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  1. Inverting intentional content.R. Takenaga - 2002 - Philosophical Studies 110 (3):197-229.
    Critics of wide functionalism have traditionally sought to attack the theory by exposing weaknesses in its account of the qualitative content of experience. Wide functionalist theories of intentional content, however, were spared philosophical scrutiny. I propose that wide functionalist accounts of the intentional content are equally susceptible to attack. I will attempt to demonstrate this by enlisting the functionalist's old foe from the qualia wars - the inverted spectrum hypothesis - in a new way. If the argument is sound, not (...)
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  • Generalizing qualia inversion.Neil Campbell - 2004 - Erkenntnis 60 (1):27-34.
    Philosophers who advocate the possibility of spectrum inversion often conclude that the qualitative content of experiential states pose a serious problem for functionalism. I argue that in order for the inversion hypothesis to support this conclusion one needs to show that it generalizes to all species of qualia. By examining features of touch, taste, and olfactory sensations, I show there is good reason to resist this generalization, in which case appeals to the possibility of spectral inversion are considerably less effective (...)
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  • Inverted qualia.Alex Byrne - 2004 - Stanford Encyclopedia of Philosophy.
    Qualia inversion thought experiments are ubiquitous in contemporary philosophy of mind. The most popular kind is one or another variant of Locke's hypothetical case of.
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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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