Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

The complex idea of "species" has evolved over time, yet its meaning is far from resolved. This comprehensive work takes a fresh look at an idea central to the field of biology by tracing its history from antiquity to today. John S. Wilkins explores the essentialist view, a staple of logic from Plato and Aristotle through the Middle Ages to fairly recent times, and considers the idea of species in natural history-a concept often connected to reproduction. Tracing "generative conceptions" of species back through Darwin to Epicurus, Wilkins provides a new perspective on the relationship between philosophical and biological approaches to this concept. He also reviews the array of current definitions. Species is a benchmark exploration and clarification of a concept fundamental to the past, present, and future of the natural sciences.

Species --- Speciation (Biology) --- Biology --- Genetics --- Hybridization --- Organisms --- History. --- Philosophy. --- History.. --- aristotle. --- biological approach. --- biological species. --- biologists. --- biology. --- contemporary definition. --- darwin. --- definitions. --- ecology. --- encyclopedic. --- epicurus. --- essentialist. --- evolution. --- evolutionary biology. --- important concepts. --- life sciences. --- middle ages. --- natural history. --- natural sciences. --- nonfiction. --- philosophy and science. --- plato. --- science history. --- science majors. --- scientific concept. --- species and reproduction. --- species concepts. --- species. --- systematics. --- textbooks.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book presents a translation of and detailed commentary on Galen's De alimentorum facultatibus - his major work on the dynamics and kinetics of various foods. It is thus primarily a physiological treatise rather than a materia medica or a work on pathology. Galen commences with a short section on the epistemology of medicine, with a discussion on the attainment, through apodeixis or demonstration, of scientific truth - a discussion which reveals the Aristotelian roots of his thinking. The text then covers a wide range of foods, both common and exotic. Some, such as cereals, legumes, dairy products and the grape, receive an emphasis that reflects their importance at the time; others are treated more cursorily. Dr Powell, an expert in gastroenterology, discusses Galen's terminology and the background to his views on physiology and pathology in his introduction, while John Wilkins' foreword concentrates on the structural and cultural aspects of the work.

Arts and Humanities --- History --- Nutrition --- Galen. --- Alimentation --- Food --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Health aspects --- Aliments --- Early works to 1800. --- Early works to 1800 --- Histoire --- Ouvrages avant 1800 --- Galen

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

La liaison de la nourriture, de la boisson et du spectaculaire caractérise le théâtre depuis l’Antiquité. Le présent ouvrage questionne cette relation à partir de la naissance officielle de la mise en scène en France, à la fin du XIXe siècle et jusqu’à aujourd’hui. Le point de départ et de repère est la France, pays qui a vu naître et a accueilli toutes les grandes évolutions du théâtre moderne et de la gastronomie. Au fur et à mesure, le champ géographique s’élargit pour inclure d’autres pays européens (Russie, Grande-Bretagne, Suède, Allemagne, Suisse, Italie, Espagne, Grèce) ainsi que les pays de l’Amérique du Sud (Venezuela, Colombie) et les États-Unis. Des pièces, des mises en scène et des performances, qui mettent en avant l’alimentation et la cuisine en tant que pratique d’art ou en tant que lieu, sont réunies et analysées.

Gluttony --- Human body --- Food habits --- Gourmandise --- Corps humain --- Habitudes alimentaires --- History --- Social aspects --- Histoire --- Aspect social --- culture --- histoire --- corps --- alimentation --- histoire moderne --- Antiquité --- Moyen-Âge --- histoire contemporaine