LEADER 02988nam 22006492 450 001 9910451457603321 005 20210531145055.0 010 $a1-281-39991-4 010 $a9786611399917 010 $a90-474-1041-6 024 7 $a10.1163/9789047410416 035 $a(CKB)1000000000414620 035 $a(OCoLC)568194070 035 $a(CaPaEBR)ebrary10234866 035 $a(SSID)ssj0000154274 035 $a(PQKBManifestationID)11946773 035 $a(PQKBTitleCode)TC0000154274 035 $a(PQKBWorkID)10407971 035 $a(PQKB)11609246 035 $a(MiAaPQ)EBC3004137 035 $a(Au-PeEL)EBL3004137 035 $a(CaPaEBR)ebr10234866 035 $a(CaONFJC)MIL139991 035 $a(OCoLC)923613605 035 $a(nllekb)BRILL9789047410416 035 $a(EXLCZ)991000000000414620 100 $a20200716d2006 uy 0 101 0 $aeng 135 $aurcn||||||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFermentation: Vital or Chemical Process? /$fJoseph Fruton 210 1$aLeiden; $aBoston :$cBRILL,$d2006. 215 $a1 online resource (159 p.) 225 1 $aHistory of Science and Medicine Library ;$v1 300 $aBibliographic Level Mode of Issuance: Monograph 311 $a90-04-15268-7 320 $aIncludes bibliographical references and index. 327 $aAcknowledgements -- Introduction -- 1. Aristotle to Paracelsus -- 2. Van Helmont to Black -- 3. Lavoisier to Fischer -- 4. The Buchners to the Warburg Group -- Conclusion -- Bibliography -- Index. 330 $aHuman knowledge of the conversion of grape must into wine and of cereal dough into bread is as old as agriculture. This book is a study of the ways this phenomenon (fermentation) has been considered since Aristotle to be analogous to natural processes such as human digestion. During 1200-1600 A.D., alchemists wrote "ferments" or "elixirs" that could turn lead into gold. A century later, in Newton's time, many physicians and natural philosophers considered fermentation to be an important natural process. The 18th century was marked by Lavoisier's celebrated experiment on alcoholic fermentation. The 19th-century debate about the nature of this process was concluded by Buchner's preparation of an active cell-free yeast extract. From 1910-1940 many researchers participated in the identification of the chemical intermediates and catalysts in the multi-enzyme pathway of alcoholic fermentation. 410 0$aHistory of Science and Medicine Library ;$v1. 606 $aBiochemistry$xhistory 606 $aBiochemistry 606 $aFermentation$xHistory 608 $aElectronic books. 615 0$aBiochemistry$xhistory. 615 0$aBiochemistry. 615 0$aFermentation$xHistory. 676 $a572/.49 700 $aFruton$b Joseph$069600 801 0$bNL-LeKB 801 1$bNL-LeKB 906 $aBOOK 912 $a9910451457603321 996 $aFermentation$91899343 997 $aUNINA LEADER 03564nam 2200721 a 450 001 9910777831803321 005 20230617002941.0 010 $a1-281-73125-0 010 $a9786611731250 010 $a0-300-13305-7 024 7 $a10.12987/9780300133059 035 $a(CKB)1000000000472121 035 $a(EBL)3419864 035 $a(OCoLC)923587932 035 $a(SSID)ssj0000255648 035 $a(PQKBManifestationID)11229948 035 $a(PQKBTitleCode)TC0000255648 035 $a(PQKBWorkID)10215724 035 $a(PQKB)11698941 035 $a(StDuBDS)EDZ0000165571 035 $a(MiAaPQ)EBC3419864 035 $a(DE-B1597)485447 035 $a(OCoLC)1024006300 035 $a(DE-B1597)9780300133059 035 $a(Au-PeEL)EBL3419864 035 $a(CaPaEBR)ebr10167913 035 $a(CaONFJC)MIL173125 035 $a(EXLCZ)991000000000472121 100 $a20040923d2005 uy 0 101 0 $aeng 135 $aurun#---|u||u 181 $ctxt 182 $cc 183 $acr 200 10$aTaste$b[electronic resource] $ea literary history /$fDenise Gigante 210 $aNew Haven $cYale University Press$dc2005 215 $a1 online resource (265 p.) 300 $aDescription based upon print version of record. 311 0 $a0-300-10652-1 320 $aIncludes bibliographical references (p. 181-288) and index. 327 $tFront matter --$tContents --$tAcknowledgments --$tAbbreviations --$t1. Aesthetics and Appetite: An Introduction --$t2. Mortal Taste: Milton --$t3. The Century of Taste: Shaftesbury, Hume, Burke --$t4. Digesting Wordsworth --$t5. Lamb's Low-Urban Taste --$t6. Taste Outraged: Byron --$t7. Keats's Nausea --$t8. The Gastronome and the Snob: George IV --$tNotes --$tIndex 330 $aWhat does eating have to do with aesthetic taste? While most accounts of aesthetic history avoid the gustatory aspects of taste, this book rewrites standard history to uncover the constitutive and dramatic tension between appetite and aesthetics at the heart of British literary tradition. From Milton through the Romantics, the metaphor of taste serves to mediate aesthetic judgment and consumerism, gusto and snobbery, gastronomes and gluttons, vampires and vegetarians, as well as the philosophy and physiology of food. The author advances a theory of taste based on Milton's model of the human as consumer (and digester) of food, words, and other commodities-a consumer whose tasteful, subliminal self remains haunted by its own corporeality. Radically rereading Wordsworth's feeding mind, Lamb's gastronomical essays, Byron's cannibals and other deviant diners, and Kantian nausea, Taste resituates Romanticism as a period that naturally saw the rise of the restaurant and the pleasures of the table as a cultural field for the practice of aesthetics. 606 $aEnglish literature$xHistory and criticism 606 $aTaste in literature 606 $aFood habits in literature 606 $aGastronomy in literature 606 $aAesthetics, British 606 $aFood in literature 615 0$aEnglish literature$xHistory and criticism. 615 0$aTaste in literature. 615 0$aFood habits in literature. 615 0$aGastronomy in literature. 615 0$aAesthetics, British. 615 0$aFood in literature. 676 $a820.9/3559 700 $aGigante$b Denise$f1965-$01555726 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910777831803321 996 $aTaste$93848700 997 $aUNINA