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Book Title: The Scientific Revolution|
The author of the book: Steven Shapin
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Reader ratings: 6.6
Edition: University of Chicago Press
Date of issue: March 14th 1998
ISBN 13: 9780226750217
Format files: PDF
The size of the: 415 KB
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"There was no such thing as the Scientific Revolution, and this is a book about it." With this provocative and apparently paradoxical claim, Steven Shapin begins his bold vibrant exploration of the origins of the modern scientific worldview.
"Shapin's account is informed, nuanced, and articulated with clarity. . . . This is not to attack or devalue science but to reveal its richness as the human endeavor that it most surely is. . . .Shapin's book is an impressive achievement."—David C. Lindberg, Science
"Shapin has used the crucial 17th century as a platform for presenting the power of science-studies approaches. At the same time, he has presented the period in fresh perspective."—Chronicle of Higher Education
"Timely and highly readable . . . A book which every scientist curious about our predecessors should read."—Trevor Pinch, New Scientist
"It's hard to believe that there could be a more accessible, informed or concise account of how it [the scientific revolution], and we have come to this. The Scientific Revolution should be a set text in all the disciplines. And in all the indisciplines, too."—Adam Phillips, London Review of Books
"Shapin's treatise on the currents that engendered modern science is a combination of history and philosophy of science for the interested and educated layperson."—Publishers Weekly
"Superlative, accessible, and engaging. . . . Absolute must-reading."—Robert S. Frey, Bridges
"This vibrant historical exploration of the origins of modern science argues that in the 1600s science emerged from a variety of beliefs, practices, and influences. . . . This history reminds us that diversity is part of any intellectual endeavor."—Choice
"Most readers will conclude that there was indeed something dramatic enough to be called the Scientific Revolution going on, and that this is an excellent book about it."—Anthony Gottlieb, The New York Times Book Review
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Read information about the authorShapin was trained as a biologist at Reed College and did graduate work in genetics at the University of Wisconsin before taking a Ph.D. in the History and Sociology of Science at the University of Pennsylvania in 1971.
From 1972 to 1989, he was Lecturer, then Reader, at the Science Studies Unit, Edinburgh University, and, from 1989 to 2003, Professor of Sociology at the University of California, San Diego, before taking up an appointment at the Department of the History of Science at Harvard. He has taught for brief periods at Columbia University, Tel-Aviv University, and at the University of Gastronomic Sciences in Pollenzo, Italy. In 2012, he was the S. T. Lee Visiting Professorial Fellow, School of Advanced Study, University of London.
He has written broadly on the history and sociology of science. Among his concerns are scientists, their ethical choices, and the basis of scientific credibility. He revisioned the role of experiment by examining where experiments took place and who performed them. He is credited with restructuring the field's approach to “big issues” in science such as truth, trust, scientific identity, and moral authority.
"The practice of science, both conceptually and instrumentally, is seen to be full of social assumptions. Crucial to their work is the idea that science is based on the public's faith in it. This is why it is important to keep explaining how sound knowledge is generated, how the process works, who takes part in the process and how."
His books on 17th-century science include the "classic book" Leviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life (1985, with Simon Schaffer); his "path-breaking book" A Social History of Truth (1994), The Scientific Revolution (1996, now translated into 18 languages), and, on modern entrepreneurial science, The Scientific Life (2008). A collection of his essays is Never Pure (2010). His current research interests include the history of dietetics and the history and sociology of taste and subjective judgment, especially in relation to food and wine.
He is a regular contributor to the London Review of Books and he has written for Harper's Magazine and The New Yorker.
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