Farah Karim-Cooper
- Published in print:
- 2006
- Published Online:
- March 2012
- ISBN:
- 9780748619931
- eISBN:
- 9780748652204
- Item type:
- chapter
- Publisher:
- Edinburgh University Press
- DOI:
- 10.3366/edinburgh/9780748619931.003.0009
- Subject:
- Literature, Shakespeare Studies
Most critics who have examined the theological and misogynistic opposition to cosmetics argue that the dramatic representation of cosmetics is grounded in a fundamental devaluation of beautification. ...
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Most critics who have examined the theological and misogynistic opposition to cosmetics argue that the dramatic representation of cosmetics is grounded in a fundamental devaluation of beautification. The painted iconography of Queen Elizabeth I was simultaneously an emblem of political potency and a marker of an unmistakable femininity. Cosmetic ingredients and the metaphorical language offered by cosmetic discourses provided dramatists with crucial and vividly dramatic materials for their art. Dramatists saw fit to transport the notion of beautification out of the domestic space into the theatrical space, recognising the performative value of cosmetic materiality and the poetic richness of cosmetic metaphors.Less
Most critics who have examined the theological and misogynistic opposition to cosmetics argue that the dramatic representation of cosmetics is grounded in a fundamental devaluation of beautification. The painted iconography of Queen Elizabeth I was simultaneously an emblem of political potency and a marker of an unmistakable femininity. Cosmetic ingredients and the metaphorical language offered by cosmetic discourses provided dramatists with crucial and vividly dramatic materials for their art. Dramatists saw fit to transport the notion of beautification out of the domestic space into the theatrical space, recognising the performative value of cosmetic materiality and the poetic richness of cosmetic metaphors.
Berit Brogaard
- Published in print:
- 2012
- Published Online:
- May 2012
- ISBN:
- 9780199796908
- eISBN:
- 9780199933235
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199796908.003.0006
- Subject:
- Philosophy, Philosophy of Language
David Kaplan was one of the most vivid supporters of the view that there are temporal contents which tense operators operate on. The conclusion that the truth-value of sentence content may be ...
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David Kaplan was one of the most vivid supporters of the view that there are temporal contents which tense operators operate on. The conclusion that the truth-value of sentence content may be sensitive to time shifts does not by itself qualify as temporalism. If there are tense operators in English, then Kaplan’s argument succeeds in establishing that temporal contents satisfy the condition that they are contents that some intensional operators operate on. Since we have already argued that temporal contents satisfy the other conditions for being a proposition, we could take Kaplan’s argument to show that temporal contents are propositions. In response to Kaplan’s argument, several eternalists have defended the view that sentences have two kinds of content, temporal and eternal, but that only eternal content has proposition-status. The two kinds of content are also known as ‘compositional content’ and ‘assertoric content’. Rather than simply referring back to the general objections to eternalism provided in the first three chapters, I shall here offer independent arguments against each of the double-content strategies.Less
David Kaplan was one of the most vivid supporters of the view that there are temporal contents which tense operators operate on. The conclusion that the truth-value of sentence content may be sensitive to time shifts does not by itself qualify as temporalism. If there are tense operators in English, then Kaplan’s argument succeeds in establishing that temporal contents satisfy the condition that they are contents that some intensional operators operate on. Since we have already argued that temporal contents satisfy the other conditions for being a proposition, we could take Kaplan’s argument to show that temporal contents are propositions. In response to Kaplan’s argument, several eternalists have defended the view that sentences have two kinds of content, temporal and eternal, but that only eternal content has proposition-status. The two kinds of content are also known as ‘compositional content’ and ‘assertoric content’. Rather than simply referring back to the general objections to eternalism provided in the first three chapters, I shall here offer independent arguments against each of the double-content strategies.
ROGER PEARSON
- Published in print:
- 1993
- Published Online:
- October 2011
- ISBN:
- 9780198158806
- eISBN:
- 9780191673375
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198158806.003.0008
- Subject:
- Literature, European Literature
This chapter discusses Candide, which is considered to be Voltaire's longest and funniest story. Some have even considered it to be the best of all the possible contes. Candide is an important work ...
