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Technology and Change in History is a peer-reviewed series of monographs which surveys the development of technology from different historical perspectives from the Ancient Near East and the Greco-Roman World to the medieval and early modern periods.
€107.00$147.00
Cabinets of Experimental Philosophy in Eighteenth-Century Europe explains how collections of instruments for demonstrating the principles of Newtonian science were offered successfully to a broad public audience and formed the basis of an intellectual, educational and cultural movement that ...
€101.00$138.00
Spanning the course of his career, this book brings new light to Kepler’s vitalistic views and their central place in his world picture. It challenges our view of Kepler as a nascent mechanical philosopher who fell back on an older form of physics.
€112.00$145.00
The product of a collaboration between scientists, historians and archaeologists, this book breaks new ground in the study of the long-term interaction between environmental factors, including climate, and human beings.
€83.00$108.00
This book is about medical beliefs and practices for animals in early modern England. Although there are numerous texts on the subject of human health, this is the first and only text to focus exclusively on animals during this period.
€181.00$234.00
Examining historical water use and ideology diachronically and cross regionally, this book reveals how religion, politics, science and social relationships transformed and were transformed by the manipulation of, uses of, and disputes over water in daily life, ceremonies, and literature.
€110.00$142.00
There was no sharp break between classical and medieval map making. Contributions by thirteen scholars offer fresh insight that demonstrates continuity and adaptation over the long term. This work reflects current thinking in the history of cartography and opens new directions for the future.
€117.00$152.00
A careful analysis of Roman food processes, including those for cereals, olive oil, wine, other plant products, animal products, and condiments. The work combines analysis of literary and archaeological evidence with that of traditional comparative practices and modern food science.