Kuhn's 'Structure of Scientific Revolutions' at Fifty: Reflections on a Science Classic

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ISBN 10: 022631720X ISBN 13: 9780226317205
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Thomas S. Kuhn’s The Structure of Scientific Revolutions was a watershed event when it was published in 1962, upending the previous understanding of science as a slow, logical accumulation of facts and introducing, with the concept of the “paradigm shift,” social and psychological considerations into the heart of the scientific process. More than fifty years after its publication, Kuhn’s work continues to influence thinkers in a wide range of fields, including scientists, historians, and sociologists. It is clear that The Structure of Scientific Revolutions itself marks no less of a paradigm shift than those it describes.
           
In Kuhn’s “Structure of Scientific Revolutions” at Fifty, leading social scientists and philosophers explore the origins of Kuhn’s masterwork and its legacy fifty years on. These essays exhume important historical context for Kuhn’s work, critically analyzing its foundations in twentieth-century science, politics, and Kuhn’s own intellectual biography: his experiences as a physics graduate student, his close relationship with psychologists before and after the publication of Structure, and the Cold War framework of terms such as “world view” and “paradigm.”

About the Author: Robert J. Richards is the Morris Fishbein Distinguished Service Professor of the History of Science and Medicine; professor in the Departments of History, Philosophy, and Psychology and in the Committee on Conceptual and Historical Studies of Science; and director of the Fishbein Center for the History of Science and Medicine, all at the University of Chicago. Lorraine Daston is director of the Max Planck Institute for the History of Science in Berlin and is visiting professor in the Committee on Social Thought at the University of Chicago.

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Title: Kuhn's 'Structure of Scientific Revolutions'...
Publisher: University of Chicago Press
Publication Date: 2016
Binding: Paperback
Condition: Very Good

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