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This chapter discusses Candide, which is considered to be Voltaire's longest and funniest story. Some have even considered it to be the best of all the possible contes. Candide is an important work of Voltaire. Most of Voltaire's literary ingredients that have been previously used in his past works are all used in the Candide, making it difficult for writers to surpass the standards set by this story.Less
This chapter discusses Candide, which is considered to be Voltaire's longest and funniest story. Some have even considered it to be the best of all the possible contes. Candide is an important work of Voltaire. Most of Voltaire's literary ingredients that have been previously used in his past works are all used in the Candide, making it difficult for writers to surpass the standards set by this story.
Ole G. Mouritsen, Klavs Styrbæk, and Jonas Drotner Mouritsen
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231168908
- eISBN:
- 9780231537582
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231168908.003.0011
- Subject:
- Sociology, Science, Technology and Environment
This epilogue discusses how umami, bolstered by official recognition by the scientific community as a true basic taste and by our own heightened awareness of the role it plays in our food, has joined ...
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This epilogue discusses how umami, bolstered by official recognition by the scientific community as a true basic taste and by our own heightened awareness of the role it plays in our food, has joined the ranks of the indispensable culinary tools—it has come to stay. Virtually all the cuisines in the world seem to strive to impart umami, each with its typical and regional raw ingredients and centuries-old techniques. Of all the techniques, cooking, aging, and fermenting are best able to draw out umami. Science has taught us which substances in the raw ingredients can help to impart umami, and, armed with this knowledge, we are better able to understand why food has umami tastes and, just as important, what we have to do to enhance them. We now also know that what characterizes umami is the multiplier effect. Umami is the central point around which the circle of deliciousness revolves and we are convinced that it deserves a place of honor in all the food cultures of the world.Less
This epilogue discusses how umami, bolstered by official recognition by the scientific community as a true basic taste and by our own heightened awareness of the role it plays in our food, has joined the ranks of the indispensable culinary tools—it has come to stay. Virtually all the cuisines in the world seem to strive to impart umami, each with its typical and regional raw ingredients and centuries-old techniques. Of all the techniques, cooking, aging, and fermenting are best able to draw out umami. Science has taught us which substances in the raw ingredients can help to impart umami, and, armed with this knowledge, we are better able to understand why food has umami tastes and, just as important, what we have to do to enhance them. We now also know that what characterizes umami is the multiplier effect. Umami is the central point around which the circle of deliciousness revolves and we are convinced that it deserves a place of honor in all the food cultures of the world.
Jon Stobart
- Published in print:
- 2012
- Published Online:
- January 2013
- ISBN:
- 9780199577927
- eISBN:
- 9780191744884
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780199577927.003.0010
- Subject:
- History, British and Irish Early Modern History, Economic History
This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically ...
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This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically examining novelty as a motivating factor, arguing that it is especially problematic in the context of groceries. Luxury is perhaps more useful, with its dual significance as a marker of distinction and as sensual pleasure, although ideas of utility and comfort better encapsulate the appeal of sugar, tea, etc. to the poor. A more nuanced reading of consumer practices is offered through analysing recipe books to assess changes in the use of groceries as ingredients. This chapter argues for strong continuities and against the idea that empire was an important point of culinary reference. The actual dining practices of various social groups confirm a strong conservatism, especially amongst the middling sorts who sought to create their own culinary identity rather than emulate elite practices.Less
This chapter examines the ways in which groceries were consumed, linking the practicalities of everyday activities with theorisations of consumer motivation. The chapter begins by critically examining novelty as a motivating factor, arguing that it is especially problematic in the context of groceries. Luxury is perhaps more useful, with its dual significance as a marker of distinction and as sensual pleasure, although ideas of utility and comfort better encapsulate the appeal of sugar, tea, etc. to the poor. A more nuanced reading of consumer practices is offered through analysing recipe books to assess changes in the use of groceries as ingredients. This chapter argues for strong continuities and against the idea that empire was an important point of culinary reference. The actual dining practices of various social groups confirm a strong conservatism, especially amongst the middling sorts who sought to create their own culinary identity rather than emulate elite practices.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0002
- Subject:
- History, Asian History
Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ...
