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Qualia

Instances of subjective experience

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Through Philosophy, Perception and Reductio ad absurdum

Examples of qualia include the perceived sensation of pain of a headache, the taste of wine, and the redness of an evening sky. As qualitative characteristics of sensations, qualia stand in contrast to propositional attitudes, where the focus is on beliefs about experience rather than what it is directly like to be experiencing.

C. S. Peirce introduced the term quale in philosophy in 1866, and in 1929 C. I. Lewis was the first to use the term "qualia" in its generally agreed-upon modern sense. Frank Jackson later defined qualia as "...certain features of the bodily sensations especially, but also of certain perceptual experiences, which no amount of purely physical information includes". Philosopher and cognitive scientist Daniel Dennett suggested that qualia was "an unfamiliar term for something that could not be more familiar to each of us: the ways things seem to us".

The nature and status of qualia under various definitions remain controversial. Much of the debate over the importance of qualia hinges on the definition of the term, and various philosophers emphasize or deny the existence of certain features of qualia.

Definitions

Many definitions of qualia have been proposed. One of the simpler, broader definitions is: "The 'what it is like' character of mental states. The way it feels to have mental states such as pain, seeing red, smelling a rose, etc."

Leibniz's passage in his Monadology in 1714 described the explanatory gap as follows:

It must be confessed, moreover, that perception, and that which depends on it, are inexplicable by mechanical causes, that is, by figures and motions. And, supposing that there were a mechanism so constructed as to think, feel and have perception, we might enter it as into a mill. And this granted, we should only find on visiting it, pieces which push one against another, but never anything by which to explain a perception. This must be sought, therefore, in the simple substance, and not in the composite or in the machine.

Charles Sanders Peirce introduced the term quale in philosophy in 1866, and in 1929 C.I. Lewis was the first to use the term "qualia" in its generally agreed upon modern sense.

There are recognizable qualitative characters of the given, which may be repeated in different experiences, and are thus a sort of universals; I call these "qualia." But although such qualia are universals, in the sense of being recognized from one to another experience, they must be distinguished from the properties of objects. Confusion of these two is characteristic of many historical conceptions, as well as of current essence-theories. The quale is directly intuited, given, and is not the subject of any possible error because it is purely subjective.

Frank Jackson later defined qualia as "... certain features of the bodily sensations especially, but also of certain perceptual experiences, which no amount of purely physical information includes".

Daniel Dennett suggested that qualia was "an unfamiliar term for something that could not be more familiar to each of us: the ways things seem to us". He identifies four properties that are commonly ascribed to qualia. According to these, qualia are:

  1. ineffable – they cannot be communicated, or apprehended by any means other than direct experience.
  2. intrinsic – they are non-relational properties, which do not change depending on the experience's relation to other things.
  3. private – all interpersonal comparisons of qualia are systematically impossible.
  4. directly or immediately apprehensible by consciousness – to experience a quale is to know one experiences a quale, and to know all there is to know about that quale.

If qualia of this sort exist, then a normally sighted person who sees red would be unable to describe the experience of this perception in such a way that a listener who has never experienced color will be able to know everything there is to know about that experience. Though it is possible to make an analogy, such as "red looks hot", or to provide a description of the conditions under which the experience occurs, such as "it's the color you see when light of 700-nm wavelength is directed at you", supporters of this definition of qualia contend that such descriptions cannot provide a complete description of the experience.

Another way of defining qualia is as "raw feels". A raw feel is a perception in and of itself, considered entirely in isolation from any effect it might have on behavior and behavioral disposition. In contrast, a cooked feel is that perception seen in terms of its effects. For example, the perception of the taste of wine is an ineffable, raw feel, while the behavioral reaction one has to the warmth or bitterness caused by that taste of wine would be a cooked feel. Cooked feels are not qualia.

Arguably, the idea of hedonistic utilitarianism, where the ethical value of things is determined from the amount of subjective pleasure or pain they cause, is dependent on the existence of qualia.

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