Some philosophers claim that perception immediately and prima facie justifies belief in virtue of its phenomenal character (Huemer, Skepticism and the veil of perception. Rowman & Littlefield, Lanham, 2001; Pryor, There is immediate justification. In: Steup M, Sosa E (eds) Contemporary debates in epistemology. Blackwell, London (2014), pp. 181–202, 2005). To explain this special justificatory power, some appeal to perception’s presentational character: the idea that perceptual experience presents its objects as existing here-and-now (Chudnoff, Intuition. Oxford University Press, Oxford, 2013; Berghofer, (...) Husserl Stud 34(2):145–170, 2018). As some philosophers have noted, if perception justifies in virtue of its presentational character alone, the kind of content perception has should not matter for perceptual justification; more precisely, it should not matter whether perceptual content is propositional or not (e.g., Smithies, The epistemic role of consciousness. Oxford University Press, Oxford, 2019; Kriegel, Australas J Philos, 2021). However, most philosophers tend to resist this conclusion, holding that perception must be propositional in order to justify, on the ground that all our model of justification are propositional (e.g., Gauker, Philos Perspect 26(1):19–50, 2012). This paper challenges this claim. The paper consists of a negative and a positive part. In the negative part, I discuss and reject the master argument for the propositionality of perception; the conclusion is that propositional content is neither sufficient nor necessary to explain perception’s justificatory power. In the positive part, I take this conclusion seriously and outline an objectual model of perceptual justification. I define objectual attitudes as mental states whose content is not a full proposition, but a sub-propositional representational item, such as the representation of objects, properties, and kinds (Grzankowski and Montague, Non-propositional intentionality. Oxford University Press, Oxford, 2018), and show that it is plausible that some perceptions and some beliefs are attitudes of this kind. I then argue that objectual perceptual experiences have the right kind of phenomenal character and the right kind of structure to serve for immediate prima facie justification. I conclude by defending my objectual model from three objections. (shrink)

This paper explores the scope and limits of rational consensus through mutual respect, with the primary focus on the best known formal model of consensus: the Lehrer–Wagner model. We consider various arguments against the rationality of the Lehrer–Wagner model as a model of consensus about factual matters. We conclude that models such as this face problems in achieving rational consensus on disagreements about unknown factual matters, but that they hold considerable promise as models of how to rationally resolve non-factual disagreements.

Knowledge brokers are among the main channels of communication between scientists and the public and a key element to establishing a relation of trust between the two. But translating knowledge from the scientific community to a wider audience presents several difficulties, which can be accentuated in times of crisis. In this paper we study some of the problems that knowledge brokers face when communicating in times of crisis. During the first wave of the COVID-19 pandemic, we collected interviews with Italian (...) experts that played a major role as knowledge brokers in the local media. We asked them questions about five main topics: the features and role of science communicators; the use of language in communicating science; the importance of the relation of trust with the public; the peculiarity of communicating in a context of emergency; the problem of disagreement among experts, and its public perception and communication. The goal of this paper is to understand, through the words of knowledge brokers themselves, what they consider as best practices (and obstacles) to create trust between scientists and the public. Our empirical work can inform normative accounts of what knowledge brokering should be about. (shrink)

In recent decades much literature has been produced on disagreement; the puzzling conclusion being that epistemic disagreement is, for the most part, either impossible (e.g. Aumann (Ann Stat 4(6):1236–1239, 1976)), or at least easily resolvable (e.g. Elga (Noûs 41(3):478–502, 2007)). In this paper I show that, under certain conditions, an equally puzzling result arises: that is, disagreement cannot be rationally resolved by belief updating. I suggest a solution to the puzzle which makes use of some of the principles of Hintikka’s (...) Socratic epistemology. (shrink)

