Guy Rohrbaugh
Biographic Data
| ID | 1060921 |
|---|---|
| NAME | Guy Rohrbaugh |
| GIVEN NAMES | Guy |
| FAMILY NAME | Rohrbaugh |
| SIGNATURE | ROHRBAUGH G |
| AFFILIATIONS | Auburn University |
| ORCID | 0000-0001-9051-4731 |
| VERIFIED | Yes |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 3 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2005 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
The Aesthetic Value of Food
While eating is a source of pleasure and nutrition, the value of food is widely considered a paradigm of the non-aesthetic for at least three reasons. It is thought to have a subjective basis in our senses of smell and taste, that the flavours we taste are individually relative, and that the available pleasures are transparently interested. I argue that all three beliefs are mistaken, leaving no good reason to deny that eating puts us in touch wi…
I Could Have Done That
Could a work of art actually authored by one artist have been authored, instead, by another? This is the question of the necessity of authorship. After distinguishing this question from another, regarding individuation, with which it is often confused, this paper offers an argument that authorship is indeed a necessary feature of most artworks. The argument proceeds from ‘independence principles’, which govern the processes by which artworks are …
I Could Have Done That
Could a work of art actually authored by one artist have been authored, instead, by another? This is the question of the necessity of authorship. After distinguishing this question from another, regarding individuation, with which it is often confused, this paper offers an argument that authorship is indeed a necessary feature of most artworks. The argument proceeds from ‘independence principles’, which govern the processes by which artworks are …
I Could Have Done That
Could a work of art actually authored by one artist have been authored, instead, by another? This is the question of the necessity of authorship. After distinguishing this question from another, regarding individuation, with which it is often confused, this paper offers an argument that authorship is indeed a necessary feature of most artworks. The argument proceeds from ‘independence principles’, which govern the processes by which artworks are …
The Aesthetic Value of Food
While eating is a source of pleasure and nutrition, the value of food is widely considered a paradigm of the non-aesthetic for at least three reasons. It is thought to have a subjective basis in our senses of smell and taste, that the flavours we taste are individually relative, and that the available pleasures are transparently interested. I argue that all three beliefs are mistaken, leaving no good reason to deny that eating puts us in touch wi…
Aesthetics (2 works) · Mathematics (2 works) · Aesthetic value (1 work) · Argument (complex analysis (1 work) · Art (1 work) · Biochemical Analysis and Sensing Techniques (1 work) · Culinary Culture and Tourism (1 work) · Engineering (1 work) · Epistemology (1 work) · Ethics, Aesthetics, and Art (1 work)