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Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ingredients, and gave miscellaneous comments about food preparation. His model menus follow a format of dining called honzen, or main table dining, which is rarely seen today. According to scholars of Japanese food, there is a much wider conceptual gap between the meals eaten in Shōsekiken's time and today. Japanese cuisine is as much about what modern Japanese people think about themselves as a group and as a nation as it is about food. This chapter traces the development of the Japanese's fantasy with food and how it culminated, in the early modern era, with the publication of cookbooks, which disseminated earlier customs and made new fantasies possible. It describes Kyoto as a city of restaurants, its chefs and cuisine, food ingredients, the importance of water to Kyoto cuisine, the evolution of different styles of cooking, and the importance of uneaten foods in Japan.Less
Shōsekiken Sōken, in his book Collected Writings on Cuisine and an Outline on Seasonings, included definitions of technical terms for cooking, model menus, recipes, and serving suggestions for ingredients, and gave miscellaneous comments about food preparation. His model menus follow a format of dining called honzen, or main table dining, which is rarely seen today. According to scholars of Japanese food, there is a much wider conceptual gap between the meals eaten in Shōsekiken's time and today. Japanese cuisine is as much about what modern Japanese people think about themselves as a group and as a nation as it is about food. This chapter traces the development of the Japanese's fantasy with food and how it culminated, in the early modern era, with the publication of cookbooks, which disseminated earlier customs and made new fantasies possible. It describes Kyoto as a city of restaurants, its chefs and cuisine, food ingredients, the importance of water to Kyoto cuisine, the evolution of different styles of cooking, and the importance of uneaten foods in Japan.
Eric C. Rath
- Published in print:
- 2010
- Published Online:
- March 2012
- ISBN:
- 9780520262270
- eISBN:
- 9780520947658
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520262270.003.0005
- Subject:
- History, Asian History
The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not ...
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The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not earlier, the book is a collection of Portuguese and Spanish recipes, making it unique among premodern culinary writings in Japan. Accordingly, it offers insight into historical developments outside of cooking and is the missing link in the transition from culinary texts to culinary books. The Barbarians' Cookbook also reveals broader developments in foodways in the late sixteenth and early seventeenth centuries. It describes the introduction of new food ingredients, cooking techniques, and dishes that would reshape the Japanese cuisine. The book may not have been widely circulated until modern times, but it offers a chance to examine the links and the gaps between the elite medieval culinary world and the developing popular trends in the Edo period in terms of ingredients (food) and thinking about food (fantasy).Less
The Southern Barbarians' Cookbook is a culinary text that speaks to important changes in Japan's foodways in the sixteenth and seventeenth centuries. Written in the seventeenth century, if not earlier, the book is a collection of Portuguese and Spanish recipes, making it unique among premodern culinary writings in Japan. Accordingly, it offers insight into historical developments outside of cooking and is the missing link in the transition from culinary texts to culinary books. The Barbarians' Cookbook also reveals broader developments in foodways in the late sixteenth and early seventeenth centuries. It describes the introduction of new food ingredients, cooking techniques, and dishes that would reshape the Japanese cuisine. The book may not have been widely circulated until modern times, but it offers a chance to examine the links and the gaps between the elite medieval culinary world and the developing popular trends in the Edo period in terms of ingredients (food) and thinking about food (fantasy).
Vanina Leschziner
- Published in print:
- 2015
- Published Online:
- January 2016
- ISBN:
- 9780804787970
- eISBN:
- 9780804795494
- Item type:
- chapter
- Publisher:
- Stanford University Press
- DOI:
- 10.11126/stanford/9780804787970.003.0003
- Subject:
- Sociology, Culture
This chapter analyzes the role of categories and classifications in cuisine. The cuisine chefs choose has significant consequences both for the dishes they can put out, and how their restaurants will ...
