exit

Social Sciences and Humanities   > Home   > Art and Science   > Issue

Vol 7 - Issue 3

Art and Science


List of Articles

How to be a scientist and a poet at the same time. Part two.
Georges Chapouthier

The author was born in France, into an academic and literary family, and ever since his earliest childhood has always been devoted to animals. While relating different episodes of his life, from childhood through to adulthood, he shows how he developed two driving ambitions, one for biology and the other for poetry. This unusual combination of interests ultimately led him to follow the two quite different directions, choosing to be both scientist and poet. The dual career path involved various surprises and difficulties that will be described.


How to be a scientist and a poet at the same time. Part one.
Georges Chapouthier

The author was born in France, into an academic and literary family, and ever since his earliest childhood has always been devoted to animals. While relating different episodes of his life, from childhood through to adulthood, he shows how he developed two driving ambitions, one for biology and the other for poetry. This unusual combination of interests ultimately led him to follow the two quite different directions, choosing to be both scientist and poet. The dual career path involved various surprises and difficulties that will be described.


Indigo Dyeing and Fermentation
Sukumo, Essential for Traditional Japanese Aizome
Yoshiyuki Ueno

Aizome, or indigo dyeing, is one of Japan’s traditional dyeing methods. The dye required for this indigo dyeing process is produced by microbial reactions. In Japan, artisans called "aishi" are responsible for the production of this fermentation product, called sukumo, which is necessary for indigo dyeing. The production of sukumo has long relied on the experience and intuition of these craftsmen, but in recent years microbiological analysis has been introduced. This column gives an overview of the sukumo production process, which is not yet fully understood scientifically, and presents the fact that the ancient Japanese fermentation technique has found its way not only into the food and pharmaceutical industries, but also into the fields of dyeing and fashion.

Other issues :

2023

Volume 23- 7

Issue 1
Issue 2
Issue 3

2022

Volume 22- 6

Issue 1
Special issue
Issue 2

Issue 3
Issue 4

2021

Volume 21- 5

Issue 1

Issue 2

Issue 3

Special issue

Issue 4

2020

Volume 20- 4

Special issue

Issue 1

Issue 2

Issue 3

Issue 4

2019

Volume 19- 3

Issue 1

Issue 2

2018

Volume 18- 2

Issue 1

Accounts

2017

Volume 17- 1

Issue 1