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- Daniel C. Dennett (1991). Lovely and Suspect Qualities. In Enrique Villanueva (ed.), [Book Chapter]. Ridgeview.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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One phenomenon pertains roughly to being awake. A person or other creature is conscious when it's awake and mentally responsive to sensory input; otherwise it's unconscious. This kind of consciousness figures most often in everyday discourse.
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One phenomenon pertains roughly to being awake. A person or other creature is conscious when it's awake and mentally responsive to sensory input; otherwise it's unconscious. This kind of consciousness figures most often in everyday discourse.
It is not uncommon to find assumptions being made about folk psychology in the discussions of phenomenal consciousness in philosophy of mind. In this article I consider one example, focusing on what Dan Dennett says about the “folk theory of consciousness.” I show that he holds that the folk believe that the sensory qualities that we are acquainted with in ordinary perception are phenomenal qualities. Nonetheless, the shape of the folk theory is an empirical matter and in the absence of empirical investigation there is ample room for doubt. Fortunately, experimental evidence on the topic is now being produced by experimental philosophers and psychologists. This article contributes to this growing literature, presenting the results of six new studies on the folk view of colors and pains. I argue that the results indicate against Dennett’s theory of the folk theory of consciousness.
I defend the possibility of a functional account of the intrinsic qualities of sensory experience against the claim that functional characterization can only describe such qualities to the level of isomorphism of relational structures on those qualities. A form sensory holism might be true concerning the phenomenal, and this holism would account for some antifunctionalist intuition evoked by inverted spectrum and absent qualia arguments. Sensory holism is compatible with the correctness of functionalism about the phenomenal.
This paper argues that there are two compelling intuitions about conscious experience, the absorption intuition and the ubiquity intuition. The former is the claim that conscious experience consists in intentional absorption in its objects; the latter is the claim that conscious experience ubiquitously exhibits a sense that the mental subject is conscious that she is so conscious. These two intuitions are in tension with each other and it seems no single theory of consciousness can respect both. Drawing on the early work of Sartre, particularly in The Transcendence of the Ego, I argue that an adverbial theory of consciousness comes closest to doing so: it explains the first intuition and respects the phenomenon that the second intuition is supposed to capture. It emerges, therefore, as the theory of consciousness that is the most explanatory overall. The argument of this paper proceeds as follows. The first section describes the distinctive features of an adverbial approach to consciousness. The second describes the first intuition that conscious experience is typically absorbed in the objects of conscious thought whereas the third describes the intuition that our conscious experience is ubiquitously self- aware. I then turn to an examination to a range of views, influenced by Brentano, that try to reconcile these intuitions and argue that none of them succeed. I conclude with a description of how an adverbialism influenced by Sartre.
When a mental state is conscious â in the sense that there is something it is like for the subject to have it â it instantiates a certain property F in virtue of which it is a conscious state. It is customary to suppose that F is the property of having sensory quality. The paper argues that this supposition is false. The first part of the paper discusses reasons for thinking that unconscious mental states can have a sensory quality, for example in cases of absent-minded perception. If unconscious mental states can have a sensory quality, then sensory quality is an insufficient condition for consciousness. The second part of the paper argues that there are even better reasons to think that sensory quality is an unnecessary condition for consciousness. The idea is that mental states can be conscious even when they lack sensory quality, for example, in the case of certain conscious propositional attitudes. In the third part of the paper, an alternative to the rejected supposition, drawn from the phenomenological tradition, is offered: that consciousness is a matter of implicit self-awareness, rather than of sensory quality. According to this alternative, a mental state is conscious when, and only when, it involves implicit self-awareness.
In theorizing about perception, philosophers have often multiplied qualities. To perceptible qualities of external objects, like colors and shapes (‘sensible’ qualities), have been added qualities of experiences (‘sensory’ qualities) or of sense-data (‘sensational’ qualities). Start with sensory qualities. The phrase ‘sensory quality’ is not much in use these days, having lost out to ‘phenomenal character,’ ‘phenomenal property,’ ‘qualitative character,’ or ‘quale.’ But whatever sensory qualities are called, pinning them down is no easy matter.
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