Postmodernism: Theorising Fragmentation and Uncertainty
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Taste in Appearance: Self, Cultivated Dispositions, and Cultural Capital Yoo Jin Kwon Iowa State University
Iowa State University Capstones, Theses and Retrospective Theses and Dissertations Dissertations 2007 Taste in appearance: self, cultivated dispositions, and cultural capital Yoo Jin Kwon Iowa State University Follow this and additional works at: https://lib.dr.iastate.edu/rtd Part of the Marketing Commons, Social Psychology Commons, and the Social Psychology and Interaction Commons Recommended Citation Kwon, Yoo Jin, "Taste in appearance: self, cultivated dispositions, and cultural capital" (2007). Retrospective Theses and Dissertations. 15977. https://lib.dr.iastate.edu/rtd/15977 This Dissertation is brought to you for free and open access by the Iowa State University Capstones, Theses and Dissertations at Iowa State University Digital Repository. It has been accepted for inclusion in Retrospective Theses and Dissertations by an authorized administrator of Iowa State University Digital Repository. For more information, please contact [email protected]. Taste in appearance: Self, cultivated dispositions, and cultural capital by Yoo Jin Kwon A dissertation submitted to the graduate faculty in partial fulfillment of the requirements for the degree of DOCTOR OF PHILOSOPHY Major: Textiles and Clothing Program of Study Committee: Mary Lynn Damhorst, Major Professor Lulu Rodriguez Joseph Kupfer Jean Parsons Susan Torntore Iowa State University Ames, Iowa 2007 Copyright © Yoo Jin Kwon, 2007. All rights reserved. UMI Number: 3259501 Copyright 2007 by Kwon, Yoo Jin All rights reserved. UMI Microform 3259501 Copyright 2007 by ProQuest Information and Learning Company. All rights reserved. This microform edition is protected against unauthorized copying under Title 17, United States Code. ProQuest Information and Learning Company 300 North Zeeb Road P.O. Box 1346 Ann Arbor, MI 48106-1346 ii TABLE OF CONTENTS ABSTRACT............................................................................................................................. -
TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE
NEUROSCIENCE FOR KIDS http://faculty.washington.edu/chudler/neurok.html OUR CHEMICAL SENSES: TASTE TEST YOUR TASTE Featuring a “Class Experiment” and “Try Your Own Experiment” TEACHER GUIDE WHAT STUDENTS WILL DO · predict and then determine their ability to identify food samples by taste alone (holding the nose) and then by taste plus smell · collect all class data on identifying food samples and calculate the percentage of correct and incorrect answers for each method (with and without smell) · list factors that affect our ability to identify substances by taste · discuss the functions of the sense of taste · draw a simple diagram of the neural “circuitry” from the taste receptors to the brain · learn how to design experiments that include asking specific questions, defining control conditions, and changing one variable at a time · devise their own experiments to extend the study of the sense of taste SUGGESTED TIMES for these activities: 45 minutes for discussing background concepts and introducing the activities; 45 minutes for the “Class Experiment;” and 45 minutes for “Try Your Own Experiment.” 1 SETTING UP THE LAB Supplies For the Introduction to the Lab Activities Taste papers: control papers sodium benzoate papers phenylthiourea papers Source: Carolina Biological Supply Company, 1-800-334-5551 (or other biological or chemical supply companies) For the Class Experiment Food items, cut into identical chunks, about one to two-centimeter cubes. Food cubes should be prepared ahead of time by a person wearing latex gloves and using safe preparation techniques. Store the cubes in small lidded containers, in the refrigerator. Prepare enough for each student group to have containers of four or five of the following items, or seasonal items easily available. -
Taste and Other Senses: Reconsidering the Foundations of Aesthetics
