Steven Shapin

Steven Shapin is an emeritus professor in the history of science at Harvard. His books include The Scientific Life, A Social History of Truth and Never Pure.

Barbecue of the Vanities: Big Food

Steven Shapin, 22 August 2002

I am thinking of making Tuscan bean soup for dinner tonight. (My wife is from Birmingham and prefers her beans with sausage, egg and chips, but I have my limits.) If this were an ordinary day, I’d just get on with making the soup. I’ve got the things I need: the beans, pancetta, garlic, olive oil, parsley and chicken stock. I’ve made it dozens of times, and, after I’ve...

For René Descartes, the problem of keeping body and soul together took three forms. First, how did thinking stuff keep company with material stuff? Soul was active, unextended in space and immortal; body was passive, extended and, if it made up the structure of a human being, distressingly mortal. And yet humans were unique hybrids, in which rational minds volitionally moved brute...

Rough Trade: Robert Hooke

Steven Shapin, 6 March 2003

If you are a scientist at an American research university like mine, you know what to do if you think you’ve hit on some technique or bit of knowledge that might have commercial potential. You go online to the university’s technology transfer office, download an invention and technology disclosure form, and fill in the details. You have to do that because all such intellectual...

Ivory Trade: The Entrepreneurial University

Steven Shapin, 11 September 2003

Here is the sort of thing that appals critics of the modern American entrepreneurial university. Members of the physics department invent an electronic gadget that looks like it might be useful in aviation guidance systems. Hearing about the technology, the university’s administration, including a trustee who had been a right-wing Republican President of the United States, takes control...

In 1999, when the French peasant leader José Bové trashed a McDonald’s under construction near Montpellier, so becoming a national and, soon, international resistance hero, one motive for his virtuous vandalism was cheese. The Americans had unilaterally imposed trade restrictions on the excellent local Roquefort, and, if there was going to be no Roquefort in the US, there...

It’s like getting married: Academic v. Industrial Science

Barbara Herrnstein Smith, 12 February 2009

The practices of science, it appears, are increasingly industrial in location, corporate in organisation, and product and profit-minded in motivation. In the eyes of various commentators, these...

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You have to be educated to be educated

Adam Phillips, 3 April 1997

For the great majority of people, believing in the truths of science is unavoidably an act of faith. Most of us neither witness the successful experiments nor would be able to understand them if...

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Gentle Boyle

Keith Thomas, 22 September 1994

Most of what we know and think is secondhand. ‘Almost all the opinions we have are taken by authority and upon credit,’ wrote Montaigne, in an age when the sum of human knowledge was...

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Post-Scepticism

Richard Tuck, 19 February 1987

‘Scientists’ in our culture are (in many disciplines) people who perform ‘experiments’ in ‘laboratories’ and ‘testify’ about them to a wider...

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