Numéro RSDA 1-2011
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The First Scientific Defense of a Vegetarian Diet
University of the Pacific Scholarly Commons College of the Pacific aF culty Books and Book All Faculty Scholarship Chapters 9-2009 The irsF t Scientific efeD nse of a Vegetarian Diet Ken Albala University of the Pacific, [email protected] Follow this and additional works at: https://scholarlycommons.pacific.edu/cop-facbooks Part of the Food Security Commons, History Commons, and the Sociology Commons Recommended Citation Albala, K. (2009). The irF st Scientific efeD nse of a Vegetarian Diet. In Susan R. Friedland (Eds.), Vegetables (29–35). Totnes, Devon, England: Oxford Symposium/Prospect Books https://scholarlycommons.pacific.edu/cop-facbooks/86 This Contribution to Book is brought to you for free and open access by the All Faculty Scholarship at Scholarly Commons. It has been accepted for inclusion in College of the Pacific aF culty Books and Book Chapters by an authorized administrator of Scholarly Commons. For more information, please contact [email protected]. The First Scientific Defense of a Vegetarian Diet Ken Albala Throughout history vegetarian diets, variously defined, have been adopted as a matter of economic necessity or as a form of abstinence, to strengthen the soul by denying the body’s physical demands. In the Western tradition there have been many who avoided flesh out of ethical concern for the welfare of animals and this remains a strong impetus in contemporary culture. Yet today, we are fully aware scientifically that it is perfectly possible to enjoy health on a purely vegetarian diet. This knowledge stems largely from early research into the nature of proteins, and awareness, after Justus von Leibig’s research in the nineteenth century, that plants contain muscle-building compounds, if not a complete package of amino acids. -
Sensible Instruments Conference Draft 1
Sensible Instruments: Remaking Society through the Body in the French Enlightenment Carolyn Purnell Introduction: The Philosopher-Instrument and the Culture of Sensibility 3 Part One: Sensibility Chapter One. 20 The Troubling Essence of Feeling: The Stable Characteristics of Sensibility A Brief History of Sensible Medicine A Brief History of Sensationalist Philosophy Establishing the Stable Characteristics 1) Sensibility Was a Faculty Involving a Perceptual Act 2) Sensibility Linked the Physical, Mental, and Moral 3) Sensibility Was Manipulable 4) Sensibility Functioned Economically Conclusion Chapter Two. 57 Simple Pleasures: The Ocular Harpsichord and the Stabilization of the Discourse of Sensibility Louis-Bertrand Castel and the Theory of Color-Music The Relationship of the Harpsichord to the Discourse of Sensibility 1) The Simple Agreement Model of Pleasure 2) The Je ne sais quoi 3) Education and Habit in Castel’s System 4) Fatigue and Economic Functioning Conclusion Chapter Three. 95 Castel Redux: Instrumentalizing the Sensible The Material History of the Harpsichord and its Seven Pleasures Resituating the Ocular Harpsichord within the Discourse of Sensibility Conclusion Part Two: Instruments Chapter Four. 130 All that is Pleasant and Useful: Regimens of Talent and Political Economic Improvement Connections Between Animal Economy and Political Economy Antoine Le Camus: Systematizing Non-Natural Regimens to Create Hommes d’Esprit The Maison d’Education of Jean Verdier Valentin Haüy and the Institut des jeunes avegules Conclusion Chapter Five. 179 Charged with Feeling: Medical Electricity and the Social Incorporation of the Useful Individual Electricity and Sensibility: Applications and Connections 1 Paralysis and Electricity The First Wave: The Académie royale des Sciences and the Hôtel des Invalides The Second Wave: Mauduyt’s Trials for the Sociéte royale de médecine Conclusion: Patients’ and Doctors’ Perspectives on the Treatment’s Efficacy Chapter Six. -
Archives AFP Inventaire Dossiers
