An intriguing new scientific theory that explains what life is and how it emerges. What is life? This is among the most difficult open problems ...
Continue Reading →This book, first published in 1966, is a product of a unique international collaboration between a world famous Russian astronomer and a leading American space ...
Continue Reading →Like fast food, fast science is quickly prepared, not particularly good, and it clogs up the system. Efforts to tackle our most pressing issues have ...
Continue Reading →In the present discussion of the multiplicity of sciences as against the unity of knowledge, sometimes the possibility of one super-science is advocated with a ...
Continue Reading →I want to make plausible the following claim: Analyzing scientific inquiry as a species of socially distributed cognition has a variety of advantages for science ...
Continue Reading →This globe of the earth is a habitable world; and on its fitness for this purpose, our sense of wisdom in its formation must depend. ...
Continue Reading → In 1876, Louis Pasteur published his ground-breaking volume, Etudes sur la Biere, soon translated into English as Studies On Fermentation. The book changed the ...
Continue Reading →Philosophia Botanica (The Science of Botany), by Carl Linnaeus, was originally published in Latin in Stockholm and Amsterdam in 1751. It is a greatly expanded ...
Continue Reading → The debt of modern chemistry to Antoine Lavoisier (1743–1794) is incalculable. With Lavoisier’s discoveries of the compositions of air and water (he gave the ...
Continue Reading →The Histoire Naturelle is the work that the Comte de Buffon (1707–1788) is remembered for. 36 volumes came out between 1749 and 1789, followed by ...
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