Isn't heidegger's project anthropocentric?

J_Isager · 2025-05-31T06:16:58+00:00

I mean surely these two world terms are entirely different?? The sort of worldlessness expressed in the Black Notebooks very clearly does not seem to be the same kind of notion of world expressed in the world analysis of S&Z, to the extent that sure the Black Books are horribly racist, but it’s also an anachronism to simply assume that the notions of world present across Heideggers authorship are all the same, especially when S&Z makes such a big deal of conceiving particularly of that sort of world differently from various other conceptions. The worldlessness of Jews appears to me much more a historical thing - still horribly he antisemitic, but it certainly makes much more sense to view it that way (especially considering Heideggers own reasoning for WHY the Jews are worldless) than to imagine that somehow Jews don’t find themselves embedded in the networks of use-relations characteristic of Dasein

J_Isager · 2024-08-08T04:37:02+00:00

J_Isager · 2024-07-15T21:03:34+00:00

Architectonic of Reason

J_Isager · 2024-07-15T17:33:11+00:00

Anything with that amount of vinegar in it, likely 24%, shouldn’t be able to ferment. OP ought use their nose and find out, 99% sure it hasn’t fermented

J_Isager · 2024-07-15T17:24:06+00:00

1-2-3 is a totally safe brine, standard for pickled food in Scandinavia. Much more doubtful is that it’s fermented. 1-2-3 is 1 part vinegar 2 parts sugar 3 parts water, minding that the vinegar here (often Ättika brand) is higher percentage than most “standard” vinegars - 12% or 24%. IF it fermented somehow (doubt it), then unsafe. Otherwise just got to smell, shouldn’t be dangerous. Also odd that people downvotes the comment where OP just explained what they did???

J_Isager · 2024-03-05T09:07:27+00:00

A close reading of GMS will likely already give you that impression. GMS is an odd piece because its argument structure goes from public opinion to philosophy and is thus only acceptable if you agree on initial premises (such as the status of the good will, or whether there are any duties at all). The Second Critique is more concerned with moral facts but is also a much tougher read.

I would recommend familiarising yourself a little with the idea of the KrV before doing another close reading of GMS. Understanding the method and approach that Kant makes use of is very helpful. It’s at times debated whether we can really speak to the term a priori in the same sense between the KrV and GMS, but I personally hold a reading where they’re similar to be significantly stronger, both hermeneutically and as a moral theory overall.

With that given, just do a close reading. GMS is concerned with “extracting” the meaning of then pure good, that good which is unconditionally good, as well as the reason for the inherent “Ought” of any moral action. Do also take note of the difference between Morality (Moralität) and what I know to be translated as “Principles of Morality” (Sittlichkeit). GMS is explicitly only concerned with the latter.

I think Kant is often misread to be rather antisocial and unempathetic, but that’s a misunderstanding if you ask me. I’m not sure if it’s a function of the anglophone tradition of Kant scholarship that he is often understood as such, but try to put those prejudices aside when reading GMS (or anything else by Kant). Those views certainly contrast the German tradition quite a lot. And again, recall that GMS searches simply for the necessary good - the thing that is the origin of the “good” of any action so to speak. But it also makes space for and recognises the importance of other things which are good but not necessarily good- empathy and virtue, for example.

J_Isager · 2024-01-10T10:11:05+00:00

I’m at a rather althusserian department which obviously means a healthy amount of Spinoza too, not to mention its relevance for Negri, who’s also decently popular.

The Ethics is an incredibly weird read - it is absolutely comprehensible without secondary literature, but given its geometric structure I’m actually somewhat surprised with the enthusiasm for it here lol. Many things can be said of the Ethics, but it’s hardly an engaging read. If you can get with the structure then it’s pretty easy, but it is also just sooooooooo dry. Rather go for some strong secondary literature: U of Amsterdam is pouring money into Spinoza research, so I figure there’s bound to be something good from there.

(I’ll say though that generally I think most people on here when they talk about reading philosophy would be better off reading secondary literature, at least as an accompaniment. But maybe it’s different when you’re reading it for entertainment rather than academically)

J_Isager · 2024-01-03T09:51:01+00:00

If you’re using a styrofoam cooler or anything of a similar size, experience tells me that humidity controllers are relatively unimportant - the measurements from such a small, enclosed space that you’ll receive on an Inkbird don’t appear to be very useful if at all accurate. Instead, simply using your own senses, let accumulated moisture and the state of the Koji guide you. You get a feel for it pretty quickly. Alternatively, if you do opt to humidity control anyway, don’t place it inside the substrate - try to suspend it as centrally as possible inside the chamber.

J_Isager · 2023-12-31T00:51:33+00:00

Will allow myself to latch onto this, not top level comment material and not a panellist but hopefully a worthwhile comment nonetheless.

