The study of vegetables represents one of the main topics in Bacon’s Sylva sylvarum. Not only in quantitative terms, because plants occupy about a third of the entire book, but the centuries on plants are among the most structured, and this reveals Bacon’s particular interest for the topic. The key to understanding Bacon’s interest can be found in both his Sylva sylvarum and the Historia vitae et mortis, where Bacon explains how the results of studying certain processes in plants can (...) be later transferred and applied to animals and humans. In the context of his discussion of nourishing foods and drinks, Bacon addresses the question of how nourishment gets assimilated in the body. One of the ways in which the... (shrink)

Anne Conway’s philosophy has been categorized as “vitalism,” “vital monism,” “spiritualism,” “monistic spiritualism,” “immaterial vitalism,” and “antimaterialism.” While there is no doubt that she is a monist and a vitalist, problems arise with the categories of “spiritualism,” “immaterial vitalism,” and “antimaterialism.” Conway conceives of created substances as gross and fixed spirit, or rarefied and volatile matter. While interpreters agree that Conway’s “spirit” shares characteristics traditionally attributed to matter (e.g., extension, divisibility, impenetrability), and that she is critical of Henry More’s immaterial (...) spirit, Conway’s spirit is still conceived as an immaterial soul-like or mind-like entity. I argue that Conway’s vitalism is material, and is best understood in the tradition of Renaissance vital naturalism. First, Conway does not criticize materialism per se, only mechanical materialism, which characterizes matter as lifeless. Her vitalism has to be materialistic in some sense, since only God is an immaterial substance. Second, Conway’s conceptions of matter and spirit, the language she uses, and the fact that she attributes thinking to extended, divisible, and impenetrable substances all place her within the tradition of Renaissance vital naturalism, wherein Bernardino Telesio, Tommaso Campanella, and Francis Bacon used “spirit” to account for all natural processes. (shrink)

This special issue brings to the attention of the scholarly community some of the common features and some of the subtle, but important, differences between Francis Bacon's and Giovan Battista Della Porta's ways of dealing with the reading, selecting, enacting, and recording of recipes. Focusing on questions of genre, intellectual and material context, strategies of research, and strategies of performing recipes, the four papers of this special issue address two major issues. First, they shed new light on the relationship between (...) Della Porta's Magia naturalis and Francis Bacon's Sylva sylvarum. Second, they show that in the recording of their experimental practices, Bacon and Della Porta depart from the traditional “recipe format” and discover new avenues of experimental research. (shrink)

This paper argues that the methodology Francis Bacon used in his natural histories abides by the theoretical commitments presented in his methodological writings. On the one hand, Bacon advocated a middle way between idle speculation and mere gathering of facts. On the other hand, he took a strong stance against the theorisation based on very few facts. Using two of his sources whom Bacon takes to be the reflection of these two extremes—Giambattista della Porta as an instance of idle speculations, (...) and Hugh Platt as an instance of gathering facts without extracting knowledge—I show how Bacon chose the middle way, which consists of gathering facts and gradually extracting theory out of them. In addition, it will become clear how Bacon used the expertise of contemporary practitioners to criticise fantastical theories and purge natural history of misconceived notions and false speculations. (shrink)

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