The recent literature abounds with accounts of the semantics and pragmatics of so-called predicates of personal taste, i.e. predicates whose application is, in some sense or other, a subjective matter. Relativism and contextualism are the major types of theories. One crucial difference between these theories concerns how we should assess previous taste claims. Relativism predicts that we should assess them in the light of the taste standard governing the context of assessment. Contextualism predicts that we should assess (...) them in the light of the taste standard governing the context of use. We show in a range of experiments that neither prediction is correct. People have no clear preferences either way and which taste standard they choose in evaluating a previous taste claim crucially depends on whether they start out with a favorable attitude towards the object in question and then come to have an unfavorable attitude or vice versa. We suggest an account of the data in terms of what we call hybrid relativism. (shrink)

Using a vague predicate can make commitments about the appropriate use of that predicate in the remaining part of the discourse. For instance, if I assert that some particular pig is fat, I am committed to judging any fatter pig to be fat as well. We can model this update effect by recognizing that truth depends both on the state of the world and on the state of the discourse: the truth conditions of ‘This pig is fat’ rule out evaluation (...) points for which the pig in question in world w is thinner than the cutoff for fatness in the discourse d. Then disagreements about taste are disagreements about the discourse. Unlike disagreements about the world, disagreements about the discourse can be faultless, given that none of the discourse participants has privileged authority to make pronouncements about conventions for appropriate use of a predicate. Thus on the dynamic view developed here, whether or not a dispute about taste turns out to be faultless depends in part on predictable features of the previous discourse. On this account, faultless disagreement involving predicates of personal taste does not force relativizing truth to a judge or assessor. (shrink)

Children's exposure to food marketing has exploded in recent years, along with rates of obesity and overweight. Children of color and low-income children are disproportionately at risk for both marketing exposure and becoming overweight.Comprehensive reviews of the literature show that advertising is effective in changing children's food preferences and diets.This paper surveys the scope and scale of current marketing practices, and focuses on the growing use of symbolic appeals that are central in food brands to themes such as finding an (...) identity and feeling powerful and in control.These themes are so potent because they are central to children in their development and constitution of self. The paper concludes that reduction of exposure to marketing will be a central part of any successfu anti-obesity strategy. (shrink)

Previous studies have shown that object properties are processed faster when they follow properties from the same perceptual modality than properties from different modalities. These findings suggest that language activates sensorimotor processes, which, according to those studies, can only be explained by a modal account of cognition. The current paper shows how a statistical linguistic approach of word co-occurrences can also reliably predict the category of perceptual modality a word belongs to (auditory, olfactory–gustatory, visual–haptic), even though the statistical linguistic approach (...) is less precise than the modal approach (auditory, gustatory, haptic, olfactory, visual). Moreover, the statistical linguistic approach is compared with the modal embodied approach in an experiment in which participants verify properties that share or shift modalities. Response times suggest that fast responses can best be explained by the linguistic account, whereas slower responses can best be explained by the embodied account. These results provide further evidence for the theory that conceptual processing is both linguistic and embodied, whereby less precise linguistic processes precede precise simulation processes. (shrink)

Data is essential to governing those emerging matters of concern that confront the agrifood every day. But data is no neutral intermediary. It disrupts, exposes, and creates new social, economic, political, and environmental possibilities, whilst simultaneously hiding, excluding, and foreclosing others. Scholars have become attuned to both the constitutive role of data in creating everyday worlds, and the need to develop critical accounts of the materialities, spatialities and multiplicities of data relationships. Whereas this emerging work develops insight to the capacity (...) for data topologies to reterritorialise the spatial performances of everyday life, it has largely reduced the associated temporal dimensions to matters of fact. The effect of these performances has been to naturalize the temporal quality of speed and elide the multiple temporalities required to enact contemporary data worlds. Applying the lenses of infrastructuring, performativity and ferality, this paper explores temporality and data in the everyday worlds produced through the New Zealand kiwifruit industry’s focus on dry matter. The paper argues that temporalities are deeply embedded in the kiwifruit industry’s data relations. We show that while temporal data relations are critical to the industry, we also highlight ways in which those relations introduce new, potentially destabilizing performances into kiwifruit relations. (shrink)

