5 ideas
| 16643 | Accidents always remain suited to a subject [Bonaventura] |
| Full Idea: An accident's aptitudinal relationship to a subject is essential, and this is never taken away from accidents….for it is true to say that they are suited to a subject. | |
| From: Bonaventura (Commentary on Sentences [1252], IV.12.1.1.1c) | |
| A reaction: This is the compromise view that allows accidents to be separated, for Transubstantiation, while acknowledging that we identify them with their subjects. |
| 16696 | Successive things reduce to permanent things [Bonaventura] |
| Full Idea: Everything successive reduces to something permanent. | |
| From: Bonaventura (Commentary on Sentences [1252], II.2.1.1.3 ad 5), quoted by Robert Pasnau - Metaphysical Themes 1274-1671 18.2 | |
| A reaction: Avicenna first took successive entities seriously, but Bonaventure and Aquinas seem to have rejected them, or given reductive accounts of them. It resembles modern actualists versus modal realists. |
| 9382 | Subjects may be unaware of their epistemic 'entitlements', unlike their 'justifications' [Burge] |
| Full Idea: I call 'entitlement' (as opposed to justification) the epistemic rights or warrants that need not be understood by or even be accessible to the subject. | |
| From: Tyler Burge (Content Preservation [1993]), quoted by Paul Boghossian - Analyticity Reconsidered §III | |
| A reaction: I espouse a coherentism that has both internal and external components, and is mediated socially. In Burge's sense, animals will sometimes have 'entitlement'. I prefer, though, not to call this 'knowledge'. 'Entitled true belief' is good. |
| 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. |