7 ideas
| 18261 | A simplification which is complete constitutes a definition [Kant] |
| Full Idea: By dissection I can make the concept distinct only by making the marks it contains clear. That is what analysis does. If this analysis is complete ...and in addition there are not so many marks, then it is precise and so constitutes a definition. | |
| From: Immanuel Kant (Wiener Logik [1795], p.455), quoted by J. Alberto Coffa - The Semantic Tradition from Kant to Carnap 1 'Conc' | |
| A reaction: I think Aristotle would approve of this. We need to grasp that a philosophical definition is quite different from a lexicographical definition. 'Completeness' may involve quite a lot. |
| 22275 | Logic gives us the necessary rules which show us how we ought to think [Kant] |
| Full Idea: In logic the question is not one of contingent but of necessary rules, not how to think, but how we ought to think. | |
| From: Immanuel Kant (Wiener Logik [1795], p.16), quoted by Michael Potter - The Rise of Analytic Philosophy 1879-1930 02 'Trans' | |
| A reaction: Presumably it aspires to the objectivity of a single correct account of how we all ought to think. I'm sympathetic to that, rather than modern cultural relativism about reason. Logic is rooted in nature, not in arbitrary convention. |
| 18260 | If we knew what we know, we would be astonished [Kant] |
| Full Idea: If we only know what we know ...we would be astonished by the treasures contained in our knowledge. | |
| From: Immanuel Kant (Wiener Logik [1795], p.843), quoted by J. Alberto Coffa - The Semantic Tradition from Kant to Carnap 1 'Conc' | |
| A reaction: Nice remark. He doesn't require immediat recall of knowledge. You can't be required to know that you know something. That doesn't imply externalism, though. I believe in securely founded internal knowledge which is hard to recall. |
| 1389 | If memory is the sole criterion of identity, we ought to use it for other people too [Shoemaker] |
| Full Idea: If memory were the sole criterion of personal identity it would have to be the sole criterion that we use in making identity statements about persons other than ourselves. | |
| From: Sydney Shoemaker (Personal Identity and Memory [1959], §4) | |
| A reaction: From Locke's point of view, he is much less certain about the continued identity of other people, because he allows the possibility of transference of minds. Even we might reject physical identity, if a person had suffered a severe trauma. |
| 1390 | Bodily identity is one criterion and memory another, for personal identity [Shoemaker, by PG] |
| Full Idea: Bodily identity must be one of the criteria for personal identity (to establish that a rememberer was present at a past event), but memory itself must also be accepted as one of the criteria. | |
| From: report of Sydney Shoemaker (Personal Identity and Memory [1959], §5) by PG - Db (ideas) | |
| A reaction: This concerns the epistemology of personal identity, not the ontology. Someone with total amnesia would probably accept a driving licence as a criterion. Is personal identity a mental state, or a precondition which makes mental states possible? |
| 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. |