This essay investigates Dasan Jeong Yak‐yong's (1762–1836) account of human‐nature‐as‐taste, by comparing his commentaries on significant chapters in the Mengzi to Zhu Xi's commentaries. Dasan argues that human nature is understood through giho, taste sentiments and desires, and not as Principle (li). I first introduce Dasan's account of human‐nature‐as‐taste in his commentaries to 3A1 and 7A4. Next, I argue that giho is most appropriately translated as “taste,” because this term captures the dispositional characteristics of giho as (...) a mental faculty as well as its mental effects, such as desires, sentiments, and preferences. I then examine Dasan's and Zhu Xi's commentaries on 6A7 and 6A6, to illustrate how Dasan's view of human‐nature‐as‐taste interprets the chapters differently from Zhu Xi's metaphysical account of human‐nature‐as‐Principle, which Dasan considers as unsupported by the philological and contextual grounds. This exploration of Dasan's empirical account of human‐nature‐as‐taste, serving as a preliminary for a philosophical study of his reinterpretation of the Confucian Classics and his performative account of moral self‐cultivation, will provide us with an alternative perspective to the Neo‐Confucian metaphysic‐epistemic account of human nature. (shrink)

Jones and Coleman are among a handful of otherwise normal as a child and the number 5 was red and 6 was green. This the- people who have synesthesia. They experience the ordinary ory does not answer why only some people retain such vivid world in extraordinary ways and seem to inhabit a mysterious sensory memories, however. You might _think _of cold when you no-man’s-land between fantasy and reality. For them the sens- look at a picture of an ice cube, (...) but you probably do not feel es—touch, taste, hearing, vision and smell—get mixed up in- cold, no matter how many encounters you may have had with stead of remaining separate. ice and snow during your youth. Modern scientists have known about synesthesia since Another prevalent idea is that synesthetes are merely being 1880, when Francis Galton, a cousin of Charles Darwin, pub- metaphorical when they describe the note C flat as “red” or say lished a paper in _Nature _on the phenomenon. But most have that chicken tastes “pointy”—just as you and I might speak of brushed it aside as fakery, an artifact of drug use (LSD and a “loud” shirt or “sharp” cheddar cheese. Our ordinary lan- mescaline can produce similar effects) or a mere curiosity. guage is replete with such sense-related metaphors, and perhaps About four years ago, however, we and others began to un- synesthetes are just especially gifted in this regard. cover brain processes that could account for synesthesia. Along We began trying to find out whether synesthesia is a gen- the way, we also found new clues to some of the most mysteri- uine sensory experience in 1999. This deceptively simple ques- ous aspects of the human mind, such as the emergence of ab- tion had plagued researchers in this field for decades. One nat- stract thought, metaphor and perhaps even language. ural approach is to start by asking the subjects outright: “Is this A common explanation of synesthesia is that the affected just a memory, or do you actually see the color as if it were right people are simply experiencing childhood memories and asso- in front of you?” When we tried asking this question, we did ciations.. (shrink)

Galvano Della Volpe was the dominant philosopher of Italian Marxism for twenty years after the Liberation. His most important book was a work of aesthetic theory—Critique of Taste. Della Volpe, proponent of a robust materialism in all his writings, was concerned to rehabilitate the inherently rational and intellectual nature of art. Opposing both the sociological reductionism of Plekhanov or Lukács, and the formalist irrationalism of Croce or New Criticism, Della Volpe's aim was to demonstrate that conceptual meaning is always (...) inseparable from aesthetic effect. Whether he is discussing Pindar or Góngora, Cleanth Brooks or Roland Barthes, Goethe or Mallarmé, Della Volpe is always challenging, always illuminating. Critique of Taste represents one of the major crossroads of twentieth-century aesthetics. (shrink)

