The author is a National Science Foundation Postdoctoral Fellow affiliated with MIT's Program in History, Anthropology, and Science and Technology Studies, indicating a strong focus on the intersection of these fields. This background suggests a scholarly exploration of historical and contemporary issues related to science and technology, potentially offering insights into their societal impacts and cultural significance.
Thinking in Public examines the ambivalence that public political life and the figure of the intellectual provoked in the generation of European Jewish thinkers born around 1900. By comparing Hannah Arendt, Emmanuel Levinas, and Leo Strauss, Wurgaft offers a new perspective on the relationship between philosophers and politics.
Exploring the quest to grow meat in laboratories--a substance sometimes called cultured meat--this volume asks what it means to imagine that this is the future of food. The author takes the reader on a tour of the laboratories, kitchens, public debates, and media events that may launch this novel food technology.echnology.
"From the origins of agriculture to twenty-first century debates over culinary authenticity, Ways of Eating introduces readers to world food history and to the practice of food ethnography. By engaging ethnographic vignettes and historical chapters, the authors offer new ways to think about food in relation to its natural and cultural histories. In addition to offering new intellectual tools, starting-points are provided for future reading ina wide variety of subjects, from the European spice trade to the Columbian Exchange, from food and gender to ethnographic methodology. Food studies are made vivid by stories like the ones in this book--stories of Scottish peat-cutters, women beer-makers, and Japanese knife-forgers"--