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The arts of action

Philosophers' Imprint 20 (14):1-27 (2020)

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  1. The Opacity of Play: A Reply to Commentators. [REVIEW]C. Thi Nguyen - 2021 - Journal of the Philosophy of Sport 48 (3):448-475.
    This is a reply to commentators in the Journal of the Philosophy of Sport's special issue symposium on GAMES: AGENCY AS ART. I respond to criticisms concerning the value of achievement play and striving play, the transparency and opacity of play, the artistic status of games, and many more.
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  • The Aesthetics of Food.Alexandra Plakias - 2021 - Philosophy Compass 16 (11):e12781.
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  • Games and the Fluidity of Layered Agency.Luca Ferrero - 2021 - Journal of the Philosophy of Sport 48 (3):344-355.
    What can the philosophy of agency learn from Nguyen’s book on games? The most important lesson concerns, to use Nguyen’s terms, the ‘layered’ structure of our agency and the ‘fluidity’ requ...
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  • Phenomenal Experience and the Aesthetics of Agency.Antonia Peacocke - 2021 - Journal of the Philosophy of Sport 48 (3):380-391.
    In his fascinating new book Games: Agency as Art, Nguyen endorses an experiential requirement on aesthetic judgment: apt aesthetic judgment requires phenomenal experience. His own aesthetics of agency captures three phenomenally manifest and aesthetically significant harmonies (and corresponding disharmonies). But his view can be significantly extended to capture much more of the rich texture of human agency. In this discussion, I argue that emotions of agency, patterns of attention, and affordances all can be phenomenally experienced as aspects of agency, and (...)
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  • Defending Games: Reply to Hurka, Kukla and Noë. [REVIEW]C. Thi Nguyen - 2021 - Analysis 81 (2):317-337.
    This is my reply to commentators in the symposium on my book, GAMES: AGENCY AS ART. The symposium features commentary by Thomas Hurka, Quill Kukla, and Alva Noe, and originally appeared in Analysis 81 (2).
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  • Signature (and) Dishes.Andrea Baldini - 2020 - Humana Mente 13 (38).
    Can there be improvised recipes? This paper argues that improvised recipes are possible. I call them instantaneous-recipes. They emerge at the same instant where a dish is also prepared. The improvisational freedom of instantaneous-recipes is displayed in the spontaneity of using what is available in terms of ingredients, tools, utensils, and techniques. Similar to what graffiti writers do while tagging – that is, leaving their signatures on – a wall or the side of a train car, in creating their signature (...)
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