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The Oxford Handbook of 4E Cognition Albert Newen Online Ebook Texxtbook Full Chapter PDF
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The Oxford Handbook of 4E Cognition Albert Newen Online Ebook Texxtbook Full Chapter PDF
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THE OXFORD HANDBOOK OF
4E COGNITION
THE OXFORD HANDBOOK OF
4E COGNITION
Edited by
ALBERT NEWEN
LEON de BRUIN
and
SHAUN GALLAGHER
Great Clarendon Street, Oxford, OX2 6DP,
United Kingdom
Oxford University Press is a department of the University of Oxford. It furthers the
University’s objective of excellence in research, scholarship, and education by publishing
worldwide. Oxford is a registered trade mark of Oxford University Press in the UK and in
certain other countries
© Oxford University Press 2018
The moral rights of the authors have been asserted
First Edition published in 2018
Impression: 1
All rights reserved. No part of this publication may be reproduced, stored in a retrieval
system, or transmitted, in any form or by any means, without the prior permission in
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reproduction outside the scope of the above should be sent to the Rights Department,
Oxford University Press, at the address above
You must not circulate this work in any other form and you must impose this same
condition on any acquirer
Published in the United States of America by Oxford University Press
198 Madison Avenue, New York, NY 10016, United States of America
British Library Cataloguing in Publication Data
Data available
Library of Congress Control Number: 2018937566
ISBN 978–0–19–873541–0
eISBN 978–0–19–105436–5
Links to third party websites are provided by Oxford in good faith and for information only.
Oxford disclaims any responsibility for the materials contained in any third party website
referenced in this work.
Contents
List of Contributors
PART I INTRODUCTION
1. 4E Cognition: Historical Roots, Key Concepts, and Central
Issues
Albert Newen, Leon de Bruin, and Shaun Gallagher
PART X APPLICATIONS
43. Communication as Fundamental Paradigm for Psychopathology
Kai Vogeley
44. Scaffolding Intuitive Rationality
Cameron Buckner
45. Robots as Powerful Allies for the Study of Embodied Cognition
from the Bottom Up
Matej Hoffmann and Rolf Pfeifer
46. Interpersonal Judgments, Embodied Reasoning, and Juridical
Legitimacy
Somogy Varga
47. 4E Cognition and the Humanities
Amy Cook
48. Embodied Aesthetics
Barbara Gail Montero
Name Index
Subject Index
List of Contributors
INTRODUCTION
CHAPTER 1
4E COGNITION
Historical Roots, Key
Concepts, and Central Issues
The debate about the role of the body in cognition has been ongoing
since close to the beginnings of philosophy. In Plato’s dialogue The
Phaedo, for example, Socrates considers the idea, which he
attributes to Anaxagoras, that one could explain his decision to
remain in prison by a purely material or physical explanation in
terms of bodily mechanisms. Socrates himself rejects this idea—
surely, he thinks, there is something more to reason than just bodily
processes. Aristotle, however, was motivated by the idea that
Anaxagoras was not entirely wrong. While Aristotle did not accept
the radical view of Anaxagoras, he considered that the body (with
special reference to the hands) may play some role in what makes
for human rationality. Such debates considering the role of the body
for the mind can be traced through medieval texts authored by
Neoplatonists, Aquinas, and others, and are given their modern
formulations in thinkers such as Spinoza, La Mettrie, Condillac, and
many others. Pragmatists, phenomenologists, and philosophers of
mind wrestle with the same issues throughout the twentieth century.
The more proximate background for the current debates about
embodied cognition, however, is to be found in the disagreements
between behaviorists and cognitivists. Continuing tensions within
cognitivism, and the cognitive sciences more generally, brought on
by contrasting functionalist and neurobiological accounts that tended
to ignore the role of body and environment and focus on internalist
explanations of brain function, set the stage for the emergence of
contemporary views on embodied cognition.
