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Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)
Victoria Lee, "The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan" (U Chicago Press, 2021)
ratings:
Length:
51 minutes
Released:
Jul 16, 2023
Format:
Podcast episode
Description
Victoria Lee’s The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries.
With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan’s microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability.
Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.
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With case studies that include sake and soy sauce, antibiotics, and biotechnology, Arts of the Microbial World weaves a historical narrative integrated with both the development of modern Japanese science and industry on the one hand and imperialism, expansion, and defeat and rebuilding on the other. Additionally, Lee couches her analysis of Japan’s microbial industries in the context of our contemporary microbiotic moment of antibiotic resistance, the microbiome, green chemistry, and lab-grown foods and pharmaceuticals. In this sense, Arts of the Microbial World will be of interest to scholars and students of Japan, the history of science, food, pharmaceuticals, and industry, but also to readers concerned about the possibilities of mobilizing non-Western technological breakthroughs in the quest for global sustainability.
Nathan Hopson is an associate professor of Japanese language and history in the University of Bergen's Department of Foreign Languages.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Released:
Jul 16, 2023
Format:
Podcast episode
Titles in the series (100)
Dagmar Schaefer, “The Crafting of the 10,000 Things: Knowledge and Technology in Seventeenth-Century China” (University of Chicago Press, 2011): In her elegant work of historical puppet theater The Crafting of the 10,000 Things: Knowledge and Technology in Seventeenth-Century China (University of Chicago Press, 2011), Dagmar Schaefer introduces us to the world of scholars and craftsmen in seven... by New Books in the History of Science