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The Arts of the Microbial World - Fermentation Science in Twentieth-Century Japan (Hardcover)
Loot Price: R1,301
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The Arts of the Microbial World - Fermentation Science in Twentieth-Century Japan (Hardcover)
Series: Synthesis
Expected to ship within 10 - 15 working days
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The first in-depth study of Japanese fermentation science in the
twentieth century. The Arts of the Microbial World explores the
significance of fermentation phenomena, both as life processes and
as technologies, in Japanese scientific culture. Victoria Lee's
careful study documents how Japanese scientists and skilled workers
sought to use the microbe's natural processes to create new
products, from soy-sauce mold starters to MSG, vitamins to statins.
In traditional brewing houses as well as in the food, fine
chemical, and pharmaceutical industries across Japan, they
showcased their ability to deal with the enormous sensitivity and
variety of the microbial world. Charting developments in
fermentation science from the turn of the twentieth century, when
Japan was an industrializing country on the periphery of the world
economy, to 1980 when it had emerged as a global technological and
economic power, Lee highlights the role of indigenous techniques in
modern science as it took shape in Japan. In doing so, she reveals
how knowledge of microbes lay at the heart of some of Japan's most
prominent technological breakthroughs in the global economy. At a
moment when twenty-first-century developments in the fields of
antibiotic resistance, the microbiome, and green chemistry suggest
that the traditional eradication-based approach to the microbial
world is unsustainable, twentieth-century Japanese microbiology
provides a new, broader vantage for understanding and managing
microbial interactions with society.
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