Zobrazeno 1 - 10
of 162
pro vyhledávání: '"Steven Shapin"'
Autor:
Steven Shapin
Publikováno v:
Novos Estudos CEBRAP, Iss 95, Pp 99-121 (2013)
O ato de provar o gosto das coisas é tanto cultural quanto natural. A parte natural tem a ver com a constituição do que está na ponta do garfo e o que acontece fisiologicamente quando a comida toca a língua de alguém. E podemos presumir que a f
Externí odkaz:
https://doaj.org/article/fd2778a635fb497796918ce8a0861bc6
Autor:
Steven Shapin
Publikováno v:
Rivista di Estetica, Vol 51, Pp 49-94 (2012)
How have people talked about the organoleptic characteristics of wines? How and why have descriptive and evaluative vocabularies changed over time? The essay shows that these vocabularies have shifted from the spare to the elaborate, from medical imp
Externí odkaz:
https://doaj.org/article/a1e363e7ec624c428a09bb00f8d3eeb9
Autor:
Steven, Shapin
Publikováno v:
History of Science. 60:287-328
A distinction between the “hard” and “soft” scientific disciplines is a modern commonplace, widely invoked to contrast the natural and the social sciences and to distribute value accordingly, where it was generally agreed that it was good to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09b3b1798699a867c8fb9b280b32de23
https://doi.org/10.1177/00732753221094739
https://doi.org/10.1177/00732753221094739
Autor:
Steven Shapin
Publikováno v:
Osiris. 35:324-347
This is a study of some connections between eating-together and knowing-together. Silicon Valley technoscientific innovation typically involves a coming-together of entrepreneurs (having an...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2425658d564325cd45e686dabb6d759
https://doi.org/10.1086/708943
https://doi.org/10.1086/708943
Autor:
Joseph Frank, Richard P. Feynman, Robert Jervis, Simon Schaffer, Albert O. Hirschman, Elaine Showalter, Robert S. Ridgely, Charles S. Maier, Robert O. Keohane, James Binney, Steven L. Hilty, William L. Brown, Amos Funkenstein, Scott Tremaine, J.G.A. Pocock, Steven Shapin, John A. Gwynne, Peter R. Grant, Richard Rorty, Clifford Geertz, Richard Krautheimer
Publikováno v:
A Century in Books
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1584128f6bb3b62aa01dc3979b6b3a7
https://doi.org/10.2307/j.ctv1wmz43x.15
https://doi.org/10.2307/j.ctv1wmz43x.15
Autor:
Steven Shapin
Publikováno v:
Journal of Classical Sociology. 19:290-307
This essay situates Weber’s 1917 lecture Science as a Vocation in relevant historical contexts. The first context is thought about the changing nature of the scientific role and its place in institutions of higher education, and attention is drawn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ba35ba86f1b33264f4880f62c868a30
https://doi.org/10.1177/1468795x19851408
https://doi.org/10.1177/1468795x19851408
Autor:
Steven Shapin, Delphine Veaudor
Publikováno v:
Books. :30-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d02be7fdf5d7c85ab18b9c5b3095870
https://doi.org/10.3917/books.094.0030
https://doi.org/10.3917/books.094.0030
Autor:
Steven Shapin
What we eat, who we are, and the relationship between the two. Eating and Being is a history of Western thinking about food, eating, knowledge, and ourselves. In modern thought, eating is about what is good for you, not about what is good. Eating is
Autor:
Steven Shapin
A remarkable feature of present-day science is that we know, or think we know, with self-evident certainty who is a scientist and who is a layperson, where science ends and where other forms of culture begin. And it is no less remarkable that the jud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63258e8f67dd373647d3226945537afe
https://doi.org/10.4324/9781003070818-73
https://doi.org/10.4324/9781003070818-73