Date/Time
Date(s) - 29 Feb 2012
6:00 PM - 8:00 PM
Location
Faculty House, Room 2
Category(ies) No Categories
The New York City History of Science Working Group presents Steven Shapin (Harvard) on “How Thing Tasted in the Early Modern Period and How They Taste Now.”
In dietetic and natural philosophical frameworks of the period from Antiquity to the seventeenth century, the subjective experiences of
taste, and indeed the experiences of digestion, testified to the make-up of the world?s edible portions. That is, such subjective experiences might be both philosophically and practically reliable. How did that framework help early modern eaters make sense of their bodies and that portion of the world that constituted their ailment? How did that sense-making capacity change over time, as new medical and scientific frameworks emerged from the eighteenth century and, finally became scientifically dominant in the nineteenth and twentieth centuries?
For additional information please contact Matthew Stanley [email protected], Pamela Smith [email protected], or Joseph W. Dauben [email protected].
Sponsoring organizations: Metropolitan New York Section of the History of Science Society; New York University, Gallatin School of Individualized Study; Columbia University, Colloquium for Science, Technology, Medicine; Columbia University, Society and University Seminar in History and Philosophy of Science; City University of New York, Ph.D. Program in History, History of
Science Lecture Series; New York Academy of Sciences, Section for History and Philosophy of Science and Technology