISBN:
Category :
Languages : en
Pages : 780
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Book Description
Author: Alexander Lockhart Gillespie
Publisher:
ISBN:
Category :
Languages : en
Pages : 780
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Book Description
Author: Manon Mathias
Publisher: Springer
ISBN: 3030018571
Category : Literary Criticism
Languages : en
Pages : 283
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Book Description
This book considers the historical and cultural origins of the gut-brain relationship now evidenced in numerous scientific research fields. Bringing together eleven scholars with wide interdisciplinary expertise, the volume examines literal and metaphorical digestion in different spheres of nineteenth-century life. Digestive health is examined in three sections in relation to science, politics and literature during the period, focusing on Northern America, Europe and Australia. Using diverse methodologies, the essays demonstrate that the long nineteenth century was an important moment in the Western understanding and perception of the gastroenterological system and its relation to the mind in the sense of cognition, mental wellbeing, and the emotions. This collection explores how medical breakthroughs are often historically preceded by intuitive models imagined throughout a range of cultural productions.
Author: Nicholas Bauch
Publisher: Univ of California Press
ISBN: 0520285808
Category : Business & Economics
Languages : en
Pages : 240
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Book Description
"A Geography of Digestion explores the legacy of the Kellogg Company, one of America's most enduring and storied food enterprises. In the late nineteenth century, company founder John H. Kellogg was experimenting with state-of-the-art advances in nutritional and medical science at his Battle Creek Sanitarium. At the same time, he was involved in overhauling the form and function of the broader landscapes in which his health practice was situated. Innovations in food-manufacturing machinery, urban sewer infrastructure, and agricultural technology came together to forge an extensible geography of his patients' bodies, changing the way Americans consumed and digested food. In this novel approach to the study of the Kellogg enterprise, Nicholas Bauch asks his readers to think geographically about the process of digesting food. Beginning with the stomach, Bauch moves outward from the sanitarium through the landscapes and technologies that materialized Kellogg's particular version of digestion. Far from a set of organs confined to the epidermal bounds of the body, the digestive system existed in other places. Moving from food-processing machines, to urban sewerage, to agricultural fields, A Geography of Digestion paints a grounded portrait of one of the most basic human processes of survival--the incorporation of food into our bodies--leading us to question where exactly our bodies are located"--Provided by publisher.
Author: Jason Viola
Publisher: First Second
ISBN: 1250831326
Category : Juvenile Nonfiction
Languages : en
Pages : 128
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Book Description
In Science Comics: The Digestive System, visit the inside of your mouth, stomach, liver, intestines, and other organs that make up the gastrointestinal tract! Your guide to the gut is a friendly bacterium who will take you on a journey beyond imagination. Uncover how food is transformed into nutrients! Explore strange and dangerous glands! Behold the wonders of saliva, mucus, and vomit! Writer Jason Viola and illustrator Andy Ristaino provide a trip to the toilet you will never forget! Every volume of Science Comics offers a complete introduction to a particular topic—dinosaurs, the solar system, volcanoes, bats, robots, and more! Whether you're a fourth grader doing a natural science unit at school or a thirty-year-old with a secret passion for airplanes, these graphic novels are for you!
Author: William Beaumont
Publisher:
ISBN:
Category : Digestion
Languages : en
Pages : 280
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Book Description
Concerns the case of Alexis St. Martin, whose relations with Beaumont are summarized in the introduction.
Author: Horace W Davenport
Publisher: Springer
ISBN: 146147602X
Category : Medical
Languages : en
Pages : 426
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Book Description
For centuries men speculated about the process of gastric digestion, but Iate in the eighteenth and early in the nineteenth centuries physiologists, both physicians and laymen, began to accumulate experimental evidence about its nature. At the same time, others discovered that the stomach is capable of secreting a strong mineral acid, and the questions of how that secretion is produced and how it is controlled became enduring problems. A Iittle later, the discovery that an acid extract of dead gastric mucosa is capable of digesting meat put the study of gastric secretion and digestion on a firm mechanistic foundation. From that time to the present, physi ologists have assiduously investigated gastric secretion and digestion, with the result that knowledge ofthose topics is as comprehensive and penetrating as isthat about other physiological processes. In addition, that knowledge is the basis of discrimi nating and effective clinical practice. I have described the experimental study of gastric secretion and digestion for two reasons. The firstisthat the successes and some ofthe failures ofphysiologists over two centuries are important parts of intellectual history that deserve to be recorded. The second is that some of those who use the accumulated knowledge every day are curious about its genesis. I assume that my readers have the technical knowledge to understand what I have written. If my account does not fully satisfy their curiosity, I have provided references that will open the path to further study.
Author: E.C. Spary
Publisher: University of Chicago Press
ISBN: 0226768880
Category : History
Languages : en
Pages : 380
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Book Description
Eating the Enlightenment offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France. Embracing a wide range of authors and scientific or medical practitioners—from physicians and poets to philosophes and playwrights—E. C. Spary demonstrates how public discussions of eating and drinking were used to articulate concerns about the state of civilization versus that of nature, about the effects of consumption upon the identities of individuals and nations, and about the proper form and practice of scholarship. En route, Spary devotes extensive attention to the manufacture, trade, and eating of foods, focusing upon coffee and liqueurs in particular, and also considers controversies over specific issues such as the chemistry of digestion and the nature of alcohol. Familiar figures such as Fontenelle, Diderot, and Rousseau appear alongside little-known individuals from the margins of the world of letters: the draughts-playing café owner Charles Manoury, the “Turkish envoy” Soliman Aga, and the natural philosopher Jacques Gautier d’Agoty. Equally entertaining and enlightening, Eating the Enlightenment will be an original contribution to discussions of the dissemination of knowledge and the nature of scientific authority.
Author: William Charles Linnaeus Martin
Publisher:
ISBN:
Category : Ethnology
Languages : en
Pages : 584
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Book Description
Author: Ourania Gouseti
Publisher: Springer
ISBN: 3030039013
Category : Science
Languages : en
Pages : 355
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Book Description
For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
Author: William Charles Linnæus MARTIN
Publisher:
ISBN:
Category :
Languages : en
Pages : 584
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Book Description
