7 ideas
| 23647 | Objects have an essential constitution, producing its qualities, which we are too ignorant to define [Reid] |
| Full Idea: Individuals and objects have a real essence, or constitution of nature, from which all their qualities flow: but this essence our faculties do not comprehend. They are therefore incapable of definition. | |
| From: Thomas Reid (Essays on Intellectual Powers 4: Conception [1785], 1) | |
| A reaction: Aha - he's one of us! I prefer the phrase 'essential nature' of an object, which is understood, I think, by everyone. I especially like the last bit, directed at those who mistakenly think that Aristotle identified the essence with the definition. |
| 11958 | Impossibilites are easily conceived in mathematics and geometry [Reid, by Molnar] |
| Full Idea: Reid pointed out how easily conceivable mathematical and geometric impossibilities are. | |
| From: report of Thomas Reid (Essays on Intellectual Powers 4: Conception [1785], IV.III) by George Molnar - Powers 11.3 | |
| A reaction: The defence would be that you have to really really conceive them, and the only way the impossible can be conceived is by blurring it at the crucial point, or by claiming to conceive more than you actually can |
| 12583 | Belief truth-conditions are normal circumstances where the belief is supposed to occur [Papineau] |
| Full Idea: The truth condition of the belief is the 'normal' circumstances in which, given the learning process, it is biologically supposed to be present. | |
| From: David Papineau (Reality and Representation [1987], p.67), quoted by Christopher Peacocke - A Study of Concepts 5.2 | |
| A reaction: How do we account for a belief in ghosts in this story? The notion of 'normal' circumstances and what is 'biologically supposed' to happen don't seem very appropriate. This is the 'teleological' view of belief. |
| 23646 | Reference is by name, or a term-plus-circumstance, or ostensively, or by description [Reid] |
| Full Idea: An individual is expressed by a proper name, or by a general word joined to distinguishing circumstances; if unknown, it may be pointed out to the senses; when beyond the reach of the senses it may be picked out by an imperfect but true description. | |
| From: Thomas Reid (Essays on Intellectual Powers 4: Conception [1785], 1) | |
| A reaction: [compressed] If Putnam, Kripke and Donnellan had read this paragraph they could have save themselves a lot of work! I take reference to be the activity of speakers and writers, and these are the main tools of the trade. |
| 23645 | A word's meaning is the thing conceived, as fixed by linguistic experts [Reid] |
| Full Idea: The meaning of a word (such as 'felony') is the thing conceived; and that meaning is the conception affixed to it by those who best understand the language. | |
| From: Thomas Reid (Essays on Intellectual Powers 4: Conception [1785], 1) | |
| A reaction: He means legal experts. This is precisely that same as Putnam's account of the meaning of 'elm tree'. His discussion here of reference is the earliest I have encountered, and it is good common sense (for which Reid is famous). |
| 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. |