In the 1990s, Varela, Thompson, and Rosch’s (1991) The
Embodied Mind, drawing on phenomenological and neurobiological
resources, proposed an enactivist account of cognition that
emphasized the role of the dynamical coupling of brain–body–
environment. Around the same time, a paper by Flor und Hutchins
(1991) introduced distributed cognition as a “new branch of
cognitive science” for which the unit of analysis includes external
structures, collectives, and artifacts organized as a system to
perform a task. Hutchins’s (1995) Cognition in the Wild was a direct
influence on Clark and Chalmers’s (1998) now-classic philosophical
essay, “The Extended Mind.” Throughout this time period, additional
work inspired by Gibson’s ecological approach to psychology
contributed to a growing realization that cognition was not limited to
processes in the head, but was embodied, embedded, extended, and
enactive.
Although the concept of 4E cognition1 brings these different
approaches together under one heading and conceives of them as
coherently opposed to the internalist, brain-centered views of
cognitivism, there are continuing disagreements about a variety of
issues within and among these embodied approaches. Is cognition
embodied, embedded, extended, or enactive? The issues that
continue to be debated concern the very nature of embodiment, the
precise way that brain, body, and environment are coupled or
integrated in cognition, and how much we can generalize from the
observation of embodiment in one type of cognitive performance to
others. Furthermore, there are questions about the role of
representations and what it means to say that cognition is
“constituted” by bodily and environmental processes.
KEY CONCEPTS
The last version of the claim (d) is identical with the property of
being embedded, i.e., being causally dependent on extrabodily
processes in the environment of the bodily system. Furthermore,
being extended is a property of a cognitive process if it is at least
partially constituted by extrabodily processes (b), i.e., if it extends
into essentially involved extrabodily components or tools (Stephan et
al. 2014; Walter 2014).
Many proponents of 4E cognition not only maintain that cognition
involves extracranial processes, but also that cognition is enacted in
the sense that it involves an active engagement in and with an
agent’s environment (Varela, Thompson, and Rosch 1991). We can
distinguish between two versions of this claim:
ACKNOWLEDGMENTS
References
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Alsmith, A. and de Vignemont, F. (2012). Embodying the mind and representing
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Ballard, D., Hayhoe, M., Pook, P., and Rao, R. (1997). Deictic codes for the
embodiment of cognition. Behavioral and Brain Sciences, 20, 723–67.
Barrett, L. (2011). Beyond the brain. Princeton, NJ: Princeton University Press.
Bhalla, M. and Proffitt, D. (1999). Visual-motor recalibration in geographical slant
perception. Journal of Experimental Psychology, 25, 1076–96.
Brandom, R.B. (2008). Between saying and doing: toward an analytic pragmatism.
Oxford: Oxford University Press.
Brooks, R.A. (1991). Intelligence without representation. Artificial Intelligence,
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Buckner, C. (2015). A property cluster theory of cognition. Philosophical
Psychology, 28(3), 307–36.
Casasanto, D. and Dijkstra, K. (2010). Motor action and emotional memory.
Cognition, 115(1), 179–85.
Chemero, A. (2009). Radical embodied cognitive science. Cambridge, MA: MIT
Press.
Clark, A. (2008). Supersizing the mind. Oxford: Oxford University Press.
Clark, A. (2013). Whatever next? Predictive brains, situated agents, and the future
of cognitive science. Behavioral and Brain Sciences, 36(3), 181–204.
Clark, A. and Chalmers, D. (1998). The extended mind. Analysis, 58, 7–19.
Craver, C.F. (2007). Explaining the brain: mechanisms and the mosaic unity of
neuroscience. Oxford: Oxford University Press.
Engel, A.K., Maye, A., Kurthen, M., and König, P. (2013). Where’s the action? The
pragmatic turn in cognitive science. Trends in Cognitive Sciences, 17(5), 202–9.
Flor, N. and Hutchins, E. (1991). Analyzing distributed cognition in software teams:
a case study of team programming during perfective software maintenance. In:
J. Koenemann-Belliveau, T.G. Moher, and S. Robertson (eds.), Proceedings of
the Fourth Annual Workshop on Empirical Studies of Programmers. Norwood,
NJ: Ablex Publishing, pp. 36–59.
