Lovely and suspect qualities
In Enrique Villanueva (ed.), [Book Chapter]. Ridgeview (1991)
| Abstract | A family of compelling intuitions work to keep "the problem of consciousness" systematically insoluble, and David Rosenthal, in a series of papers including the one under discussion, has been resolutely driving these intuitions apart, exposing them individually to the light, and proposing alternatives. In this instance the intuition that has seemed sacrosanct, but falls to his analysis, is the intuition that "sensory quality" and consciousness are necessarily united: that, for instance, there could not be unconscious pains, or unconscious subjective shades of blue, or unconscious aromas of freshly roasted coffee beans. The particular airborne polymers that are the vehicles of freshly roasted coffee beans could exist, of course, in the absence of any observer, and hence of any consciousness, but the sensory quality of that aroma requires--according to well-entrenched intuition--not only an observer but a conscious observer. Such properties have no esse except as percipi | |||||||||
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Similar books and articlesDavid M. Rosenthal (2005). Sensory Qualities, Consciousness, and Perception. In Consciousness and Mind. Clarendon Press.
Joseph Thomas Tolliver (1999). Sensory Holism and Functionalism. Behavioral and Brain Sciences 22 (6):972-973.
Sydney Shoemaker (1993). Lovely and Suspect Ideas. Philosophy and Phenomenological Research 53 (4):903-908.
Uriah Kriegel (2003). Consciousness as Sensory Quality and as Implicit Self-Awareness. Phenomenology and the Cognitive Sciences 2 (1):1-26.
Alex Byrne (forthcoming). Sensory Qualities, Sensible Qualities, Sensational Qualities. In Beckermann, McLaughlin & Walter (eds.), Oxford Handbook of Philosophy of Mind. Oxford University Press.
David M. Rosenthal (1991). The Independence of Consciousness and Sensory Quality. Philosophical Issues 1:15-36.
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