Article ID: CBB001250744

The Sciences of Subjectivity (2012)

unapi

In historical and ethnographic studies of the making of scientific knowledge, there has been a long-standing fascination with deflating certain stories about objectivity. Among the resources used to achieve that deflation have been the notions of subjectivity, which has been treated more as a trouble for objectivity than as a knowledge-making mode open to systematic study. I describe notions of subjectivity implicated in that inattention; I trace potentially constructive links between contemporary science studies and resources in 18th-century philosophical aesthetics; I draw notice to available engagements with the mode of subjectivity known as taste, and, especially, gustation and olfaction; and I suggest ways in which we might study the achievement of intersubjectivity in these domains.

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Description Explores links between contemporary science studies and 18th-century philosophical aesthetics.


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https://data.isiscb.org/isis/citation/CBB001250744/

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Authors & Contributors
Waidner, Isabel
Lindemann, Anna
Parsons, Keith M.
Watson, Cecelia Alexandre
Zittel, Claus
Wylie, Alison
Concepts
Objectivity
Philosophy of science
Subjectivity
Methodology of science; scientific method
Science studies, theoretical works
Epistemology
Time Periods
18th century
19th century
20th century, early
20th century
Early modern
17th century
Places
Europe
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