Fodor, J. (1975). The language of thought. Cambridge, MA: MIT Press.
Gallagher, S. (2005). How the body shapes the mind. Oxford: Oxford University
Press.
Gallagher, S. (2013). A pattern theory of self. Frontiers in Human Neuroscience,
7(443), 1–7. doi:10.3389/fnhum.2013.00443
Gibson, J. (1979). The ecological approach to visual perception. Boston: Lawrence
Erlbaum.
Glenberg, A. and Kaschak, M. (2002). Grounding language in action. Psychonomic
Bulletin and Review, 9, 558–65.
Hübener, M. and Bonhoeffer, T. (2014). Neuronal plasticity: beyond the critical
period. Cell, 159(4), 727–37.
Hutchins, E. (1995). Cognition in the wild. Cambridge, MA: MIT Press.
Hutto, D. and Myin, E. (2013). Radicalizing enactivism. Cambridge, MA: MIT Press.
Kirchhoff, M. (2014). Extended cognition & constitution: re-evaluating the
constitutive claim of extended cognition. Philosophical Psychology, 27, 258–83.
Kirchhoff, M. (2015). Extended cognition & the causal-constitutive fallacy: in
search for a diachronic and dynamical conception of constitution. Philosophy
and Phenomenological Research, 90(2), 320–60. doi:10.1111/phpr.12039
Leuridan, B. (2012). Three problems for the mutual manipulability account of
constitutive relevance in mechanisms. British Journal for the Philosophy of
Science, 63, 399–427.
Menary, R.A. (2010). Introduction to the special issue on 4E cognition.
Phenomenology and the Cognitive Sciences, 9(4), 459–63.
Merleau-Ponty, M. (2012). Phenomenology of perception. London: Routledge.
Newen, A. (2015). Understanding others: the person model theory. In: T.
Metzinger and J.M. Windt (eds.), Open MIND, 26, pp. 1–28.
Newen, A., Welpinghus, A., and Juckel, G. (2015). Emotion recognition as pattern
recognition: the relevance of perception. Mind & Language, 30(2), 187–208.
Noë, A. (2004). Action in perception. Cambridge, MA: MIT Press.
Pfeifer, R. and Bongard, J. (2006). How the body shapes the way we think.
Cambridge, MA: MIT Press.
Prinz, J. (2009). Is consciousness embodied? In: P. Robbins and M. Aydede (eds.),
The Cambridge handbook of situated cognition. Cambridge: Cambridge
University Press, pp. 419–37.
Rowlands, M. (2010). The new science of the mind. Cambridge, MA: MIT Press.
Rumelhart, D., McClelland, J., and the PDP Research Group (eds.) (1986). Parallel
distributed processing (2 vols.). Cambridge, MA: MIT Press.
Rupert, R. (2009). Cognitive systems and the extended mind. Oxford: Oxford
University Press.
Stephan, A., Walter, S., and Wilutzky, W. (2014). Emotions beyond brain and body.
Philosophical Psychology, 27, 65–81.
Thelen, E., Schöner, G., Scheier, C., and Smith, L. (2001). The dynamics of
embodiment. Behavioral and Brain Sciences, 24, 1–86.
Varela, F., Thompson, E., and Rosch, E. (1991). The embodied mind. Cambridge,
MA: MIT Press.
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ontological issues. Review of Philosophy and Psychology. doi:10.1007/s13164-
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Journal of Experimental Psychology, 34, 1479–92.
WHAT IS COGNITION?
CHAPTER 2
EXTENDED COGNITION
JULIAN KIVERSTEIN
INTRODUCTION
Lay them for half an hour or more into a pan of strong brine, with
the stalk ends uppermost; this will destroy the small snails and other
insects which cluster in the leaves, and they will fall out and sink to
the bottom. A pound and a half of salt to the gallon of water will
answer for this purpose, and if strained daily it will last for some time.
TO BOIL VEGETABLES GREEN.