TASTE AND OTHER SENSES: RECONSIDERING THE FOUNDATIONS OF AESTHETICS Carolyn Korsmeyer ABSTRACT The sense of taste has served as a governing metaphor for aes- thetic discernment for several centuries, and recent philosophical perspectives on this history have invited literal, gustatory taste into aesthetic relevance. This paper summarizes the disposition of taste in aesthetics by means of three stories, the most recent of which considers food in terms of aesthetics and its employment in works of art. I conclude with some reflections on the odd position that taste has achieved in the postmodern art world, and I make a case for the often unnoticed role that bodily senses have in the apprehension of art. KEYWORDS Taste, Sense, Experience, Food, Aesthetic, Art There is a mild insult in English that is sometimes directed at a per- son of low cultural sensibilities: “Your taste is all in your mouth.” As an insult it is pretty tame, but the philosophical assumptions that give it wit run deep. First is the recognition that “taste” refers both to the mouth sense and to aesthetic preferences. Second is the im- plicit recognition of the old sense hierarchy that considers the bod- ily senses of taste, touch, and smell inferior to the distance senses of vision and hearing. It also plays upon the idea that the notion of good taste can take on a snobbish aspect. Thus this little insult cap- tures aspects of three stories about taste that will shape my reflec- tions on the ways that reference to this sense permeates aesthetics. APPROACHES TO TASTE: THREE STORIES The first and most familiar story concerns the foundation of mod- ern aesthetics during the Eighteenth Century, the so-called “centu- ry of taste,” during which time taste provides not only a metaphor but the very conceptual framework for philosophical investigations of beauty.1 I begin by reviewing this well-known account in some detail because it contains contestable points to reconsider later. -
A Diagrammatic Approach to Peirce's Classifications of Signs
A diagrammatic approach to Peirce’s classifications of signs1 Priscila Farias Graduate Program in Design (SENAC-SP & UFPE) [email protected] João Queiroz Graduate Studies Program on History, Philosophy, and Science Teaching (UFBA/UEFS) Dept. of Computer Engineering and Industrial Automation (DCA/FEEC/UNICAMP) [email protected] © This paper is not for reproduction without permission of the author(s). ABSTRACT Starting from an analysis of two diagrams for 10 classes of signs designed by Peirce in 1903 and 1908 (CP 2.264 and 8.376), this paper sets forth the basis for a diagrammatic understanding of all kinds of classifications based on his triadic model of a sign. Our main argument is that it is possible to observe a common pattern in the arrangement of Peirce’s diagrams of 3-trichotomic classes, and that this pattern should be extended for the design of diagrams for any n-trichotomic classification of signs. Once this is done, it is possible to diagrammatically compare the conflicting claims done by Peircean scholars re- garding the divisions of signs into 28, and specially into 66 classes. We believe that the most important aspect of this research is the proposal of a consolidated tool for the analysis of any kind of sign structure within the context of Peirce’s classifications of signs. Keywords: Peircean semiotics, classifications of signs, diagrammatic reasoning. 1. PEIRCE’S DIAGRAMS FOR 10 CLASSES OF SIGNS In a draft of a letter to Lady Welby composed by the end of December 1908 (dated 24-28 December, L463:132-146, CP 8.342-76, EP2:483-491; we will be referring to this diagram 1. -
Summary: Hume, “Of the Standard of Taste” (1760)
Summary: Hume, “Of the Standard of Taste” (1760) Introduction Hume, being a good empiricist, observes that there is great variation in judgments of taste. “The great variety of Taste, as well as of opinion, which prevails in the world, is too obvious not to have fallen under every one's observation.” [¶1] But we also find widespread agreement in judgments of taste about certain works of art and artists. “The same Homer, who pleased at Athens and Rome two thousand years ago, is still admired at Paris and at London. All the changes of climate, government, religion, and language, have not been able to obscure his glory.” [¶11] So we seem at the outset to have a contradiction on our hands. There seems to be a good deal of anecdotal evidence for cases where judgments of taste vary and where they agree. How do we sort this out? 1. Can we reconcile disagreements of taste? If so, how? Note that Hume is looking for a way to reconcile the experience of aesthetic objects, not just the testimony about them. The goal is a standard for appropriate or true judgments of taste. “It is natural for us to seek a Standard of Taste; a rule, by which the various sentiments of men may be reconciled...” [¶6] 2. What makes a JT true or false? Are there rules that determine, in any given instance, whether one’s JT is correct? I say Mozart’s Grand Partita is beautiful, you say it’s not. Where do we go from there? Hume’s view seems to be that there must be standards of taste to explain the cases of universal or near universal agreement about particular things, but they must allow for impediments to correct application in order to account for variations and inconsistencies. -
