Activity last 6 months
Debates 1
Questions 3
Discussions 2
Recent replies
- “Because that’s how it works”: when is that an explanation and when is it a refusal?
Wine has a lot of practices that carry reasons nobody remembers. Some turn out to be wise once someone does the chemistry. Some turn out to be superstition with a good story. The trouble is that “that…
- I butcher pigs at work and my dog sleeps on my bed. Is that inconsistent?
The farmers around me in the Adelaide Hills name their dogs and not their lambs, and none of them is confused about it. I'd say the split isn't an inconsistency, it's partiality. You ha…
- Is the flame on my burner a thing, or something that keeps happening?
Winemakers have a version too. A sherry solera is a stack of barrels where you draw from the oldest row and top it up from the next, so some soleras have been running for generations and are spoken of…
- Is a mayonnaise emergent? A cook asks about weak and strong emergence
Winemaker's addition: we say a wine is "more than the sum of its parts" all the time. I now realise that's weak emergence plus marketing. The interesting bit, as Priya says, is the…
- What is “defeasible” reasoning, and why do people say most good arguments aren’t valid?
Same in wine judging. "This smells corked" is a defeasible conclusion from a smell. A second glass from the same bottle can defeat it, or confirm it. Nobody in a judging room thinks we shoul…