4 ideas
| 16661 | There are two sorts of category - referring to things, and to circumstances of things [Boethius] |
| Full Idea: Is it not now clear what the difference is between items in the categories? Some serve to refer to a thing, whereas others serve to refer to the circumstances of a thing. | |
| From: Boethius (Concerning the Trinity [c.518], Ch. 4), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 12.5 |
| 21932 | 'Différance' is the interwoven history of each sign [Derrida, by Glendinning] |
| Full Idea: What Derrida calls 'différance' can be understood as the movement through which every sign is 'constituted historically as a weave of differences'....This replacement for 'speech' in the 'origin' of the system is to avoid the circularity in structuralism. | |
| From: report of Jacques Derrida (Différance [1982]) by Simon Glendinning - Derrida: A Very Short Introduction 5 | |
| A reaction: [compressed] Struggling to grasp this. Some English words entirely change their meaning over time (e.g. buxom). Does the lost meaning remain part of the new meaning? If so, how? He also calls différance 'sameness which is not identical'. |
| 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. |