Notoriously, the Einstein equations of general relativity have solutions in which closed timelike curves occur. On these curves time loops back onto itself, which has exotic consequences: for example, traveling back into one's own past becomes possible. However, in order to make time travel stories consistent constraints have to be satisfied, which prevents seemingly ordinary and plausible processes from occurring. This, and several other "unphysical" features, have motivated many authors to exclude solutions with CTCs from consideration, e.g. by conjecturing a (...) chronology protection law. In this contribution we shall investigate the nature of one particular class of exotic consequences of CTCs, namely those involving unexpected cases of indeterminism or determinism. Indeterminism arises even against the backdrop of the usual deterministic physical theories when CTCs do not cross spacelike hypersurfaces outside of a limited CTC-region|such hypersurfaces fail to be Cauchy surfaces. We shall compare this CTC-indeterminism with four other types of indeterminism that have been discussed in the philosophy of physics literature: quantum indeterminism, the indeterminism of the hole argument, non-uniqueness of solutions of differential equations and lack of predictability due to insuffcient data. By contrast, a certain kind of determinism appears to arise when an indeterministic theory is applied on a CTC: things cannot be different from what they already were. Again we shall make comparisons, this time with other cases of determination in physics. We shall argue that on further consideration both this indeterminism and determinism on CTCs turn out to possess analogues in other, familiar areas of physics. CTC- indeterminism is close to the epistemological indeterminism we know from statistical physics, while the "fixedness" typical of CTC-determinism is pervasive in physics. CTC- determinism and CTC-indeterminism therefore do not provide incontrovertible grounds for rejecting CTCs as conceptually inadmissible. (shrink)

Are special relativity and probabilism compatible? Dieks argues that they are. But the possible universe he specifies, designed to exemplify both probabilism and special relativity, either incorporates a universal "now" (and is thus incompatible with special relativity), or amounts to a many world universe (which I have discussed, and rejected as too ad hoc to be taken seriously), or fails to have any one definite overall Minkowskian-type space-time structure (and thus differs drastically from special relativity as ordinarily understood). Probabilism and (...) special relativity appear to be incompatible after all. What is at issue is not whether "the flow of time" can be reconciled with special relativity, but rather whether explicitly probabilistic versions of quantum theory should be rejected because of incompatibility with special relativity. (shrink)

Saunders' recent arguments in favour of the weak discernibility of (certain) quantum particles seem to be grounded in the 'generalist' view that science only provides general descriptions of the worlIn this paper, I introduce the ‘generalist’ perspective and consider its possible justification and philosophical basis; and then look at the notion of weak discernibility. I expand on the criticisms formulated by Hawley (2006) and Dieks and Veerstegh (2008) and explain what I take to be the basic problem: that the properties (...) invoked by Saunders cannot be pointed to as ‘individuators’ of otherwise indiscernible (and thus numerically identical) entities because their ontological status remains underdetermined by the evidence and the established interpretation of the theory. In addition to to this, I suggest that Saunders does not deal adequately with bosons, and cannot do so exactly because he subscribes to PII and the generalist picture. The last part of the paper contains a critical examination of the claim (or at least implicit assumption) that the generalist picture should be regarded as obviously compelling by the modern-day empiricist. (shrink)

Open peer commentary on the article “Varela’s Radical Proposal: How to Embody and Open Up Cognitive Science” by Kristian Moltke Martiny. Upshot: I examine Varela’s relationship with Husserl’s phenomenology, highlighting Varela’s acknowledgment of the pragmatic dimension of its phenomenological reduction. I argue that Varela sees, in some developments of phenomenology, a deconstruction of the subject-object duality and an embodied view of the mind. I also highlight the existential dimension of Varela’s radical proposal, which contributes to further opening up and embodying (...) cognitive science. (shrink)