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This chapter analyzes the role of categories and classifications in cuisine. The cuisine chefs choose has significant consequences both for the dishes they can put out, and how their restaurants will be reviewed and rated in the media. Categories and classifications matter in any cultural endeavor because they influence how creators understand their work, how arbiters evaluate it, and how consumers perceive it. Ingredients and techniques are the elements that define culinary styles, classifying them into regional categories, and with regard to innovativeness. Restaurant critics and the media have a large stake in the classification of chefs and culinary styles, determining how they will be perceived, and the ingredients and techniques chefs will be able to use without breaching boundaries. This chapter explains how chefs develop their understandings and narratives to control and manage their classification projects.Less
This chapter analyzes the role of categories and classifications in cuisine. The cuisine chefs choose has significant consequences both for the dishes they can put out, and how their restaurants will be reviewed and rated in the media. Categories and classifications matter in any cultural endeavor because they influence how creators understand their work, how arbiters evaluate it, and how consumers perceive it. Ingredients and techniques are the elements that define culinary styles, classifying them into regional categories, and with regard to innovativeness. Restaurant critics and the media have a large stake in the classification of chefs and culinary styles, determining how they will be perceived, and the ingredients and techniques chefs will be able to use without breaching boundaries. This chapter explains how chefs develop their understandings and narratives to control and manage their classification projects.
Hervé This
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231164863
- eISBN:
- 9780231538237
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231164863.001.0001
- Subject:
- Sociology, Science, Technology and Environment
This book liberates cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a ...
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This book liberates cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. This book aims to add nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. The text explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking.Less
This book liberates cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese—these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. This book aims to add nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. The text explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking.
Alisha Rankin
- Published in print:
- 2013
- Published Online:
- September 2013
- ISBN:
- 9780226925387
- eISBN:
- 9780226925394
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226925394.003.0007
- Subject:
- History, History of Science, Technology, and Medicine
This chapter explains that the noblewomen described in this book are beyond the ordinary in early modern Europe. In fact, these noblewomen had advantages that few people during the period could ...
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This chapter explains that the noblewomen described in this book are beyond the ordinary in early modern Europe. In fact, these noblewomen had advantages that few people during the period could match. Since they were educated and landed, these noblewomen had the means to procure recipes, ingredients, medications, and practitioners without expecting monetary compensation for their healing practices. In addition, these noblewomen were literate and had access to the tradition of sharing medical recipes and medical advice, which enabled their contributions to be recorded.Less
This chapter explains that the noblewomen described in this book are beyond the ordinary in early modern Europe. In fact, these noblewomen had advantages that few people during the period could match. Since they were educated and landed, these noblewomen had the means to procure recipes, ingredients, medications, and practitioners without expecting monetary compensation for their healing practices. In addition, these noblewomen were literate and had access to the tradition of sharing medical recipes and medical advice, which enabled their contributions to be recorded.
Andrew Smith
- Published in print:
- 2014
- Published Online:
- November 2015
- ISBN:
- 9780231151177
- eISBN:
- 9780231530996
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231151177.001.0001
- Subject:
- History, Cultural History
This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. It revisits the country’s major ...
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This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. It revisits the country’s major historical moments and tracks the growth of the American beverage industry throughout the world. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages—whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch’s Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. The book weaves a history full of surprising stories and explanations for such classic slogans as “taxation with and without representation;” “the lips that touch wine will never touch mine;” and “rum, Romanism, and rebellion.” It reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and rediscovers America’s vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.Less
This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. It revisits the country’s major historical moments and tracks the growth of the American beverage industry throughout the world. Americans have invented, adopted, modified, and commercialized tens of thousands of beverages—whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch’s Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew. The book weaves a history full of surprising stories and explanations for such classic slogans as “taxation with and without representation;” “the lips that touch wine will never touch mine;” and “rum, Romanism, and rebellion.” It reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and rediscovers America’s vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.
