Phil Final Flashcards
(140 cards)
1
Q
Is it a necessary condition of objective worth that it contributes to the greater good?
a
A
-yes clearly it is sufficient because surely it has some greater worth
-sometimes we just do things that are great even if they don’t make the world better
2
Q
What is metaphysics?
A
-The study of reality
3
Q
What is ontology?
A
-A sub branch of metaphysics that thinks about what exists and what is real
4
Q
Lying and Deontology
A
-Necessary lying is a contradiction to deontology
-if you have a good enough reason to lie then the person you lied to would know and then you wouldn’t have to lie
5
Q
Partiality
A
-partial to friends and family, you favor their wellbeing
-Deontology would criticize this by bringing up moral weight
-Heldke pushes against the deontology criticism (food and relationships)
6
Q
Expected Utility
A
-The way a utilitarian makes decisions
-It is morally right to perform the action with the highest expected value
-weigh consequences of decisions
7
Q
Deontology
A
-The moral philosophy that thinks morality is the philosophy of making sense of what duties we have
-what we must do
8
Q
Subjective vs Objective value
A
-Subjective value involves personal passions that are fulfilling or bring joy
-Objective value involves the idea that activities have an objective worth, something that is valuable to more than just you
9
Q
What is the central thesis of Singer’s “All Animals are equal”
A
The central thesis is that we should extend the principle of equality to non-human animals and reject speciesism, which is a bias in favor of humans over other animals.
10
Q
What is speciesism, according to Peter Singer?
A
Speciesism is the practice of treating the interests of one’s own species as more important than the interests of other species, similar to racism or sexism.
11
Q
How does Peter Singer define the principle of equality?
A
Singer defines the principle of equality not as equal treatment, but as equal consideration of interests, meaning that similar interests should be given equal weight, regardless of the species of the being involved.
12
Q
What example does Singer use to explain the concept of equal consideration of interests?
A
Singer compares the suffering of animals in scientific experiments or factory farming to the suffering of humans, arguing that both should be given equal moral consideration.
13
Q
How does Peter Singer respond to the argument that humans have superior intelligence or capabilities?
A
Singer argues that having superior intelligence or capabilities does not justify giving less consideration to the suffering of animals, just as it would not justify discrimination against less intelligent or capable humans.
14
Q
What does Singer say about eating animals and using them in experiments?
A
Singer argues that eating animals and using them in experiments is unjustifiable if it causes unnecessary suffering, and most practices related to animal farming and experimentation do cause such suffering.
15
Q
What role does utilitarianism play in Singer’s argument?
A
Singer’s argument is rooted in utilitarianism, which holds that the best action is the one that maximizes overall happiness and minimizes suffering. This framework leads Singer to advocate for reducing animal suffering.
16
Q
What is the main argument in Roger Scruton’s “The Conscientious Carnivore”?
A
Scruton argues that it is possible to eat meat ethically by practicing conscientious carnivorism, which involves treating animals humanely and ensuring their welfare, both in life and in death.
17
Q
How does Scruton distinguish between factory farming and traditional farming?
A
Scruton criticizes factory farming for its inhumane treatment of animals, whereas he praises traditional farming practices that allow animals to live natural, healthy lives before being humanely slaughtered.
18
Q
How does Scruton respond to the claim that we should not eat animals because we do not need to?
A
Scruton argues that eating meat is part of the natural order and that humans, as omnivores, can consume animals ethically if they respect the dignity and well-being of the animals.
19
Q
How does Scruton address the issue of animal suffering in the context of eating meat?
A
Scruton acknowledges that animals experience suffering, but he argues that if animals are treated well and live a natural life, their eventual slaughter for food can be justified, provided it is done humanely.
20
Q
How does Scruton critique utilitarian approaches to animal ethics, like Peter Singer’s?
A
Scruton criticizes utilitarianism for reducing animals to mere units of pleasure and pain, arguing that this ignores the deeper moral relationships humans have with animals, which involve duties and responsibilities.
21
Q
What does Scruton suggest about how conscientious carnivores should approach buying meat?
A
Scruton suggests that conscientious carnivores should buy meat only from sources that raise and slaughter animals humanely, such as small farms that practice ethical farming.
22
Q
What is Susan Wolf’s main argument in “Meaning in Life”?
A
Wolf argues that a meaningful life is one that actively engages with objectively valuable projects, activities, or causes that are worth pursuing for their own sake.
23
Q
How does Wolf define a “meaningful life”?