Fonds d’archives papier AFP (Service Documentation) Annexe INVENTAIRE DES DOSSIERS « DCD » Inventaire réalisé par l’équipe CIM (Univ. Paris 3) dans le cadre du projet ANR 2008-2011) Janvier 2011 Archives AFP / Inventaire des dossiers « DCD » (décédés) en janvier 2011 (CIM-U.Paris 3) Les armoires « DCD » (pour « personnes décédées ») sont par nature en constante évolution puisque lorsqu’une personnalité meurt, son dossier est rapatrié aux archives. Le détail ci-après correspond à un inventaire de janvier 2011. 2 Archives AFP / Inventaire des dossiers « DCD » (décédés) en janvier 2011 (CIM-U.Paris 3) Armoire n°33 / DCD – Présidents de la Ve République DE GAULLE Charles POMPIDOU Georges MITTERRAND François Armoire n°34 / DCD – Présidents de la Ve République et alphabétique R 3 AA-ABD Alvar Aalto / Sani Abacha / Odette Abadi / François Abadie / Cheikh Abbas / Ferhat Abbas / Bérénice Abbott / Ibrahim Abboud / Abdallah Ahdal / Abdallah Ibn Hussein / Ahmed Abdallah / Mohamed ben Ahmed Abdelghani / Mohamed Abdel Wahab / Emir Abd-el-Kader / Mohammad Abdulla / Mohamed Abderrahmani / Prince Abdul Rahman / Reza Abdoch / Idriss Abdul Wakil / Abdus Salam ABE-ABR Kobo Abe / Shintaro Abe / Rudolph Abel / Raymond Abelio / Ralph Abernathy / Said Abid / Moshood Abiola / Abou Ali Moustapha / Aki Mohammad Abou Chacra / Abou-al-Hol / Abou Nidal / Tenguiz Abouladze / Haïder Abdel Chafi / Nimr Saleh-Abou Saleh / Salah Abou Seif / Creighton Abrams / José Abrantès ABELIN Pierre ABS-AC Herman Abs / Bella Abzug / Marcel Achard / Ignatius Kutu Acheampong / Dean Acheson -
Uvic Thesis Template
Cuisine, Customs and Character: Culinary Tradition and Innovation in Eighteenth Century France by Meaghan Trewin B.A., Queen‘s University, 2009 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Arts in the Department of History Meaghan Trewin, 2011 University of Victoria All rights reserved. This thesis may not be reproduced in whole or in part, by photocopy or other means, without the permission of the author. ii Supervisory Committee Cuisine, Customs and Character: Culinary Tradition and Innovation in Eighteenth-Century France by Meaghan Trewin B.A., Queen‘s University, 2009 Supervisory Committee Dr. Sara Beam, Department of History Supervisor Dr. Gregory Blue, Department of History Departmental Member iii Abstract Supervisory Committee Dr. Sara Beam, Department of History Supervisor Dr. Gregory Blue, Department of History Departmental Member This thesis explores elite culinary culture over the course of the French Enlightenment. The eighteenth century was a time of great culinary innovation during which the basic structure and import of mealtimes diverged dramatically from the long- standing traditions of the royal court. The culinary elite of the French Enlightenment (located mainly in Paris and Versailles) were deeply fascinated by the evolving issues of cuisine, taste, and diet, as well as how these issues related to central cultural, political and educational institutions. Culinary innovations had widespread impact on many varied aspects of daily life, such as: expressions of social standing, developments in heath science, and situating one‘s personal moral compass. The following work discusses the connection between food and each of these issues, ultimately asking what it meant for the eighteenth century French culinary elite to eat, and what effect their choice of food had on their identities. -
Rsda 1 2017-1
UNIVERSITÉ DE LIMOGES OBSERVATOIRE DES MUTATIONS INSTITUTIONNELLES ET JURIDIQUES UNIVERSITÉ DE MONTPELLIER INSTITUT DE DROIT EUROPÉEN DES DROITS DE L’HOMME Sous la direction de JEAN-PIERRE MARGUÉNAUD Sous la rédaction en chef de FLORENCE BURGAT JACQUES LEROY CLAIRE VIAL 1/2017 UNIVERSITÉ DE LIMOGES OBSERVATOIRE DES MUTATIONS INSTITUTIONNELLES ET JURIDIQUES UNIVERSITÉ DE MONTPELLIER INSTITUT DE DROIT EUROPÉEN DES DROITS DE L’HOMME DOSSIER THÉMATIQUE LES POISSONS DIRECTEUR Jean-Pierre MARGUÉNAUD, Professeur de Droit privé et de Sciences criminelles, Université de Limoges, Membre de l'Institut de Droit Européen des Droits de l'Homme-I.D.E.D.H. (EA 3976), Université de Montpellier RÉDACTEURS EN CHEF Florence BURGAT, Directeur de recherche en philosophie, Inra-SAE2/UMR 8547 Cnrs-Ens Jacques LEROY, Professeur de Droit privé, Doyen honoraire, Directeur du Centre de Recherche Juridique Pothier, Université d’Orléans Claire VIAL, Professeur de Droit public, Université de Montpellier, I.D.E.D.H. (EA 3976) RÉDACTRICES EN CHEF ADJOINTES Lucille BOISSEAU-SOWINSKI, Maître de conférences en droit privé, Université de Limoges Ninon MAILLARD, Maître de conférences en Histoire du Droit, Université de Nantes, Droit et Changement Social (UMR 6297) SECRÉTAIRES GÉNÉRAUX Xavier PERROT, Professeur en Histoire du Droit, FDSE - OMIJ, Université de Limoges Claire VIAL, Professeur de Droit public, Université de Montpellier, I.D.E.D.H. (EA 3976) COMITÉ SCIENTIFIQUE Suzanne ANTOINE, Docteur en Droit, Président de chambre honoraire de la Cour d’appel de Paris Olivier