Smell A Very Short Introduction

"Describes the latest scientific research on smell, and explores its place in culture and history"--

Our sense of smell - or olfaction as it is technically known - is our most enigmatic sense. It can conjure up memories, taking us back to very specific places and emotions, whilst powerful smells can induce strong feelings of hunger or nausea. In the animal kingdom smell can be used to find food, a mate, or a home; to sense danger; and to send and receive complex messages with other members of a species. Yet despite its fundamental importance in our mental life and in the existence of all animals, our scientific understanding of how smell works is limited. In this Very Short Introduction, Matthew Cobb describes the latest scientific research on smell in humans and other mammals, in insects, and even in fish. He looks at how smell evolved, how animals use it to navigate and communicate, and disorders of smell in humans. Understanding smell, especially its neurobiology, has proved a big challenge, but olfactory science has revealed genetic factors that determine what we can and cannot smell, and why some people like a given smell while others find it unbearable. He ends by considering future treatments for smell disorders, and speculating on the role of smell in a world of robots. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

In England from the 1670s to the 1820s a transformation took place in how smell and the senses were viewed. The role of smell in developing medical and scientific knowledge came under intense scrutiny, and the equation of smell with disease was actively questioned. Yet a new interest in smell's emotive and idiosyncratic dimensions offered odour a new power in the sociable spaces of eighteenth-century England. Using a wide range of sources from diaries, letters, and sanitary records to satirical prints, consumer objects, and magazines, William Tullett traces how individuals and communities perceived the smells around them, from paint and perfume to onions and farts. In doing so, the study challenges a popular, influential, and often cited narrative. Smell in Eighteenth-Century England is not a tale of the medicalization and deodorization of English olfactory culture. Instead, Tullett demonstrates that it was a new recognition of smell's asocial-sociability, and its capacity to create atmospheres of uncomfortable intimacy, that transformed the relationship between the senses and society.

What is 'nothing'? What remains when you take all the matter away? Can empty space - a void - exist? This Very Short Introduction explores the science and the history of the elusive void: from Aristotle who insisted that the vacuum was impossible, via the theories of Newton and Einstein, to our very latest discoveries and why they can tell us extraordinary things about the cosmos. Frank Close tells the story of how scientists have explored the elusive void, and the rich discoveries that they have made there. He takes the reader on a lively and accessible history through ancient ideas and cultural superstitions to the frontiers of current research. He describes how scientists discovered that the vacuum is filled with fields; how Newton, Mach, and Einstein grappled with the nature of space and time; and how the mysterious 'aether' that was long ago supposed to permeate the void may now be making a comeback with the latest research into the 'Higgs field'. We now know that the vacuum is far from being empty - it seethes with virtual particles and antiparticles that erupt spontaneously into being, and it also may contain hidden dimensions that we were previously unaware of. These new discoveries may provide answers to some of cosmology's most fundamental questions: what lies outside the universe, and, if there was once nothing, then how did the universe begin? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Consciousness, 'the last great mystery for science', remains a hot topic. How can a physical brain create our experience of the world? What creates our identity? Do we really have free will? Could consciousness itself be an illusion? Exciting new developments in brain science are continuing the debates on these issues, and the field has now expanded to include biologists, neuroscientists, psychologists, and philosophers. This controversial book clarifies the potentially confusing arguments, and the major theories, whilst also outlining the amazing pace of discoveries in neuroscience. Covering areas such as the construction of self in the brain, mechanisms of attention, the neural correlates of consciousness, and the physiology of altered states of consciousness, Susan Blackmore highlights our latest findings. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Organic chemistry is the chemistry of compounds of carbon. The ability of carbon to link together to form long chain molecules and ring compounds as well as bonding with many other elements has led to a vast array of organic compounds. These compounds are central to life, forming the basis for organic molecules such as nucleic acids, proteins, carbohydrates, and lipids. In this Very Short Introduction Graham Patrick covers the whole range of organic compounds and their roles. Beginning with the structures and properties of the basic groups of organic compounds, he goes on to consider organic compounds in the areas of pharmaceuticals, polymers, food and drink, petrochemicals, and nanotechnology. He looks at how new materials, in particular the single layer form of carbon called graphene, are opening up exciting new possibilities for applications, and discusses the particular challenges of working with carbon compounds, many of which are colourless. Patrick also discusses techniques used in the field. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

Very Short Introductions: Brilliant, Sharp, Inspiring From frogs, toads, newts, and salamanders, to the lesser-known caecilians, there are over 8,000 species of amphibians alive today. Characterised by their moist, naked skin and the tadpole phase of their lives, they are uniquely adapted to occupy the interphase habitat between freshwater and land. This Very Short Introduction explores amphibians' evolution, adaptations, and biology, from the first emergence of tetrapods onto land 370 million years ago, to how their permeable skin enables them to thrive in their habitat today. T. S. Kemp describes how different amphibians go about their lives, looking in particular at their complex courtship behaviour and their extraordinary means of providing care for their eggs and larvae. Finally, he considers amphibians' relationship to humans, and the ways in which they have been exploited as food, folk medicine, and pets, as well as used in many areas of scientific research. Today amphibians face a serious threat, with almost half of species judged to be at risk of extinction. As the causes include habitat destruction, pollution, and disease, mostly resulting from human activity, T. S. Kemp shows that the conservation of amphibians is very much in our hands. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.

In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the present day. By looking at the four great transitions in human food - cooking, agriculture, processing, and preservation - he considers a variety of questions, including why people like some kinds of foods and not others; how your senses contribute to flavour; the role of genetics in our likes and dislikes; and the differences in learning and culture around the world. In turn he considers aspects of diet, nutrition, and health, and the disparity between malnutrition in some places and overconsumption in others. Finally, he considers some of the big issues - the obesity crisis, sustainable agriculture, the role of new technologies such as genetic modification of crops, and ends by posing the question: how will it be possible to feed a population of 9 billion in 2050, without destroying our natural environment? ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.