Superb! Each slurp begins with a tingling on the tongue. And in case you are wondering about Boontling . . . Here is the irritating git from Sideways waxing lyrical about Pinot Noir: BoontlingFoursight Winesparaboll pinot noirpinot noirqualiasidewaysWine
Dear Hector, I finally decided to take a bit of exercise on the historic pilgrim’s way to Santiago. Incidentally the handmade boots from Jermyn Street are bearing up beautifully. D’you know though it’s jolly solitary being a pilgrim — gives one time to reflect and ponder the quiet beauty that is Galicia. — Floyd Around…
On a recent trip to Northern California here are the highlights (with a couple of lowlights), listed alphabetically. Cape Fear Cafe Pricey but you will get a more than decent meal. Chile Lindo Empanadas that were disappointing. More like an overly dry Cornish pasty. Dandelion Chocolate Best chocolate I’ve come across and that includes France…
Check out this article by Wayne Curtis and this article by philosopher Louise Richardson. consciousnessexpertiseflavorfoodlouise richardsonNancy FraleyPhilosophy of mindqualiasciencesmelltastewayne curtisWhisky
Nice paper from Galen Strawson. Hayek’s The Sensory Order (1952) is missing though (salient extract below). See also Hayek in Mind: Hayek’s Philosophical Psychology. Hayek’s discussion of the mind–body problem speaks directly to a topic that has dominated philosophy of mind for the past 35 years – qualia (quale for singular), a term of art that…
Coming soon. aestheticsArtBrainbrain imagingbrain scienceCognitionCognitive sciencedanceEmbodied cognitionmusicneuroaestheticsphilosophical psychologyPhilosophy of mindqualia
Very positive reviews: The Guardian The Telegraph The Independent New Scientist AIArtificial intelligenceCognitive scienceconsciousnessex machinaPhilosophy of mindqualia
The intro to Brian Glenney’s chapter: The aim of this chapter is to propose an account of sensory perception from the known writings of Adam Smith, chiefly his juvenile work, “On the External Senses.” This account asserts that when we perceive an object we simulate its painful or pleasurable effects on our body—we imaginatively place…
Richard Menary’s lovely essay I want to suggest that becoming a virtuous whisky drinker is not simply seeking after pleasurable sensations. Being a virtuous whisky drinker is taking pleasure in directing our senses at the complex array of tastes and smells that the beautiful dram affords us. My acquaintance enjoyed his sweet alcoholic mix, but…
New Scientist The Economist The Telegraph The Independent . . . and the original Chalmers paper. brain scienceCognitionCognitive neuroscienceCognitive scienceconsciousnessDavid ChalmersneurosciencePatricia Churchlandphilosophical literaturephilosophical psychologyPhilosophy of mindqualiathe hard problemthomas nagel
manwithoutqualities 