Does Wine Have a Place in Kant's Theory of Taste?1
Does Wine Have a Place in Kant’s Theory of Taste?1 Rachel Cristy, Princeton University Kant’s own answer to my title question is “no.” One can make of a wine the merely subjective judgment that it is agreeable, never the universally valid judgment that it is beautiful. Here is Kant’s only remark on wine in the Critique of the Power of Judgment: With regard to the agreeable, everyone is content that his judgment, which he grounds on a private feeling, and in which he says of an object that it pleases him, be restricted merely to his own person. Hence he is perfectly happy if, when he says that sparkling wine from the Canaries is agreeable, someone else should improve his expression and remind him that he should say “It is agreeable to me”; and this is so not only in the case of the taste of the tongue, palate, and throat, but also in the case of that which may be agreeable to someone’s eyes and ears. (KU §7, 5: 212) Here is Kant’s explanation for why wine can’t be judged beautiful: “Aesthetic judgments can be divided into empirical and pure. The first are those which assert agreeableness or disagreeableness, the second those which assert beauty of an object… the former are judgments of sense (material aesthetic judgments), the latter (as formal) are alone proper judgments of taste” (§14, 5: 223). Not only flavors and aromas, but also “mere color, e.g., the green of a lawn” and “mere tone…say that of a violin” are relegated to judgments of agreeableness, because they “have as their ground merely the matter of the representations, namely mere sensation” (§14, 5: 224). -
Power Structures, Change, and the Illusion of Democracy: a Semiotic Study of Leadership and Policy-Making
DOCUMENT RESUME ED 413 647 EA 028 734 AUTHOR Spielmann, Guy; Radnofsky, Mary L. TITLE Power Structures, Change, and the Illusion of Democracy: A Semiotic Study of Leadership and Policy-Making. PUB DATE 1997-03-00 NOTE 19p.; Paper presented at the Annual Meeting of the American Educational Research Association (Chicago, IL, March 24-28, 1997). PUB TYPE Reports Research (143) Speeches/Meeting Papers (150) EDRS PRICE MF01/PC01 Plus Postage. DESCRIPTORS Elementary Secondary Education; *Leadership; *Policy Formation; Power Structure; Professional Autonomy; Professional Development; School Restructuring; *Semiotics; *Teacher Empowerment; Teacher Influence; *Teaching (Occupation) ABSTRACT There is ample evidence that the success or failure of school reform lies not only in the soundness and appropriateness of the reform model chosen, but primarily in its perception, acceptance, and endorsement by teachers. This essay expresses the concept of power as it applies to school reform that focuses on teacher empowerment and professionalization. The paper is based on a grounded theory developed from a qualitative case study that assessed the impact of a newly implemented, districtwide staff-development program. The data are analyzed using an ethnosemiotic approach to explain how a fundamental ambivalence in the concepts of "power" and "professionalism" may prevent the reform from succeeding, even in the absence of overt crisis or resistance. Data were gathered through interviews with and observations of 80 teachers and administrators over 7 months. The paper defines power qualitatively in four different modalities--power ("being-able-to-do"), independence ("being-able-not-to-do"), powerlessness ("not-being-able-to-do"), and submission ("not-being-able-not-to-do"). -
Cultures of Taste/Theories of Appetite: Eating Romanticism This Page Intentionally Left Blank Cultures of Taste/Theories of Appetite: Eating Romanticism
