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John Beard
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John Beard
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John Beard
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The Enzyme Treatment of Cancer and Its Scientific Basis
In 1902, the scientist John Beard, at the time Professor at the University of Edinburgh, proposed that the pancreatic enzyme trypsin represents the body'¿¿s primary defense against cancer and would be useful as a cancer treatment. Despite his documentation and reputation '¿¿ he was nominated for the Nobel Prize in 1906 for his work in embryology '¿¿ most cancer experts rejected Beard'¿¿s thesis outright. However, not everyone dismissed Beard. A number of physicians employed pancreatic enzymes in the treatment of patients diagnosed with advanced cancer, often with remarkable results as reported in the scientific literature. These successes provoked a heated debate about the therapy in...
John Beard
As the first major documentation of John Beard's work, this definitive monograph provides a visual chronology of Beard's work from 1978-2011. Featuring a highly original design presentation and exacting production standards, this beautifully created book contains essays by Stephen Bann and Anthony Bond, two of the art world's leading cognoscenti. Their sympathetic and comprehensive appraisal of Beard's art will be of great interest to art students and academics, curators and all thosewho are interested in the visual arts. Designed by multi-award winning designer John Warwicker, a founding member of the influential design-group 'tomato', the book also contains a 180-page plate section of Beard's work. A thing of beauty in its own right, this book will be highly sought after by admirers of Beard's distinctive work and by design-conscious book buyers and art collectors the world over.
The Man Who Ate Too Much: The Life of James Beard
A Finalist for the 2022 James Beard Foundation Cookbook Award (Writing) The definitive biography of America’s best-known and least-understood food personality, and the modern culinary landscape he shaped. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard’s life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet’s complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of...
John Beard
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Gateway to the West
This edition of Gateway to the West has been excerpted from the original numbers, consolidated, and reprinted in two volumes, with added Publisher's Note, Tables of Contents, and indexes, by Genealogical Publishing Co., SInc., Baltimore, MD.