Synthetic foods advocates offer the promise of efficient, reliable, and sustainable food production. Engineered organisms become factories to produce food. Proponents claim that through this technique important barriers can be eliminated which would facilitate the production of traditional foods outside their climatic range. This technique would allow reducing food miles, secure future supply, and maintain quality and taste expectations. In this paper, we examine coffee production via biobased means. A startup called Atomo Coffee aims to produce synthetic coffee with (...) the aim of saving ‘the taste of coffee’ from the effects of climate change. This decontextualisation of coffee production ignores the current and historical contributions of coffee farmers in two ways: the traditional varieties in taste of coffee and their cultural significance, and the potential shade-grown coffee plantations have in capturing carbon. In addition, synthetic coffee may lead to the loss of agricultural biodiversity and the removal of resources away from production systems that provide a safe space for tropical flora and fauna. How should the ‘taste of coffee’ be owned? We investigate the property regimes under which we could consider owning the taste of coffee as a ‘synthetic’ agrobiodiversity to help identify rights and responsibilities. Building on this analysis, we consider dimensions of responsible innovation and social justice to help guide synthetic foods as an agricultural innovation. (shrink)

Taste sensitivity and liking drive food choices and ingestive behaviors from childhood to adulthood, yet their longitudinal association with dietary intake and BMI is largely understudied. Here, we examined the longitudinal relationship between sugar and fat sensitivity, sugar and fat liking, habitual dietary intake, and BMI percentiles in a sample of 105 healthy-weight adolescents over a 4-year period. Taste sensitivity was assessed via a triangle fat and sweet taste discrimination test. Taste liking were rated on a (...) visual analog scale for four milkshakes that varied in sugar and fat contents, low-fat/high-sugar, high-fat/low-sugar, low-fat/low-sugar milkshakes). A modified version of the reduced Block Food Frequency Questionnaire was used to assess dietary intake. All measurements were repeated annually. Repeated measures correlations and linear mixed effects models were used to model the associations between the variables. Sugar sensitivity was negatively associated with liking for the LF/HS milkshake over the 4-year period. Low sugar sensitivity at baseline predicted increases in BMI percentile over time, but this association didn’t survive a correction for multiple comparisons. Percent daily intake from fat was positively associated with liking for the HF/HS milkshake and negatively associated with liking for the LF/LS milkshake over 4 years. Together, these results demonstrate that lower sensitivity to sweet taste is linked to increased hedonic response to high-sugar foods and increased energy intake from fat seems to condition adolescents to show increased liking for high-fat/high-sugar foods. (shrink)

Do claims of taste function as validity claims? Our ordinary use of aesthetic notions suggests as much. When I assert that Rodin’s Camille Claudel is ‘beautiful’ I mean my claim to be, in a sense, correct. I expect others to concur and if they do not I think that they are mistaken. But am I justified in attributing an error to the judgment of someone who, unlike me, does not find Rodin’s Camille Claudel beautiful? Not obviously. For it looks, (...) on the other hand, that my assertion “The sculpture of Camille Claudel is beautiful” is not an assertion about a property of that sculpture, not, that is, about a feature of the world which exists for others as well as for me. Quite the opposite, I seem to base my claim on a subjective response, on a certain feeling of mine. I maintain that the sculpture of Camille Claudel is ‘beautiful’ because it produces a particular effect upon me, namely it pleases me aesthetically. But how can the feeling of pleasure, being a subjective response on my part, serve as a normative ground for a claim? (shrink)

The main aim of the paper is to reject the idea that predicates of personal taste express normative meanings. According to a recent theory proposed by Daniel Gutzmann, predicates of personal taste express both a truth-conditional content and a use-conditional content, the latter being normative. The purported normativity of predicates of personal taste is supposed to consist in that when producing utterances containing such predicates, their speakers suggest how other people ought to experience the objects of (...) class='Hi'>taste under discussion. The paper provides a bunch of evidence to show there are utterances containing predicates of personal taste that cannot be used normatively in this sense. In particular, it is claimed that one can make such an utterance and then add a related normative piece of information without doing anything redundant; one can also make such an utterance and then deny the related normative piece of information without generating any contradiction or infelicity. At the same time, it is admitted there are situations in which the speakers do communicate something normative by producing utterances containing predicates of personal taste. We thus need an explanation to cope with such cases. Although the paper does not offer one, it provides some reasons to the effect that a correct explanation has to be pragmatic rather than semantic. (shrink)

