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Hortus Sanitatis
The ''Hortus Sanitatis'' (also written ''Ortus''; Latin for ''The Garden of Health''), a Latin natural history encyclopaedia, was published by Jacob Meydenbach in Mainz, Germany in 1491. It describes species in the natural world along with their medicinal uses and modes of preparation. It followed the Latin ''Herbarius moguntinus'' (1484) and the German ''Gart der Gesundheit'' (1485), that Peter Schöffer had published in Mainz. Unlike these earlier works, besides dealing with herbs, the ''Hortus sanitatis'' deals with animals, birds, fish and stones too. Moreover the author does not restrict himself to dealing only with real creatures, but also includes accounts of mythical animals such as the dragon, harpy, hydra, myrmecoleon, phoenix, and zitiron. Author The author is unknown. Occasionally the Frankfurt physician Johann Wonnecke von Kaub is incorrectly named as the author. Contents Set in two columns, the work contains five sections describing simple drugs used for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Wonnecke Von Kaub
Johann von Wonnecke Caub or Johannes de Cuba (1430–1503), is the attributed author of an early printed book on natural history, which was published in Mainz by Peter Schöffer in 1485 under the name of ''Gart der Gesundheit The ''Gart der Gesundheit'' ( Early German for Latin ''hortus sanitatis'') was edited in 1485. It was written by Johann Wonnecke von Kaub and it is one of the first printed herbals in German. It was often reprinted until the 18th century. The ''G ...''. Arber, Agnes. ''Herbals. Their origin and evolution. A chapter in the history of botany 1470–1670.'' University Press, Cambridge 1912, pp. 18– 2(Digitalisat)/ref> References {{DEFAULTSORT:De Cuba, Johannes 1430 births 1503 deaths Scientists from Frankfurt Natural scientists ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from wild ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandrake
A mandrake is the root of a plant, historically derived either from plants of the genus '' Mandragora'' found in the Mediterranean region, or from other species, such as ''Bryonia alba'', the English mandrake, which have similar properties. The plants from which the root is obtained are also called "mandrakes". Mediterranean mandrakes are perennial herbaceous plants with ovate leaves arranged in a rosette, a thick upright root, often branched, and bell-shaped flowers followed by yellow or orange berries. They have been placed in different species by different authors. They are highly variable perennial herbaceous plants with long thick roots (often branched) and almost no stem. The leaves are borne in a basal rosette, and are variable in size and shape, with a maximum length of . They are usually either elliptical in shape or wider towards the end (obovate), with varying degrees of hairiness. Because mandrakes contain deliriant hallucinogenic tropane alkaloids and the shape of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manna
Manna ( he, מָן, mān, ; ar, اَلْمَنُّ; sometimes or archaically spelled mana) is, according to the Bible, an edible substance which God provided for the Israelites during their travels in the desert during the 40-year period following the Exodus and prior to the conquest of Canaan. It is also mentioned in the Quran three times. Description In the Hebrew Bible In the Hebrew Bible, manna is described twice: once in Exodus 16:1–36 with the full narrative surrounding it, and once again in Numbers 11:1–9 as a part of a separate narrative. In the description in the Book of Exodus, manna is described as being "a fine, flake-like thing" like the frost on the ground. It is described in the Book of Numbers as arriving with the dew during the night. Exodus adds that it had to be collected before it was melted by the heat of the sun, and that it was like a coriander seed in size but white in color. Numbers describes it as having the appearance of bdellium, However, comme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese. Some cheeses have aromatic molds on the rind, the outer layer, or throughout. Over a thousand types of cheese exist and are produced in various countries. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is produced by adding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Woodcut
Woodcut is a relief printing technique in printmaking. An artist carves an image into the surface of a block of wood—typically with gouges—leaving the printing parts level with the surface while removing the non-printing parts. Areas that the artist cuts away carry no ink, while characters or images at surface level carry the ink to produce the print. The block is cut along the wood grain (unlike wood engraving, where the block is cut in the end-grain). The surface is covered with ink by rolling over the surface with an ink-covered roller (brayer), leaving ink upon the flat surface but not in the non-printing areas. Multiple colors can be printed by keying the paper to a frame around the woodblocks (using a different block for each color). The art of carving the woodcut can be called "xylography", but this is rarely used in English for images alone, although that and "xylographic" are used in connection with block books, which are small books containing text and images in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hieronymus Brunschwig
Hieronymus Brunschwig or Hieronymus Brunschwygk (c. 1450c. 1512) was a German surgeon ("Wundarzt"), alchemist and botanist. He was notable for his methods of treatment of gunshot wounds and for his early work on distillation techniques. His most influential book was the ''Liber de arte distillandi de simplicibus'' (also called ''Kleines Destillierbuch''). Life Brunschwig was born c. 1450 in the free imperial city of Strasbourg, which in his time was part of the Holy Roman Empire. Some notes in his ''Buch der cirurgia'' may suggest, that he studied in Bologna, Padua and Paris and that he participated in the Burgundian Wars, but all this is utterly unfounded. He settled at Strasbourg at the end of the fifteenth century. He died in Strasbourg, c. 1512. Publications *1497: ''Das buch der cirurgia: hantwirckung der wundarztny''. : Reprints: Strasbourg 1513 - Rostock 1518 in Low German - Augsburg 1534 - Munich 1911, 1968 - Milan - 1923. : Translations: 1) In English by Peter Treveris i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Johann Grüninger
Johannes (Hans) Grüninger (1455–1533) was a German printer whose career spanned from 1482 to 1533 and produced up to 500 publications. Grüninger was one of the single most prolific printers of Strasbourg, printing up to 80 books a year. While a great deal of his publications were Catholic, he managed to print a great variety of works ranging from humanist to scientific texts. His work was fairly equally representative of both Latin and the vernacular; about 39% of his works were printed in Latin and the remaining 61% in German. Grüninger was born as Johannes Reinhart in 1455 in the town of Markgröningen, Württemberg (from which he took his name "Grüninger"). He learned about the printing trade in Basel before he moved to Strasbourg which was experiencing a boom in the printing industry. Between 1508 and 1528 about 70 printers had established themselves in Strasbourg. Grüninger had a head start on this competition and in 1481 he moved to Strasbourg. A year later bought his p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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