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  1. Misconceptions About Colour Categories.Christoph Witzel - 2019 - Review of Philosophy and Psychology 10 (3):499-540.
    The origin of colour categories and their relationship to colour perception have been the prime example for testing the influence of language on perception and thought and more generally for investigating the biological, ecological and cultural determination of human cognition. These themes are central to a broad range of disciplines, including vision research, neuroscience, cognitive psychology, developmental science, cultural anthropology, linguistics, computer science, and philosophy. Unfortunately, though, it has been tacitly taken for granted that the conceptual assumptions and methodological practices (...)
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  • Kant and Abstractionism about Concept Formation.Alberto Vanzo - 2017 - In Stefano Di Bella & Tad M. Schmaltz (eds.), The Problem of Universals in Early Modern Philosophy. New York, NY: Oxford University Press. pp. 305-323.
    This chapter outlines Kant’s account of empirical concept formation and discusses two objections that have been advanced against it. Kant holds that we form empirical concepts, such as colour concepts, by comparing sensory representations of individuals, identifying shared features, and abstracting from the differences between them. According to the first objection, we cannot acquire colour concepts in this way because there is no feature that all and only the instances of a given colour share and the boundary between colours is (...)
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  • Kant e la formazione dei concetti.Alberto Vanzo - 2012 - Trento (Italy): Verifiche.
    How do we form concepts like those of three, bicycle and red? According to Kant, we form them by carrying out acts of comparison, reflection and abstraction on information provided by the senses. Kant's answer raised numerous objections from philosophers and psychologists alike. "Kant e la formazione dei concetti" argues that Kant is able to rebut those objections. The book shows that, for Kant, it is possible to perceive objects without employing concepts; it explains how, given those perceptions, we can (...)
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  • Categorizing Smells: A Localist Approach.Yasmina Jraissati & Ophelia Deroy - 2021 - Cognitive Science 45 (1):e12930.
    Humans are poorer at identifying smells and communicating about them, compared to other sensory domains. They also cannot easily organize odor sensations in a general conceptual space, where geometric distance could represent how similar or different all odors are. These two generalities are more or less accepted by psychologists, and they are often seen as connected: If there is no conceptual space for odors, then olfactory identification should indeed be poor. We propose here an important revision to this conclusion: We (...)
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  • Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.Xiaoang Wan, Andy T. Woods, Jasper J. F. van den Bosch, Kirsten J. McKenzie, Carlos Velasco & Charles Spence - 2014 - Frontiers in Psychology 5.
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  • Basic sensible qualities and the structure of appearance.David Hilbert & Alex Byrne - 2008 - Philosophical Issues 18 (1):385-405.
    A sensible quality is a perceptible property, a property that physical objects (or events) perceptually appear to have. Thus smells, tastes, colors and shapes are sensible qualities. An egg, for example, may smell rotten, taste sour, and look cream and round.1,2 The sensible qualities are not a miscellanous jumble—they form complex structures. Crimson, magenta, and chartreuse are not merely three different shades of color: the first two are more similar than either is to the third. Familiar color spaces or color (...)
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  • Just a Matter of Taste.Vivian Mizrahi - 2017 - Review of Philosophy and Psychology 8 (2):411-431.
    According to an ordinary view, we distinguish, classify, and appreciate food and beverages according to their taste. However, scientists seem to disagree with this naive view. They maintain that we don't really perceive the lemony taste of a cake or the delicate smoky taste of a single-malt whiskey, because what we ascribe to taste is in reality mostly perceived by smell. As opposed to this scientific consensus regarding taste, I will defend a naive view of taste and deny that olfaction (...)
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  • Editorial: Sensory Categories.Yasmina Jraissati - 2019 - Review of Philosophy and Psychology 10 (3):419-439.
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