Making Sense Of The Insensible
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Word and Object, new edition
A new edition of Quine's most important work. Willard Van Orman Quine begins this influential work by declaring, "Language is a social art. In acquiring it we have to depend entirely on intersubjectively available cues as to what to say and when." As Patricia Smith Churchland notes in her foreword to this new edition, with Word and Object Quine challenged the tradition of conceptual analysis as a way of advancing knowledge. The book signaled twentieth-century philosophy's turn away from metaphysics and what Churchland calls the "phony precision" of conceptual analysis. In the course of his discussion of meaning and the linguistic mechanisms of objective reference, Quine considers the indeterminacy of translation, brings to light the anomalies and conflicts implicit in our language's referential apparatus, clarifies semantic problems connected with the imputation of existence, and marshals reasons for admitting or repudiating each of various categories of supposed objects. In addition to Churchland's foreword, this edition offers a new preface by Quine's student and colleague Dagfinn Follesdal that describes the never-realized plans for a second edition of Word and Object, in which Quine would offer a more unified treatment of the public nature of meaning, modalities, and propositional attitudes.
Making Sense of Taste
Author: Carolyn Korsmeyer
language: en
Publisher: Cornell University Press
Release Date: 2014-01-04
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.
A Shock to Thought
A Shock to Thought brings together essays that explore Deleuze and Guattari's philosophy of expression in a number of contemporary contexts. It will be of interest to all those in philosophy, cultural studies and art theory. The volume also contains an interview with Guattari which clearly restates the 'aesthetic paradigm' that organizes both his and Deleuze's work.