Murphy Halliburton
- Published in print:
- 2017
- Published Online:
- September 2018
- ISBN:
- 9781501713460
- eISBN:
- 9781501713972
- Item type:
- chapter
- Publisher:
- Cornell University Press
- DOI:
- 10.7591/cornell/9781501713460.003.0006
- Subject:
- Anthropology, Asian Cultural Anthropology
The boom town of Hyderabad is the center of India’s pharmaceutical industry, and this was where I met with representatives from two Indian pharmaceutical companies to discuss topics such as economies ...
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The boom town of Hyderabad is the center of India’s pharmaceutical industry, and this was where I met with representatives from two Indian pharmaceutical companies to discuss topics such as economies of scale in pharmaceutical production—the special capacity of the Indian pharma sector—licenses with foreign multinationals such as Gilead and prospects for new research and development. This chapter argues that those who anticipate a simple takeover by “multinational” companies of “Indian” companies, which are in fact also multinational, simplify what are complex and surprising emergences negotiated by quite powerful India-based corporate actors. The chapter also examines the first two patented drugs developed in India under the new patent regime, an anti-malarial medication and a cancer drug, and considers whether new research by Indian companies will focus on medical problems affecting low income countries or on products for high income markets.Less
The boom town of Hyderabad is the center of India’s pharmaceutical industry, and this was where I met with representatives from two Indian pharmaceutical companies to discuss topics such as economies of scale in pharmaceutical production—the special capacity of the Indian pharma sector—licenses with foreign multinationals such as Gilead and prospects for new research and development. This chapter argues that those who anticipate a simple takeover by “multinational” companies of “Indian” companies, which are in fact also multinational, simplify what are complex and surprising emergences negotiated by quite powerful India-based corporate actors. The chapter also examines the first two patented drugs developed in India under the new patent regime, an anti-malarial medication and a cancer drug, and considers whether new research by Indian companies will focus on medical problems affecting low income countries or on products for high income markets.
Paul A. Offit and Charlotte A. Moser
- Published in print:
- 2011
- Published Online:
- November 2015
- ISBN:
- 9780231153072
- eISBN:
- 9780231526715
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231153072.003.0003
- Subject:
- Public Health and Epidemiology, Public Health
This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances ...
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This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances include egg proteins, antibiotics, yeast proteins, and gelatin. the preservative in vaccines that has caused the most concern among parents of young children is thimerosal because it contains mercury. Although large quantities of mercury might be harmful to the nervous system, small quantities are not. Likewise, studies show that aluminum vaccines do not increase the amount of aluminum in the blood. Other studies have shown that the body eliminates aluminum quickly; in fact, about half of it is completely eliminated in one day. Some viral vaccines are also made using animal cells. One animal product in vaccines that is present in fairly large quantities is gelatin, which comes from the skin or hooves of pigs.Less
This chapter answers questions regarding the ingredients of vaccines. The CDC estimates that every year, about 200 people suffer severe allergic reactions to substances in vaccines. These substances include egg proteins, antibiotics, yeast proteins, and gelatin. the preservative in vaccines that has caused the most concern among parents of young children is thimerosal because it contains mercury. Although large quantities of mercury might be harmful to the nervous system, small quantities are not. Likewise, studies show that aluminum vaccines do not increase the amount of aluminum in the blood. Other studies have shown that the body eliminates aluminum quickly; in fact, about half of it is completely eliminated in one day. Some viral vaccines are also made using animal cells. One animal product in vaccines that is present in fairly large quantities is gelatin, which comes from the skin or hooves of pigs.
John K. Tsotsos
- Published in print:
- 2011
- Published Online:
- August 2013
- ISBN:
- 9780262015417
- eISBN:
- 9780262295420
- Item type:
- chapter
- Publisher:
- The MIT Press
- DOI:
- 10.7551/mitpress/9780262015417.003.0001
- Subject:
- Psychology, Vision
This chapter examines the sensory and intellectual components of attention. Investigations reveal that certain sensory and intellectual sensations combine to form attention, which can also be viewed ...