A
A meaningful life is one that involves active engagement in projects of worth—activities or pursuits that are subjectively fulfilling and objectively valuable.
24
Q
How does Wolf address the problem of subjectivity in determining what is meaningful?
A
Wolf acknowledges that while different people are attracted to different projects, there is a need for a connection to something that is worthwhile beyond mere subjective preference, implying that meaning involves more than just individual choice.
25
What role does Wolf believe love plays in a meaningful life?
Wolf believes that love, or passionate engagement with something outside oneself, is crucial to living a meaningful life, as it drives individuals to pursue activities or causes that matter.
26
What is the "fitting fulfillment" theory of meaning in life that Wolf proposes?
The "fitting fulfillment" theory suggests that a meaningful life involves subjective fulfillment that is appropriate or fitting, because it arises from engagement with something that is objectively valuable.
27
What does Wolf mean by the "hybrid view" of meaning in life?
The hybrid view combines subjective fulfillment with objective value, suggesting that a life is meaningful when someone is actively engaged in something they love that also has intrinsic worth.
28
What is the main argument of Thomas Nagel's "Death"?
Nagel argues that death is an inevitable and significant loss because it deprives individuals of the potential experiences and goods that life can offer, and this loss is inherently bad for the person who dies.
29
What is Nagel's view on the badness of death?
Nagel believes that death is bad not only because it entails the loss of life but also because it eliminates all future opportunities for experiencing good things, such as joy, relationships, and achievements.
30
How does Nagel challenge the idea that death is not bad if it occurs after a life well-lived?
Nagel argues that even if a person has lived a full life, the loss of future experiences and possibilities due to death is still a deprivation, making death inherently negative regardless of the life lived before it.
31
What is Nagel’s perspective on the fear of death?
Nagel acknowledges that fear of death may stem from the instinctive understanding of the loss it represents and the uncertainty of what, if anything, lies beyond it. He believes this fear is rational and significant.
32
What does Nagel mean by "the asymmetry between life and death"?
The asymmetry refers to the idea that while life can be good and filled with potential, death is a final state that permanently deprives individuals of future good experiences, making death qualitatively different from life.
33
How does Nagel critique the notion that nonexistence cannot be harmful?
Nagel argues that the harm of death lies not in the experience of nonexistence itself but in the deprivation of the experiences and goods that life would have offered, making nonexistence a significant loss.
34
What is the main thesis of Linda Heldke's "An Alternative Ontology of Food: Beyond Metaphysics"?
Heldke argues for a rethinking of our relationship with food, proposing an ontology that emphasizes the significance of food in everyday life and its connections to culture, identity, and ethics, moving beyond traditional metaphysical views.
35
How does Heldke define "ontology" in the context of food?
Heldke defines ontology as the study of being and existence, arguing that our understanding of food shapes our perceptions of reality, identity, and relationships, highlighting the need for a more nuanced ontology of food.
36
What critique does Heldke offer regarding traditional metaphysical views of food?
Heldke critiques traditional metaphysics for treating food as merely a commodity or object, which overlooks the lived experiences, cultural significance, and ethical implications surrounding food practices.
37
What is the significance of "embodied experience" in Heldke's ontology of food?
Heldke emphasizes the importance of embodied experience, suggesting that our interactions with food involve sensory engagement and emotional connections, shaping our understanding of food beyond abstract concepts.
38
How does Heldke relate food to identity and community?
Heldke argues that food is central to identity and community formation, as shared food practices and cultural traditions create bonds among individuals and reflect values and beliefs within societies.
39
What role does ethics play in Heldke's discussion of food?
Ethics is crucial in Heldke's analysis, as she discusses how food choices impact social justice, environmental sustainability, and animal welfare, advocating for ethical considerations in our food practices.
40
How does Heldke incorporate feminist perspectives into her ontology of food?
Heldke incorporates feminist perspectives by highlighting how food practices can reflect and challenge gender roles, advocating for a more inclusive understanding of food that recognizes diverse voices and experiences.
41
What is the relationship between food and power, according to Heldke?
Heldke discusses how food is intertwined with power dynamics, exploring issues of access, privilege, and the politics of food production, distribution, and consumption in various cultural contexts.
42
What does Heldke mean by "the politics of taste"?
"The politics of taste" refers to the ways in which personal and cultural preferences regarding food reflect broader social, political, and economic power structures, influencing whose tastes are valued and whose are marginalized.
43
How does Heldke address issues of globalization in relation to food?
Heldke examines how globalization affects food systems, leading to both the spread of diverse food practices and the homogenization of food culture, raising questions about authenticity, cultural appropriation, and local identity.
