What Gassendi seems to have in mind is that observables relating to tasting wine include the attributes that commonly appear on “tasting sheets”: nose (representing bouquet), legs or tears (viscosity), robe (peripheral colour), colour, clar…Hughes, P., & Brecht, G. (1976). Vicious circles and infinity: A panoply of paradoxes. London: Cape. Originally published: Garden City, N.Y.: Doubleday, 1975.
Kant, I. (1998). Critique of pure reason repr. w. corr. (trans: Guyer, P., & Woo…
Jancis Robinson
writer · 2 mentions across 1 reading
In this course
Robinson appears only as a passing reference in these excerpts and seems connected to wine tasting phenomenology and sensory classification systems. The first excerpt invokes her work (or framework) to ground a philosophical discussion of taste as observable, measurable attributes—suggesting how subjective experience can be systematized and made legible to computational or analytical frameworks. Her presence in a seminar on AI and machine learning likely reflects how aesthetic judgment, traditionally understood as ineffable, becomes codifiable through structured sensory vocabularies.
Mentioned in 1 reading
Appears alongside
People mentioned in the same passages — sorted by co-occurrence weight.
Allen Newell 1Allen W. Wood 1David Marr 1Dennis Macko 1George Brecht 1Grover Maxwell 1Herbert Feigl 1Hilary Putnam 1Immanuel Kant 1J. A. Scott Kelso 1Michael Scriven 1Mihajlo D. Mesarovic 1Patrick Hughes 1Paul Guyer 1Paul Oppenheim 1Roberto Poli 1Ron McClamrock 1Thomas Nagel 1Yasuhiko Takahara 1Zenon W. Pylyshyn 1Pierre Gassendi 1