5 ideas
| 17831 | Cantor gives informal versions of ZF axioms as ways of getting from one set to another [Cantor, by Lake] |
| Full Idea: Cantor gives informal versions of the axioms of ZF as ways of getting from one set to another. | |
| From: report of George Cantor (Later Letters to Dedekind [1899]) by John Lake - Approaches to Set Theory 1.6 | |
| A reaction: Lake suggests that it should therefore be called CZF. |
| 16007 | I assume existence, rather than reasoning towards it [Kierkegaard] |
| Full Idea: I always reason from existence, not towards existence. | |
| From: Søren Kierkegaard (Philosophical Fragments [1844], p.40) | |
| A reaction: Kierkegaard's important premise to help show that theistic proofs for God's existence don't actually prove existence, but develop the content of a conception. [SY] |
| 16013 | Nothing necessary can come into existence, since it already 'is' [Kierkegaard] |
| Full Idea: Can the necessary come into existence? That is a change, and everything that comes into existence demonstrates that it is not necessary. The necessary already 'is'. | |
| From: Søren Kierkegaard (Philosophical Fragments [1844], p.74) | |
| A reaction: [SY] |
| 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. |