Democracy in the Time of Coronavirus

Democracy in the Time of Coronavirus: From a leading political thinker, this book is both an invaluable playbook for meeting our current moment and a stirring reflection on the future of democracy itself.   The COVID-19 pandemic has demonstrated some of the strengths of our society, including the rapid development of vaccines. But the pandemic has also exposed its glaring weaknesses, such as the failure of our government to develop and quickly implement strategies for tracing and containing outbreaks as well as widespread public distrust of government prompted by often confusing and conflicting choices—to mask, or not to mask. Even worse is that over half a million deaths and the extensive economic devastation could have been avoided if the government had been prepared to undertake comprehensive, contextually-sensitive policies to stop the spread of the disease.   In Democracy in the Time of Coronavirus, leading political thinker Danielle Allen untangles the US government’s COVID-19 victories and failures to offer a plan for creating a more resilient democratic polity—one that can better respond to both the present pandemic and future crises. Looking to history, Allen also identifies the challenges faced by democracies in other times that required strong government action. In an analysis spanning from ancient Greece to the Reconstruction Amendments and the present day, Allen argues for the relative effectiveness of collaborative federalism over authoritarian compulsion and for the unifying power of a comm...

The Arts of the Microbial World

The Arts of the Microbial World: The first in-depth study of Japanese fermentation science in the twentieth century. The Arts of the Microbial World explores the significance of fermentation phenomena, both as life processes and as technologies, in Japanese scientific culture. Victoria Lee’s careful study documents how Japanese scientists and skilled workers sought to use the microbe’s natural processes to create new products, from soy-sauce mold starters to MSG, vitamins to statins. In traditional brewing houses as well as in the food, fine chemical, and pharmaceutical industries across Japan, they showcased their ability to deal with the enormous sensitivity and variety of the microbial world.  Charting developments in fermentation science from the turn of the twentieth century, when Japan was an industrializing country on the periphery of the world economy, to 1980 when it had emerged as a global technological and economic power, Lee highlights the role of indigenous techniques in modern science as it took shape in Japan. In doing so, she reveals how knowledge of microbes lay at the heart of some of Japan’s most prominent technological breakthroughs in the global economy. At a moment when twenty-first-century developments in the fields of antibiotic resistance, the microbiome, and green chemistry suggest that the traditional eradication-based approach to the microbial world is unsustainable, twentieth-century Japanese microbiology provides a new, broader vantage for understanding and managing mic...