How do we come to trust our knowledge of the world? What are the means by which we distinguish true from false accounts? Why do we credit one observational statement over another?
In A Social History of Truth, Shapin engages these universal questions through an elegant recreation of a crucial period in the history of early modern science: the social world of gentlemen-philosophers in seventeenth-century England. Steven Shapin paints a vivid picture of the relations between gentlemanly culture and scientific practice. He argues that problems of credibility in science were practically solved through the codes and conventions of genteel conduct: trust, civility, honour and integrity. These codes formed, and arguably still form, an important basis for securing reliable knowledge about the natural world.
Shapin uses detailed historical narrative to argue about the establishment of factual knowledge both in science and in everyday practice. Accounts of the mores and manners of gentlemen-philosophers are used to illustrate Shapin’s broad claim that trust is imperative for constituting every kind of knowledge. Knowledge-making is always a collective enterprise: people have to know whom to trust in order to know something about the natural world.
Steven Shapin is professor emeritus of the history of science at Harvard University. His books include Leviathan and the Air-Pump: Hobbes, Boyle, and the Experimental Life (with Simon Schaffer); The Scientific Life: A Moral History of a Late Modern Vocation; The Scientific Revolution; A Social History of Truth: Civility and Science in Seventeenth-Century England; and Never Pure: Historical Studies of Science as if It Was Produced by People with Bodies, Situated in Time, Space, Culture, and Society, and Struggling for Credibility and Authority.
Professor Shapin’s latest book Eating and Being: A History of Ideas about Our Food and Ourselves is forthcoming with the University of Chicago Press in November 2024.
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 about health, not about virtue. Yet this has not always been the case. For a great span of the past—from antiquity through about the middle of the eighteenth century—one of the most pervasive branches of medicine was known as dietetics, prescribing not only what people should eat but also how they should order many aspects of their lives, including sleep, exercise, and emotional management. Dietetics did not distinguish between the medical and the moral, nor did it acknowledge the difference between what was good for you and what was good. Dietetics counseled moderation in all things, where moderation was counted as a virtue as well as the way to health. But during the nineteenth century, nutrition science began to replace the language of traditional dietetics with the vocabulary of proteins, fats, carbohydrates, and calories, and the medical and the moral went their separate ways. Steven Shapin shows how much depended upon that shift, and he also explores the extent to which the sensibilities of dietetics have been lost.
Throughout this rich history, he evokes what it felt like to eat during another historical period and invites us to reflect on what it means to feel about food as we now do. Shapin shows how the change from dietetics to nutrition science fundamentally altered how we think about our food and its powers, our bodies, and our minds.
Fact or Value 