In Darwinism's Struggle for Survival Jean Gayon offers a philosophical interpretation of the history of theoretical Darwinism. He begins by examining the different forms taken by the hypothesis of natural selection in the nineteenth century and the major difficulties which it encountered, particularly with regard to its compatibility with the theory of heredity. He then shows how these difficulties were overcome during the seventy years which followed the publication of Darwin's Origin of Species, and he concludes by analysing the major (...) features of the genetic theory of natural selection, as it developed from 1920 to 1960. This rich and wide-ranging study will appeal to philosophers and historians of science and to evolutionary biologists. (shrink)

In 1669, Malpighi published the first systematic dissection of an insect. The manuscript of this work contains a striking water-colour of the silkworm, which is described here for the first time. On repeating Malpighi's pioneering investigation, Swammerdam found what he thought were a number of errors, but was hampered by Malpighi's failure to explain his techniques. This may explain Swammerdam's subsequent description of his methods. In 1675, as he was about to abandon his scientific researches for a life of religious (...) contemplation, Swammerdam destroyed his manuscript on the silkworm, but not before sending the drawings to Malpighi. These figures, with their rich and unique use of colour, are studied here for the first time. The role played by Henry Oldenburg, secretary of the Royal Society, in encouraging contact between the two men is emphasized and the way this exchange reveals the development of some key features of modern science -- replication and modern scientific illustration -- is discussed. (shrink)

The thrilling and terrifying history of genetic engineering. In 2018, scientists manipulated the DNA of human babies for the first time. As biologist and historian Matthew Cobb shows in As Gods, this achievement was one many scientists have feared from the start of the genetic age. Four times in the last fifty years, geneticists, frightened by their own technology, have called a temporary halt to their experiments. They ought to be frightened: Now we have powers that can target the extinction (...) of pests, change our own genes, or create dangerous new versions of diseases in an attempt to prevent future pandemics. Both awe-inspiring and chilling, As Gods traces the history of genetic engineering, showing that this revolutionary technology is far too important to be left to the scientists. They have the power to change life itself, but should we trust them to keep their ingenuity from producing a hellish reality? (shrink)

In lieu of an abstract, here is a brief excerpt of the content:A Vexed Pharmacopeia: Musings on Two Thousand Years of Scholarship Regarding the Ancient Spice Trade ROGER MICHEL ALEXY KARENOWSKA GEORGE ALTSHULER MATTHEW COBB Alice went back to the table. She found a little bottle on it, and round the neck of the bottle was a paper label, with the words “DRINK ME” beautifully printed on it in large letters. It was all very well to say “Drink me,” but (...) the wise little Alice was not going to do that in a hurry. “No, I’ll look first,” she said, “and see whether it’s marked ‘poison’ or not.” However, the bottle was not marked “poison,” so Alice ventured to taste it, and finding it very nice, (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffee, and hot buttered toast), she very soon finished it off. “What a curious feeling!” said Alice. —Lewis Carroll, Alice’s Adventures in Wonderland (1865) যে ব্যামোর দেখবেন সাতান্ন রকমের ওষুধ, বুঝে নেবেন, সে ব্যামো ওষুধে সারে না।1 —Syed Mujtaba Ali, চাচা কাহিনী (1955) introduction Mankind’s fascination with spice dates back at least 8,000 years—both culinary and medicinal herbs are referenced in the Vedas, Hinduism’s oldest religious text. Spice is also peppered throughout the Old Testament.2 The Song of Solomon recites: “Thy plants are an orchard of pomegranates, with pleasant fruits; camphire, with spikearion 28.1 spring/summer 2020 2 a vexed pharmacopeia nard and saffron; calamus and cinnamon, with all trees of frankincense; myrrh and aloes, with all the chief spices.”3 Every one of these fruits, plants and spices remained popular in the West throughout antiquity, into the Middle Ages, and beyond. As early as 3000 bc, trade routes had connected the Mediterranean to the near east. Courtesy of this “Spice Road,” ancient Mediterranean civilizations had access to a wide range of horseradishes, mustards, peppers, gingers and other spices. The Greeks and Romans had a special relationship with black pepper—so much so that four out of five recipes in Apicius’s famous 1st century cookbook4 called for a sprinkling of this sometimes-costly commodity. It is perhaps not coincidental that black pepper contains heat-producing alkaloids very similar to those found in New World chili peppers. Much has been written about the important role of chilis in South and Central American culture—a region that, by the Middle Ages, was in many respects the equal of Europe in “artistic sensibility, social complexity, and political organization.”5 The habanero and its capsainoid cousins were at the heart of the culinary and ceremonial customs of Mesoamerica, their biting heat and florid livery an apt metaphor for the “extravagant feats of human butchery”6 —very much in the tradition of the spectacular venationes of ancient Rome—for which the Aztecs at least were well known. To what extent was hot spice also a significant part of the culinary, medical and cultural landscape of the Old World? At a conference hosted by the Institute for Digital Archaeology at the University of Oxford last December, experts from Europe and North America examined the literary, historical, archaeological and scientific evidence around these questions. Their inquiry received a boost from new and rapidly developing techniques for examining the physical evidence of ancient diet and food production—laboratory techniques not available even five years ago. There was also fresh medical evidence to consider: significant research is being done in the area of chemosensation in the context of spicy foods. This Roger Michel, Alexy Karenowska, George Altshuler, Matthew Cobb 3 includes trying to understand how different so-called “TRP channels” in the nervous system process spice information— in particular, the connection between spice and endorphin levels. It appears that many of the hot spices available in antiquity could potentially trigger the same TRP channels as the capsaicin-charged Mesoamerican peppers. This creates a nice connection between old and new world spice that helps to explain and contextualize both. However, in the end, firm conclusions at the Oxford conference were scarce. It quickly became clear that more work, a greater diversity of viewpoints, better refined questions, and a change of venue were required to make additional progress. To paraphrase William Boot, the accidental protagonist of Evelyn Waugh’s autobiographical Scoop (wherein events around... (shrink)