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Re: [xmca] Natural/Cultural Lines/
- To: firstname.lastname@example.org, "eXtended Mind, Culture, Activity" <email@example.com>
- Subject: Re: [xmca] Natural/Cultural Lines/
- From: Wagner Schmit <firstname.lastname@example.org>
- Date: Tue, 13 Jul 2010 15:09:30 -0300
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Don't know if i'm putting this in the right context, and the lecturer is
suer exaggerating things... But maybe it helps in the discussion... or not
On Tue, Jul 13, 2010 at 2:42 PM, mike cole <firstname.lastname@example.org> wrote:
> Thanks Peter. Interesting.
> What I am trying to figure out is Vygotsky's theory of concept formation
> recent posts that have introduced new (for me) distinctions as a way to
> understand, say, the concept formation process described in chapter 5-6 of
> Re the example. I have no doubt that there was nothing wrong with my taste
> buds and my wife and i appeared to establish "intersubjectivity" that the
> soup was yummy in a special way.
> Our language does not allow us to put it into words. Perhaps a great chef
> would be able to talk to another chef about it, like expert wine tasters.
> One question is -- what is the state of our cognitive processes here?
> Another question concerns imagination. I am thinking, tentatively, that our
> imaginations WERE impaired.
> Anyway, an example of the experiencable, the shareably experienceable, but
> not formulatable in language.
> On Tue, Jul 13, 2010 at 8:58 AM, smago <email@example.com> wrote:
> > On the topic of minestrone soup.....some friends and I have a book on
> > teaching writing coming out this fall. One chapter deals with teaching
> > middle school kids ways to use sensory detail in their writing. From that
> > chapter (written by one of my coauthors):
> > Our sense of taste is limited to discriminating salt, sweet, sour, and
> > bitter. In contrast, the olfactory sense is capable of discriminating
> > ten thousand scents. Despite the large number of scents humans can
> > discriminate, the English language is nearly devoid of words to describe
> > smells. We have such words as fruity, resinous, flowery, spicy, putrid,
> > burnt to describe major categories of smells. Unfortunately, these words,
> > and a few others, such as rancid, fecund, acrid, fetid, fragrant, sweet,
> > redolent nearly complete our vocabulary of smells in English. Many odors
> > simply named by whatever it is that generates them: carnations, the
> > cheesecake factory, the chemistry class, and so on.
> > Edgar Allen Poe was a master of using sensory details for effect. Yet in
> > "The Pit and the Pendulum" he barely uses the sense of smell, even though
> > his narrator can see virtually nothing. Poe describes two important odors
> > terms of the substances that give rise to them: "The vapor of heated
> iron! A
> > suffocating odor," which emanated from the heated walls of the dungeon,
> > "the peculiar smell of decayed fungus" rising from the pit. His
> > of smells is limited to a few general adjectives and the naming of
> > particular odoriferous objects.
> > So Mike, describing odors and tastes seems to be a problem embedded in
> > language, rather than one of your imagination or gustatory
> > -----Original Message-----
> > From: firstname.lastname@example.org [mailto:email@example.com]
> > Behalf Of mike cole
> > Sent: Tuesday, July 13, 2010 11:46 AM
> > To: eXtended Mind, Culture,Activity
> > Subject: [xmca] Natural/Cultural Lines/
> > I would like to take up Steve Gabosch's suggestion a few days back that
> > discussion about precepts/concepts etc be viewed in terms of the natural(
> > phylogenetic) and cultural (socio-historical) lines of development a la
> > There are a lot of aspects to the discussion I am still finding confusing
> > and am struggling to related to LSV's writings. But I am hoping it will
> > to consider recent work in what are referred to as the "social
> > neurosciences." A variety of this work (I attach some examples, one a
> > review) appears to make an argument that there are levels of processing
> > information about the self and the environment, including others in the
> > environment, that do not reach the level of the cortex and happen very
> > rapidly, perhaps involving cortical processes in a later stage of
> > -- or so the story goes. These "cognitive" phenomena appear to akin to
> > people are discussing about percepts.
> > On this topic domenstically (as in dinner last night). We had a great
> > ministrone that both my wife and I found especially delicious. But we
> > not, even in extended discussion, name the apparently shared feeling of
> > excellent taste. We could remember the ingredients, speculate and what
> > have led to the neat combination, but could not name "it" although we
> > both distinguish it.
> > For those interested.
> > mike
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