Blood and Guts: A History of Surgery by Richard Hollingham (Author). Right this moment, astonishing surgical breakthroughs are making limb transplants, face transplants, and a bunch of different previously undreamed of operations possible. But getting here has not been a simple story of medical progress. In Blood and Guts, veteran science writer Richard Hollingham weaves a compelling narrative from the key moments in surgical history. Now we have a ringside seat in the operating theater of University School Hospitals in London as world-renowned Victorian surgeon Robert Liston performs a remarkable amputation in thirty seconds-from first lower to final stitch. Improvements akin to Joseph Lister’s antiseptic technique, the first open-heart surgery, and Walter Freeman’s lobotomy operations, among other breakthroughs, are brought to life in these pages in vivid detail. That is fashionable science writing at its best.
Wonderful look into the historical past of surgery while introducing the reader to large names within the field. I would recommend this e-book to anyone with the slightest interest in medication, surgery, or the development of patient care as a whole.
I strongly recommend this marvelous and easy learn historical past of surgery for all residents in surgical procedure and younger surgeons. The reader will have an unforgettable journey in all elements of evolution of surgical procedure, from the primary operations carried out beneath awkward circumstances up to modern surgical procedure which is safely and effectively applied. It is prompted for surgeons from all specialties of surgery.
This guide is a web page turner kind the beginning. The creator presents the history of surgical procedure in a theatrical way that allows you to perceive the medical problems which are having to be overcome with having to get a medical degree.
I am a giant fan.
Blood and Guts: A History of Surgery
Richard Hollingham (Author)
320 pages
Thomas Dunne Books; 1 edition (December 8, 2009)
More details about this books.
No comments:
Post a Comment