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Brain-Weight and Size in Relation to Relative Capacity of Races

Brain-Weight and Size in Relation to Relative Capacity of Races

Read Before the American Association for the Advancement of Science, at Buffalo, N. Y., 25th August, 1876 (Classic Reprint)

by Daniel Wilson
Hardback
Publication Date: 26/10/2018

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Excerpt from Brain-Weight and Size in Relation to Relative Capacity of Races: Read Before the American Association for the Advancement of Science, at Buffalo, N. Y., 25th August, 1876 But it must not be overlooked that, apart from structural differ ences, relative, and not absolute mass and weight of brain has to be considered, otherwise the elephant and the whale would take the fore most place. The brain of the porpoise, Professor Huxley remarks/t is quite wonderful for its mass, and for the development of the cerebral convolutions but it is the centre of a nervous system of corresponding capacity, while as compared with the size of the animal, the brain is not relatively large. Vogt states the weight of the human body to be to the brain, on an average, as 36 to 1 whereas in the most intelligent animals the difference is rarely less than 100 to 1.

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This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
ISBN:
9780331186369
9780331186369
Category:
Anthropology
Format:
Hardback
Publication Date:
26-10-2018
Publisher:
Forgotten Books
Pages:
68
Dimensions (mm):
229x152x6mm
Weight:
0.25kg
Daniel Wilson

Auckland-born Daniel Wilson has always been a fan of food. At 12, he had already decided to become a chef and hasn’t stopped since. Wilson bucked the trend to head to Europe and chose to hone his craft in the USA, staging under chefs like Daniel Boulud in New York.

Moving to Melbourne a few years later, he worked with Andrew Blake in his eponymous Southgate restaurant. More international experience and hard work gained Daniel The Age Good Food Guide Young Chef of the Year 2003, alongside Blake’s Cafeteria colleague Emma Mackay.

He’s done time at Jacques Reymond’s Arintji, as well as The Graham restaurant, and started the successful Huxtable in Melbourne’s Fitzroy, which opened in August 2010. These days he can be found creating delicious burgers behind the grill at one of his five Huxtaburger restaurants.

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