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This study uses the French experience to examine one fundamental aspect of the 'civilizing process': cleanliness.
A spirited chronicle of the West's ambivalent relationship with dirt The question of cleanliness is one every age and culture has answered with confidence. For the first-century Roman, being clean meant a two-hour soak in baths of various temperatures, scraping the body with a miniature rake, and a final application of oil. For the aristocratic Frenchman in the seventeenth century, it meant changing your shirt once a day and perhaps going so far as to dip your hands in some water. Did Napoleon know something we didn't when he wrote Josephine "I will return in five days. Stop washing"? And why is the German term Warmduscher—a man who washes in warm or hot water—invariably a slight against his masculinity? Katherine Ashenburg takes on such fascinating questions as these in Dirt on Clean, her charming tour of attitudes to hygiene through time. What could be more routine than taking up soap and water and washing yourself? And yet cleanliness, or the lack of it, is intimately connected to ideas as large as spirituality and sexuality, and historical events that include plagues, the Civil War, and the discovery of germs. An engrossing fusion of erudition and anecdote, Dirt on Clean considers the bizarre prescriptions of history's doctors, the hygienic peccadilloes of great authors, and the historic twists and turns that have brought us to a place Ashenburg considers hedonistic yet oversanitized.
How often did our ancestors bathe? How often did they wash their clothes and change them? What did they understand cleanliness to be? Why have our hygienic habits changed so dramatically over time? In short, how have we come to be so clean? The Clean Body explores one of the most fundamental and pervasive cultural changes in Western history since the seventeenth century: the personal hygiene revolution. In the age of Louis XIV bathing was rare and hygiene was mainly a matter of wearing clean underclothes. By the late twentieth century frequent – often daily – bathing had become the norm and wearing freshly laundered clothing the general practice. Cleanliness, once simply a requirement for good health, became an essential element of beauty. Beneath this transformation lay a sea change in understandings, motives, ideologies, technologies, and practices, all of which shaped popular habits over time. Peter Ward explains that what began as an urban bourgeois phenomenon in the later eighteenth century became a universal condition by the end of the twentieth, touching young and old, rich and poor, city dwellers and country residents alike. Based on a wealth of sources in English, French, German, and Italian, The Clean Body surveys the great hygienic transformation that took place across Europe and North America over the course of four centuries.
Basic Concepts of Industrial Hygiene covers the latest and most important topics in industrial hygiene today. The textbook begins with a look at the history and basis for industrial hygiene, which provides students with a foundation for understanding later developments. The book contains an in-depth discussion of new OSHA regulations, such as HAZWOPER and Process Safety, which deal with high hazard situations. It also features a chapter on biological hazards of current concern in health care, including tuberculosis, AIDS, and hepatitis B.
Purity and Danger is acknowledged as a modern masterpiece of anthropology. It is widely cited in non-anthropological works and gave rise to a body of application, rebuttal and development within anthropology. In 1995 the book was included among the Times Literary Supplement's hundred most influential non-fiction works since WWII. Incorporating the philosophy of religion and science and a generally holistic approach to classification, Douglas demonstrates the relevance of anthropological enquiries to an audience outside her immediate academic circle. She offers an approach to understanding rules of purity by examining what is considered unclean in various cultures. She sheds light on the symbolism of what is considered clean and dirty in relation to order in secular and religious, modern and primitive life.
This edited volume is devoted to the history of moral concepts, including shame, contempt, happiness, conscience, cleanliness and 'the brick'. The chapters in this book are written from the diverse perspectives of the philosopher, theologian, linguist and historian of ideas. However, they are united in the conviction that these concepts are illuminated by being treated historically; or even, more strongly, that we cannot fully understand what they are now without knowing the history of how they have come to be. Viewed in this way, the history of moral concepts is a crucial preliminary to moral self-understanding, as well as an interesting enquiry in its own right. The chapters in this book were originally published as a special issue of the History of European Ideas.
Sweet and Clean? challenges the widely held beliefs on bathing and cleanliness in the past. For over thirty years, the work of the French historian, George Vigarello, has been hugely influential on early modern European social history, describing an aversion to water and bathing, and the use of linen underwear as the sole cleaning agent for the body. However, these concepts do not apply to early modern England. Sweet and Clean? analyses etiquette and medical literature, revealing repeated recommendations to wash or bathe in order to clean the skin. Clean linen was essential for propriety but advice from medical experts was contradictory. Many doctors were convinced that it prevented the spread of contagious diseases, but others recommended flannel for undergarments, and a few thought changing a fever patient's linens was dangerous. The methodology of material culture helps determine if and how this advice was practiced. Evidence from inventories, household accounts and manuals, and surviving linen garments tracks underwear through its life-cycle of production, making, wearing, laundering, and final recycling. Although the material culture of washing bodies is much sparser, other sources, such as the Old Bailey records, paint a more accurate picture of cleanliness in early modern England than has been previously described. The contrasting analyses of linen and bodies reveal what histories material culture best serves. Finally, what of the diseases-plague, smallpox, and typhus-that cleanliness of body and clothes were thought to prevent? Did following early modern medical advice protect people from these illnesses?
Large volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption. This trend presents a challenge to every employee in the food processing and food prepara tion industry. Sanitation is an applied science for the attainment of hygienic conditions. Because of increased emphasis on food safety, sanitation is receiving increased attention from those in the food industry. Traditionally, inexperienced employees with few skills who have received little or no training have been delegated sanitation duties. Yet sanitation employees require intensive training. In the past, these employees, including sanitation program managers, have had only limited access to material on this subject. Technical information has been confined primarily to a limited number of training manuals provided by regulatory agen cies, industry and association manuals, and recommendations from equipment and cleaning compound firms. Most of this material lacks specific information related to the selection of appropriate cleaning methods, equipment, compounds, and sanitizers for maintaining hygienic conditions in food processing and prepara tion facilities. The purpose of this text is to provide sanitation information needed to ensure hygienic practices. Sanitation is a broad subject; thus, principles related to con tamination, cleaning compounds, sanitizers, and cleaning equipment, and specific directions for applying these principles to attain hygienic conditions in food processing and food preparation are discussed. The discussion starts with the importance of sanitation and also includes regulatory requirements and voluntary sanitation programs including additional and updated information on Hazard Analysis Critical Control Points (HACCP).
This title shows the process of cleaning code. Rather than just illustrating the end result, or just the starting and ending state, the author shows how several dozen seemingly small code changes can positively impact the performance and maintainability of an application code base.