To what extent do aesthetic taste and our interest in the arts constitute who we are? In this paper, we present a series of empirical findings that suggest an Aesthetic Self Effect supporting the claim that our aesthetic engagements are a central component of our identity. Counterfactual changes in aesthetic preferences, for example, moving from liking classical music to liking pop, are perceived as altering us as a person. The Aesthetic Self Effect is as strong as the impact of (...) moral changes, such as altering political partisanship or religious orientation, and significantly stronger than for other categories of taste, such as food preferences. Using a multidimensional scaling technique to map perceived aesthetic similarities among musical genres, we determined that aesthetic distances between genres correlate highly with the perceived difference in identity. Further studies generalize the Aesthetic Self Effect beyond the musical domain: general changes in visual art preferences, for example from more traditional to abstract art, also elicited a strong Self Effect. Exploring the breadth of this effect we also found an Anaesthetic Self Effect. That is, hypothetical changes from aesthetic indifference to caring about music, art, or beauty are judged to have a significant impact on identity. This effect on identity is stronger for aesthetic fields compared to leisure activities, such as hiking or playing video games. Across our studies, the Anaesthetic Self Effect turns out to be stronger than the Aesthetic Self Effect. Taken together, we found evidence for a link between aesthetics and identity: we are aesthetic selves. When our tastes in music and the arts or our aesthetic interests change we take these to be transformative changes. (shrink)

In the debate between contextualism and relativism about predicates of taste, the challenge from disagreement (the objection that contextualism cannot account for disagreement in ordinary exchanges involving such predicates) has played a central role. This paper investigates one way of answering the challenge consisting on appeal to certain, less focused on, uses of predicates of taste. It argues that the said thread is unsatisfactory, in that it downplays certain exchanges that constitute the core disagreement data. Additionally, several arguments (...) to the effect that the exchanges in question don’t amount to disagreement are considered and rejected. (shrink)

The article examines the place of graphic design in modern post-industrial society, extending beyond purely applied art and aspiring to play the role of an expert in the interiors of human existence, determining the social and cultural status of an individual. It is argued that graphic design, organically integrating into contexts and actively responding to the challenges of such a social-decorative phenomenon as fashion, plays a significant role in shaping taste culture. This attests to the multiplicity of ambivalent cultural (...) manifestations of graphic design. Special attention is given to identifying the functional potential of graphic design in creating cross-cutting trends that, through non-verbal means of communication, can form and maintain social and cultural unity. In connection with this, an analysis of graphic design is carried out through the prism of philosophical communication, allowing the identification of graphic design as the most effective practice of nonverbal communication and information visualization in post-industrial society. It is determined that graphic design is capable not only of generating new meanings but also of creating communicative gaps. Given this specificity, the article particularly focuses on identifying the educational and upbringing potential of graphic design. It is demonstrated that the process of creating visual images and their subsequent interpretation by consumers of graphic information depends not only on the aesthetic taste, ethical beliefs, and humanistic orientation of the designer (visualizer) but also on their educational and upbringing potential. The necessity of strengthening humanistic orientations in modern Ukrainian design and art education is emphasized. (shrink)