Cultures of Taste/Theories of Appetite: Eating Romanticism This page intentionally left blank Cultures of Taste/Theories of Appetite: Eating Romanticism Edited by Timothy Morton CULTURES OF TASTE/THEORIES OF APPETITE © Timothy Morton, 2004 All rights reserved. No part of this book may be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles or reviews. First published 2004 by PALGRAVE MACMILLAN™ 175 Fifth Avenue, New York, N.Y. 10010 and Houndmills, Basingstoke, Hampshire, England RG21 6XS Companies and representatives throughout the world PALGRAVE MACMILLAN is the global academic imprint of the Palgrave Macmillan division of St. Martin’s Press, LLC and of Palgrave Macmillan Ltd. Macmillan® is a registered trademark in the United States, United Kingdom and other countries. Palgrave is a registered trademark in the European Union and other countries. ISBN 978-0-312-29304-8 ISBN 978-1-4039-8139-4 (eBook) DOI 10.1057/9781403981394 Library of Congress Cataloging-in-Publication Data Cultures of taste/theories of appetite / [edited] by Timothy Morton. p. cm. Includes bibliographical references and index. ISBN 978-0-312-29304-8 1. Food habits. 2. Food preferences. 3. Taste. 4. Appetite. 5. Food habits in literature. 6. Dinners and dining in literature. I. Morton, Timothy, 1968– GT2850.C86 2004 394.1Ј2—dc22 2003058081 A catalogue record for this book is available from the British Library. Design by Newgen Imaging Systems (P) Ltd., Chennai, India. First edition: January, 2004 10987654321 Contents List of Illustrations vii Acknowledgments ix Notes on Contributors xi Preface xv Introduction Consumption as Performance:The Emergence of the Consumer in the Romantic Period 1 Timothy Morton Part I Constructions, Simulations, Cultures 19 Chapter 1. -
Sociosemiotics and Metalanguage: the Case of Translanguaging Linguistic Frontiers
Linguistic Frontiers • 3(2) • 57—65 • 2020 DOI: 10.2478/lf-2020-0015 Linguistic Frontiers Sociosemiotics and Metalanguage: The Case of Translanguaging Original Study Anti Randviir Department of Semiotics, University of Tartu, Estonia. Received: July 2020 ; Accepted: September 2020 Abstract: The age of transdiscipinarity has brought along the fading of boundaries between disciplines. This has engaged both the fusion of metalanguages that are used for the description of cultures and sign-proce- sses, and the launch of novel proposals for metalinguistic vocabularies. In the case of the study of culture, communication and sign-processes, it is natural that all such developments are connected with the paradigm of semiotics. At times the relevant metalinguistic and methodological proposals challenge traditional semiotic vocabulary, methods and methodological truths. This has brought along the need to recall the semiotic roots of the study of semiosis and communication, and to review transdisciplinary metalanguage in order to avoid possible misinterpretations or unnecessary repetitions of the established agreements in the paradigm of se- miotics as a possible ground for transdisciplinary study of human interaction and cultural processes. Howe- ver, besides occasional theoretical confusion, the spread of the semiotic methodology and vocabulary across applied scholarship has enriched semiotics in its faculties of field studies. Keywords : sociosemiotics, metalanguage, transdisciplinarity, modality, multimodality, mediality, coding, semiosis, modelling, translanguaging. Contemporary scholarship has, both in the domain of studies were founded. Secondly, it is useful to recall the humanities and social sciences, as also in the so-called proximity of interdisciplinary studies and interdisciplinary hard sciences, passed a fairly clear transition from mono- education as proposed by American pragmatism. -
Does Taste Still Serve Power? the Fate of Distinc- Tion in Britain (Doi: 10.2383/25945)
Il Mulino - Rivisteweb Alan Warde Does Taste Still Serve Power? The Fate of Distinc- tion in Britain (doi: 10.2383/25945) Sociologica (ISSN 1971-8853) Fascicolo 3, novembre-dicembre 2007 Ente di afferenza: () Copyright c by Societ`aeditrice il Mulino, Bologna. Tutti i diritti sono riservati. Per altre informazioni si veda https://www.rivisteweb.it Licenza d’uso L’articolo `emesso a disposizione dell’utente in licenza per uso esclusivamente privato e personale, senza scopo di lucro e senza fini direttamente o indirettamente commerciali. Salvo quanto espressamente previsto dalla licenza d’uso Rivisteweb, `efatto divieto di riprodurre, trasmettere, distribuire o altrimenti utilizzare l’articolo, per qualsiasi scopo o fine. Tutti i diritti sono riservati. Saggi Does Taste Still Serve Power? The Fate of Distinction in Britain by Alan Warde doi: 10.2383/25945 xIntroduction: Matters of Taste In the work of Pierre Bourdieu the possession of good taste is a weapon. Taste is constituted through judgments concerning the