44
What is the main thesis of Kyle Powys Whyte's "Indigenous Food Sovereignty, Renewal and U.S. Settler Colonialism"?
Whyte argues that Indigenous food sovereignty is a vital response to U.S. settler colonialism, emphasizing the importance of renewing traditional food practices and systems as a means of cultural survival and resistance.
45
How does Whyte define "food sovereignty"?
Food sovereignty is defined as the right of Indigenous peoples to define their own food systems, which includes access to traditional foods, sustainable agricultural practices, and the ability to make decisions about food production and distribution.
46
What role does settler colonialism play in the disruption of Indigenous food systems?
Settler colonialism disrupts Indigenous food systems through land dispossession, resource extraction, and the imposition of non-Indigenous agricultural practices, which undermine traditional knowledge and food practices.
47
Whyte discusses the concept of "renewal." What does this entail in the context of Indigenous food sovereignty?
Renewal refers to the revitalization of traditional food practices, cultural knowledge, and community relationships that are essential for Indigenous peoples to reclaim their food systems and ensure their cultural identity and resilience.
48
How does Whyte connect food sovereignty to environmental justice?
Whyte connects food sovereignty to environmental justice by highlighting how Indigenous peoples' rights to land and resources are often violated, leading to environmental degradation that disproportionately affects their communities and food sources.
49
What are some of the key challenges faced by Indigenous communities in achieving food sovereignty?
Key challenges include land loss, legal and political barriers, loss of traditional knowledge, climate change, and ongoing impacts of colonial policies that undermine Indigenous food systems.
50
How does Whyte emphasize the importance of traditional ecological knowledge (TEK) in food sovereignty?
Whyte emphasizes that traditional ecological knowledge (TEK) is crucial for understanding sustainable practices and for maintaining biodiversity, which are essential for food sovereignty and ecological resilience in Indigenous communities.
51
How does Whyte propose Indigenous food sovereignty can be achieved?
Whyte proposes that Indigenous food sovereignty can be achieved through the reclamation of land, revitalization of traditional practices, community-led initiatives, and policy changes that respect Indigenous rights and knowledge.
52
What examples does Whyte provide of successful Indigenous food sovereignty initiatives?
Whyte provides examples of community gardens, traditional farming practices, and local food networks that Indigenous communities have established to reclaim their food systems and strengthen community ties.
53
Social Theory of Food
-What makes something worthy of eating
- a social action which is organized by value
-Something is food if and only if it is a worthy part of eating practices, where an eating practice is a social practice that realizes goods of:
health, activity, creativity, community, and identity
54
Primary metaphysical property
don't depend on interaction with the perceiver
55
Secondary metaphysical property
depends on interaction with the perceiver
56
Constitution dependence (Secondary)
-their seeming is their being
-ex: achy
57
Response dependence (Secondary)
-depend in part on the experiencer and part on the physical world
58
Is there expertise in flavor perception
-being a super taster, so having the "machinery" is not a good argument
-someone who is practiced and evaluated food
59
Aristotles heirarchy of senses
Sight is the best, then hearing, and so on
60
Do we have two noses
-inconclusive but strong evidence
-maybe have two noses because of two olfactory systems
-retro vs ortho nasal
-retro is with smell ortho is without
61
Necessary vs Sufficient conditions
Necessary condition:
-a condition that must be present for an event to occur
Sufficient condition:
-a condition or set of conditions that will produce the event
62
Difference between flavor and taste
Taste:
-an experience limited to the tongue and mouth
-Gustation detects basic notes, sour sweet etc
Flavor:
-Flavor is a multi-modal experience involving (mainly) an interaction between gustation
and olfaction
63
Natural, functional, and social kinds
Natural kinds:
-if its essence reflects the structure of reality
Functional kinds:
-things that are defined by their function
Social Kind:
-depend for their existence on human practices and institutions
64
Plakias: What is the "Metaphysics of Food" about?
-what counts as food
-the nature of food identity
-the role of cultural and personal contexts in defining food.
65
How does Alexandra Plakias define "food" in a philosophical sense?
Food is defined not just by its nutritional or physical properties but also by social, cultural, and individual meanings.
66
What question does Plakias raise about food identity?
she asks whether food items retain the same identity after being processed, mixed with other ingredients, or transformed through cooking
67
What does Plakias suggest about the role of culture in defining food?
She suggests that cultural norms heavily influence what is considered edible or inedible, shaping our understanding of food.
