Search results for ""Author Elizabeth A. Williams""

Established in 1831, the Gorham Manufacturing Company adeptly coupled art and industry, rising to become an industry leader of stylistic and technological achievement in America and around the world. It was the only major competitor of Tiffany and Co., producing public presentation pieces and one-of-a-kind showstoppers for important occasions, as well as tableware for everyday use. Its works trace a narrative arc not only of great design but also of American ambitions. In this volume, insightful essays are accompanied by gorgeous new photography of splendid silver pieces along with a wealth of archival images, design drawings, casting patterns, and company records that reveal a rich heritage of a giant in decorative arts and silver manufacturing. Produced in collaboration with the RISD Museum, which has the world s most significant collection of Gorham silver, this major new book casts new light on more than 120 years of grand aesthetic styles in silver, innovative industrial practices, and American social and cultural norms.

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Why do we eat? Is it instinct, or some other impetus? Despite the necessity of food, anxieties about what and how to eat are widespread in our culture, and scientists and physicians continue to have shifting theories about the phenomenon of appetite and its causes and norms. In Appetite and Its Discontents, Elizabeth A. Williams charts the history of inquiry into appetite between 1750 and 1950, as scientific and medical concepts of appetite shifted alongside developments in physiology, natural history, psychology, and ethology. Williams argues that trust in appetite was undermined in the mid-eighteenth century, when researchers who investigated ingestion and digestion began claiming that science alone could say which ways of eating were healthy and which were not. Tracing nineteenth- and twentieth-century conflicts over the nature of appetite, Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite--once a matter of personal inclination--became an object of science.

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Why do we eat? Is it instinct, or some other impetus? Despite the necessity of food, anxieties about what and how to eat are widespread in our culture, and scientists and physicians continue to have shifting theories about the phenomenon of appetite and its causes and norms. In Appetite and Its Discontents, Elizabeth A. Williams charts the history of inquiry into appetite between 1750 and 1950, as scientific and medical concepts of appetite shifted alongside developments in physiology, natural history, psychology, and ethology. Williams argues that trust in appetite was undermined in the mid-eighteenth century, when researchers who investigated ingestion and digestion began claiming that science alone could say which ways of eating were healthy and which were not. Tracing nineteenth- and twentieth-century conflicts over the nature of appetite, Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite--once a matter of personal inclination--became an object of science.

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