The History of Cartography: Cartography in the European Renaissance

The History of Cartography: Cartography in the European Renaissance
Author: John Brian Harley
Publisher: History of Cartography
Total Pages: 1264
Release: 1987
Genre: History
ISBN:

When the University of Chicago Press launched the landmark History of Cartography series nearly thirty years ago, founding editors J.B. Harley and David Woodward hoped to create a new basis for map history. They did not, however, anticipate the larger renaissance in map studies that the series would inspire. But as the renown of the series and the comprehensiveness and acuity of the present volume demonstrate, the history of cartography has proven to be unexpectedly fertile ground. Cartography in the European Renaissance treats the period from 1450 to 1650, long considered the most important in the history of European mapping. This period witnessed a flowering in the production of maps comparable to that in the fields of literature and fine arts. Scientific advances, appropriations of classical mapping techniques, burgeoning trade routes--all such massive changes drove an explosion in the making and using of maps. While this volume presents detailed histories of mapping in such well-documented regions as Italy and Spain, it also breaks significant new ground by treating Renaissance Europe in its most expansive geographical sense, giving careful attention to often-neglected regions like Scandinavia, East-Central Europe, and Russia, and by providing innovative interpretive essays on the technological, scientific, cultural, and social aspects of cartography. Lavishly illustrated with more than a thousand maps, many in color, the two volumes of Cartography in the European Renaissance will be the unsurpassable standard in its field, both defining it and propelling it forward.

Cook, Taste, Learn

Cook, Taste, Learn
Author: Guy Crosby
Publisher: Columbia University Press
Total Pages: 351
Release: 2019-12-10
Genre: Cooking
ISBN: 0231550057

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to control fire to the emergence of agriculture to modern science’s understanding of what happens at a molecular level when we apply heat to food. Mastering new ways of feeding ourselves has resulted in leaps in longevity and explosions in population—and the potential of cooking science is still largely untapped. In Cook, Taste, Learn, the food scientist and best-selling author Guy Crosby offers a lively tour of the history and science behind the art of cooking, with a focus on achieving a healthy daily diet. He traces the evolution of cooking from its earliest origins, recounting the innovations that have unraveled the mysteries of health and taste. Crosby explains why both home cooks and professional chefs should learn how to apply cooking science, arguing that we can improve the nutritional quality and gastronomic delight of everyday eating. Science-driven changes in the way we cook can help reduce the risk of developing chronic diseases and enhance our quality of life. The book features accessible explanations of complex topics as well as a selection of recipes that illustrate scientific principles. Cook, Taste, Learn reveals the possibilities for transforming cooking from a craft into the perfect blend of art and science.