Book contents
- Frontmatter
- Contents
- Dedication
- Acknowledgements
- List of Figures
- Principal Dramatis Personae
- Introduction
- 1 The Curious Brewer
- 2 The Theorist and the Thermometer
- 3 Brewery Instructors in Public and Private
- 4 The Value of Beer
- 5 Chemists, Druggists and Beer Doctors
- 6 Professors in the Brewhouse
- 7 Treatises for the Trade
- 8 Analysis and Synthesis
- Conclusion
- Glossary
- Notes
- Works Cited
- Index
6 - Professors in the Brewhouse
- Frontmatter
- Contents
- Dedication
- Acknowledgements
- List of Figures
- Principal Dramatis Personae
- Introduction
- 1 The Curious Brewer
- 2 The Theorist and the Thermometer
- 3 Brewery Instructors in Public and Private
- 4 The Value of Beer
- 5 Chemists, Druggists and Beer Doctors
- 6 Professors in the Brewhouse
- 7 Treatises for the Trade
- 8 Analysis and Synthesis
- Conclusion
- Glossary
- Notes
- Works Cited
- Index
Summary
As this important art has been, in a great measure, overlooked in the Encyclopædia Britannica, and as nothing like a satisfactory account of it is to be found in any book on the subject, which we have seen, we consider it necessary to lay down the principles on which it depends, somewhat in detail.
[T. Thomson]From around the turn of the nineteenth century, the institutions and practices of natural knowledge-making came increasingly under the control of a new breed of professionalizers. Jon Topham has elegantly summarized the shift
from a logic of discovery, theoretically open to all, to a more restrictive notion of discovery as the preserve of scientific ‘genius’, and from an open-ended philosophy of ‘experience’ to a far more restrictive notion of disciplined ‘expertise’. Both of these moves were intended to do boundary work, restricting the community active in creating and validating scientific knowledge, and producing a passive public.
Most historians who have looked at this shift have focused on how it marginalized amateur enthusiasts, but the professionalizers' boundary work also had implications for trade communities such as the brewery. This chapter examines the question through the case of Thomas Thomson (1773–1852), an active professionalizer in his various roles as textbook author, journal editor, consultant on industrial topics and, from 1818, Professor of Chemistry at the University of Glasgow, where he sought to build a research school of younger chemists.
- Type
- Chapter
- Information
- Brewing Science, Technology and Print, 1700–1880 , pp. 135 - 156Publisher: Pickering & ChattoFirst published in: 2014