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Generalizing qualia inversion

Erkenntnis 60 (1):27-34 (2004)

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  1. Sniff, smell, and stuff.Vivian Mizrahi - 2014 - Philosophical Studies 171 (2):233-250.
    Most philosophers consider olfactory experiences to be very poor in comparison to other sense modalities. And because olfactory experiences seem to lack the spatial content necessary to object perception, philosophers tend to maintain that smell is purely sensational or abstract. I argue in this paper that the apparent poverty and spatial indeterminateness of odor experiences does not reflect the “subjective” or “abstract” nature of smell, but only that smell is not directed to particular things. According to the view defended in (...)
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  • "Consciousness". Selected Bibliography 1970 - 2004.Thomas Metzinger - unknown
    This is a bibliography of books and articles on consciousness in philosophy, cognitive science, and neuroscience over the last 30 years. There are three main sections, devoted to monographs, edited collections of papers, and articles. The first two of these sections are each divided into three subsections containing books in each of the main areas of research. The third section is divided into 12 subsections, with 10 subject headings for philosophical articles along with two additional subsections for articles in cognitive (...)
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  • The Interpersonal Variability of Gustatory Sensation and the Prospects for an Alimentary Aesthetics.Vaughn Bryan Baltzly - 2020 - Intervalla 7 (1):6-16.
    We all have different “tastes” for different tastes: some of us have a sweet tooth, while others prefer more subtle flavors; some crave spicy foods, while others cannot stand them. As Bourdieu and others have pointed out, these varying judgments seem to be more than mere preferences; often they reflect (and partially constitute) differences of class and culture. But I want to suggest that we’ve possibly overlooked another important source of these divergent gastronomic evaluations, other than hierarchy and caste: mere (...)
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