Combining Texts

All the ideas for 'fragments/reports', 'De aequopollentia causae et effectus' and 'Of the standard of taste'

unexpand these ideas     |    start again     |     specify just one area for these texts

---

4 ideas

1. Philosophy / D. Nature of Philosophy / 3. Philosophy Defined

23367	Even pointing a finger should only be done for a reason [Epictetus]
	Full Idea: Philosophy says it is not right even to stretch out a finger without some reason.
	From: Epictetus (fragments/reports [c.57], 15)
	A reaction: The key point here is that philosophy concerns action, an idea on which Epictetus is very keen. He rather despise theory. This idea perfectly sums up the concept of the wholly rational life (which no rational person would actually want to live!).

8. Modes of Existence / C. Powers and Dispositions / 1. Powers

12735	Everything has a fixed power, as required by God, and by the possibility of reasoning [Leibniz]
	Full Idea: It follows from the nature of God that there is a fixed power of a definite magnitude [non vagam] in anything whatsoever, otherwise there would be no reasonings about those things.
	From: Gottfried Leibniz (De aequopollentia causae et effectus [1679], A6.4.1964), quoted by Daniel Garber - Leibniz:Body,Substance,Monad 6
	A reaction: This is double-edged. On the one hand there is the grand claim that the principle derives from divine nature, but on the other it derives from our capacity to reason and explain. No one doubts that powers are 'fixed'.

21. Aesthetics / A. Aesthetic Experience / 2. Aesthetic Attitude

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?

21. Aesthetics / A. Aesthetic Experience / 3. Taste

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.