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23%OFFUnknown - Introduction to the Philosophy of Science - 9780872204515 - V9780872204515
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Introduction to the Philosophy of Science

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Description for Introduction to the Philosophy of Science Introduces the philosophy of science focused on cultivating an understanding of both the workings of science and its historical and social context. This title offers selections that range from discussions of topics in general methodology to a sampling of foundational problems in various physical, biological, behavioral, and social sciences. Num Pages: 464 pages, Ill.d.tabs.ch. BIC Classification: PDA. Category: (G) General (US: Trade); (UU) Undergraduate. Dimension: 244 x 198 x 32. Weight in Grams: 1020.

A reprint of the Prentice-Hall edition of 1992.

Prepared by nine distinguished philosophers and historians of science, this thoughtful reader represents a cooperative effort to provide an introduction to the philosophy of science focused on cultivating an understanding of both the workings of science and its historical and social context. Selections range from discussions of topics in general methodology to a sampling of foundational problems in various physical, biological, behavioral, and social sciences. Each chapter contains a list of suggested readings and study questions.

Product Details

Publication date
1999
Publisher
Hackett Publishing Co, Inc United States
Number of pages
464
Condition
New
Number of Pages
464
Format
Hardback
Place of Publication
Cambridge, MA, United States
ISBN
9780872204515
SKU
V9780872204515
Shipping Time
Usually ships in 5 to 9 working days
Ref
99-2

Reviews for Introduction to the Philosophy of Science
The overall standard of the volume is extraordinarily high, and I have no doubt that this will be the text in philosophy of science for a couple of decades. The coverage is remarkable both in breadth and depth. . . . an amazingly good book. . . . written by an all-star team. . . .
Philip Kitcher, Columbia University ... Read more

Goodreads reviews for Introduction to the Philosophy of Science


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