In lieu of an abstract, here is a brief excerpt of the content:18 HUME AND THE STANDARD OF TASTE David Hume's critical theories, although fragmentary, have drawn increasingly serious attention in the twentieth century, yet even in 1976 Peter Jones, in reassessing Hume's aesthetics, can describe one of the most substantial of his critical essays, "Of the Standard of Taste," as underrated. Jones praises it as "subtle and highly complex," but while I agree with that judgment I also (...) find the essay quite puzzling. I am struck by certain features which look like structural weaknesses and by what seem to be inconsistencies, even contradictions, in Hume's argument. But perhaps the gravest difficulty facing interpretation of this essay is the irony which Hume seems to use, for this raises the question of just how seriously we are to take some of the more conventional views contained in "Of the Standard of Taste." I can begin to illustrate my uneasiness by considering Hume's use of a tall tale from Don Quixote, Part II, chapter xiii. Hume introduces this in a lighthearted way as part of his definition of delicacy of taste. It is the story of Sancho Panza's two kinsmen, who are such sensitive judges of wine that they can detect the taint of iron and leather imparted to a hogshead by the presence in it of a key on a thong. Now there are some interesting differences between Hume's version of this tale and the original. For example, where Hume has the two tasters deliberate over their wine before pronouncing it good, except for the slight taste of leather or iron, Cervantes says the first merely tried it with the tip of his tongue and the second just sniffed it, without tasting any at all. Further, Hume says "both 2 were ridiculed for their judgment," but there is no such 19 reaction mentioned in the original. Lastly, Hume calls the cause of the taint of iron "an old key," where 3 Cervantes describes it as "little." In short, while in the original interest is in the sensitivity of the taste of Sancho' s kinsmen for its own sake, Hume's emphasis is more on the relation of their taste to that of other people. He makes the procedure of tasting the wine as normal as possible and he gives prominence to the reactions of other people. Hume both tones down the more fabulous aspects of the story, making it less extraordinary and hence a better starting-point for a generalization about taste, and makes more explicit the conflict of opinion about the wine. He is using the story not just to define delicacy of taste but also to relate it to the problem of aesthetic judgment and the standard of taste. This is confirmed by the application Hume makes of his example. First, he uses the analogy between physical and aesthetic taste to claim that delicacy in both consists of the ability to detect minute effects and make fine discriminations. But the crucial question is what serves, like the key on the thong in the story, to confirm to outsiders that a man's aesthetic judgment is in fact more delicate than his neighbours'. Hume's answer is "the general rules of beauty... to produce these general rules or avowed patterns of composition is like finding the key with the leathern thong; which justified the verdict of Sancho' s kinsmen, and confounded those pretended judges who had condemned them" (273). But of course producing a general rule is not exactly like finding a physical key on a thong, and Hume's use of the word "avowed" here, which he repeats later, raises the difficulty of how the principles of art become accepted, and by whom. But, that apart, there is something odd about the discussion since the avowed principle is used, with support from examples, to 20 convince a bad critic that he is wrong, on the grounds that his judgment does not accord with the general judgment. This is the opposite of Sancho's story, in which his kinsmen were in a minority, derided, adds Hume, by the dull majority, and only vindicated by the discovery of the tainting key and thong. The aesthetic equivalent of... (shrink)

G. A. Cohen argues that egalitarians should compensate for expensive tastes or for the fact that they are expensive. Ronald Dworkin, by contrast, regards most expensive tastes as unworthy of compensation — only if a person disidentifies with his own such tastes (i.e. wishes he did not have them) is compensation appropriate. Dworkinians appeal, inter alia, to the so-called ‘first-person’ or ‘continuity’ test. According to the continuity test, an appropriate standard of interpersonal comparison reflects people's own assessment of their relative (...) standing: Person A can only legitimately demand compensation from person B if he regards himself as worse off, all things considered, than B. The typical bearer of expensive tastes does not regard herself as being worse off than others with less expensive tastes. Hence, in the typical case, pace Cohen, compensation for expensive tastes is inappropriate. The article scrutinizes this rationale for not compensating for expensive tastes. Especially, we try to bolster the continuity test by relating it to Dworkin's distinction between integrated and detached values, pointing out that an argument for the continuity test can be built on the assumption that equality has integrated value. In brief, the point is that a metric of equality should be assessed, partly, in virtue of its consequences for related ideals. One of these is the kind of justificatory community promoted by the continuity test. We defend this view against an objection to the effect that equality is a detached value. We conclude that the continuity test constitutes a strong foothold for the resourcist egalitarian reluctance to compensate people for their expensive tastes. (shrink)

The aim of this paper is to focus on the specificities of the creative processes in taste industries: industries that have connected the artistic and industrial dimensions to supply goods and services—demand for which derives not from the logic of needs and necessity, but from the logic of pleasures, tastes, ethic preferences and hedonism. These taste industries belong to the creative industries but, unlike scientific and technological production, they work not on the basis of cumulative knowledge but through (...) the creation of ideas, drawings, recipes, goods and services which pass through time, and which constitute heritages. Thus, creativity works on the basis of heritages: that is, past and accumulated creativity. The paper considers how the different types of heritage contribute to creative process. It concludes on the double-edged effect of heritages, which while bestowing competitive advantages and favouring the development of creativity, do orient development along a given path, promoting a certain kind of creativity that may lead to lock-in effects, and build obstacles in the way of development. (shrink)

We investigate two questions, the relevance of memory for evaluative conditioning effects based on smell-taste pairings, and the potential preparedness of smell-taste combinations for...

