OSIRIS 由乔治·萨顿于 1936 年创立，并于 1985 年由科学史学会重新发行，是一本年度主题期刊，重点介绍科学史上重要主题的研究。最近的书籍包括科学阳刚之气、科学史和情感史以及数据史。

Osiris, founded by George Sarton in 1936 and reissued by the History of Science Society in 1985, is an annual thematic journal that focuses on significant topics in the history of science. Recent publications include works on the masculinity of science, the history of science and emotions, and the history of data.

《Osiris》是由乔治·萨顿于1936年创立，并于1985年由科学史学会重新发行的一本年度主题期刊，专注于科学史上重要主题的研究。最近出版的书籍包括《科学的阳刚之气》、《科学史与情感史》以及《数据史》。

Osiris

During the reign of Louis XIV, influences arising from the Galenic and iatrochemical medical traditions collided with changing notions of Frenchness to shape understandings of the healthfulness and quality of a wine in relation to its provenance. Specific locations were believed to impart particular qualities to the people, plants, animals, and waters that originated there. Thus, wines from a particular locale would be marked by the properties of that place, and were thought capable of transmitting their characteristics to a drinker. Some land was seen as inherently suited for producing superior wines, and proponents of wines from particular regions often grounded their arguments on the basis of the proclaimed health benefits. However, this was a period of tension between French and regional identities, and the promotion of prestigious wines from specific regions, like Champagne or Burgundy, can be interpreted as an impediment to the goal of Louis XIV and his minister Jean-Baptiste Colbert to equate Frenchness with quality and distinction.

Alissa Aron

Perceptions of Provenance

原产地认知

Germans were instrumental in shaping "nutritional modernity," an era stretching from the 1840s to the present, in which nutrition became a vibrant field of scientific study as well as a preeminent tool of social control. Nutrition emerged as a scientific discipline in German laboratories and statistical studies in the nineteenth century. Responding to recurrent bouts of food insecurity associated with key moments of national crisis, moreover, German scientists turned hunger into a major social problem whose best solution lay in their hands. The article begins by considering major nineteenth-century contributions to nutrition science, from Carl Voit's intake-output method to Max Rubner's caloric vision of the human body. Second, the article investigates the development of nutrition as a scientific discipline against the backdrop of recurrent cycles of nutritional insecurity. Fear over the political threat posed by a hungry proletariat at the fin-de-siècle turned nutrition into a labor problem and stimulated the emergence of Volksernährung, an applied branch of nutrition science that was nationalized when the country faced severe food shortages during the First World War. Finally, the article turns to scientists' social action in important fields such as nutritional prescription and popularization, from their frequent appearance as endorsers of reformist cookbooks in the nineteenth century to their role in developing didactic visual materials and mass scientific spectacles for the state in the twentieth. German nutritional modernity in its scientific aspects emerged from the confluence of these three trends: the scientization of nutrition in the nineteenth century, the medicalization and nationalization of hunger at the fin-de-siècle, and a vibrant tradition of scientific popularization that began in the nineteenth century and continued well into the twentieth. The German case provides a particularly useful venue for exploring how the social and scientific aspects of nutrition became entangled with the project of national governance.

Corinna Treitel

Nutritional Modernity

营养现代化

The idea of population control is often associated with Malthusian views of scarcity and their twentieth-century political and technological legacies. Though sixteenth- and seventeenth-century political thinkers and scientific projectors often described human multiplication in religious—especially biblical and providentialist—terms, they similarly understood population to be constrained by the capacity of limited resources to feed growing numbers, and they sought ways to manage this relationship by “improvements” that combined technological and political innovations in both metropolitan and colonial settings. This article examines how these efforts engaged with population, focusing on several projects relating to food connected with Samuel Hartlib (1660–62) and the Hartlib Circle: Gabriel Plattes’s manifold agricultural improvements for domestic use, Hugh L’Amy and Pierre Le Pruvost’s promotion of colonial trade and fisheries, Cressy Dymock’s corn-setting and “perpetual motion” machines for use in England and Barbados, and John Beale’s promotion of fruit trees and cider. While the Hartlibians developed no theory or doctrine of population and made scant use of demographic quantification, their projects framed the problem of feeding populations central to the management of human multiplication, both as a global, historical concern and as a key problem of colonial empire. They thus shed light not only on the emergence after 1660 of new discourses of demographic quantification, and the background to sustained demographic growth after 1750, but on the origins of population as an object of scientific-cum-political intervention through the medium of food.