Un ghid complet pentru cultivarea şi prepararea celor mai variate tipuri de cafea, cu accent pe aspectele culturale şi de sănătate, şi modalităţi de includere a cafelei în diverse deserturi şi cocktailuri. Cafeaua este o băutură universal recunoscută ca o necesitate umană. Departe de a fi văzută ca un lux sau privită cu indulgenţă, ea este considerată un corolar pentru energia şi eficienţa umană, producând în acelaşi timp o puternică senzaţie de plăcere. Cafeaua este o băutură democratică. Este în acelaşi (...) timp băutura înaltei societăţi, dar şi a bărbaţilor şi femeilor care muncesc în diverse domenii de activitate, mental, sau fizic. Tocmai de aceea cafeaua a mai fost numită şi "lubrifiantul om-maşină cel mai cunoscut", ca şi "gustul cel mai plăcut din toată natura." Dar cafeaua este ceva mai mult decât o băutură. Este unul dintre cei mai importanţi adjuvanţi alimentari din lume. Există şi alte alimente auxiliare, dar niciunul care să exceleze în gust şi efecte reconfortante precum cafeaua, efecte datorate în primul rând aromei sale unice. Cafeaua bună, prăjită cu atenţie şi preparată în mod corespunzător, este o băutură naturală cu un efect tonic neegalat de nicio altă băutură naturală. Un stimulent pur, în condiţii de siguranţă, produs în laboratoarele mamei Natura, şi una din bucuriile de seamă al vieţii! CUPRINS: 1 Cafeaua - Etimologie - Istorie - - Legende - - Dovezile istorice - Planta de cafea - Cultivarea cafelei - - Efecte ecologice - Procesarea cafelei - - Torefierea (prăjirea) cafelei - - Clasificarea seminţelor torefiate - - Caracteristicile torefierii - - Decafeinizarea - - Depozitarea - - Prepararea cafelei - - Servirea cafelei - - Cafeaua instant (“nes”) - Vânzare și distribuție - - Piața cafelei - Efectele asupra sănătății - - Mortalitatea - - Boala cardiovasculară - - Sănătatea mentală - - Boala Parkinson - - Diabetul de tip II - - Cancer - Mecanismul de acțiune - - Beneficii - - Conţinutul de cafeină din cafea - Cafenele - Aspecte sociale - - Interzicerea cafelei de-a lungul timpului - - Comerţul echitabil - - Cafeaua în cultura populară - - Ziua cafelei - 1.1 Istoria cafelei - - Etimologie - - Prima utilizare - - Istorie - - - Europa - - - - Austria - - - - Anglia - - - - Franţa - - - - Germania - - - - Olanda - - America Latină - - Asia - - - India - - - - Chikmagalur - - - Japonia - - - Coreea de Sud - - - Indonezia - - - Filipine - 1.2 Boabele de cafea - - Istorie - - - Procesare - - - Distribuția - - Compoziția - - - Alcaloizi ne-volatili - - - Proteine ​​și aminoacizi - - - Carbohidrați - - - Lipide - - - Acizi clorogeni nonvolatili - - - Compuși volatili - 1.3 Efectele cafeinei asupra sănătăţii - - Efectele pozitive - - Efectele negative - - Proprietăţi chimice - - Toxicitatea şi intoxicaţia - - Efecte asupra diferitelor funcţii - - - Relaţia dintre cafeină şi adenozină - - - Cum elimină cafeina starea de somnolenţă - - Efecte pe termen scurt - - - Cardiovascular - - - Riscuri gastro-intestinale - - - Creşterea urinării - - - Exerciţii - - - Efecte psihologice - - Recomandări - - - La adulţi - - - La femeile gravide - - - La copii - - Efectul combinării alcoolului cu cofeina - 1.3.1 Este cafeaua sănătoasă? - 1.3.2 Detoxifierea cu cafea - - Efecte şi riscuri 2 Varietăți de cafea - Terminologie - Istorie - Criterii de selecție - Varietăți și soiuri de cafea arabica - Soiurile robusta - Alte soiuri - 2.1 Cafea arabica - - Biologie - - Distribuția și habitat - - Cultivarea și utilizarea - - Istorie - - Taxonomie - - Tulpinile - 2.2 Cafea robusta 3. Producţia