The Arts of the Microbial World
Title | The Arts of the Microbial World PDF eBook |
Author | Victoria Lee |
Publisher | University of Chicago Press |
Pages | 334 |
Release | 2021-12 |
Genre | History |
ISBN | 022681274X |
"The Arts of the Microbial World explores how Japanese scientists and skilled workers sought to use the microbe's natural processes to create new products, from soy-sauce mold starters to MSG and from vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Victoria Lee's careful study offers a lush historical example of a society where scientists asked microbes for what they termed "gifts." Lee's story ranges from the microbe's integration into Japan as an imported concept to its precise application in recombinant DNA biotechnology. By focusing on a conception of life as fermentation in Japan, she showcases the significance of cultural and technical continuities with the pre-modern period in sustaining non-Western technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry strongly suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society"--
The Arts of the Microbial World
Title | The Arts of the Microbial World PDF eBook |
Author | Victoria Lee |
Publisher | University of Chicago Press |
Pages | 334 |
Release | 2021-12-01 |
Genre | History |
ISBN | 022681288X |
The first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee’s careful study documents how Japanese scientists and skilled workers sought to use the microbe’s natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world. Charting developments in fermentation science from the turn of the twentieth century, when Japan was an industrializing country on the periphery of the world economy, to 1980 when it had emerged as a global technological and economic power, Lee highlights the role of indigenous techniques in modern science as it took shape in Japan. In doing so, she reveals how knowledge of microbes lay at the heart of some of Japan’s most prominent technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing microbial interactions with society.
Life at the Edge of Sight
Title | Life at the Edge of Sight PDF eBook |
Author | Scott Chimileski |
Publisher | Harvard University Press |
Pages | 385 |
Release | 2017-09-25 |
Genre | Nature |
ISBN | 067497591X |
This stunning photographic essay opens a new frontier for readers to explore through words and images. Microbial studies have clarified life’s origins on Earth, explained the functioning of ecosystems, and improved both crop yields and human health. Scott Chimileski and Roberto Kolter are expert guides to an invisible world waiting in plain sight.
Tiny Creatures
Title | Tiny Creatures PDF eBook |
Author | Nicola Davies |
Publisher | Candlewick Press |
Pages | 40 |
Release | 2021-05-04 |
Genre | Juvenile Nonfiction |
ISBN | 1536220949 |
“Sutton’s large-scale illustrations help children to visualize microorganisms and processes that are too small to see. . . . A handsome and rewarding picture book.” — Booklist (starred review) All around the world—in the sea, in the soil, in the air, and in your body—there are living things so tiny that millions could fit on an ant’s antenna. They’re busy doing all sorts of things, from giving you a cold and making yogurt to eroding mountains and helping to make the air we breathe.
A History of Infectious Diseases and the Microbial World
Title | A History of Infectious Diseases and the Microbial World PDF eBook |
Author | Lois N. Magner |
Publisher | Praeger |
Pages | 0 |
Release | 2009-04-30 |
Genre | Medical |
ISBN | 0275995046 |
With an emphasis on value-added business leadership, Estes (Strategic Measures Inc.) examines the key issues of fully participating in the green revolution while maintaining and enhancing organizational profitability. He cleverly draws upon his extensive consulting experiences to provide a timely, user-friendly guide for small to midsized organizations on implementing ecosensitive and sustainable business practices. From building alliances to a whole-systems approach to sustainability, the book's eight well-written and readable chapters clearly articulate the challenges and opportunities of participating in the cultural shift to a green world. Step by step, chapters explore the unique synergism among entrepreneurship, sustainability, and success as a part of an organization's strategic and profit plans. An appendix containing a useful list of green resources completes the book. See related, The Sustainable Enterprise Fieldbook, by Jeana Wirtenberg (CH, Mar'09, 46-3947); The Business Guide to Sustainability, by Darcy Hitchcock and Marsha Willard (CH, May'07, 44-5138); and Global Warming Is Good for Business, by K. B. Keilbach (CH, Sep'09, 47-0369). Summing Up: Recommended. All levels of undergraduate students as well as practitioners and general readers. Reviewed by S. R. Kahn.
Fermentation as Metaphor
Title | Fermentation as Metaphor PDF eBook |
Author | Sandor Ellix Katz |
Publisher | Chelsea Green Publishing |
Pages | 128 |
Release | 2020-10-15 |
Genre | Cooking |
ISBN | 1645020223 |
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire
Planet of Microbes
Title | Planet of Microbes PDF eBook |
Author | Ted Anton |
Publisher | University of Chicago Press |
Pages | 334 |
Release | 2017-10-31 |
Genre | Nature |
ISBN | 022635394X |
This book takes readers into the latest discoveries about early microbial life, where findings from the earth's furthest extremes are seeking to reshape the future of our planet and ourselves. As scientists take the next step in applying the lessons of popular and controversial research, the world's tiniest, and sometimes most dangerous, microorganisms are being tapped as allies in achieving better health and sustainable energy, while revealing fundamental clues to the mystery of where we came from.--Provided by publisher.