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Profile: Vivian Mizrahi (University of Geneva)
  1.  52
    Sniff, Smell, and Stuff.Vivian Mizrahi - 2014 - Philosophical Studies 171 (2):233-250.
    Most philosophers consider olfactory experiences to be very poor in comparison to other sense modalities. And because olfactory experiences seem to lack the spatial content necessary to object perception, philosophers tend to maintain that smell is purely sensational or abstract. I argue in this paper that the apparent poverty and spatial indeterminateness of odor experiences does not reflect the “subjective” or “abstract” nature of smell, but only that smell is not directed to particular things. According to the view defended in (...)
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  2.  73
    Is Colour Composition Phenomenal?Vivian Mizrahi - 2009 - In D. Skusevich & P. Matikas (eds.), Color Perception: Physiology, Processes and Analysis. Nova Science Publishers.
    Most philosophical or scientific theories suppose that colour composition judgments refer to the way colours appear to us. The dominant view is therefore phenomenalist in the sense that colour composition is phenomenally given to perceivers. This paper argues that there is no evidence for a phenomenalist view of colour composition and that a conventionalist approach should be favoured.
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  3. Color Objectivism and Color Pluralism.Vivian Mizrahi - 2006 - Dialectica 60 (3):283-306.
    Most objectivist and dispositionalist theories of color have tried to resolve the challenge raised by color variations by drawing a distinction between real and apparent colors. This paper considers such a strategy to be fundamentally erroneous. The high degree of variability of colors constitutes a crucial feature of colors and color perception; it cannot be avoided without leaving aside the real nature of color. The objectivist theory of color defended in this paper holds that objects have locally many different objective (...)
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  4.  9
    Just a Matter of Taste.Vivian Mizrahi - forthcoming - Review of Philosophy and Psychology:1-21.
    According to an ordinary view, we distinguish, classify, and appreciate food and beverages according to their taste. However, scientists seem to disagree with this naive view. They maintain that we don't really perceive the lemony taste of a cake or the delicate smoky taste of a single-malt whiskey, because what we ascribe to taste is in reality mostly perceived by smell. As opposed to this scientific consensus regarding taste, I will defend a naive view of taste and deny that olfaction (...)
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  5.  89
    Color and Transparency.Vivian Mizrahi - 2010 - Rivista di Estetica 43 (1):181-192.
    In this paper I argue that all transparent objects are colorless. This thesis is important for at least three reasons. First, if transparent objects are colorless, there is no need to distinguish between colors which characterize three-dimensional bodies, like transparent colors, and colors which lie on the surface of objects. Second, traditional objections against color physicalism relying on transparent colors are rendered moot. Finally, an improved understanding of the relations between colors, light and transparency is provided.
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  6.  47
    Introduction.Vivian Mizrahi & Martine Nida-Rumelin - 2006 - Dialectica 60 (3):209-222.