The Dairy Cow. A Monograph on the Ayrshire Breed of Cattle, Etc
Author: Edward Lewis STURTEVANT (and STURTEVANT (Joseph N.))
Publisher:
Published: 1875
Total Pages: 274
ISBN-13:
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Author: Edward Lewis STURTEVANT (and STURTEVANT (Joseph N.))
Publisher:
Published: 1875
Total Pages: 274
ISBN-13:
DOWNLOAD EBOOKAuthor: Detroit Public Library
Publisher:
Published: 1899
Total Pages: 872
ISBN-13:
DOWNLOAD EBOOKAuthor: Cuthbert William Johnson
Publisher:
Published: 1844
Total Pages: 1078
ISBN-13:
DOWNLOAD EBOOKAuthor: Charles Foote Gower
Publisher:
Published: 1844
Total Pages: 110
ISBN-13:
DOWNLOAD EBOOKAuthor: Albrecht Daniel Thaer
Publisher:
Published: 1844
Total Pages: 878
ISBN-13:
DOWNLOAD EBOOKAuthor: Cuthbert William Johnson
Publisher:
Published: 1844
Total Pages: 792
ISBN-13:
DOWNLOAD EBOOKAuthor: John MORTON (F.G.S.)
Publisher:
Published: 1843
Total Pages: 478
ISBN-13:
DOWNLOAD EBOOKAuthor: John Charles Lyons
Publisher:
Published: 1845
Total Pages: 252
ISBN-13:
DOWNLOAD EBOOKAuthor: Peter Atkins
Publisher: Routledge
Published: 2016-05-06
Total Pages: 398
ISBN-13: 131710479X
DOWNLOAD EBOOKAs a food, milk has been revered and ignored, respected and feared. In the face of its 'material resistance', attempts were made to purify it of dirt and disease, and to standardize its fat content. This is a history of the struggle to bring milk under control, to manipulate its naturally variable composition and, as a result, to redraw the boundaries between nature and society. Peter Atkins follows two centuries of dynamic and intriguing food history, shedding light on the resistance of natural products to the ordering of science. After this look at the stuff in foodstuffs, it is impossible to see the modern diet in the same way again.
Author: Laura Newman
Publisher: Routledge
Published: 2021-02-15
Total Pages: 216
ISBN-13: 0429769180
DOWNLOAD EBOOKThis book looks at how the workplace was transformed through a greater awareness of the roles that germs played in English working lives from c.1880 to 1945. Cutting across a diverse array of occupational settings – such as the domestic kitchen, the milking shed, the factory, and the Post Office – it offers new perspectives on the history of the germ sciences. It brings to light the ways in which germ scientists sought to transform English working lives through new types of technical and educational interventions that sought to both eradicate and instrumentalise germs. It then asks how we can measure and judge the success of such interventions by tracing how workers responded to the potential applications of the germ sciences through their participation in friendly societies, trade unions, colleges, and volunteer organisations. Throughout the book, close attention is paid to reconstructing vernacular traditions of working with invisible life in order to better understand both the successes and failures of the germ sciences to transform the working practices and material conditions of different workplaces. The result is a more diverse history of the peoples, politics, and practices that went into shaping the germ sciences in late nineteenth- and early twentieth-century England.