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An enthralling and vivid portrait of Queen Catherine of Braganza, wife of Charles II, that reveals her forgotten place in history. A long-overlooked figure in history, Catherine has a crucial place in the history of the British Empire: she may have failed to produce an heir to the throne, but her marriage to Charles in 1662 marked a key turning point in Britain’s imperial ascendancy, for part of her dowry was Bombay, Britain’s first territory of the Indian subcontinent. Catherine also was highly influential in the worlds of fashion, Baroque art and music, and food and culture. She popularized tea drinking, bringing England’s national drink into fashion for the first time. Her life was at the nexus of Old and New worlds, war and exploration, frivolity and scientific enquiry. Noteworthy in its scope and approach to sources, The Lost Queen combines personal and political accounts, offering a lively portrait of Catherine’s life, and the wider politics and explorations of her time.
Investigation of the complex issues surrounding the links between bovine tuberculosis and infected meat - with a contemporary resonance in the BSE scare. By the late 1890s, the question of bovine tuberculosis (TB) and infected meat had become one of national importance, reflecting a national sense of fear. Although the extent of the threat to health proved uncertain, bovine TB hadcome to stand at the centre of debates about diseased meat and public health. The anxiety it caused was part of a longer story, linked to concern over food safety, changes in how tuberculosis was understood, and to worries over diseased meat and the 'evils' of the urban meat trade. The Bovine Scourge explores the debates and fears that came to surround bovine TB, meat and public health between the 1860s and 1914. It traces how diseased meat and bovine TB emerged as a public health issue, examines the measures adopted to protect the public, and addresses how by the Edwardian era milk had become the major source of concern in discussion of bovine TB. It also raises important questions about the history of food safety, the concerns generated by diseased meat, and the role of the public health and veterinary profession in preventing the sale of contaminated food. KEIR WADDINGTON is a senior lecturerin the School of History and Archaeology at Cardiff University.
List of members in v. 1; 2d ser., v. 7-25; 3rd ser., v. 2- (3rd ser., v. 10 containing members from the foundation of the Society to 1913) etc.
The remainder of the collection was sold in 1810.