9780415221573-0415221579-Understanding Philosophy of Science

Understanding Philosophy of Science

ISBN-13: 9780415221573
ISBN-10: 0415221579
Author: James Ladyman
Publication date: 2001
Publisher: Routledge
Format: Paperback 304 pages
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ISBN-13: 9780415221573
ISBN-10: 0415221579
Author: James Ladyman
Publication date: 2001
Publisher: Routledge
Format: Paperback 304 pages

Summary

Understanding Philosophy of Science (ISBN-13: 9780415221573 and ISBN-10: 0415221579), written by authors James Ladyman, was published by Routledge in 2001. With an overall rating of 3.9 stars, it's a notable title among other Food Science (Agricultural Sciences, History & Philosophy, Reference, Philosophy) books. You can easily purchase or rent Understanding Philosophy of Science (Paperback, Used) from BooksRun, along with many other new and used Food Science books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $5.75.

Description

Few can imagine a world without telephones or televisions; many depend on computers and the Internet as part of daily life. Without scientific theory, these developments would not have been possible.

In this exceptionally clear and engaging introduction to philosophy of science, James Ladyman explores the philosophical questions that arise when we reflect on the nature of the scientific method and the knowledge it produces. He discusses whether fundamental philosophical questions about knowledge and reality might be answered by science, and considers in detail the debate between realists and antirealists about the extent of scientific knowledge. Along the way, central topics in philosophy of science, such as the demarcation of science from non-science, induction, confirmation and falsification, the relationship between theory and observation and relativism are all addressed. Important and complex current debates over underdetermination, inference to the best explaination and the implications of radical theory change are clarified and clearly explained for those new to the subject.

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