Title
Poisons of the Past: Molds, Epidemics, and History,Used
Processing time: 1-3 days
US Orders Ships in: 3-5 days
International Orders Ships in: 8-12 days
Return Policy: 15-days return on defective items
Payment Option
Did food poisoning cause the Black Plague, the Salem witchhunts, and other significant events in human history? In this pathbreaking book, historian Mary Kilbourne Matossian argues that epidemics, sporadic outbursts of bizarre behavior, and low fertility and high death rates from the fourteenth to the eighteenth centuries may have been caused by food poisoning from microfungi in bread, the staple food in Europe and America during this period.A bold book with a stimulating thesis. Matossians claims for the role of food poisoning will need to be incorporated into any satisfactory account of past demographic trends.John Walter, NatureMatossians work is innovative and original, modest and reasoned, and opens a door on our general human past that historians have not only ignored, but often did not even know existed.William Richardson, Environmental History ReviewThis work demonstrates an impressive variety of crossnational sources. Its broad sweep also reveals the importance of the history of agriculture and food and strengthens the view that the shift from the consumption of moldpoisoned rye bread to the potato significantly contributed to an improvement in the mental and physical health of Europeans and Americans.Naomi Rogers, Journal of American HistoryThis work is a true botanicalhistorical tour de force.Rudolf Schmid, Journal of the International Association of Plant TaxonomyIntriguing and lucid.William K. Beatty, Journal of the American Medical Association
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main argument of 'Poisons of the Past'? A: 'Poisons of the Past' argues that food poisoning from microfungi in bread may have influenced significant historical events, including epidemics and societal behaviors during the 14th to 18th centuries.
- Q: Who is the author of this book? A: The author of 'Poisons of the Past' is Mary Kilbourne Matossian, a historian known for her research on the intersections of food, health, and history.
- Q: What are the key themes explored in the book? A: Key themes include the impact of food poisoning on demographic trends, the history of agriculture, and the transition from mold-poisoned bread to healthier food options like potatoes.
- Q: How many pages does the book have? A: 'Poisons of the Past' contains 208 pages, providing a comprehensive exploration of its subject matter.
- Q: When was 'Poisons of the Past' published? A: The book was published on July 24, 1991, and is a revised edition.
- Q: What is the format of this book? A: 'Poisons of the Past' is available in a paperback binding, making it accessible for readers.
- Q: Is the book considered scholarly? A: Yes, the book has been praised for its innovative and original approach, making significant contributions to historical discourse on food and health.
- Q: What type of reader would benefit from this book? A: Readers interested in history, epidemiology, food studies, and the social impacts of agriculture would find 'Poisons of the Past' particularly enlightening.
- Q: Are there any notable reviews of the book? A: Yes, the book has received positive reviews from publications such as Nature and the Journal of American History, highlighting its stimulating thesis and impressive research.
- Q: What is the condition of the book? A: 'Poisons of the Past' is listed as 'New,' ensuring that readers receive a pristine copy of the text.