5 ideas
| 21959 | Metaphysics is the most general attempt to make sense of things [Moore,AW] |
| Full Idea: Metaphysics is the most general attempt to make sense of things. | |
| From: A.W. Moore (The Evolution of Modern Metaphysics [2012], Intro) | |
| A reaction: This is the first sentence of Moore's book, and a touchstone idea all the way through. It stands up well, because it says enough without committing to too much. I have to agree with it. It implies explanation as the key. I like generality too. |
| 22234 | Post-structuralism focused on exterior determinants of thought, rather than the thinker [Oksala] |
| Full Idea: Post-structuralism was characterised by the denial of the human being as the privileged object of philosophical analysis, focusing instead on the social, linguistic and unconscious determinants of thought. | |
| From: Johanna Oksala (How to Read Foucault [2007], Intro) | |
| A reaction: I'm new to this, and so far this sounds the same as structralism, so I'll have to keep going. I presume it is the same as the rejection of the author when interpreting literature (as in Barthes?). Structuralism was 'non-historical'. |
| 21958 | Appearances are nothing beyond representations, which is transcendental ideality [Moore,AW] |
| Full Idea: Appearances in general are nothing outside our representations, which is just what we mean by transcendental ideality. | |
| From: A.W. Moore (The Evolution of Modern Metaphysics [2012], B535/A507) |
| 18552 | Forget about beauty; just concentrate on the virtues of delicacy and discernment admired in critics [Hume, by Scruton] |
| Full Idea: Hume suggest we get away from the fruitless discussion of beauty, and simply concentrate on the qualities we admire, and ought to admire, in a critic - qualities such as delicacy and discernment. | |
| From: report of David Hume (Of the standard of taste [1757]) by Roger Scruton - Beauty: a very short introduction 6 | |
| A reaction: We might wonder how you can admire 'discernment' without some view of the thing being discern, which is in danger of being beauty. How do you judge delicacy and discernment without judging the objects of the critic's taste? Mere authority? |
| 6608 | Strong sense, delicate sentiment, practice, comparisons, and lack of prejudice, are all needed for good taste [Hume] |
| Full Idea: Strong sense, united to delicate sentiment, improved by practice, perfected by comparison, and cleared of all prejudice, can alone entitle critics to the valuable character of having 'taste'. | |
| From: David Hume (Of the standard of taste [1757]), quoted by Robert Fogelin - Walking the Tightrope of Reason Ch.6 | |
| A reaction: I agree entirely with this, but then I am a very politically incorrect elitist when it comes to taste. It just seems screamingly obvious that professional wine-tasters have a better appreciation of wine than me, and so on for the rest of the arts. |