Ted McCormick

Food, Population, and Empire in the Hartlib Circle, 1639–1660

哈特利布圈子中的食物、人口与帝国，1639-1660年

Previous articleNext article No AccessOn the Virtues of Historical EntomophagyE. C. Spary and Anya ZilbersteinE. C. Spary*Faculty of History, University of Cambridge, West Road, Cambridge, CB3 9EF, UK; [email protected].Many thanks to Anne Secord for giving me a copy of Holt, and Jim Secord for dinosaur advice; to Barbara Orland, Melissa Calaresu, and some of the contributors to this volume for long-standing and fruitful exchange and discussion; and especially to all the brilliant students (you know who you are) who have variously questioned, encouraged, and pushed the boundaries of my own research in this area over the last ten years. Last, but certainly not least, warmest thanks to my coeditor, Anya Zilberstein. I am privileged not only that she invited me to participate in this project (and return to a topic on which I felt the discipline had already heard quite enough from me), but also that it afforded an opportunity to work alongside her over many months of collaborative labor. Search for more articles by this author and Anya Zilberstein§Department of History, Concordia University, 1455 de Maisonneuve Blvd. West, Montreal, H3G 1M8, Canada; [email protected].Gratitude, first and foremost, to E. C. Spary for agreeing to work with me on the idea for a volume, although we were unacquainted, and teaching me so much in the process. Thanks to Molly Warsh, Danna Agmon, and Daniel Hershenzon for their critical input and encouragement, and to the Rosenfelds and Rivens for coincidentally reminding me of the pleasures of food. Search for more articles by this author PDFPDF PLUSFull Text Add to favoritesDownload CitationTrack CitationsPermissionsReprints Share onFacebookTwitterLinkedInRedditEmail SectionsMoreDetailsFiguresReferencesCited by Osiris Volume 352020Food Matters Published for the History of Science Society Article DOIhttps://doi.org/10.1086/709706 Views: 404Total views on this site Citations: 1Citations are reported from Crossref © 2020 by The History of Science Society. All rights reserved.PDF download Crossref reports the following articles citing this article: Isis Current Bibliography of the History of Science and Its Cultural Influences 2020, Isis 111, no.S1S1 (Jan 2021): 1–317.https://doi.org/10.1086/713361

E. C. Spary

Anya Zilberstein

On the Virtues of Historical Entomophagy

论历史昆虫食用的美德

This is a study of some connections between eating-together and knowing-together. Silicon Valley technoscientific innovation typically involves a coming-together of entrepreneurs (having an idea) and venture capitalists (having private capital to turn the idea into commercial reality). Attention is directed here to a well-publicized type of face-to-face meeting that may occur early in relationships between VCs and entrepreneurs. The specific case treated here is a large number of breakfast meetings occurring over the past twenty-five years or so at a modest restaurant called Buck’s in Woodside, California. Why is it this restaurant? What is it about Buck’s that draws these people? What happens at these meals? And why is it breakfast (as opposed to other sorts of meals)? This article goes on to discuss historical changes in the patterns of daily meals and accompanying changes in the modes of interaction that happen at mealtimes. Breakfast at Buck’s may be a small thing, but its consideration is a way of understanding some quotidian processes of late modern innovation, and it offers a possible model for further inquiries into eating and knowing.

短名	Osiris
Journal Impact	1.04
国际分区	HISTORY & PHILOSOPHY OF SCIENCE(Q2)
期刊索引	SCI Q3中科院 3 区

ISSN	0369-7827, 1933-8287
h-index	33
国内分区	哲学(3区)哲学科学史与科学哲学(3区)

涉及主题	哲学历史艺术政治学法学地理物理社会学考古认识论计算机科学生物
出版信息	出版商: University of Chicago，出版周期: Annual，期刊类型: journal，开源期刊: 否
基本数据	创刊年份: 1997，原创研究文献占比: 100.00%，自引率:0.00%， Gold OA占比: 0.00%
平均审稿周期	网友分享经验：>12周，或约稿
平均录用比例	网友分享经验：容易

Osiris

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Perceptions of Provenance

Nutritional Modernity

Food, Population, and Empire in the Hartlib Circle, 1639–1660

On the Virtues of Historical Entomophagy

Breakfast at Buck’s

A Syndrome in Search of a Virus

“The Workmen’s Compensation Law Is a Direct Slap in the Face”

“A Decided Inaptitude in His Constitution”

Archaeology of the “Feebleminded”

Carbolic Colonialism