Steven Shapin

Steven Shapin is an emeritus professor in the history of science at Harvard. His books include The Scientific Life, A Social History of Truth and Never Pure.

“As an Atkins dieter, you will eat as much as you want, as often as you want; you will eat – and Dr Atkins repeats this word incessantly – ‘luxuriously’: ‘heavy cream, butter, mayonnaise, cheeses, meats, fowl’. The discipline of dietary moderation – indeed, the virtue of temperance – is no longer the way to health. And, despite What Would Jesus Eat? The Ultimate Program for Eating Well, Feeling Great and Living Longer and The Maker’s Diet: The 40-Day Health Experience that Will Change Your Life Forever and dozens of other faith-based fatloss initiatives, among the bestsellers there is no question that an ample dietetics might be sinful.”

Alfred Lee Loomis was well connected. Some of his most valuable connections flowed from the accident of a fortunate birth. On his father’s side, the family came to New England only a few ships after the Mayflower, and Loomis’s father was a wealthy Gilded Age New York physician who combined fashion, philanthropy and philandering in ways that could have made him a character in a...

In 1999, when the French peasant leader José Bové trashed a McDonald’s under construction near Montpellier, so becoming a national and, soon, international resistance hero, one motive for his virtuous vandalism was cheese. The Americans had unilaterally imposed trade restrictions on the excellent local Roquefort, and, if there was going to be no Roquefort in the US, there...

Ivory Trade: The Entrepreneurial University

Steven Shapin, 11 September 2003

Here is the sort of thing that appals critics of the modern American entrepreneurial university. Members of the physics department invent an electronic gadget that looks like it might be useful in aviation guidance systems. Hearing about the technology, the university’s administration, including a trustee who had been a right-wing Republican President of the United States, takes control...

Rough Trade: Robert Hooke

Steven Shapin, 6 March 2003

If you are a scientist at an American research university like mine, you know what to do if you think you’ve hit on some technique or bit of knowledge that might have commercial potential. You go online to the university’s technology transfer office, download an invention and technology disclosure form, and fill in the details. You have to do that because all such intellectual...

The Unpoetic Calorie: Food Made Flesh

Erin Maglaque, 21 November 2024

What is it about the body that resists plain description? When we discuss our bodies, we evoke other things: the body as machine, possibly malfunctioning; the body as computer, infinitely programmable....

Read more reviews

It’s like getting married: Academic v. Industrial Science

Barbara Herrnstein Smith, 12 February 2009

The practices of science, it appears, are increasingly industrial in location, corporate in organisation, and product and profit-minded in motivation. In the eyes of various commentators, these...

Read more reviews

You have to be educated to be educated

Adam Phillips, 3 April 1997

For the great majority of people, believing in the truths of science is unavoidably an act of faith. Most of us neither witness the successful experiments nor would be able to understand them if...

Read more reviews

Gentle Boyle

Keith Thomas, 22 September 1994

Most of what we know and think is secondhand. ‘Almost all the opinions we have are taken by authority and upon credit,’ wrote Montaigne, in an age when the sum of human knowledge was...

Read more reviews

Post-Scepticism

Richard Tuck, 19 February 1987

‘Scientists’ in our culture are (in many disciplines) people who perform ‘experiments’ in ‘laboratories’ and ‘testify’ about them to a wider...

Read more reviews

Read anywhere with the London Review of Books app, available now from the App Store for Apple devices, Google Play for Android devices and Amazon for your Kindle Fire.

Sign up to our newsletter

For highlights from the latest issue, our archive and the blog, as well as news, events and exclusive promotions.

Newsletter Preferences