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1. Introduction Roy Porter;
Part I. Science in Society:
2. The legacy of the 'scientific revolution': Science and the enlightenment Peter Hans Reill;
3. Science, the universities, and other public spaces: teaching science Lawrence Brockliss;
4. Scientific institutions and the organization of science James McClellan III;
5. Science and government Robert Fox;
6. Exploring natural knowledge: science and the popular Mary Fissell and Roger Cooter;
7. The image of the man of science Steven Shapin;
8. The philosopher's beard: women and gender in science Londa Schiebinger;
9. The prosopography of science William Clark;
Part II. Disciplines:
10. Classifying the sciences Richard Yeo;
11. The philosophy of science Robert Iliffe;
12. Ideas of nature: natural philosophy John Gascoigne;
13. Mathematics Craig Fraser;
14. Astronomy and cosmology Curtis Wilson;
15. Mechanics and experimental physics Rod Home;
16. Chemistry Jan Golinski;
17. The life sciences Shirley A. Roe;
18. The earth sciences Rhoda Rappaport;
19. The human sciences Richard Olson;
20. The medical sciences Thomas H. Broman;
21. Marginalized practices Patricia Fara;
Part III. Special Themes:
22. Scientific instruments and their makers G. L'E. Turner;
23. Print and public science Adrian Johns;
24. Scientific illustration in the eighteenth century Brian Ford;
25. Science, art and the representation of the natural world Charlotte Klonk;
26. Science and voyages of discovery Rob Iliffe;
Part IV. Non-Western Traditions:
27. Islam Emilie Savage-Smith;
28. India Deepak Kumar;
29.China Frank Dikötter;
30. Japan Shigeru Nakayama;
31. Latin America: from Baroque to Modern Colonial science Jorge Cañizares Esguerra;
Part V. Ramifications and Impacts:
32. Science and religion John Hedley Brooke;
33. Science, culture and the imagination: enlightenment configurations George S. Rousseau;
34. Science, philosophy, and the mind Paul Wood;
35. Global pillage: science, commerce and Empire Larry Stewart;
36. Technological and industrial change: a comparative essay Ian Inkster; Notes on contributors.
| Price | Condition | Delivery | Seller | Action |
| $173.00 | Digital |
| WonderClub |
Susan Hopson
reviewed Cambridge History of Science: The Eighteenth Century, Vol. 4 on June 11, 2014 Cambridge History of Science
"Eating Culture" by editors Ron Scapp and Brian Seitz is a collection of essays that examine the more abstract nature of food and culture. Featuring 19 articles (at 303 pages) from a variety of well-known authors from a number of disciplines, "Eating Culture" provides a sociological glance at food and its implications in ethnicity, culture, sexuality, and gender (to name a few of the concepts addressed). Scapp and Seitz provide an interesting cross-section of food as a cultural elements with truly thought provoking articles.
I enjoyed "Eating Culture" and have referred back to the articles a number of times in writing assignments on food issues and in exploring larger issues of identity. I would add a caution that the articles require a certain amount of background knowledge in modern sociological arguments and theories. I felt that the book was written for intermediate coursework on the topic and that it is perhaps overwhelming as an introductory text. The issues discussed are controversial and provide an ample starting platform for further discussion of the subject matter.
I would recommend this book as a text for a class addressing food culture issues. It's not as fun as some of the other books out there, but it creates a dialog at an academic level. The articles take some time to work through and the material is sufficiently varied to remain fresh over the course of a semester (if the book is paired along with other books in the class). The articles will require time for discussion in order for students to be able to flesh out the ideas discussed. Whether in an academic setting or not, "Eating Culture" is a useful exploration of food and culture that can satiate almost any reader's interest in the subject.
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