Holism, Strawberries and Hairdryers

The paper "Does Epistemological Holism lead to Meaning – Holism" (Cozzo, 2002) touches one of the main problems of a molecularist theory of meaning: how to restrict the class of inferences connected with a word, in order to define the sense of the word. I will discuss the starting point of this approach, mainly the pre-theoretical criterion against meaning holism: meaning holism, following a well-known argument by Dummett, reduces communication to a mystery. However there is a strong background assumption of this argument: communication is sharing the same meanings. Accepting this assumption without acknowledging it makes the entire proposal more problematic than it appears at first sight. In what follows I will try to clarify the possibility of a different reaction to meaning holism, putting forward some distinctions which come to light when the above stated assumption is made explicit. Then, some other comments will follow on the difficulty of avoiding extreme meaning holism, even within Cozzo's elegant attempt to implement a molecularist vision; in the end, his notion of the sense of a word will appear to be difficult to define, if these holistic aspects of language take the space they deserve even in his theory. I conclude with two remarks regarding two relevant requirements for a theory of meaning (conservativeness and harmony). This revised version was published online in June 2006 with corrections to the Cover Date.     

多元文化的结晶 民族和谐的见证——品味洪水泉清真寺

地处青海和甘肃两省交界处的河湟地区,是我国西部多民族杂居、多元文化共存、多种宗教信仰共生的民族大走廊。在漫长的历史进程中,生活在这一地区的各族人民,相互依存、共同发展,创造了许多融合多民族智慧、内涵丰富、形式多样的文化遗产。     

Smell and Taste Classification of the Same Stimuli

Much literature has suggested that people who are discriminated against or are in collectivist cultures are particularly susceptible to the social consequences of society. In the present study, the authors conducted 3 experiments to test how this factor influences attitudinal versus normative control over behaviors. First, they measured males’ and females’ attitudes, subjective norms, and behavioral intentions with respect to a large number of behaviors. Although between-participants analyses were mostly uninformative, within-participants analyses uncovered strong evidence that behaviors are more under attitudinal control for females than for males. Similar analyses in a crosscultural experiment involving participants from the United States, the United Kingdom, China, and Mexico support the hypothesis that behaviors are more under attitudinal control for collectivists than for individualists. Finally, experimental data collected in the United States and Saudi Arabia further support this conclusion. Taken together, the findings suggest that although social consequences are both “social” and “consequences,” the latter is more important than the former.     

Taste preconditioning augments odor-aversion learning

On the basis of previous work that has shown a taste can potentiate odor-aversion conditioning in AX+ conditioning, 6 experiments used rats to examine the effects of pairing a preconditioned taste (A) with a novel odor cue (X) in an A+/AX+ aversion conditioning design. Experiments 1A and 1B demonstrated that a preconditioned taste produced a robust odor aversion that was significantly stronger than a potentiated odor aversion. The results of Experiment 2 showed that the robust odor aversion produced by A+/AX+ conditioning was not the result of the potentiated odor aversion summating with generalization from the taste aversion. The augmented odor aversion was produced only when the taste and odor stimuli were presented simultaneously (Experiment 3) and the preconditioned taste aversion was intact at compound conditioning (Experiment 4). Pairing a novel odor with a preconditioned taste was not sufficient to condition an aversion to odor (Experiment 5), although other results implicated a role for an association between odor and taste in the odor augmentation effect (Experiment 6). The present results have implications for current models of taste + odor interactions in flavor-aversion conditioning.     

Conditioned Inhibition of Cyclophosphamide-Induced Taste Aversion

Rats in an experimental group received trials during which 1 flavor (saccharin) was always followed by cyclophosphamide, an immunosuppressive drug, but another (vanilla) was not. An unconditioned stimulus-only group served as a control. Flavor-preference tests revealed that conditioned excitation and conditioned inhibition occurred in the conditioned group subjects but not in the control group subjects. This demonstration suggests that a conditioned inhibitor might be used to modify conditioned and unconditioned immune system functions, for example, natural killer-cell activity.     

Taste,traits, and tendencies

Philosophical Studies - Many experiential properties are naturally understood as dispositions such that e.g. a cake tastes good to you iff you are disposed to get gustatory pleasure when you eat...     

Kant's Theory of Judgment,and Judgments of Taste: On Henry Allison's Kant's Theory of Taste

An examination of the currently fashionable thesis that scientists, and especially biologists in the wake of the Darwinian Revolution, can now solve the problems that traditional philosophers have only talked about. Past philosophers, for example during the Enlightenment, have themselves made use of contemporary, scientific techniques and theories. The present claim may only be another such move, to be welcomed by philosophers who would distinguish themselves from rhetoricians. Others may prefer to stake out the merely human or subjective world as their field, identifying 'truth' with 'what it's better to believe'. Both moderns and postmoderns must abandon the rational realism that actually sustained Enlightenment endeavours, and Darwinian explanation, on its own, must erode traditional ethical values and the meta-ethical assumptions that sustain them. Universal humanism is only one possible project among many - and Darwinian reasonings suggest that it is hypocritical. In this crisis there may after all be a rôle for traditional, Platonizing philosophers, believing that there is a truth, and that we can find it out. Such a theory is actually better able to explain our scientific successes, and our evolutionary past.     

The True Judge of Beauty and the Paradox of Taste

This paper addresses two key works in the eighteenth-century debate on the problem of taste: the Abbé Du Bos's Réflexions critiques sur la poésie et sur la peinture (1719) and David Hume's 'Of the Standard of Taste' (1757). A successful solution to the 'paradox of taste' should sustain the democratising impulse behind Du Bos's appeal to the judgment of the 'public' whilst, at the same time, acknowledging the role of learning and discovery which underpins Hume's recourse to the opinion of the best qualified critics. This can be achieved, it is argued, by taking up a standpoint which is internal to our actual arguments or disputes about art, drawing upon and recommending a set of practices which allow for the development and revision of our judgments about works of art.