68
What is an example Plakias gives of an item that challenges the definition of food?
Insects or raw animal products, which are food in some cultures but not others, exemplify how cultural context influences the concept of food.
69
How does Plakias address the concept of "natural" in the context of food?
She discusses the ambiguity of "natural" food, questioning whether it implies minimal processing or a lack of artificial ingredients.
70
Why does Plakias argue that personal identity can be connected to food?
She argues that food preferences and aversions can be tied to personal history, culture, and identity, making food choices deeply personal.
71
What philosophical question does Plakias raise regarding authenticity in food?
She questions what makes a dish "authentic" and whether modifications for different palates or ingredients alter the dish's identity.
72
How does Plakias relate food to metaphysics?
She uses food to examine broader metaphysical issues like identity, categorization, and the influence of social constructs.
73
How does Plakias argue that food is a social kind
-mostly through elimination
-food is not a natural kind
-food is not a functional kind because the only argument there would be that it is there to nourish, but a lot of food isnt nourishing, and there are things that can nourish us but aren't food
-so food has to be a social kind
74
What is the main argument Barry Smith presents in "Beyond Liking: The True Taste of a Wine"?
Smith argues that tasting wine goes beyond mere personal preference; it involves understanding the wine’s qualities objectively, regardless of whether one personally likes it.
75
What distinction does Smith make between liking a wine and tasting it?
Smith distinguishes between subjective liking (personal preference) and recognizing the objective qualities of a wine, such as balance, complexity, and typicity.
76
How does Smith describe the concept of "true taste" in relation to wine?
The "true taste" of a wine refers to the objective qualities that can be evaluated independently of personal preference, which requires knowledge and skill to discern
77
Why does Smith argue that training and experience are essential in wine tasting?
He believes that training enhances the ability to perceive and appreciate the objective qualities of a wine, allowing tasters to distinguish between preference and quality
78
According to Smith, how does knowledge influence the tasting experience
Knowledge about wine regions, grape varieties, and winemaking techniques helps tasters understand and assess wine characteristics more accurately
79
What is "typicity," and why is it important in wine tasting, according to Smith?
Typicity refers to the characteristic traits of a wine based on its origin, variety, and production. Recognizing typicity allows tasters to judge a wine's quality within its category.
80
How does Smith suggest that wine appreciation is both subjective and objective?
While personal preference is subjective, Smith argues that the objective evaluation of wine’s structural and sensory qualities allows for a shared standard of taste.
81
What role does Smith attribute to critics and experts in the world of wine?
Critics and experts provide guidance and evaluations based on objective standards, helping others appreciate wines’ qualities even if they don't personally enjoy them.
82
Why does Smith challenge the idea that "everyone’s taste is different" in wine tasting?
He contends that while personal preferences vary, there are objective qualities in wine that can be recognized by trained tasters, implying that taste is not entirely subjective
83
How does Smith reject the argument that flavor is subjective
Flavor experience is a product of the brain.
* Perceptual variation only shows that different people have differential access to flavor.
* Context affects all perception, so that doesn’t show that what’s perceived is only “in
the head”.
84
what does Cohen say about the limitations of blind tasting
Cohen examines the limitations of blind tasting in evaluating wine, questioning its effectiveness in truly capturing the wine's qualities.
85
What is blind tasting in the context of wine?
Blind tasting is a method of tasting wine without knowing the wine’s identity, aiming to remove biases based on label, price, or reputation
86
Why does Cohen criticize blind tasting?
Cohen argues that blind tasting fails to account for the contextual knowledge that enhances understanding and appreciation of a wine's character and value.
87
How does Cohen suggest blind tasting may affect a taster’s experience of wine?
He suggests that without context, tasters may miss out on specific qualities tied to the wine’s origin, style, and history, leading to an incomplete assessment
88
What is Cohen's view on the role of context in wine appreciation?
Cohen believes context—such as knowing the wine’s region, grape variety, and producer—adds depth to the tasting experience and helps tasters better understand the wine’s nuances
89
How does Cohen address the concept of bias in wine tasting?
He acknowledges that while blind tasting aims to reduce bias, some knowledge-based biases can actually enhance a taster’s ability to evaluate wine more accurately
90
What does Cohen suggest as an alternative to blind tasting?
Cohen proposes a balance between blind tasting and informed tasting, allowing some context to inform the taster while still aiming for objective evaluation.
91
How does Cohen's view differ from those who advocate for blind tasting?