Qualia epiphenomenalism is the view that qualitative properties of events, such as the raw feel of tastes or painfulness, lack causal efficacy. One common objection to qualia epiphenomenalism is the epistemic argument, which states that this loss of causal efficacy undermines our capacity to know about these epiphenomenal qualitative properties. A number of rejoinders have been offered up to insulate qualia epiphenomenalism from the epistemic argument. In this paper I consider and ultimately reject two such replies, namely, the common underlying (...) cause reply and the appeal to physical-effect epiphenomenalism. View HTML Send article to KindleTo send this article to your Kindle, first ensure [email protected] is added to your Approved Personal Document E-mail List under your Personal Document Settings on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part of your Kindle email address below. Find out more about sending to your Kindle. Find out more about sending to your Kindle. Note you can select to send to either the @free.kindle.com or @kindle.com variations. ‘@free.kindle.com’ emails are free but can only be sent to your device when it is connected to wi-fi. ‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply. Find out more about the Kindle Personal Document Service.Physical-Effect Epiphenomenalism and Common Underlying CausesVolume 51, Issue 3DWAYNE MOORE DOI: https://doi.org/10.1017/S0012217312000674Your Kindle email address Please provide your Kindle [email protected]@kindle.com Available formats PDF Please select a format to send. By using this service, you agree that you will only keep articles for personal use, and will not openly distribute them via Dropbox, Google Drive or other file sharing services. Please confirm that you accept the terms of use. Cancel Send ×Send article to Dropbox To send this article to your Dropbox account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about sending content to Dropbox. Physical-Effect Epiphenomenalism and Common Underlying CausesVolume 51, Issue 3DWAYNE MOORE DOI: https://doi.org/10.1017/S0012217312000674Available formats PDF Please select a format to send. By using this service, you agree that you will only keep articles for personal use, and will not openly distribute them via Dropbox, Google Drive or other file sharing services. Please confirm that you accept the terms of use. Cancel Send ×Send article to Google Drive To send this article to your Google Drive account, please select one or more formats and confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about sending content to Google Drive. Physical-Effect Epiphenomenalism and Common Underlying CausesVolume 51, Issue 3DWAYNE MOORE DOI: https://doi.org/10.1017/S0012217312000674Available formats PDF Please select a format to send. By using this service, you agree that you will only keep articles for personal use, and will not openly distribute them via Dropbox, Google Drive or other file sharing services. Please confirm that you accept the terms of use. Cancel Send ×Export citation Request permission. (shrink)

This article reframes the approach to Rousseau in political philosophy and histories of political thought by emphasizing some neglected aesthetic dimensions of amour-propre and the general will. I argue that Rousseau's account of the origins of amour-propre in aesthetic judgment alerts us to his view that the potentially dangerous effects of amour-propre can be mitigated if its 'extension' to others is grounded in an aesthetic appreciation of beauty. This pushes back against the predominant 'revisionist' interpretation of amour-propre in terms (...) of Hegelian 'recognition' or Rawlsian 'social bases of self-respect'. It also clears the ground for my recovery of Rousseau's neglected analogy between the general will and what he called the general taste. I argue that reconstructing the general taste and reconsidering the general will in its light yields a significant argument by analogy: like the general taste, the general will is democratically determined by majority vote, not constrained by transcendent standards. (shrink)