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This chapter examines the sensory and intellectual components of attention. Investigations reveal that certain sensory and intellectual sensations combine to form attention, which can also be viewed as a focus on specific tasks or issues. People find it difficult to remain focused after losing interest in an object or a given task. Attention has also been associated with consciousness, demonstrating that it is an activity which creates ideas in the conscious state of the brain in varying degrees. The realm of attention can narrow or widen, depending on the degree of consciousness. Advanced neurophysiology and brain imaging techniques have driven significant progress in gathering information about brain mechanisms involved in attention. They have also helped us to better understand attention through conducting experiments in conscious and subconscious states in animals and humans.Less
This chapter examines the sensory and intellectual components of attention. Investigations reveal that certain sensory and intellectual sensations combine to form attention, which can also be viewed as a focus on specific tasks or issues. People find it difficult to remain focused after losing interest in an object or a given task. Attention has also been associated with consciousness, demonstrating that it is an activity which creates ideas in the conscious state of the brain in varying degrees. The realm of attention can narrow or widen, depending on the degree of consciousness. Advanced neurophysiology and brain imaging techniques have driven significant progress in gathering information about brain mechanisms involved in attention. They have also helped us to better understand attention through conducting experiments in conscious and subconscious states in animals and humans.
- Published in print:
- 2006
- Published Online:
- March 2013
- ISBN:
- 9780226576961
- eISBN:
- 9780226577036
- Item type:
- chapter
- Publisher:
- University of Chicago Press
- DOI:
- 10.7208/chicago/9780226577036.003.0003
- Subject:
- History, History of Science, Technology, and Medicine
This chapter examines Geber's insistence on the fact that laboratory operations can reveal the fundamental components of matter by means of analysis. Despite its immediate appeal to the modern mind, ...
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This chapter examines Geber's insistence on the fact that laboratory operations can reveal the fundamental components of matter by means of analysis. Despite its immediate appeal to the modern mind, the chymists' belief that laboratory operations could separate the preexistent components of a given substance was far from unproblematic. A reliance on chymical analysis raised serious concerns about the artifactual nature of the products arrived at by laboratory operations. Scholastic natural philosophers were keenly aware of the fact that fire is a violent agent, which could impose new changes on matter as well as separating preexistent ingredients.Less
This chapter examines Geber's insistence on the fact that laboratory operations can reveal the fundamental components of matter by means of analysis. Despite its immediate appeal to the modern mind, the chymists' belief that laboratory operations could separate the preexistent components of a given substance was far from unproblematic. A reliance on chymical analysis raised serious concerns about the artifactual nature of the products arrived at by laboratory operations. Scholastic natural philosophers were keenly aware of the fact that fire is a violent agent, which could impose new changes on matter as well as separating preexistent ingredients.
Thomas O. Höllmann
- Published in print:
- 2013
- Published Online:
- November 2015
- ISBN:
- 9780231161862
- eISBN:
- 9780231536547
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231161862.003.0002
- Subject:
- History, Asian History
This chapter discusses the main ingredients in Chinese cooking, the history of their production and cultivation throughout the centuries, as well as the cultural significance that has either risen or ...
