Life Sciences Commons^™

Racism, Eugenics, And Ernst Mayr’S Account Of Species, Ladelle Mcwhorter

Philosophy Faculty Publications

At his death at age one hundred in 2005, Ernst Mayr was hailed as the greatest evolutionary biologist of the twentieth century. His definition of species, published in 1942 in Systematics and the Origin of Species and known as the “biological species concept,” is familiar to every tenth grader: “Species are groups of interbreeding natural populations that are reproductively isolated from other such groups.” That definition, together with Mayr’s and Theodosius Dobzhansky’s theory of speciation, enabled the integration of modern genetics and Darwinian evolutionary theory. In this paper I will argue that it imported racism into the heart of modern …

The Southern Family Farm As Endangered Species: Possibilities For Survival In Barbara Kingsolver's Prodigal Summer, Suzanne W. Jones

English Faculty Publications

At the same time some southern studies scholars are positioning the U.S. South in a larger cultural, historic, and economic region that encompasses the Caribbean and Latin America, some southern environmentalist writers, such as long-time essayist and novelist Wendell Berry and activist-turned-memoirist Janisse Ray, are finding a pressing need to focus on smaller bioregions and the locatedness of the human subject. These writers believe that agribusiness and consumer ignorance are driving small farmers out of business and that clear-cutting timber and farming practices dependent on chemicals are threatening local ecosystems. Best-selling novelist Barbara Kingsolver has joined their ranks. With her …

Boucherie Et Hygiène À Paris Au Xviiie Siècle, Sydney Watts

History Faculty Publications

Au XVIII^e siècle, l'essor de la consommation de viande de boucherie rend problématique la présence des bouchers et de leur commerce au centre de Paris. Grâce à ses réseaux d'approvisionnement, la capitale est relativement riche en bœuf, veau et mouton frais (les produits premiers du commerce de boucherie), mais la préparation de la viande à l'intérieur de la ville pollue l'air et l'eau¹. Des chroniqueurs tels que Louis-Sébastien Mercier évoquent la pol lution provoquée par la présence des tueries qui génèrent des rivières de sang, des odeurs putrides, bref un spectacle et des sons barbares:

«Elles ne …