@MicrobeHistory

Science historian 科学史家, author "The Arts of the Microbial World" 菌の世界の技術 (Chicago 2021, winner @asiascholars book prize) @ohiou Fermentation 発酵 🔬🍶

 Athens, OH
press.uchicago.edu/ucp/books/book/chicago/A/bo115839973.html
Joined April 2017
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Victoria Lee @MicrobeHistory, THE ARTS OF THE MICROBIAL WORLD: FERMENTATION SCIENCE IN TWENTIETH-CENTURY JAPAN @UChicagoPress press.uchicago.edu/ucp/books…
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"Four Tales from the World of Small Things," with @kirchhelle @MicrobeHistory @CancerHistorian & Neeraja Sankaran talking about their books at #ISH21
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Some very timely histories of viruses and other small things from @CancerHistorian, Neeraja Sankaran, @kirchhelle and @MicrobeHistory. I love the things I can stumble upon at #ISH21
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At #ISH21 next week? come to "Four Tales from the World of Small Things," with @kirchhelle @MicrobeHistory (organizer) & Neeraja Sankaran about our books! Thursday July 15 14:30‐15:55 (GMT ‐4) "The individuals may be tiny, but the microbial world is vast, as is its history."
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"Sometimes we leave imprints on microbial history, too, and the engagement may in fact be gradual, mutual, and continuous." Victoria Lee on Hyunhee Park's "Soju" and Jamie Lorimer's "The Probiotic Planet." loom.ly/g5u05oE
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Très heureuse de participer demain à la table ronde organisée par @MicrobeHistory à l'@IEAdeParis sur "Nos vies microbiennes : un forum contre l'éradication". #biodiversité #microbiote
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Ask the microbe🔬! Great pleasure hosting @MicrobeHistory from @IEAdeParis for a timely rethink of our relationship with microbes. 📢We enjoyed the preview of her forthcoming The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan🇯🇵from @UChicagoPress
Advertisement of the mold starter maker Konno Shōten (1924).

ALT Advertisement of the mold starter maker Konno Shōten (1924).

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Qu'est ce que les microbes peuvent faire au monde, mis à part des ennuis? Pour en savoir + @crjehess vous invite 🗓️18 mars 15h-17h L'ingénierie du contrôle microbien au Japon au XXe siècle En anglais @EHESS_fr par Victoria Lee @IEA & @ohiou 📌For Zoom link email [email protected]
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HEALTHY HAKKO: The Fermenting Culinary Arts of Japan Watch 4 documentaries and 4 talks by 8 experts to gain insights on the origins, health benefits + special place fermented foods hold in Japan’s food culture + traditions. FREE, register > bit.ly/3oIFtQB #fermentation
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Replying to @BioEngColl @HistAndTech @RaderKaren @JHistoryBiology @A_Slaton @nothingtolius @hssonline
Wild toxicity, cultivated safety: aflatoxin and kōji classification as knowledge infrastructure - @koji_revolution tandfonline.com/doi/full/10.…
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It is with considerable joy, glee, & excitement that we share news of this new special issue of @HistAndTech on 'Biology and Technology Reframed'. A number of authors are @BioEngColl members, & the aims and ambitions of the whole issue contribute directly to our agenda. #histstm
JHB@JHistoryBiology28 Jan 2020
Replying to @HistAndTech
@HistAndTech just released "Biology &Technology Reframed," a 2019 special issue, edited by @RaderKaren. It's the first step of a cross-journal scholarly experiment. Read more here: ow.ly/tv5J50y6Vvv

Introduction to the special issue Biology and Technology Reframed: historiographical reflections...

Published in History and Technology: An International Journal (Vol. 35, No. 4, 2019)

tandfonline.com
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Domestication of penicillin production in Japan after WWII was mediated between gov't policy, industry & indigenous knowledge. @koji_revolution, Microbial Transformations: The Japanese Domestication of Penicillin Production, 1946–1951 (48.4 Sept 2018) hsns.ucpress.edu/content/48/…
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