Unlike proponents who see blind tasting as the gold standard for objectivity, Cohen believes it oversimplifies wine tasting by ignoring valuable contextual elements
92
What does Cohen mean by the "limitations" of blind tasting?
He refers to blind tasting's inability to fully capture the complex, contextual qualities of wine, which can detract from a complete understanding of its value
93
What are the "chemical senses" as discussed by Barry Smith?
The chemical senses refer to taste, smell, and chemesthesis (the sense of chemical irritants), which detect chemicals in our environment and play a role in flavor perception.
94
How does Barry Smith define the role of smell in the chemical senses?
Smith describes smell as essential for identifying aromas, which contribute significantly to flavor, as it provides information about volatile compounds in food and the environment.
95
What is chemesthesis, according to Barry Smith?
Chemesthesis is the sense that detects chemical irritants, like the burn of chili peppers or the cooling effect of menthol, adding another dimension to flavor perception
96
How does Barry Smith differentiate between taste and flavor?
Taste is limited to the basic tastes (sweet, sour, salty, bitter, umami), while flavor is a complex experience combining taste, smell, and chemesthetic sensations.
97
Why does Smith emphasize the integration of senses in flavor perception?
He argues that taste, smell, and chemesthesis work together to create a unified experience of flavor, with the brain synthesizing inputs from all three senses.
98
What is retronasal olfaction, and why is it significant in tasting?
Retronasal olfaction is the detection of aromas through the back of the mouth, which is crucial for flavor as it integrates smells with taste during eating and drinking
99
How does Smith describe the importance of context in chemical sensing
Context, such as visual cues or prior experiences, influences how we perceive flavors and can alter our sensory expectations and interpretations
100
Why does Barry Smith argue that flavor perception is subjective?
Since flavor relies on an integration of multiple senses and personal context, individual experiences and interpretations vary widely.
101
What is the primary focus of Barry Smith's discussion in “The Chemical Senses”?
His primary focus is on how taste, smell, and chemesthesis combine to form the complex and subjective experience of flavor.
102
What does Korsmeyer argue about the historical hierarchy of the senses?
Korsmeyer argues that historically, sight and hearing were considered "higher" senses due to their association with intellectual and aesthetic experiences, while taste, touch, and smell were viewed as "lower" because of their ties to bodily needs and pleasure.
103
How does Korsmeyer challenge the division between aesthetic and nonaesthetic senses
She suggests that taste, traditionally seen as a nonaesthetic sense, can provide aesthetic experiences, particularly through its ability to engage with memory, culture, and artistry in food.
104
What is the role of metaphor in connecting taste to intellectual experiences?
Korsmeyer highlights the metaphorical use of taste (e.g., "taste in art") as a bridge between sensory perception and judgment, illustrating how taste contributes to understanding broader aesthetic concepts.
105
How does Korsmeyer relate taste to culture and identity?
She argues that taste is deeply embedded in cultural practices and individual identities, making it a conduit for aesthetic and social expression.
106
Why is taste often excluded from traditional aesthetic theory?
Taste is excluded because it is considered subjective, fleeting, and tied to personal and biological factors, unlike sight and hearing, which are thought to engage with more universal aesthetic standards.
107
What does Korsmeyer say about the temporality of taste?
She notes that taste experiences are ephemeral and closely tied to the act of consumption, which contrasts with the lasting nature of visual or auditory arts.
108
How does Korsmeyer use the concept of gustatory aesthetics?
She introduces gustatory aesthetics to argue that taste has artistic potential, allowing food to serve as a medium for creative expression and cultural commentary.
109
What examples does Korsmeyer give of taste functioning aesthetically?
Korsmeyer cites examples like fine dining, where taste involves creativity, presentation, and a narrative that elevates it to an art form.
110
How does Korsmeyer address the idea of taste as an embodied sense?
She emphasizes that taste is uniquely embodied, blending physical sensation with intellectual and emotional responses, making it a holistic sensory experience.
111
What implications does Korsmeyer’s argument have for the definition of art?
By including taste as an aesthetic sense, she expands the definition of art to encompass culinary arts, challenging traditional boundaries of what constitutes artistic media.
112
Main argument for the case for aesthetic life
aesthetic life is essential for a fulfilling existence, as it shapes our sensory and emotional engagement with the world and provides meaning beyond utility.
113
how does the author of aesthetic life and why it matters define aesthetic life
Aesthetic life is the practice of valuing sensory, emotional, and imaginative experiences, not just in art but in everyday activities and interactions.
114
What distinguishes aesthetic value from practical value?
