Description : Looks at the complex interrelationships between human culture and the nature. Covering the period from the beginning of agriculture right up to the present day, it focuses on issues relating to human health and well-being and the state of our natural environment. From his vast survey, author Stephen Boyden draws some key conclusions critical to the future of humanity.
Description : The latest volume in Joseph Needham's magisterial review of China's premodern scientific and technological traditions introduces the history of medicine. Following the deaths of Joseph Needham and Lu Gwei-Djen, a considerable amount of written material on the development of Chinese medicine awaited publication. This material has been gathered together by the editor, Nathan Sivin, in the five essays contained in this volume. They offer a broad and readable account of medicine in culture, including hygiene and preventive medicine, forensic medicine and immunology, and the examinations taken by some Chinese physicians for more than a thousand years. Professor Sivin has edited the essays, expanding them where appropriate and incorporating the results of recent research. His extensive introduction discusses the contributions of Needham and Lu, placing the essays in context, and surveys recent scholarship from China, Japan, Europe and the United States.
Description : This second part of the sixth volume of Joeph Needham's great enterprise is an account of the technological history of agriculture, with major sections devoted to field systems, implements and techniques (sowing, harvesting, storing) and crop systems (what has grown and where and how crops rotated).
Description : Volume 6. Part III of Science and Civilisation in China contains two separate works. The first, by Christian Daniels, is a comprehensive history of Chinese sugar cane technology from ancient times to the early twentieth century. The second, by Nicholas K. Menzies, is a history of forestry in China.
Description : Today Chinese cuisine is enjoyed in many parts of the world, yet little is known in the West about the technologies involved in making its characteristic ingredients. H. T. Huang's book is the first history of Chinese food technology in a Western language. It describes the conversion of agricultural commodities into food and drink, and explores the origins, development and scientific basis of traditional Chinese technology as applied to the processing of four food categories: the fermentation of alcoholic drinks from grains; the conversion of soybeans into soyfoods and condiments; the preservation of foods and the production of vegetable oils, malt sugar, starch, etc; and, lastly, the processing and utilization of tea. Where possible the Chinese experience is compared with equivalent systems in the West and elsewhere. The book ends with reflections on how nature, technology and human intervention have shaped the discovery and innovation of processed foods in traditional China.
Description : This volume offers a comprehensive and authoritative account of botanical knowledge in China from ancient times to the end of the seventeenth century. In this highly illustrated study, Georges Métailié explores the perception and use of a wealth of plants and vegetation in China before the introduction of modern botany. Drawing from a number of original Chinese texts, which have been translated for the first time, Métailié gives new insights into a variety of aspects of plant knowledge in ancient China. Chapters are devoted to traditional botany and sources of classification, aquatic plants, fungi, horticultural techniques, fruit production, grafting and the influences of ancient Chinese plant culture on Europe. This volume combines technical expertise in the identification of plants with historical and anthropological sensitivity to propose a new, non-teleological view of scientific knowledge about the botanical world in ancient China.