After they have been properly prepared and washed, throw them
into plenty of boiling water which has been salted and well skimmed;
and keep them uncovered and boiling fast until they are done, taking
every precaution against their being smoked. Should the water be
very hard, a small half-teaspoonful of carbonate of soda, may be
added with the salt, for every two quarts, and will greatly improve the
colour of the vegetables; but if used in undue proportion it will injure
them; green peas especially will be quickly reduced to a mash if
boiled with too large a quantity.
Water, 1 gallon; salt, 2 oz.; soda, 1/4 oz.; or carbonate of soda, 1
teaspoonful.
POTATOES.
104. We cannot refrain from a few words of remark here on the daily waste of
wholesome food in this country which constitutes one of the most serious
domestic abuses that exist amongst us; and one which it is most painful to
witness while we see at the same time the half-starvation of large masses of
our people. It is an evil which the steady and resolute opposition of the
educated classes would soon greatly check; and which ought not vainly to
appeal to their good sense and good feeling, augmenting, as it must, the
privations of the scantily-fed poor; for the “waste” of one part of the
community cannot fail to increase the “want” of the remainder.
TO BOIL POTATOES.
(As in Ireland.)
Potatoes, to boil well together, should be all of the same sort, and
as nearly equal in size as may be. Wash off the mould, and scrub
them very clean with a hard brush, but neither scoop nor apply a
knife to them in any way, even to clear the eyes.[105] Rinse them
well, and arrange them compactly in a saucepan, so that they may
not lie loose in the water, and that a small quantity may suffice to
cover them. Pour this in cold, and when it boils, throw in about a
large teaspoonful of salt to the quart, and simmer the potatoes until
they are nearly done, but for the last two or three minutes let them
boil rapidly. When they are tender quite through, which may be
known by probing them with a fork, pour all the water from them
immediately, lift the lid of the saucepan to allow the steam to escape,
and place them on a trivet, high over the fire, or by the side of it, until
the moisture has entirely evaporated; then peel, and send them to
table as quickly as possible, either in a hot napkin, or in a dish, of
which the cover is so placed that the steam can pass off. There
should be no delay in serving them after they are once taken from
the fire. Irish families always prefer them served in their skins. Some
kinds will be sufficiently boiled in twenty minutes, others in not less
than three quarters of an hour.
105. “Because,” in the words of our clever Irish correspondent, “the water through
these parts is then admitted into the very heart of the vegetable; and the
latent heat, after cooking, is not sufficient to throw it off; this renders the
potatoes very unwholesome.”
These are never good unless freshly dug. Take them of equal size,
and rub off the skins with a brush or a very coarse cloth, wash them
clean, and put them without salt into boiling, or at least, quite hot
water; boil them softly, and when they are tender enough to serve,
pour off the water entirely, strew some fine salt over them, give them
a shake, and let them stand by the fire in the saucepan for a minute;
then dish and serve them immediately. Some cooks throw in a small
slice of fresh butter, with the salt, and toss them gently in it after it is
dissolved. This is a good mode, but the more usual one is to send
melted butter to table with them, or to pour white sauce over them
when they are very young, and served early in the season.
Very small, 10 to 15 minutes: moderate sized, 15 to 20 minutes.
Obs.—We always, for our own eating, have new potatoes
steamed for ten minutes or longer after the water is poured from
them, and think they are much improved by the process. They
should be thoroughly boiled before this is done.
NEW POTATOES IN BUTTER.
Rub off the skins, wash the potatoes well and wipe them dry; put
them with three ounces of good butter, for a small dish, and with four
ounces or more for a large one, into a well-tinned stewpan or Keep
them well shaken or tossed, that they may be equally done, and
throw in some salt when they begin to stew. This is a good mode of
dressing them when they are very young and watery.
TO BOIL POTATOES.
108. Vegetables and fruit are now so generally forced and brought so early into
our markets, that there is little need of these expedients at present.
CRISPED POTATOES, OR POTATO-RIBBONS. (ENTREMETS.)
(A Plainer Receipt.)
