Department of History of Science, Harvard University, Cambridge, MA 02138, USA.
Soc Stud Sci. 2012 Apr;42(2):170-84. doi: 10.1177/0306312711435375.
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.
在对科学知识的形成进行的历史和民族志研究中，人们长期以来一直热衷于消除某些关于客观性的说法。为了达到这种效果，人们使用了主观性的概念，这些概念更多地被视为客观性的麻烦，而不是一种可以进行系统研究的知识生成模式。我描述了这种不关注所涉及的主观性概念；我追溯了当代科学研究与 18 世纪哲学美学资源之间的潜在建设性联系；我提请注意可用于研究被称为味觉的主观性模式的途径，特别是味觉和嗅觉；我提出了一些研究这些领域中主体间性实现的方法。