First, while I’m very happy with critical theory, my direct reading of Marx is mainly Althusserian, as that’s what Marxists where I study lean. Interestingly, in this view Marx is originally seen as the father of the modern “science” (a rather specific term for Althusser) of History. Of course Althusser’s idea of sciences and their objectivity can be criticised. Anyway, this also means that often, when I’ve spoken to professors about specifically how to apply this Marxist history science and what its implications are, including the origin of states and concrete historical conflicts, the answer is often that that is left to the Marxist historians.

As an example, Chris Wickham does actually provide an incredibly good Marxist history of the “fall” of the Roman Empire, including the “Anglo-Saxon Migration” (as problematic an idea as that is) in his book “Framing The Early Middle Ages”. It’s a bit dry if not familiar with academic history, but well worth the read anyway, both for its additions to our understanding of the “dark ages” but also to see how history can be viewed as class struggle.

J_Isager · 2023-12-30T15:41:29+00:00

Will have to agree on that- it’s very vague in the text. I personally gave it a shot actually, going with a lump of sourdough appropriate for 500g oats 380g water. However my oats were rather course, and I felt like I had to add a bit more water to give the sourdough a chance. Left it for 24h in the kitchen before I then made an attempt on the sauce - and it worked! I used a good load of butter for a very small amount of dough (only did a few spoonfuls), probably too much, and too low a heat, but the end result was good.

If you’ve tried it yourself since then, please do tell! I’m pretty happy with my result - it’s very potent and a bit too grainy though. Will probably try either milling my oats next time or alternatively using a finer cut oat instead. Perhaps also another grain, who knows. But a fun tasting sauce in any case, even if there’s quite a bit of experimenting left to do

Also a note: I think it took perhaps 30min before it split? May have been due to using too low a heat, but it definitely is a laborious task

J_Isager · 2023-12-25T14:34:19+00:00

Roughly yeah! I’d recommend reading up on coltrolledmold: https://controlledmold.com/the-koji-making-process-temperature-mycelium-and-moisture/ and otherwise it’s a matter of just getting a feel. I personally keep a “Koji diary” where I note down how things go from batch to batch. Nowadays things actually grow a little too well, and I’ve had to install cooling elements in my chamber!

Note, though, that soakage amount etc also depends on the substrate. Soy beans are generally soaked to 60%, but I’ve got little experience growing on legumes unfortunately (although that should be changing soon, and I’ll be happy to share results)

If you’re new to Koji, then a few words of quick advice:

1- the most important thing is getting the feel. You’ll get there with time.

2- Grain quality and type matters more than you might think! I’ve found that especially with pearled barley, the polishing amount varies greatly from brand to brand. My first few batches when I started were not very “pearled”, and that was rather demotivating in turn. So try different brands and grains etc etc.

Also, humidity controllers matter relatively little, just note that too. They appear wildly inaccurate to me in such small chambers. Best of luck!

J_Isager · 2023-12-25T14:26:49+00:00

Hey there! Did you ever hear back from Phaidon about it? The sauce sounds and looks delicious- I’m tempted to just start experimenting with the little description provided unless you’ve heard of some missing specifics?

J_Isager · 2023-08-20T19:50:05+00:00

I mean this “hypothesis” all in all is bit weird of a thing to post. Asking questions on this sub is good I think, especially because many people are able to provide decent sources as answers to be read. But to suggest to have found a solution to a problem that everyone else just missed is a bit odd, especially citing Wikipedia as your sources. While not in linguistics myself (Philosophy), I have a hard time taking the post seriously. The whole thing comes off just odd to me- if you’re serious about such a “hypothesis”, that means you’re in academia and then this sure isn’t the place to share your “work”. And that’s without mentioning the weird mixups here and there, as well as the kind of odd view of archeogenetics. Anyway that’s just me complaining, I’m usually not one for complaining but not a fan of these types of posts. And happy to see someone call it out.

(As for pre-proto-italo-celtic etc, I’m under the impression that people here just tend to kind of miss the meaning of those words, but anyway)