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This chapter discusses the main ingredients in Chinese cooking, the history of their production and cultivation throughout the centuries, as well as the cultural significance that has either risen or waned over the years. The Chinese staples are cereals—especially rice in its myriad forms—although tubers have also been widely consumed since prehistoric times. Another ingredient of note are legumes—more specifically, soybeans, from which the well-known doufu (or “tofu”) and soy sauce are derived. Additionally, the more commonly used or highly prized fruits, vegetables, meats, and spices are explored throughout the chapter, all of which serve to demonstrate their archetypal functions in Chinese cuisine. Their rich diversity further illustrates just how Chinese cuisine has come to adopt foreign flavors, even as the dishes themselves generally conform to the five basic flavors of Chinese cooking: sour, bitter, sweet, pungent, and salty.Less
This chapter discusses the main ingredients in Chinese cooking, the history of their production and cultivation throughout the centuries, as well as the cultural significance that has either risen or waned over the years. The Chinese staples are cereals—especially rice in its myriad forms—although tubers have also been widely consumed since prehistoric times. Another ingredient of note are legumes—more specifically, soybeans, from which the well-known doufu (or “tofu”) and soy sauce are derived. Additionally, the more commonly used or highly prized fruits, vegetables, meats, and spices are explored throughout the chapter, all of which serve to demonstrate their archetypal functions in Chinese cuisine. Their rich diversity further illustrates just how Chinese cuisine has come to adopt foreign flavors, even as the dishes themselves generally conform to the five basic flavors of Chinese cooking: sour, bitter, sweet, pungent, and salty.
Mark Padoongpatt
- Published in print:
- 2017
- Published Online:
- May 2018
- ISBN:
- 9780520293731
- eISBN:
- 9780520966925
- Item type:
- chapter
- Publisher:
- University of California Press
- DOI:
- 10.1525/california/9780520293731.003.0003
- Subject:
- History, American History: 20th Century
This chapter examines the origins of Thai foodways inside the United States, focusing on food procurement as a community-building practice among Thai Americans in Los Angeles before free trade. ...
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This chapter examines the origins of Thai foodways inside the United States, focusing on food procurement as a community-building practice among Thai Americans in Los Angeles before free trade. Before the 1970s, Thai and Southeast Asian ingredients were not widely available, which led to a crisis of identity among Thai immigrants. The chapter follows Thai food entrepreneurs who resolved the crisis by developing a local supply of Thai ingredients, opening grocery stores like Bangkok Market, and starting import/export companies. Chapter 2 also discusses the first wave of Thai immigration. U.S. cultural diplomacy in Thailand encouraged thousands of Thais to obtain student visas to study in the United States. These college students were among the first to open Thai restaurants and food-related businesses in the city. Many, however, ultimately overstayed their visas and became "ex-documented."Less
This chapter examines the origins of Thai foodways inside the United States, focusing on food procurement as a community-building practice among Thai Americans in Los Angeles before free trade. Before the 1970s, Thai and Southeast Asian ingredients were not widely available, which led to a crisis of identity among Thai immigrants. The chapter follows Thai food entrepreneurs who resolved the crisis by developing a local supply of Thai ingredients, opening grocery stores like Bangkok Market, and starting import/export companies. Chapter 2 also discusses the first wave of Thai immigration. U.S. cultural diplomacy in Thailand encouraged thousands of Thais to obtain student visas to study in the United States. These college students were among the first to open Thai restaurants and food-related businesses in the city. Many, however, ultimately overstayed their visas and became "ex-documented."
Zev Eleff
- Published in print:
- 2020
- Published Online:
- September 2020
- ISBN:
- 9781479899333
- eISBN:
- 9781479893133
- Item type:
- chapter
- Publisher:
- NYU Press
- DOI:
- 10.18574/nyu/9781479899333.003.0012
- Subject:
- Religion, Judaism
This chapter uses the rise and fall of a popular Passover cooking ingredient to explore the role of competing European folkways to determine the religious course of American Orthodox Judaism. In the ...
