6 ideas
| 16659 | Relations do not add anything to reality, though they are real aspects of the world [Olivi] |
| Full Idea: It does not seem that a relation adds anything real to that on which it is founded, but only makes for another real aspect belonging to the same thing. It is real since an aspect exists in re, not solely in the intellect, but it is not another thing. | |
| From: Peter John Olivi (Summa quaestionum super Sententias [1290], II.54), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 12.4 |
| 16673 | Quantity just adds union and location to the extension of parts [Olivi] |
| Full Idea: Quantity or extension adds absolutely nothing really distinct to the quantified matter or to the extended and quantified form, except perhaps the union and location and position of those parts. | |
| From: Peter John Olivi (Summa quaestionum super Sententias [1290], II:58,II:440), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 14.1 | |
| A reaction: Other views seem to say that the Quantity provides the extension, but he seems to take that as given. |
| 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. |
| 7903 | The six perfections are giving, morality, patience, vigour, meditation, and wisdom [Nagarjuna] |
| Full Idea: The six perfections are of giving, morality, patience, vigour, meditation, and wisdom. | |
| From: Nagarjuna (Mahaprajnaparamitashastra [c.120], 88) | |
| A reaction: What is 'morality', if giving is not part of it? I like patience and vigour being two of the virtues, which immediately implies an Aristotelian mean (which is always what is 'appropriate'). |
| 16663 | Things are limited by the species to certain modes of being [Olivi] |
| Full Idea: A subject is limited by its species to certain modes of being. | |
| From: Peter John Olivi (Summa quaestionum super Sententias [1290], I:586-7), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 13.2 | |
| A reaction: I think this is so very the wrong way round. Species characteristics are generalisations about similar individual creatures. The 'species' doesn't do anything at all. It is a classification. See ring species, for example. |