Nowadays, some of the things that are ḥarāmto be consumed, such as lard, its derivatives and alcohol are used as additives or additional nutrients in products, namely food and cosmetics that people use widely in daily life. The provision of these products, which are accepted as najis(impure), stands in front of us as one of the actual fiqh problems. In order to produce an accurate solution in this regard, the reaction condition and the level of dissolution in the product must (...) be determined. In this article, the level of mutanajjis (contamination) of the products that najisthings transforms through istihlāk(physical change) and the provision (hukm) of benefits from such things are examined. The research covers the discussions in the classical period regarding the provision of things, which included najāsah(impurity) and underwent physical change as well as the evaluations of contemporary Islamic jurists. The aim of this study is to contribute to the researches, which will be carried out to determine the provision of products containing ḥarāmelements. As the production is carried out on an industrial scale, such studies are important today in terms of the establishment of “ḥalāl” sensitivity and meeting the needs of people who have this sensitivity to learn the provision of such products.SummaryNowadays, in various sectors, especially food, feed, cosmetics, health and clothing industries, for the purposes of reducing the cost of the product, extending the shelf life, making the product more attractive in terms of color, consistency and aroma, many substances are added to the main material. The fact that some of the substances added are ḥarām(forbidden) such as blood, lard, pest, and ethyl alcohol require the subject to be considered in terms of fiqh. It is important to clarify two issues in order to reach a healthy result in the studies aiming to determine the provision (ḥukm) of the products that are mixed with najis(impure) substance. One of them is the determination of the level of istihlāk(physical change) in the mutanajjis(contamination) things. The second is the determination of the basic principles to be used in determining the provision of the things which najāsahhas undergone the physical change in. In this study conducted within the scope of this purpose and method, the hadīthsrelated to two different issues that are directly related to the subject have been evaluated as the basic textual basis. These are narrations about the cleanliness and pollution status of the contaminated water, and about the availability of fats and oils, which the dead mouse is seen in. It is stated in the narrations about the condition of the water that najāsah involved in, the water will not be najisunless its smell, taste or color changes because of the falling najāsahin it. According to this hadith, which shows the change of description as a measure, the fuqahāʾ(jurists) came to a consensus on the fact that water, which one of its characteristics changed because of najāsahwould be considered mutanajjis. When thishadithis evaluated together with the narrations that indicate the small amount of water is contaminated because of najāsah, in fact, it is seen that while the water is considered to be clean-najis, the situation of the water being affected from najāsahis taken as the basis and aimed to protect human health against the dirty water. At the time when there were not any one of today's microbiological analysis laboratories, the way to understand the pollution status of water was to see if the smell, color and taste of the water changed while taking the amount of the water into account. Since the rate of foreign matter in the water, the level of pollution and the health status of the water can be determined correctly in the laboratory today, operating the modern techniques as well as the measure of qualification change will be appropriate for the purpose of the hadīthsmentioned.In the narrations about the state of the fat, which the dead mouse is found in, it is seen that different operations are requested depending on the fat being solid or liquid. If the fat is liquid, different instructions have been made such as its being poured or used in lighting. Mālikīs, Shāfiʿīs, and Ḥanbalīfaqīhs (jurists) of the first period have ruled that liquids such as vinegar, milk and honey are mutanajjis, whether they are in little quantity or not, and whether their descriptions are changed or not, claiming that the amount of oil and the degree of impact on the dirt is not declared in the hadīths. The Ḥanafīs adopted the provision in the narrations mentioned pointing to a small amount of liquid oil and considered the measure of description change for a large amount of liquid valid. Ẓāhirīs, Ibn Taymiyyah and some of the faqīhsargued that the liquids which one cannot feel the color, taste or smell of the najāsahin are clean, regardless of the amount.These three approaches are open to criticism because the first is limited only to the literal meaning in the narrations and neglects the aims, and the second ignored the non-water fluids’ ability to hide the descriptions of the substance added to them, and the third evaluates the mustahlak substance (that has undergone a physical change) as if it had been istiḥālah(chemically changed). When the narrations related to the subject are examined, it is understood that while the usage of the liquid fat which the dead mouse was seen in as the food was prohibited, in fact, it was based on the foresight that all of the fat is affected by the mouse. It appears to have been ruled out that only the part polluted is the part affected by thenajāsahfor the fact that after the removal of the mouse and the environment from the solid oil exposed to the same contamination, the rest is allowed to be eaten. According to this, it is possible to say that the measure of mutanajjisin the things that affected by najāsahis in the degree of spreading of najāsah.Nowadays it is possible to determine the presence of najisthings in the main material, which is used as additive or addition, by the level of effect of these substances in the product, as well as by the assays. If the najissubstances used for purposes such as brightness, taste, consistency and extending shelf life, perform the expected functions, it means that they protect their presence in the product effectively. In fact, it should be acknowledged that these substances continue to exist effectively in the product, if they perform the targeted function without any chemical change, even the ratio in the product is low or the color, taste and odor are eliminated during the mixture.The faqīhswhile differed in opinion about the mutanajjisof things that the najāsahhad undergone physical changes in, they, in concert, considered the substances, which were not cleaned or could not be cleansed from which that they accept as mutanajjisby their own measurements, khabīs(disgusting), and have accepted the people’s eating of them as ḥarām. Likewise, they did not allow such things to be used in any way touching the body, clothing and containers. They have evaluated the narrations, which requires the spilth the fat that the dead mouse was seen in, as the main basis in this issue. On the other hand, about the use of the mutanajjisthings outside the human consumption area and in such a way that the clothes and body would not be contaminated; the majority of thefaqīhs preferred the mubāḥ provision. They have put forth the narrations as the basis that recommends the usage of the liquid oil in which the mouse was fallen in lighting. These approaches of the fuqahāʾabout the effect of the istihlākon the provision of making use of the things that affected by najāsahare of worth as the basic principles on the subject. It is possible to say that it is not permissible to consume food products containing lard or pork gelatin, and the chicken that has been torn apart while being left in hot water in order to pluck its feathers, and the egg which becomes mutanajjisfor it is boiled up with thenajāsahon, and the using of cosmetic products containing lard when today’s industrial products are evaluated in accordance with these principles. If taken the general opinion that defends that the ethyl alcohol is najis as the basis, the carbonated soft drinks, which are added to alcohol, can also be evaluated in this context. (shrink)

