Philosophical Dialogue in the British Enlightenment PDF Download

Author: Michael Prince
Publisher: Cambridge University Press
ISBN: 9780521550628
Category : History
Languages : en
Pages : 316

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Book Description
This book offers the first full-length study of philosophical dialogue during the English Enlightenment. It explains why important philosophers - Shaftesbury, Mandeville, Berkeley and Hume - and innumerable minor translators, imitators and critics wrote in and about dialogue during the eighteenth century; and why, after Hume, philosophical dialogue either falls out of use or undergoes radical transformation. Philosophical Dialogue in the British Enlightenment describes the extended, heavily coded, and often belligerent debate about the nature and proper management of dialogue; and it shows how the writing of philosophical fictions relates to the rise of the novel and the emergence of philosophical aesthetics. Novelists such as Fielding, Sterne, Johnson and Austen are placed in a philosophical context, and philosophers of the empiricist tradition in the context of English literary history.

Author: Andrea Pavoni
Publisher: University of Westminster Press
ISBN: 1911534335
Category : Law
Languages : en
Pages : 300

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Book Description
Taste usually occupies the bottom of the sensorial hierarchy, as the quintessentially hedonistic sense, too close to the animal, the elemental and the corporeal, and for this reason disciplined and moralised. At the same time, taste is indissolubly tied to knowledge. To taste is to discriminate, emit judgement, enter an unstable domain of synaesthetic normativity where the certainty of metaphysical categories begins to crumble. This second title in the ‘Law and the Senses’ series explores law using taste as a conceptual and ontological category able to unsettle legal certainties, and a promising tool whereby to investigate the materiality of law’s relation to the world. For what else is law’s reduction of the world into legal categories, if not law’s ingesting the world by tasting it, and emitting moral and legal judgements accordingly? Through various topics including coffee, wine, craft cider and Japanese knotweed, this volume explores the normativities that shape the way taste is felt and categorised, within and beyond subjective, phenomenological and human dimensions. The result is an original interdisciplinary volume – complete with seven speculative ‘recipes’ – dedicated to a rarely explored intersection, with contributions from artists, legal academics, philosophers, anthropologists and sociologists.

Author: Stanley Tucci
Publisher: Simon and Schuster
ISBN: 1982168013
Category : Biography & Autobiography
Languages : en
Pages : 304

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Book Description
"From award-winning actor and food obsessive Stanley Tucci comes an intimate ... memoir of life in and out of the kitchen"--

Author: Ross Wilson
Publisher: Oxford University Press
ISBN: 0198881118
Category : Literary Collections
Languages : en
Pages : 262

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Book Description
Critical Forms is an account of the generic forms in which literary criticism has been undertaken. It examines chiefly Anglophone literary criticism, with comparative discussion of French and German material, from around 1750 to the present and examines prefaces, selections and anthologies, reviews, lectures, dialogues, letters, and life-writing. Though not intended to be an exhaustive history of the period, Critical Forms begins in the mid-eighteenth century with the emergence of something like the forms (chiefly, the essay and the treatise) in which criticism is still predominantly practised. In order at least to complicate this predominance, the book documents an abiding plurality in the forms of literary critical writing in the subsequent period, leading up to the present. Ross Wilson both questions the status of the essay and treatise as the 'natural' forms of literary criticism and shows that the history of literary criticism is much more formally various and innovative than the usual ways of recounting that history as a succession of schools and movements would allow. Critical Forms harbours the hope that it will make available a wider array of forms for the practice of literary criticism today; it is this hope that licenses its own experiments in critical form.

Author: Babette Babich
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 311058557X
Category : Philosophy
Languages : en
Pages : 342

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Book Description
This collection on the Standard of Taste offers a much needed resource for students and scholars of philosophical aesthetics, political reflection, value and judgments, economics, and art. The authors include experts in the philosophy of art, aesthetics, history of philosophy as well as the history of science. This much needed volume on David Hume will enrich scholars across all levels of university study and research.

Author: P. D. James
Publisher: Vintage
ISBN: 0307758982
Category : Fiction
Languages : en
Pages : 665

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Book Description
When the quiet Little Vestry of St. Matthew's Church becomes the blood-soaked scene of a double murder, Scotland Yard Commander Adam Dalgliesh faces an intriguing conundrum: How did an upper-crust Minister come to lie, slit throat to slit throat, next to a neighborhood derelict of the lowest order? Challenged with the investigation of a crime that appears to have endless motives, Dalgliesh explores the sinister web spun around a half-burnt diary and a violet-eyed widow who is pregnant and full of malice--all the while hoping to fill the gap of logic that joined these two disparate men in bright red death. . . .

Author: David Kaplan
Publisher: Ten Speed Press
ISBN: 1607745267
Category : Cooking
Languages : en
Pages : 322

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Book Description
The definitive guide to the contemporary craft cocktail movement, from one of the highest-profile, most critically lauded, and influential bars in the world. Death & Co is the most important, influential, and oft-imitated bar to emerge from the contemporary craft cocktail movement. Since its opening in 2006, Death & Co has been a must-visit destination for serious drinkers and cocktail enthusiasts, and the winner of every major industry award—including America’s Best Cocktail Bar and Best Cocktail Menu at the Tales of the Cocktail convention. Boasting a supremely talented and creative bar staff—the best in the industry—Death & Co is also the birthplace of some of the modern era’s most iconic drinks, such as the Oaxaca Old-Fashioned, Naked and Famous, and the Conference. Destined to become a definitive reference on craft cocktails, Death & Co features more than 500 of the bar’s most innovative and sought-after cocktails. But more than just a collection of recipes, Death & Co is also a complete cocktail education, with information on the theory and philosophy of drink making, a complete guide to buying and using spirits, and step-by-step instructions for mastering key bartending techniques. Filled with beautiful, evocative photography; illustrative charts and infographics; and colorful essays about the characters who fill the bar each night; Death & Co—like its namesake bar—is bold, elegant, and setting the pace for mixologists around the world.

Author: Julie Murray
Publisher: ABDO
ISBN: 1680800434
Category : Juvenile Nonfiction
Languages : en
Pages : 27

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Book Description
Very simple, easy-to-read text pairs up with fun photographs to teach little readers that mouths are for tasting, as well as all the delicious--or icky--things they can taste! Aligned to Common Core Standards and correlated to state standards. Abdo Kids is a division of ABDO.

Author: Samantha L. Martin-McAuliffe
Publisher: Bloomsbury Publishing
ISBN: 147252022X
Category : Social Science
Languages : en
Pages : 305

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Book Description
Food and Architecture is the first book to explore the relationship between these two fields of study and practice. Bringing together leading voices from both food studies and architecture, it provides a ground-breaking, cross-disciplinary analysis of two disciplines which both rely on a combination of creativity, intuition, taste, and science but have rarely been engaged in direct dialogue. Each of the four sections – Regionalism, Sustainability, Craft, and Authenticity – focuses on a core area of overlap between food and architecture. Structured around a series of 'conversations' between chefs, culinary historians and architects, each theme is explored through a variety of case studies, ranging from pig slaughtering and farmhouses in Greece to authenticity and heritage in American cuisine. Drawing on a range of approaches from both disciplines, methodologies include practice-based research, literary analysis, memoir, and narrative. The end of each section features a commentary by Samantha Martin-McAuliffe which emphasizes key themes and connections. This compelling book is invaluable reading for students and scholars in food studies and architecture as well as practicing chefs and architects.

Author: Luca Vercelloni
Publisher: Routledge
ISBN: 1000183572
Category : Social Science
Languages : en
Pages : 219

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Book Description
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.