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Oxford University Press Hardback English

Distrust

Big Data, Data-Torturing, and the Assault on Science

By Gary Smith

Regular price £27.49
Unit price
per

Oxford University Press Hardback English

Distrust

Big Data, Data-Torturing, and the Assault on Science

By Gary Smith

Regular price £27.49
Unit price
per
 
Dispatched tomorrow with Tracked Delivery, free over £15
Delivery expected between Wednesday, 15th October and Thursday, 16th October
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  • There is no doubt science is currently suffering from a credibility crisis. This thought-provoking book argues that, ironically, science's credibility is being undermined by tools created by scientists themselves. Scientific disinformation and damaging conspiracy theories are rife because of the internet that science created, the scientific demand for empirical evidence and statistical significance leads to data torturing and confirmation bias, and data mining is fuelled by the technological advances in Big Data and the development of ever-increasingly powerful computers.Using a wide range of entertaining examples, this fascinating book examines the impacts of society's growing distrust of science, and ultimately provides constructive suggestions for restoring the credibility of the scientific community.
There is no doubt science is currently suffering from a credibility crisis. This thought-provoking book argues that, ironically, science's credibility is being undermined by tools created by scientists themselves. Scientific disinformation and damaging conspiracy theories are rife because of the internet that science created, the scientific demand for empirical evidence and statistical significance leads to data torturing and confirmation bias, and data mining is fuelled by the technological advances in Big Data and the development of ever-increasingly powerful computers.Using a wide range of entertaining examples, this fascinating book examines the impacts of society's growing distrust of science, and ultimately provides constructive suggestions for restoring the credibility of the scientific community.