This post was written by Daniel Euphrat, Digital Imaging Technician and Leslie K. Overstreet, Curator of Natural-History Rare Books. The title of the book De anima brutorum commentaria by Francesco more »
Tag: Joseph F. Cullman 3rd Library of Natural History
Along with time, humankind invariably changes the landscape. The geography and a series of events and errors that occurred in Halifax, Nova Scotia, on December 6th, 1917, contributed to the most catastrophic and dramatic man-made violence to a surrounding area and its inhabitants before the Atomic Age. In the annals of disasters of the 20th century, including the Great War, the explosion that occurred at the Canadian harbor was particularly horrifying and cruel. It was if the battles of the Western Front had crossed the Atlantic in a flash and ruined the bustling, prosperous seaport.
Is there a food in North America more intrinsically linked with the landscape of the past and nostalgically intertwined with a holiday feast than the cranberry? From Cranberry Lakes in Nova Scotia, Cranberry River of West Virginia, Cranberry Pond in Sunderland, Massachusetts, the Cranberry Isles of Maine, Cranberry Mountain in New York, Cranberry Meadow in New Jersey, and many a Cranberry Bog dotting coastal areas, the plant deserves the appellation of First or Founding Fruit. It is one of the indigenous foods in North America widely cultivated today. The narratives of the places where the berries once grew wild and of the loss of these habitats can be recovered from historical sources.
This post was written by James Truitt, intern in the Joseph F. Cullman 3rd Library of Natural History.
In August, the National Museum of Natural History opened Narwhal: Revealing an Arctic Legend, an exhibition about the tusked whale monodon monoceros sometimes called the unicorn of the sea. Most of the exhibit focuses on narwhal biology, arctic ecology, and Inuit culture, but one section breaks from the polar theme to explore another legacy of the narwhal—the mythical unicorn.
Brewing and seafaring are mainstays of ancient human endeavors. Beer was first fermented by at least the 5th millennium BC in Mesopotamia. From the land between the Tigris and Euphrates Rivers of the Fertile Crescent, the grain beverage either traveled along trade routes or was spontaneously developed in other ancient civilizations (including Egyptian, Grecian, Roman, Norse, Aztec, Chinese) before landing in northern Europe in the early medieval period. Producing beer became a standard domestic chore in households, and later, on a slightly larger scale, in taverns and monasteries.
Hawaiian fishes is a diminutive book in our Joseph F. Cullman 3rd Library of Natural History, but its flashy red cover with gilt lettering certainly catches the eye. The interior, more »
National Garden Month blasts off with zinnias, written by Robin Everly and Julia Blakely. Smithsonian Libraries, most days, is like a typical library system — we assist staff and visitors more »