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For items in the Oxford Handbooks series, not merely any OUP title that could be called a handbook. Pages in category "Oxford Handbooks" The following 8 pages are in this category, out of 8 total.
The Oxford Textbook of Medicine [1] is an international textbook of medicine.First published in 1983, it is now in its sixth edition. [2] It is primarily aimed at mature physicians looking for information outside their area of particular expertise, but widely used as a reference source by medical students and doctors in training, and by others seeking authoritative accounts of the science and ...
The Oxford Handbook of Carl Schmitt is a 2017 book about the legal scholar and political philosopher Carl Schmitt, edited by Jens Meierhenrich and Oliver Simons for Oxford University Press and its Oxford Handbooks series. [1]
Oxford University Press (OUP) is the publishing house of the University of Oxford.It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. [2]
The Oxford Handbook of Clinical Medicine is a pocket textbook aimed at medical students and junior doctors, and covers all aspects of clinical medicine.It is published by Oxford University Press, and is available in formats: book, [2] online, [3] iOS app, [4] and android app. [5] First published in 1985, it is now in its eleventh edition, which was released in April 2024.
Hugh Macdonald Sinclair, FRCP (4 February 1910 – 22 June 1990) was a medical doctor and researcher into human nutrition.He is most widely known for claiming that what he called "diseases of civilization" such as coronary heart disease, cancer, diabetes, inflammation, strokes and skin disease are worsened by "bad fats".
During the Tang dynasty, Chinese physician Sun Simiao is believed to have written the first nutrition guide in traditional Chinese medicine.In his book, Precious Prescriptions for Emergencies (Chinese: 備 急 千 金 要 方; pinyin: Beiji qianjin yaofang), the chapter "Dietary Treatment" (Chinese: 食 治; pinyin: Shiji) contains sections describing the effects of eating fruits, vegetables ...
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition.It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.