Senses and Utility in the New Chemistry.

Abstract

The New Chemistry, as practised by its early proponents in late eighteenth-century France, is often associated with quantification and a move away from sensorial perceptions. In this paper, I argue that the sensory, far from being discarded by the practitioners of the New Chemistry, thrived in one of their major productions: the Annales de Chimie. Viewing the New Chemistry through its relation to the sensory highlights the diversity of chemical applications and offers a new way of examining the connection of chemistry to state and industrial actors. Chemists utilised a precise vocabulary which allowed them to productively interact on the subject of the senses. Sensorial impressions were used for distinct purposes, including the identification of substances, and to track the progress of ongoing chemical transformations. Most important, the senses were frequently tied to the purpose of chemical work. As chemists put their expertise in support of the state, industry, medicine, and commerce, they aimed to improve the sensory qualities of their objects of study, be they dairy products or fabric dyes. Remaining attuned to the senses, therefore, was an essential prerequisite of the New Chemistry's claim to utility.