In Dominika Czakon, Natalia Anna Michna & Leszek Sosnowski (eds.), Roman Ingarden and His Times. Kraków, Poland: pp. 25-42 (2020)

Authors
Virgil W. Brower
Charles University, Prague
Abstract
This project begins with the selective sensory experience suggested by lngarden followed by an insensitivity he insinuates to digestive processes. This is juxtaposed with an oenological explanation of phenomenal sedimentation offered by Jean-Luc Marion. It compares the dynamics of time in the former with the those of wine in the latter. Emphasis is given to lngarden's insinuation of time as fluid, liquid, or aquatic. It revisits Ingarden's physiological explanations of partially-open systems by way of the bilateral excretion and absorption of semi-permeable cellular membranes. The importance he eventually grants to inner secretion is considered alongside perspiration and salivation collateral to skin and membranes. It suggests that Ingarden's interest in thermoregulation, partial permeation, and secretion invites alternative conceptions of temporal consciousness in physiological experiences, beyond sequential and linear clock-time and/or Kantian intuition. Temporality experienced as temperance becomes discernible at a permeable point in which the sedimentation of Husserl, the maturation of Marion, and the fluidity and secretion of Ingarden mix and mingle into the taste of time.
Keywords sensation  biochemistry  wine  temperance  systems theory  phenomenology  empiricism  temporality  physiology  ethics  secretion
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References found in this work BETA

Writing and Difference.Jacques Derrida - 1978 - University of Chicago Press.
Religion and Rational Theology.Immanuel Kant - 1996 - Cambridge University Press.

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