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Enactive Phenomenological Approach to the Trier Social Stress Test: A Mixed Methods Point of View
Published on: January 7, 2019
The sciences of subjectivity
1Department of History of Science, Harvard University, Cambridge, MA 02138, USA. shapin@fas.harvard.edu
Abstract:
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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