Category: Science

Download the Spring 2015 catalog now

01/09/2015

Penn Press is pleased to announce the release of our Spring 2015 catalog. This season, read about the rise and fall of the American department store in Vicki Howard's From… READ MORE

Changing attitudes on incest

05/15/2014

Today we have a guest post from Penn author Brian Connolly, whose new book, Domestic Intimacies: Incest and the Liberal Subject in Nineteenth-Century America, gives a history of incest and… READ MORE

An Earth Day Excerpt from Making Seafood Sustainable

04/18/2012

In many parts of the United States, seafood consisted of canned salmon and canned tuna fish. Processing seafood by freezing was in its infancy. Fresh fish was sold in grocery stores and restaurants mainly in coastal cities such as Seattle, San Francisco, Boston, and New York. Today, technological advances, such as jet airplanes and new freezing techniques, have made it possible for processors and distributors to offer people throughout the United States and in other nations a wide variety of seafood. Fresh, wild salmon from Alaska nestle next to frozen, farm-raised tilapia from China in grocers’ counters across America.
My book explains how this transformation occurred. To do so, I explore the interactions among fishers, executives of seafood-processing firms, governmental officials, scientists, and environmentalists in formulating policies that created the food chains connecting boats to consumers.

A Glorious Enterprise–Now Available

04/03/2012

A Glorious Enterprise: The Academy of Natural Sciences of Philadelphia and the Making of American Science Robert McCracken Peck and Patricia Tyson Stroud. Photographs by Rosamond Purcell 464 pages |… READ MORE