5 ideas
| 18946 | Unreflectively, we all assume there are nonexistents, and we can refer to them [Reimer] |
| Full Idea: As speakers of the language, we unreflectively assume that there are nonexistents, and that reference to them is possible. | |
| From: Marga Reimer (The Problem of Empty Names [2001], p.499), quoted by Sarah Sawyer - Empty Names 4 | |
| A reaction: Sarah Swoyer quotes this as a good solution to the problem of empty names, and I like it. It introduces a two-tier picture of our understanding of the world, as 'unreflective' and 'reflective', but that seems good. We accept numbers 'unreflectively'. |
| 14961 | Clearly a pipe can survive being taken apart [Cartwright,R] |
| Full Idea: There is at the moment a pipe on my desk. Its stem has been removed but it remains a pipe for all that; otherwise no pipe could survive a thorough cleaning. | |
| From: Richard Cartwright (Scattered Objects [1974], p.175) | |
| A reaction: To say that the pipe survives dismantling is not to say that it is fully a pipe during its dismantled phase. He gives a further example of a book in two volumes. |
| 14962 | Bodies don't becomes scattered by losing small or minor parts [Cartwright,R] |
| Full Idea: If a branch falls from a tree, the tree does not thereby become scattered, and a human body does not become scattered upon loss of a bit of fingernail. | |
| From: Richard Cartwright (Scattered Objects [1974], p.184) | |
| A reaction: This sort of observation draws me towards essentialism. A body is scattered if you divide it in a major way, but not if you separate off a minor part. It isn't just a matter of size, or even function. We have broader idea of what is essential. |
| 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. |