F.S. Thatcher – författare
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Knowledge of Nietzsche''s writings came late to England, but his works, since they were known, provoked in the literary and sometimes even the daily press a strong partisan reaction ranging from fawning praise to caricature and denunciation. Real knowledge of Nietzschean thought based on a sound understanding of the major works was slow is developing. It is this development that Dr. Thatcher traces in his lucid and scholarly study.
Through English literary works and critical periodcials of the imperial fin de siècleand the pre-war years we see Nietzsche''s ideas pass from notoriety to increasingly sympathetic acceptance. The author studies in detail Nietzsche''s influence on five writers -- John Davidson, Havelock Ellis, A.R. Orage (editor of New Age), George Bernard Shaw, and W.B. Yeats. The chapter on Yeats stands at the heart of the book and suggests that Yeats rather than Shaw was the chief beneficiary of the Nietzsche movement in England. Nietzsche''s influence on writers as diverse as Author Symons, George Moore, James Joyce, G.K. Chesterton, H.G. Wells, T.E. Hulme, T.S. Eliot, Edwin Muir, and Herbert Read is also examined. Dr. Thatcher argues that many creative writers sought in different ways to emulate Nietzsche''s example, to effect "a transvaluation of values" that would bring a heroic vision to an unheroic age. The fascination which Nietzsche''s superman held for this generation is carefully examined; indeed the idea of the superman is a liefmotif in the work. Throughout the book the social, political, and culturel temper of pre-war England is re-created to explain the sometimes unexpected directions which Nietzsche''s influence took.
This volume makes a substantial contribution to the history of ideas and to the study of influences on some major English writers. Its successful re-creation of the intellectual atmosphere of an era will interest students of literature, philosophy, and cultural history. An extensive bibliography of Neitzsche scholarship is included, containing some previously unrecorded iteams
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Twenty-two experienced scientists from eleven different countries have contributed four years of study and discussion to this important book, which represents part of the work done by the International Committee on Microbiological Specifications for Foods, a standing committee of the International Association of Microbiological Societies.
The ICMSF was formed in 1962 in reponse to the need for internationally acceptable and authoritative decisions on microbiological limits for foods commensurate with public health safety, and particularly for foods in international commerce. The membership of ICMSF consists of food-microbiologists whose combined professional itnerests include research, public health, official food control, education, and industrial research and development. They are all well-known scientists drawn from government laboratories in health, agriculture and food technology, from universities, and from the food industry. The influence of the Committee is being augmented by the formation of regional subcommittees throughout the world.
This book is divided into three parts: the first deals with the significance of microorganisms in foods -- pathogens, food-poisoning organisms and their toxins, indicator species and spoilage groups; part two is a compendium of the methods of microbiological analysis and enumeration, the last part lists the composition of 104 media and of the diagnostic reagents to be used in association with the various procedures.
Prerequisite to a major objective of the Committee, namely, microbiological standards, are internationally acceptable methods for enumeration of the many pertinent classes of microorganisms in foods. This book describes the methods shown to have been used most effectively in many countries.
It fills an urgent need and dispels much controversy and indecision which hitherto have prevailed in regard both to the significance of microorganisms and to acceptable methodology. It will prove invaluable to all concerned with the microbiological content of foods, whether in government control agencies, industry, teaching or research institutions.