We examined whether the N400 Event-Related Potential component would be modulated by dispositional affect during sentence processing. In this study, 33 participants read sentences manipulated by direct object type and object determiner type. We were particularly interested in sentences of the form: The connoisseur tasted thewineon the tour vs. The connoisseur tasted the #roof… We expected that processing incongruent direct objects vs. congruent objects would elicit N400 effects. Previous ERP language experiments have shown that participants in positive and negative (...) moods were differentially sensitive to semantic anomaly, resulting in different N400 effects. Presently, we ask whether individual dispositional affect scores would modulate N400 effects as shown previously. Namely, previous results showed larger N400 effects associated with happy moods and attenuated amplitudes associated with sad moods. Results revealed significant N400 effects, driven by the #roof vs. the wine, where larger amplitude differences were found for individuals showing smaller negative affect scores, thus partially replicating previous findings. We discuss our results in terms of theories of local inhibition, such that low NA promotes stronger lexico-semantic links in sentences. Finally, our results support accounts of language processing that include social and biological characteristics of individuals during real-time sentence comprehension. (shrink)

abstract G. A. Cohen argues that egalitarians should compensate for expensive tastes or for the fact that they are expensive. Ronald Dworkin, by contrast, regards most expensive tastes as unworthy of compensation — only if a person disidentifies with his own such tastes (i.e. wishes he did not have them) is compensation appropriate. Dworkinians appeal, inter alia, to the so‐called ‘first‐person’ or ‘continuity’ test. According to the continuity test, an appropriate standard of interpersonal comparison reflects people's own assessment of their (...) relative standing: Person A can only legitimately demand compensation from person B if he regards himself as worse off, all things considered, than B. The typical bearer of expensive tastes does not regard herself as being worse off than others with less expensive tastes. Hence, in the typical case, pace Cohen, compensation for expensive tastes is inappropriate. The article scrutinizes this rationale for not compensating for expensive tastes. Especially, we try to bolster the continuity test by relating it to Dworkin's distinction between integrated and detached values, pointing out that an argument for the continuity test can be built on the assumption that equality has integrated value. In brief, the point is that a metric of equality should be assessed, partly, in virtue of its consequences for related ideals. One of these is the kind of justificatory community promoted by the continuity test. We defend this view against an objection to the effect that equality is a detached value. We conclude that the continuity test constitutes a strong foothold for the resourcist egalitarian reluctance to compensate people for their expensive tastes. (shrink)

The framework of the ‘social ontology of the internet’ is applied to music recommendation platforms. Those websites provide individual suggestions of music to users, creating new dynamics of taste that are no longer based on human-to-human interaction and verbalized judgments. An exemplary analysis of three platforms shows that different conceptions of musical tastes are represented by technical systems: situational emotional preferences, a formalist aesthetics, and social proximity based on tastes. The platforms share certain assumptions about the ontology of musical (...) entities and of course the constitutive act of recommending. We discuss how this act can be ascribed to technical systems. Theses on the platforms’ effects on the social structure of musical tastes are developed. (shrink)