—The naturalization of synthetic vanillin from 1874 until 1959.— Is it possible to describe a particular flavor as the taste of a century? The variety of culinary landscapes suggests that it might be difficult to claim such a dominance for only one...
Wellcome to Sabers en acció (Knowledge(s) in Action), your online multi-linguistic textbook on the history of science, technology and medicine. Knowledge(s) in Action is new journey through the history of science, technology and medicine based on the latest...
The editorial team
The editorial team of Sabers en acció (@sabersaccio) is made up of research and teaching staff from the Institut Interuniversitari López Piñero (IILP) and the Societat Catalana d’Història de la Ciència i de la Tècnica (SCHCT), as well as many other scholars from other academic institutions and research centres dedicated to the history of science, technology and medicine.