cafelei - Culesul - - Cules mecanic - - Cules selectiv - Prelucrarea cafelei - - Procedeul umed - - Procedeul uscat - - Procedeul semi-uscat - Sortarea - - Decorticare - - Şlefuirea - - Curăţare şi sortare - - Clasificarea - Alte etape - - Îmbătrânirea - - Decofeinizarea - Depozitare - Prăjirea - 3.1 Industria cafelei - - Producţia mondială - - Consumul - - Preţul - 3.2 Stocarea boabelor de cafea - - Cafeaua verde - - Cafeaua prăjită - - Stocarea acasă 4. Prepararea cafelei - Prăjirea - Măcinarea - - Măcinare prin zdrobire - - Măcinare prin tocare - - Măcinare prin pisare - - Măcinarea cu role - Prepararea băuturii de cafea - - Fierbere - - Înmuiere în apă - - Metode de filtrare - - Sub presiune - Extracţia - Prezentare - - Băuturi calde - - - Pe bază de espresso, fără lapte - 4.1 Prăjirea cafelei - - Istorie - - Procesul - - Echipament - - Prăjiri - - - Savoare - - Prăjirea la domiciliu - - Ambalare - - Emisii și control - 4.2 Cafea instant - - Istorie - - Utilizare - - Fabricarea - - - Uscarea prin îngheţare (liofilizare) - - - Uscarea prin pulverizare - - Decofeinizarea - - Compoziţie - - Efectele asupra sănătăţii - - Context de reglementare - - Utilizare non-alimentară - 4.3 Espresso - - Preparare - - Prăjirea cafelei pentru espresso - - Popularitate - 4.4 Café au lait - - Europa - - Statele Unite ale Americii - 4.5 Caffè macchiato - - Istorie - - Tendinţe - 4.6 Cafea cu conţinut mic de cofeină - - Decofeinizarea - - Riscurile cofeinei - - Cafea cu conţinut mic de cofeină în mod natural - 4.7 Sfaturi practice - - Sfaturi practice pentru o cafea perfectă - - 9 sfaturi pentru o cafea perfectă - - 8 sfaturi pentru o cafea mai bună - 4.8 Utilizări ale zațului de cafea 5. Reţete - 5.1 Cafea - - Cappuccino Cooler - - - Ingrediente - - - Preparare - - Café frappé - - Cafea cu mentă - - Cafea condimentată - - - Ingrediente - - - Preparare - - Cafea cu nutella - - - Ingrediente - - - Preparare - - Cafea Mocha rece cu nucă de cocos - - - Ingrediente: - - - Preparare: - - Cafea cu unt - - - Preparare: - 5.2 Deserturi - - Café liégeois - - - Istorie - - - Preparare - - Boabe de cafea acoperite cu ciocolată - - Jeleu de cafea - - - Descriere - - Sos de cafea - - - Utilizări - - Prăjitura Tiramisu cu cafea - - - Caracteristicile originale - - - Reţeta - 5.3 Cocktailuri - - B-52 - - - Istorie - - - Preparare - - - B-52 flambat - - - Variante ale băuturii - - Baby Guinness - - - Preparare - - - Variaţii - - Black Russian - - - Variaţii - - Espresso Martini - - - Origine - - - Asociația Internațională a Barmanilor - - - Ghidul lui Difford - - - Rețeta - - - - Preparare - - Blow Job - - Orange Tundra - - - Reţeta tipică - - Quick Fuck - - White Russian - - - Etimologie - - - Preparare - - - Variaţii 6. Aspecte culturale - Cafeaua în media - Cafenele - Aspecte sociale ale cafelei - Pauza de cafea - 6.1 Ceaşca de cafea - - În cafenele - - - Gibraltar sau Cortado - - - Demitasse - - - Cappuccino - - - Cafe Drinkware - - Căni - 6.2 Degustarea cafelei - - Aromele cafelei - - Gust - - Textura (senzaţia în gură) - - Echipamentul tradiţional - 6.3 Latte art - - Chimia - - Tehnica - - Stiluri - - - Turnare liberă - - - Gravura - - Variante - 6.4 Cafenele - - Cafeaua în Europa - - - Folosirea curentă - - Cafenelele în SUA - 6.5 Cafeaua în artă - - Pictură - - - Charles André van Loo, Sultăniţă cu ceaşca de cafea oferită de o sclavă - - - François Boucher, Cafeaua de dimineață - 6.6 Citate despre cafea Referințe Despre autor - Nicolae Sfetcu - - De același autor - - Contact Editura - MultiMedia Publishing . (shrink)