A Cultural History of Medicine presents an authoritative survey from ancient times to the present. The set of six volumes covers over 2500 years of history, charting the changes in medical experience, knowledge and practices throughout history. This volume, A Cultural History of Medicine in the Modern Age, explores medicine as a cultural practice from 1920 to the present day. As with all the volumes in the illustrated Cultural History of Medicine set, this volume presents essays on the environment, food, war, animals, objects, experiences, authority and the mind. A Cultural History of Medicine in the Modern Age is the most authoritative and comprehensive survey available on medicine in the modern period.

In three sections, the Oxford Handbook of the History of Medicine celebrates the richness and variety of medical history around the world. It explore medical developments and trends in writing history according to period, place, and theme.

In the 20th century, many aspects of life became 'a matter of perception' in the wake of the multiplication of media, stylistic experimentation, and the rise of multiculturalism. Life sped up as a result of new modes of transportation – automobiles and airplanes – and communication – telephones and personal computers – which emphasized the rapid movement of people and ideas. The proliferation of synthetic products and simulated experiences, from artificial flavors to video games, in turn, created heady virtual worlds of sensation. This progressive mediation and acceleration of sensation, along with the sensory and environmental pollution it often spawned, also sparked various countertrends, such as the 'back to nature' movement, the craft movement, slow food and alternative medicine. This volume shows how attending to the sensory dynamics of the modern age yields many fresh insights into the intertwined processes which gave the 20th century its particular feel of technological prowess and gaudy artificiality. A Cultural History of the Senses in the Modern Age presents essays on the following topics: the social life of the senses; urban sensations; the senses in the marketplace; the senses in religion; the senses in philosophy and science; medicine and the senses; the senses in literature; art and the senses; and sensory media.

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.

The seventeenth and eighteenth centuries form a very distinctive period in European food history. This was a time when enduring feudal constraints in some areas contrasted with widening geographical horizons and the emergence of a consumer society.While cereal based diets and small scale trade continued to be the mainstay of the general population, elite tastes shifted from Renaissance opulence toward the greater simplicity and elegance of dining à la française. At the same time, growing spatial mobility and urbanization boosted the demand for professional cooking and commercial catering. An unprecedented wealth of artistic, literary and medical discourses on food and drink allows fascinating insights into contemporary responses to these transformations. A Cultural History of Food in the Early Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.

A Cultural History of Objects in the Modern Age covers the period 1900 to today, a time marked by massive global changes in production, transportation, and information-sharing in a post-colonial world. New materials and inventions - from plastics to the digital to biotechnology - have created unprecedented scales of disruption, shifting and blurring the categories and meanings of the object. If the 20th century demonstrated that humans can be treated like things whilst things can become ever more human, where will the 21st century take us? The 6 volume set of the Cultural History of Objects examines how objects have been created, used, interpreted and set loose in the world over the last 2500 years. Over this time, the West has developed particular attitudes to the material world, at the centre of which is the idea of the object. The themes covered in each volume are objecthood; technology; economic objects; everyday objects; art; architecture; bodily objects; object worlds. Laurie A. Wilkie is Professor at the University of California-Berkeley, USA. John M. Chenoweth, is Associate Professor at the University of Michigan-Dearborn, USA. Volume 6 in the Cultural History of Objects set. General Editors: Dan Hicks and William Whyte

As anyone who has watched television in recent years can attest, we live in the age of Viagra. From Bob Dole to Mike Ditka to late-night comedians, our culture has been engaged in one long, frank, and very public talk about impotence—and our newfound pharmaceutical solutions. But as Angus McLaren shows us in Impotence, the first cultural history of the subject, the failure of men to rise to the occasion has been a recurrent topic since the dawn of human culture. Drawing on a dazzling range of sources from across centuries, McLaren demonstrates how male sexuality was constructed around the idea of potency, from times past when it was essential for the purpose of siring children, to today, when successful sex is viewed as a component of a healthy emotional life. Along the way, Impotence enlightens and fascinates with tales of sexual failure and its remedies—for example, had Ditka lived in ancient Mesopotamia, he might have recited spells while eating roots and plants rather than pills—and explanations, which over the years have included witchcraft, shell-shock, masturbation, feminism, and the Oedipal complex. McLaren also explores the surprising political and social effects of impotence, from the revolutionary unrest fueled by Louis XVI’s failure to consummate his marriage to the boost given the fledgling American republic by George Washington’s failure to found a dynasty. Each age, McLaren shows, turns impotence to its own purposes, using it to help define what is normal and healthy for men, their relationships, and society. From marraige manuals to metrosexuals, from Renaissance Italy to Hollywood movies, Impotence is a serious but highly entertaining examination of a problem that humanity has simultaneously regarded as life’s greatest tragedy and its greatest joke.