The historical significance of the publication of Ohanjip(聱漢集) and the establishment of Chiltan Seowon(七灘書院)

2021 ◽  
Vol 43 ◽  
pp. 5-31
Author(s):  
Nam-ok Yi
Keyword(s):  
Historical Significance

Touchy-Feely History: The ‘Stuff’ of American Culture

2015 ◽  
Vol 4 (1) ◽  
pp. 4-18
Author(s):  
Lauren Rebecca Sklaroff
Keyword(s):  
Material Culture ◽  
Cultural History ◽  
Race And Ethnicity ◽  
The Body ◽  
Special Issue ◽  
Historical Significance ◽  
Research Perspectives ◽  
Economic Trends ◽  
Recent Trends ◽  
New Research

This state of the field essay examines recent trends in American Cultural History, focusing on music, race and ethnicity, material culture, and the body. Expanding on key themes in articles featured in the special issue of Cultural History, the essay draws linkages to other important literatures. The essay argues for more a more serious consideration of the products within popular culture, less as a reflection of social or economic trends, rather for their own historical significance. While the essay examines some classic texts, more emphasis is on work published within the last decade. Here, interdisciplinary methods are stressed, as are new research perspectives developing by non-western historians.

Aesthetic and Historical Values - Their Difference and Why It Matters

2020 ◽  
Vol 29 (5) ◽  
pp. 519-535
Author(s):  
Levi Tenen
Keyword(s):  
Natural Environments ◽  
Aesthetic Value ◽  
Environmental Preservation ◽  
Historical Significance ◽  
Recent Scholarship ◽  
In Virtue Of

Aesthetic and historical values are commonly distinguished from each other. Yet there has not been sustained discussion of what, precisely, differs between them. In fact, recent scholarship has focused on various ways in which the two are related. I argue, though, that historical value can differ in an interesting way from aesthetic value and that this difference may have significant implications for environmental preservation. In valuing something for its historical significance, it need not always be the case that there is a reason to want people to experience the entity. Valuing something for its aesthetic merit, by contrast, does imply a reason to want people to experience the entity. I suggest that in virtue of this difference, some historical values may offer better justification for preserving natural environments than do aesthetic considerations.

Ultra-high Temperature (UHT) Processing: Technological Significance and Updates

2020 ◽  
Vol 16 (8) ◽  
pp. 1183-1195
Author(s):  
Prasad Rasane ◽  
Nitya Sharma ◽  
Sana Fatma ◽  
Sawinder Kaur ◽  
Alok Jha ◽  
...  
Keyword(s):  
High Temperature ◽  
Shelf Life ◽  
Raw Milk ◽  
Fundamental Principle ◽  
Point Of View ◽  
Cold Chain ◽  
Historical Significance ◽  
Perishable Commodity ◽  
Quality Of Milk ◽  
Ultra High Temperature

Background: Background: Milk forms an integral part of the human diet from the nutritional point of view. Besides nutrition, it has also unique functional properties which are harnessed by the industry for numerous uses. Being highly perishable specific techniques are required to minimize the losses during processing and adequate preservation of this precious commodity. In the U.S. and many other parts of the world, the traditional pasteurization of milk requires a minimum heat treatment of 72ºC for 15 seconds with subsequent refrigeration. However, the advent of Ultra High Temperature (UHT) treatment of milk has added a new dimension to the marketing of liquid milk in urban as well as remote areas without the requirement of cold chain management. The distinctive feature of UHT processed milk is that it is commercially-sterile-not pasteurized and so has long shelf life at room temperature. UHT milk, also known as long-life milk, is emerging as an attractive commercial alternative offering a hygienic product of unmatched quality, which can be bought anywhere, at any time and in any quantity. The present review will discuss numerous aspects of UHT processing of milk with reference to historical significance, fundamental principle, various systems used and prerequisites, type of exchangers used, fouling and other defects in system, chemical and microbiological effect of the treatment, its effect on nutritional components, organoleptic quality of milk and the advantage and involved challenges of the process. Conclusion: Raw milk is easily contaminated with pathogens and microbes and hence its consumption of raw milk is associated with certain ill health effects. Therefore, heating milk before consumption is strongly suggested. Thus, UHT treatment of milk is done to ensure microbial safety and also to extend the shelf life of this highly perishable commodity. Heating milk at such a high temperature is often associated with the change of organoleptic properties like change in flavor or cooked flavor, rancidity due to microbes or acid flavor, etc. But UHT treatment does not substantially decrease the nutritional value or any other benefits of milk.

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