Arts of the Microbial World. Fermentation Science in Twentieth-Century Japan.
Chicago. The University of Chicago Press. 2021. Stock ID #216614 This book explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. When referring to this item please quote stockid 216614.
Black and white photographic illustrations, 325pp, notes, bibliography, index. Hardback in dustjacket, as new.
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, Victoria 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. (Publisher's description)
Price: $60.00 AU