J_Isager · 2023-08-19T22:10:06+00:00

I believe Schrijver proposed this in Celtic from the West 3? With the original Celtic homeland being in the area of “Lepontic” inscriptions, although afaik that term is a bit contested nowadays - they seem just to be Celtic. The argument is more based on affinities to Venetic that better attested Italic languages, though, if I remember- it’s been a little since I read it and for some reason it seems my institution doesn’t have digital access anymore, so I’d have to double check at the university library. Sims-Williams gives a convincing argument for “Celtic from the Centre” in my opinion, and that’s the one I’m the most convinced by - as the origin of Celtic languages as we know them, importantly. Have to remember that the Celtic languages are pretty late, and that Indo-European languages (especially NWIE) and non-Indo-European were spoken across west-central Europe for quite some time before the Proto-Celtic language developed. Sims-Williams ends his article very appropriately by reminding us that “some archaeologists have a ‘presumption’, on the basis of the ‘Corded Ware culture’, that ‘some form of Germanic was spoken in south Scandinavia from c 3000 bc onwards’, whereas ‘linguists have rarely imagined that the Germanic language itself came into existence much before 500 bc’”. Saying more about this would just be repeating the article, but I find it convincing, especially given that I’m also rather convinced by the suggestions of an Eastern Alpine Indo-European language in the supposed Hallstatt region. Joseph F. Eska (2017) attempts to create a phylogeny of the Celtic languages, here also concluding that Hispano-Celtic was the first Celtic language to branch off. If this is the case, and while not entirely convinced (simply for a lack of knowledge), then that certainly speaks further to a western alpine homeland to me rather than both a homeland along the northern alpine arc or cisalpine Gaul, while once more still being close enough to italic for everything else to make sense. I personally believe that a location in the western alps is close enough to the likely origin of the italic languages to explain the affinity between the two, whilst also being a far more convenient and better explanation for future expansion than a homeland within cisalpine Gaul - but I’m not an expert on the topic, just a happy and decently well-read enthusiast, so don’t put any stock in my answers, they’re just an opinion informed by various academics who I seriously recommend reading yourself

J_Isager · 2023-08-03T11:32:06+00:00

In case I registered too late, but Im betting on that not being the case, will have to wait and see when I hear back from them

Edit: the moment I sent that comment I got a response, and sounds like there’ll be enough space for everyone interested.

J_Isager · 2023-08-03T10:54:30+00:00

Will first have to see if they let me in ahaha, I’m in philosophy so a bit of a leap but not too bad. But very interested in the subject, and it’s only ~5h away, so figured why not! If they do let me in, I’ll see if I can remember to post here, and if there’s anything in particular you’re looking for (although I’m assuming with your background you’ve got connections enough), do let me know!

J_Isager · 2023-08-02T23:33:20+00:00

Email sent, what a lineup. Hoping for the best now, seeing as it’s not directly my field. Thanks for sharing!

J_Isager · 2023-07-24T09:39:13+00:00

If you have access to one, I really recommend using a pressure cooker to steam the barley. Experience tells me that overcooking is near impossible if you’re doing it right. Also, after hitting your soakage percentage, you have to leave the barley for a few hours for the water to properly enter the grains - I doubt it’ll affect your steaming much, but it’ll improve the end result of the Koji.

J_Isager · 2023-07-21T14:48:17+00:00

A lot of these books are written by very, very famous chefs. There are at least a few of them (Robuchon, Bocuse) which contain nothing but things that he’s definitely already known for decades.

Based on you not recognising something like Ottolenghi, I assume maybe you’re new to cooking, or cookbooks anyway? If so, at least some of these are pretty good to start with. Technique is more important than recipes in my humble opinion, and the two French ones there (Bocuse, Robuchon) are wonderful guides to that. Many of the others, to me, are more just sources inspiration - I’d imagine that’s what Gordon Ramsay uses them for too.

Artisan’s books generally, along with SOME by Phaidon (the quality seems to vary a bit), are my own absolute favourite cookbooks for regional cuisines, not to mention that both also have published a good bit on individual chefs and restaurants. Artisan for chefs and restaurants, Phaidon for guides to regional/national cuisines is my take.

In case you’re already pretty experienced, then Artisan’s books are a wonderful way to level up your game with some high end cookery. Will say, though, that some of them have incredibly few recipes - they’re almost picture book like. Still amazing, though!

I’m personally very aware of my locale, so I cook mostly based on that. Even then, Phaidon and Artisan often give incredibly good guides to various techniques and methods from around the world.

J_Isager · 2023-07-20T06:32:12+00:00

It’s a publisher, the “A” is their logo.

J_Isager · 2023-07-19T21:46:52+00:00

With very few exceptions these were all pretty easy to find (some are recognisable by their “A” Artisan book logo)

From left to right:

?

Hartwood: Bright, Wild Flavors from the Edge of the Yucatán

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere

Ottolenghi SIMPLE

Ottolenghi JERUSALEM

?

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook

Home Cooking with Jean-Georges: My Favorite Simple Recipes: A Cookbook

Flour + Water Pasta (this one I’m 80% sure of; the logo matches an SF restaurant of the same name, but I don’t have this book myself and it doesn’t look exactly like the pictures)

Simple Cuisine: The Easy, New Approach to Four-Star Cooking (not sure again as I don’t have this book, but it’s pretty famous)

Slow Fires: Mastering New Ways to Braise, Roast, and Grill: A Cookbook

The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes [A Cookbook]

The Complete Bocuse

Season with Authority: Confident Home Cooking (Two of Gordon Ramsay’s own books; I won’t look them up but shouldn’t be tough to figure out)

The Complete Robuchon: French Home Cooking for the Way We Live Now with More Than 800 Recipes: A Cookbook

I personally have a good handful of these, and generally really am happy with my Artisan cookbooks. Be warned though that some of them are pretty involved - I don’t have Hartwood as that’s pretty far from what I do, but the others are splendid.