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This chapter uses the rise and fall of a popular Passover cooking ingredient to explore the role of competing European folkways to determine the religious course of American Orthodox Judaism. In the first half of the twentieth century, traditional-leaning Jews happily used peanut oil in place of chicken fat, relying on the Lithuanian position that peanuts were not considered a “legume,” a category of foods that Ashkenazic Jewry traditionally withheld from during the Passover holiday, in addition to leaven breads. However, late-arriving Hungarian and Israeli folkways fought and triumphed over the Lithuanian foodway by the final decades of the 1900s. This is emblematic of a broader religious confrontation with American Judaism. The use of a variety of sources––responsa, economic, archival, and periodical literature––underscores the importance of “lived religion” and the usefulness of folkways and foodways to gain a fuller appreciation of religious history.Less
This chapter uses the rise and fall of a popular Passover cooking ingredient to explore the role of competing European folkways to determine the religious course of American Orthodox Judaism. In the first half of the twentieth century, traditional-leaning Jews happily used peanut oil in place of chicken fat, relying on the Lithuanian position that peanuts were not considered a “legume,” a category of foods that Ashkenazic Jewry traditionally withheld from during the Passover holiday, in addition to leaven breads. However, late-arriving Hungarian and Israeli folkways fought and triumphed over the Lithuanian foodway by the final decades of the 1900s. This is emblematic of a broader religious confrontation with American Judaism. The use of a variety of sources––responsa, economic, archival, and periodical literature––underscores the importance of “lived religion” and the usefulness of folkways and foodways to gain a fuller appreciation of religious history.
Stuart O. Schweitzer and Z. John Lu
- Published in print:
- 2018
- Published Online:
- May 2018
- ISBN:
- 9780190623784
- eISBN:
- 9780190623814
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/oso/9780190623784.003.0005
- Subject:
- Economics and Finance, Financial Economics
This chapter examines the supply of pharmaceuticals worldwide, including production and sales, R&D, traditional medicines, and international trade. Worldwide consolidation of drug manufacturers, a ...
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This chapter examines the supply of pharmaceuticals worldwide, including production and sales, R&D, traditional medicines, and international trade. Worldwide consolidation of drug manufacturers, a trend dating back to the early 1990s, will also be examined. The discussion focuses on the unique characteristics of the industry in several key regions and countries, including the Europe Union, China, Japan, India, and Brazil. This chapter also looks at the impact of government price control on pharmaceutical R&D in Canada and Australia. Issues regarding access to innovative medicines in developing nations, including possible causes and recommended solutions, are covered at the end of chapter.Less
This chapter examines the supply of pharmaceuticals worldwide, including production and sales, R&D, traditional medicines, and international trade. Worldwide consolidation of drug manufacturers, a trend dating back to the early 1990s, will also be examined. The discussion focuses on the unique characteristics of the industry in several key regions and countries, including the Europe Union, China, Japan, India, and Brazil. This chapter also looks at the impact of government price control on pharmaceutical R&D in Canada and Australia. Issues regarding access to innovative medicines in developing nations, including possible causes and recommended solutions, are covered at the end of chapter.
Heike C. Alberts and Julie Cidell
- Published in print:
- 2016
- Published Online:
- March 2016
- ISBN:
- 9780198726449
- eISBN:
- 9780191793264
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/acprof:oso/9780198726449.003.0006
- Subject:
- Economics and Finance, International
This chapter compares North America and Western Europe in terms of chocolate consumption patterns. The differences in these patterns are based in large part on varying regional definitions of ...
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This chapter compares North America and Western Europe in terms of chocolate consumption patterns. The differences in these patterns are based in large part on varying regional definitions of quality, not only in terms of the character of the ingredients—cacao, fat, and sugar—and their sourcing, but how those ingredients are combined through the production process as well as the ‘scientific’ process of testing for quality. The complex nature of chocolate as a processed food product, along with its symbolic value as a consumption item, means that it is not simple to identify the source or even the meaning of ‘quality’, and demonstrates that food quality is both socially and materially constructed.Less
This chapter compares North America and Western Europe in terms of chocolate consumption patterns. The differences in these patterns are based in large part on varying regional definitions of quality, not only in terms of the character of the ingredients—cacao, fat, and sugar—and their sourcing, but how those ingredients are combined through the production process as well as the ‘scientific’ process of testing for quality. The complex nature of chocolate as a processed food product, along with its symbolic value as a consumption item, means that it is not simple to identify the source or even the meaning of ‘quality’, and demonstrates that food quality is both socially and materially constructed.