This Month in the Archives

Trouble viewing? View in your browser. View all Scientific American publications.

This month, we’re looking back at the science of chocolate, engineering iconic buildings, and what we’ve learned about rabies. I hope you’re enjoying the summer and staying safe and cool.

Best wishes, Laura Helmuth, Editor in Chief

Chocolate: Delicious, But At Risk

Harvesting cocoa beans in Ecuador. October 1918.

July 1901: A doubling of cocoa production worldwide because of demand in the U.S., the U.K. and Germany. October 1918: In the closing months of the First World War, chocolate has an “important place in the supplies of every modern army.” February 2012: World consumption is at “$90 billion a year” but climate change and new pests imperil the cocoa tree and income from it.

Legacy Buildings The New York Crystal Palace (inspired by the London one). October 1852. October 1852: The New York Crystal Palace—built after the successful London version of the previous year, opened in time for the 1853 World’s Fair. December 1929: How science and technology contribute to the success of the "sky-scraper." November 1984: Gothic cathedrals such as Notre Dame in Paris are fine examples of advanced engineering from centuries ago.   Access 176 Years of Scientific Knowledge Rabies Louis Pasteur and assistants examine a rabbit brain. June 1886. June 1886: Rabies, feared for centuries, is finally kept at bay by Louis Pasteur’s vaccine. May 1939: An article cheerily titled “Animals Bring Us Diseases” isn’t so far off the mark; but we are more careful these days. October 2018: Rabies virus makes its way from an animal bite into the brain. Scientists are using that sinister trait to study neural connections. Current Issue: August 2021 Check out the latest issue of Scientific American For more highlights from the archives, you can read August's 50, 100 & 150 Years Ago column.   Questions?   Comments? Download the Scientific American App To view this email as a web page, go here. You received this email because you opted-in to receive email from Scientific American. To ensure delivery please add news@email.scientificamerican.com to your address book. Unsubscribe    Email Preferences    Privacy Policy    Contact Us