Aesthetic value emphasizes pleasure, beauty, and sensory engagement, while practical value is concerned with functionality and utility.
115
How does the author address critiques that aesthetics is superficial?
The author argues that aesthetic experiences are deeply intertwined with emotional depth, cultural meaning, and ethical considerations, making them far from superficial.
116
The scope of aesthetics
Aesthetics extends beyond traditional art forms to include design, nature, fashion, food, and everyday sensory experiences.
117
What is the significance of everyday aesthetics?
Everyday aesthetics enhances ordinary life by making routine activities more meaningful and enjoyable, fostering mindfulness and sensory awareness.
118
What role do emotions play in aesthetic experience?
Emotions are central to aesthetic experiences, as they deepen our connection to art, nature, and each other, enriching our understanding of the world.
119
How does aesthetic engagement support community and relationships?
Shared aesthetic experiences, like attending a concert or celebrating cultural traditions, foster social bonds and collective identity.
120
Central theme of Alexandria Plakias thinking through food
the concept of food ethics, focusing on how food choices impact moral values, environmental concerns, and social justice.
121
What does Plakias argue about the relationship between food and identity?
She argues that food plays a central role in shaping personal and cultural identity, serving as an expression of values, traditions, and social connections.
122
How does Plakias define "ethical eating"?
Ethical eating involves making food choices that align with moral principles, such as reducing harm, promoting fairness, and ensuring sustainability.
123
What is the significance of "moral luck" in food ethics?
Plakias introduces "moral luck" to discuss how factors beyond a person's control (e.g., access to ethical food options) influence the morality of their food choices
124
How does Plakias address the tension between taste and ethics?
She acknowledges that taste preferences often conflict with ethical considerations, such as choosing a less palatable but more sustainable option over a more appealing but environmentally harmful one.
125
What role does privilege play in food ethics, according to Plakias?
Privilege affects access to ethical food choices, as not everyone can afford or access organic, local, or fair-trade products, complicating the moral expectations around food.
126
How does Plakias critique the industrial food system?
She critiques it for prioritizing profit over environmental sustainability, animal welfare, and worker rights, and argues for systemic changes to address these issues.
127
What is the concept of "moral hypocrisy" in food ethics?
Moral hypocrisy occurs when individuals espouse ethical principles (e.g., caring about the environment) but fail to apply them consistently in their food choices.
128
How does Plakias connect food ethics to environmental concerns?
She discusses how food production impacts climate change, resource depletion, and biodiversity, emphasizing the need for sustainable practices.
129
What does Plakias say about the ethical implications of food waste?
She argues that reducing food waste is a critical moral responsibility, as wasted food represents squandered resources and contributes to environmental harm.
130
How does Plakias approach the topic of dietary restrictions and ethics?
She explores how dietary restrictions, like veganism, reflect ethical commitments but acknowledges the challenges and limitations individuals face in adhering to them.
131
What does Plakias argue about food as a social act?
She emphasizes that food choices are not only personal but also social, as they impact others through supply chains, labor conditions, and environmental consequences.
132
What is aesthetics?
-the philosophy of beauty
133
What is aesthetic value: The value question
What makes aesthetic value value (or good)
134
What is aesthetic value: the aesthetic question
what makes aesthetic value aesthetic rather than ethical or epistemic
135
What is aesthetic hedonism
something ___ has aesthetic value if and only if ___ gives pleasure to an appropriately situated individual
(response dependence)
-a response dependent hedonic property
136
What is missing from aesthetic hedonism
Achievement
-some valuable experiences are achievements, we want those experiences and to have them in a way that is valuable
Sociality
-aesthetic life gives us access to shared aesthetic experiences, but hedonism allows for aesthetic isolation
137
Aesthetic experientialism
Something ___ has aesthetic value if and only if ___ causes valuable experience in an appropriately situated observer
138
What do we get out of our aesthetic lives
Goods we cannot or cannot easily get elsewhere
- individuality
-freedom
-community
139
Implications of the social theory of aesthetic value
1. You can acknowledge that something has aesthetic value even if you don't think it is work valuing to you
2. There is no imperative to become an ideal critic
3. What you aesthetically value is valuable to you because it is a source of individuality
4. Aesthetic value is not individualistic, its communal. Something being aesthetically good depends on the good of aesthetic community
5. Think of art as anything that is created to be worthy of aesthetic valuing
140
The Network Theory
Something ___ has aesthetic value if and only if ___ is part of an aesthetic practice K, and ___'s properties give one reason to aesthetically engage with ___ in a way that is aligned with K
