TASTY ROADS TO FLAVOUR

IF 0.2 4区 哲学 0 PHILOSOPHY Manuscrito Pub Date : 2020-12-01 DOI:10.1590/0100-6045.2020.v43n4.ab
Axel Barceló Aspeitia
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引用次数: 2

Abstract

: The goal of this brief note is to offer a generalisation of Gómez-Torrente argumentative strategy against perspectivism, which he has developed as a defence of color realism in (2016) and (2019) and then apply it to evaluative language. In particular, I want to defend the thesis that at least some aesthetic predicates can have non-evaluative reference. As an example, I will work with the predicate “tasty” (and its antonym “disgusting”) to argue that it some times refers to a non-subjective non-evaluative property, flavour, which is more fundamental that the relational property of being tasty to someone. In other words, some times, when we say of something that it is tasty, we are not saying how it tastes to us or whether we like it, but just how it tastes period. The goal of this brief note is to offer a generalisation of Gómez Torrente argumentative strategy against perspectivism, which he has developed as a defence of color realism in (2016) and (2019) and then apply it to aesthetic
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美味之路
:本简短说明的目的是概括戈麦斯·托伦特反对透视主义的辩论策略,他在(2016)和(2019)中发展了透视主义作为对色彩现实主义的辩护,然后将其应用于评价语言。特别是,我想为这样一个论点辩护,即至少一些美学谓词可以具有非评价性引用。例如,我将使用谓词“美味”(及其反义词“恶心”)来论证它有时指的是一种非主观的非评价性质,即味道,它比对某人来说美味的关系性质更基本。换句话说,有些时候,当我们说它很美味时,我们并不是说它对我们来说味道如何,或者我们是否喜欢它,而是说它的味道如何。这篇短文的目的是概括戈麦斯·托伦特反对透视主义的辩论策略,他在(2016)和(2019)中发展了透视主义作为对色彩现实主义的辩护,然后将其应用于美学
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来源期刊
Manuscrito
Manuscrito PHILOSOPHY-
CiteScore
0.30
自引率
0.00%
发文量
31
审稿时长
32 weeks
期刊介绍: Information not localized
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