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Six Dimensions of a Philosophy of Life The Singularity Is Near – Book Review Superintelligence – Book Review 3 Features of the Personalities of Moral… Read More »Articles / Links
Six Dimensions of a Philosophy of Life The Singularity Is Near – Book Review Superintelligence – Book Review 3 Features of the Personalities of Moral… Read More »Articles / Links
Overview Psychoanalytic theory originated with Freud, who developed the idea of the “dynamic unconscious.” Three core ideas that make up the psychoanalytic perspective are repression,… Read More »The Psychoanalytic Perspective
The Singularity Is Near explores a future in which human beings and intelligent machines merge.
Superintelligence examines possible future scenarios in which AI systems exceed human intelligence. It considers potential risks that would arise in the future.
These books about AI engage with key ideas about the nature of artificial intelligence technology and the risks and potential benefits to humans.
In Murray, B. (2015). The Possibility of Culture: Pleasure and Moral Development in Kant’s Aesthetics. John Wiley & Sons. (Download pdf) Not to disavow the… Read More »Sublimity and Esteem in Kant’s Aesthetics
Murray, B. (2007). Kant on genius and art. The British Journal of Aesthetics, 47(2), 199-214. (Download pdf) I Kant’s view concerning the nature of the… Read More »Kant on Genius and Art
The Possibility of Culture: Pleasure and Moral Development in Kant’s Aesthetics explores Kant’s depiction of the ways in which aesthetic pursuits can promote personal moral… Read More »The Possibility of Culture: Pleasure and Moral Development in Kant’s Aesthetics
In Murray, B. (2015). The Possibility of Culture: Pleasure and Moral Development in Kant’s Aesthetics. John Wiley & Sons. (Download pdf) A pettiness of soul… Read More »Culture and Kant’s Aesthetics
Hume, Of the Standard of Taste, pdf (Download) Introduction to “Of the Standard of Taste” It is certain, Hume maintains, that “beauty and deformity, more… Read More »Introduction to David Hume’s “Of the Standard of Taste”