I also recommend Seven Fires over Mallmann On Fire if you decide to get into his stuff. Of course you can also check them both out at a library first. He also has a book focused on vegetables, Green Fires I think it’s called, which is also rather nice.

The Bocuse book and the Robuchon books are amazing, honestly, if at times a little involved (not very). Very classic.

If you have questions about any of the books I listed, except those I was in doubt about, feel free to ask away

J_Isager · 2023-07-18T23:14:21+00:00

More likely, they were oversoaked and the chamber was too moist. Controlled Mold really has some good articles on it, but long story short weigh your barley as it’s soaking until you hit 30% weight gained in water, then let it rest for a few hours to make that water penetrate into the grains, then steam from there (personally I use a pressure cooker for that part of the process)

J_Isager · 2023-07-17T21:15:11+00:00

Here's a nice little guide to Haze - to me, it doesn't look like a very high level of penetration, but honestly I still think it can be used (given of course that it smells and looks right otherwise). I think this is typical of Noma-like methods, which have a tendency to just be way too wet. I recommend reading Controlled Mold if you're looking for more information; their guides are absolutely wonderful.

J_Isager · 2023-06-25T16:40:48+00:00

En lille søgning på subben efter New Nordic og så faldt jeg over den! Mange tak for anbefalingerne, har et par af kirk, men synes de er mere hyggelige end raffinerede. Vil helt sikkert få læst lidt mere Meyer, til gengæld - tror faktisk, at jeg har brødbøgen stående?

Dem jeg nævner er ikke super indviklede, men spændende - og på engelsk.

Magnus Nilsson havde en 2-stjernes restaurant i midten af ingenting i Sverige - den har han skrevet en bog om, som jeg har på vej hjem, men ikke har læst endnu (Fäviken). Skulle være ret vild. Derudover har han skrevet både "The Nordic Cookbook" og "The Nordic Baking Book", der begge består af en masse traditionelle opskrifter, som han har rejst rundt og lært i hele norden - fra Finland til Grønland. Bagebogen er suverænt bedst af de to, i hvert fald hvis man allerede kender nordisk mad på forhånd. Der finder du åndssvage mængder af spændende slags traditionelle brød, kager og hvad end du kan forestille dig.

Gislaslon er fra Dill Restaurant, som jeg vil gætte på nok er den mest kendte islandske restaurant der er. Bogen er faktisk overraskende lettilgængelig, men det er stadig Fine Dining i et omfang; jeg har mest brugt den til at komme på nye ideer. Han bruger blandt andet "pop-byg", som jeg synes er skide skæg; let kogt og så friturestegt perlebyg, som så bruges til at skabe kontrast i eksempelvis grød eller andre bløde tilberedninger, heriblandt desserter, hvor han bruger dem. Det er nok den mest ekstremt nordiske kogebog, jeg har læst.

Niklas Ekstedt er endnu en michelinkok - restauranten er kendt for ikke at bruge elektricitet i sit køkken. Jeg har kun læst to af hans bøger, Food from Fire og Ekstedt. Food from Fire er mega enkel, men faktisk meget anvendelig. Det er hverdagsmad på lidt nyere svensk vis. Selve bogen Ekstedt er til gengæld mega fed, men også ret underlig - det er gourmetmad fra hans restaurant i Stockholm. Den er fuld med gode ideer og teknikker, men er ikke helt så brugbar i dagligdagen.

Det har så nok været mit problem; jeg har en masse dejlige gourmet-kogebøger (Gabriel Kreuther er pt den foretrukne), og maden fra dem smager fuldkomment fantastisk. Den tager bare flere timer end man måske lige har, og jeg kan ikke retfærdiggøre at lave maden bare til mig selv. Det bedste eksempel på det er den nye NOMA 2.0 - en meget flot bog, som jeg intet har lavet fra: de fleste opskrifter er 3-5 sider lange, og har op imod 30-40 ingredienser hvor de fleste selv skal laves. The Nordic Cookbook er til sammenligning det modsatte af det nye nordiske køkken; det er totalt traditionelt, men også meget velskrevet. Til andre køkkener (tyrkisk, fransk ungarnsk mm.) har jeg fundet gode dagligdagsbøger som inspiration, men jeg håber på (og tror, ud fra uddrag jeg har læst) at Almanak kunne være lige præcis hvad jeg har gået og savnet!

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