Does all knowledge come from experience ? From the classical empiricist heading of view, -traditionally associated with John Locke, and primarily his Essay Concerning Human Understanding- almost certainly so. Lockes epistemological contention was that knowledge is derived from experiential concepts acquired in the form of sense-data. These sense-data were supposed, assort to Locke, to be of primary and subsidiary qualities, which when combined with and abstracted from separately other gave rise to tertiary qualities. Examples of primary qualities in an heading would be the size and shape of, say; an apple. These qualities argon indie of an observer and remain constant with or without our knowledge or appreciation of them. The red colour and fresh smell of the apple, would be examples of its substitute(prenominal) qualities; these qualities, Locke argued, are not intrinsic to the object in question, but rather are only manifest in the sensory perception of the observer. The apple is red when we perceive it as such, however the degree of its redness is something that varies according to the individual, I major power perceive it as a deep crimson, sequence other might think it as scarlet in hue. These secondary qualities of the apple, then, come into existence only upon receipt of the sense-data of which they are goaded.
3rd or complex concepts of objects are arrived at by the wreak of conjoinment, abstraction or combination of its primary and secondary qualities, to hire the earlier example; ones concept of the apples freshness, perhaps, would be determined by the combina tion of ones concepts of its shape, colour, ! smell, skin texture and taste. Here the empiricist contestation runs into the realm of inconsistency, especially in light of the attempt to derive how these concepts come to be combined. The theory of direct combination suggests that uncomplicated concepts are... If you want to queer a full essay, order it on our website: OrderCustomPaper.com
If you want to get a full essay, visit our page: write my paper
No comments:
Post a Comment