[lit-ideas] Tasting: the preparatory text
- From: karltrogge@xxxxxxxx
- To: lit-ideas@xxxxxxxxxxxxx
- Date: Tue, 14 Jul 2009 00:31:49 +0200
On 13-Jul-09, at 9:15 PM, Walter C. Okshevsky wrote:
On a tangential note (ouch), I am intrigued by the question of how
Oregonians go about "preparing" for the Tasting. Does it involve
particular techniques and exercises preparing the tongue, nose and
palate for maximal identification of whiskey qualia? Deep breathing
exercises? Would reading aloud a passage from a philosopher maximize
the senses and sensibilities? And if so, which philosophers'
writings would be most efficacious in facilitating the requisite
experiences?
One must obviously start with a group reading of Paul Guyer's KANT AND
THE CLAIMS OF TASTE (Cambridge and New York: Cambridge University
Press, 1997).
I quote from the Introduction:
On Kant's view, the justification of a judgment of taste—for which he
takes as a paradigm the judgment that a particular beverage, such as a
good single malt whiskey or a fine wine, is sublime—requires a
deduction of a synthetic a priori judgment because in calling a
beverage sublime, we each express our own pleasure in it, yet go
beyond the evidence furnished by that feeling to impute it to the rest
of mankind as the potential imbiber of that beverage. We presume that
our feelings, just like our scientific theories and moral beliefs, can
be the subject of publicly valid discourse, and that, although "there
can be no rule by which anyone should be compelled to acknowledge that
a particular single malt is sublime," we are nevertheless entitled to
respond to a with a "universal voice ... and lay claim to the
agreement of everyone".
Karl Trogge
Hamburg
P.S.: For perusal of 'unadulterated' portions of Paul Guyer's book,
look it up on Google Books.
KT
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