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Epilogue

Farah Karim-Cooper

in Cosmetics in Shakespearean and Renaissance Drama

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. ... More

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

Embedding Under Tense Operators

Berit Brogaard

in Transient Truths: An Essay in the Metaphysics of Propositions

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 ... More

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

Tea and Cakes: Consuming Groceries

Jon Stobart

in Sugar and Spice: Grocers and Groceries in Provincial England, 1650-1830

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 ... More

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

Japanese Cuisine, a Backward Journey

Eric C. Rath

in Food and Fantasy in Early Modern Japan

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 ... More

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

The Barbarians’ Cookbook

Eric C. Rath

in Food and Fantasy in Early Modern Japan

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 ... More

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

Categories and Classifications in Cuisine

Vanina Leschziner

in At the Chef's Table: Culinary Creativity in Elite Restaurants

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 ... More

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

Conclusion

Alisha Rankin

in Panaceia's Daughters: Noblewomen as Healers in Early Modern Germany

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 ... More

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

The View from Hyderabad: The “Indian” Pharmaceutical Industry and the New Patent Regime

Murphy Halliburton

in India and the Patent Wars: Pharmaceuticals in the New Intellectual Property Regime

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 ... More

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

Ingredients

Paul A. Offit and Charlotte A. Moser

in Vaccines and Your Child: Separating Fact from Fiction

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 ... More

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

Attention—We All Know What It Is

John K. Tsotsos

in A Computational Perspective on Visual Attention

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 ... More

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

Erastus and the Critique of Chymical Analysis

in Atoms and Alchemy: Chymistry and the Experimental Origins of the Scientific Revolution

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, ... More

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

A Taste of Harmony

Thomas O. Höllmann

in The Land of the Five Flavors: A Cultural History of Chinese Cuisine

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 ... More

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

“Chasing the Yum”: Food Procurement and Early Thai Los Angeles

Mark Padoongpatt

in Flavors of Empire: Food and the Making of Thai America

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. ... More

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

The Search for Religious Authenticity and the Case of Passover Peanut Oil

Zev Eleff

in Feasting and Fasting: The History and Ethics of Jewish Food

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 ... More

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

The Global Pharmaceutical Industry

Stuart O. Schweitzer and Z. John Lu

in Pharmaceutical Economics and Policy: Perspectives, Promises, and Problems

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 ... More

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

Chocolate Consumption, Manufacturing, and Quality in Europe and North America

Heike C. Alberts and Julie Cidell

in The Economics of Chocolate

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 ... More

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