aesthetic qualities of particular items and activities. Much judgment is tacit, recorded in and expressed through people’s possessions, learning experiences, comportment and accumulated cultural compet- ence. For Bourdieu it can only be learned from particular positions within the social field. Aesthetic preferences are therefore an indicator or marker of position. Good taste is that which is legitimised, or “consecrated,” in a given societal milieu. The consecration process is contested always, but it tends to follow patterns of ascendancy in wider social and political struggles. Dominant groups are served by their tastes being consecrated as good taste. The hallmarks of good taste may then be presented – or typically were during most of the Twentieth century – as universally and objectively superior in quality. -
A Multimodal Social Semiotic Approach
LEARN Journal : Language Education and Acquisition Research Network Journal, Volume 11, Issue 1, June 2018 An Investigation of Instagram’s Metonymy: A Multimodal Social Semiotic Approach Sichon Koowuttayakorn Thammasat University [email protected] Abstract This paper applied a social semiotic lens toward investigating the metonymic representations repeatedly displayed on the Instagram official account and the Instagram blog. The main source of data were 90 photos gathered from ten “Weekend Hashtag Projects” (WHPs), a weekly photo challenge organized by the Instagram team. The multimodal analyses revealed that the WHP photos shared some common visual properties including medium to low color saturation, medium color modulation, minimal background, unengaged social actors, long distant shots, and unique visual presentations. Thus, the metonymy VISUAL PROPERTY FOR BRAND IMAGE was proposed. These findings suggest that certain visual elements that were repeatedly featured on Instagram has subtly yet persuasively suggested its users what kind of visual aesthetics are highly valued in the community. Keywords: social semiotics, metaphor, metonymy, social media, visual grammar Introduction Instagram Launched in October 2006, Instagram is a photo-sharing social networking site (SNS) that has quickly become one of the fastest growing social media platforms alongside Facebook and Twitter. At present, it has over 800 million monthly active users, 500 million daily active users, and 300 daily stories active users (Instagram, 2018). Because Instagram is a visually-oriented SNS, images are undoubtedly the most prominent features appearing on the site; however, the Instagrammers are equipped with various other tools that they can use to express themselves and to communicate with others. -
Charles Sanders Peirce - Wikipedia, the Free Encyclopedia 9/2/10 4:55 PM
Charles Sanders Peirce - Wikipedia, the free encyclopedia 9/2/10 4:55 PM Charles Sanders Peirce From Wikipedia, the free encyclopedia Charles Sanders Peirce (pronounced /ˈpɜrs/ purse[1]) Charles Sanders Peirce (September 10, 1839 – April 19, 1914) was an American philosopher, logician, mathematician, and scientist, born in Cambridge, Massachusetts. Peirce was educated as a chemist and employed as a scientist for 30 years. It is largely his contributions to logic, mathematics, philosophy, and semiotics (and his founding of pragmatism) that are appreciated today. In 1934, the philosopher Paul Weiss called Peirce "the most original and versatile of American philosophers and America's greatest logician".[2] An innovator in many fields (including philosophy of science, epistemology, metaphysics, mathematics, statistics, research methodology, and the design of experiments in astronomy, geophysics, and psychology) Peirce considered himself a logician first and foremost. He made major contributions to logic, but logic for him encompassed much of that which is now called epistemology and philosophy of science. He saw logic as the Charles Sanders Peirce formal branch of semiotics, of which he is a founder. As early as 1886 he saw that logical operations could be carried out by Born September 10, 1839 electrical switching circuits, an idea used decades later to Cambridge, Massachusetts produce digital computers.[3] Died April 19, 1914 (aged 74) Milford, Pennsylvania Contents Nationality American 1 Life Fields Logic, Mathematics, 1.1 United States Coast Survey Statistics, Philosophy, 1.2 Johns Hopkins University Metrology, Chemistry 1.3 Poverty Religious Episcopal but 2 Reception 3 Works stance unconventional 4 Mathematics 4.1 Mathematics of logic C.