After having washed them, wipe and pare some raw potatoes, cut
them in slices of equal thickness, or into thin shavings, and throw
them into plenty of boiling butter, or very pure clarified dripping. Fry
them of a fine light brown, and very crisp; lift them out with a
skimmer, drain them on a soft warm cloth, dish them very hot, and
sprinkle fine salt over them. This is an admirable way of dressing
potatoes, very common on the Continent, but less so in England
than it deserves to be. Pared in ribbons or shavings of equal width,
as in the receipt above, and served dry and well fried, lightly piled in
a dish, they make a handsome appearance, and are excellent
eating. If sliced they should be something less than a quarter of an
inch thick.
MASHED POTATOES.
Boil them perfectly tender quite through, pour off the water, and
steam them very dry by the directions already given in the receipt of
page 310, peel them quickly, take out every speck, and while they
are still hot, press the potatoes through an earthen cullender, or
bruise them to a smooth mash with a strong wooden fork or spoon,
but never pound them in a mortar, as that will reduce them to a close
heavy paste. Let them be entirely free from lumps, for nothing can be
more indicative of carelessness or want of skill on the part of the
cook, than mashed potatoes sent to table full of these. Melt in a
clean saucepan a slice of good butter with a few spoonsful of milk,
or, better still, of cream; put in the potatoes after having sprinkled
some fine salt upon them, and stir the whole over a gentle fire with a
wooden spoon, until the ingredients are well-mixed, and the whole is
very hot. It may then be served directly; or heaped high in a dish, left
rough on the surface, and browned before the fire; or it may be
pressed into a well buttered mould of handsome form, which has
been strewed with the finest bread-crumbs, and shaken free from the
loose ones, then turned out, and browned in a Dutch or common
oven. More or less liquid will be required to moisten sufficiently
potatoes of various kinds.
Potatoes mashed, 2 lbs.; salt, 1 teaspoonful; butter, 1 to 2 oz.; milk
or cream, 1/4 pint.
Obs.—Mashed potatoes are often moulded with a cup, and then
equally browned: any other shape will answer the purpose as well,
and many are of better appearance.
(Good.)
Boil some good potatoes as dry as possible, or let them be
prepared by Captain Kater’s receipt; mash a pound of them very
smoothly, and mix with them while they are still warm, two ounces of
fresh butter, a teaspoonful of salt, a little nutmeg, the beaten and
strained yolks of four eggs, and last of all the whites thoroughly
whisked. Mould the mixture with a teaspoon and drop it into a small
pan of boiling butter, or of very pure lard, and fry the boulettes for
five minutes over a moderate fire: they should be of a fine pale
brown, and very light. Drain them well and dish them on a hot
napkin.
Potatoes, 1 lb.; butter, 2 oz.; salt, 1 teaspoonful; eggs, 4: 5
minutes.
Obs.—These boulettes are exceeding light and delicate, and make
an excellent dish for the second course; but we think that a few
spoonsful of sweet fresh cream boiled with them until the mixture
becomes dry, would both enrich them and improve their flavour. They
should be dropped into the pan with the teaspoon, as they ought to
be small, and they will swell in the cooking.
POTATO RISSOLES.
(French.)
Mash and season the potatoes with salt, and white pepper or
cayenne, and mix with them plenty of minced parsley, and a small
quantity of green onions, or eschalots; add sufficient yolks of eggs to
bind the mixture together, roll it into small balls, and fry them in
plenty of lard or butter over a moderate fire, or they will be too much
browned before they are done through. Ham, or any other kind of
meat finely minced, may be substituted for the herbs, or added to
them.
POTATOES À LA MAÎTRE D’HÔTEL.
Boil in the usual manner some potatoes of a firm kind, peel, and
let them cool; then cut them equally into quarter-inch slices. Dissolve
in a very clean stewpan or saucepan from two to four ounces of
good butter, stir to it a small dessertspoonful of flour, and shake the
pan over the fire for two or three minutes; add by slow degrees a
small cupful of boiling water, some pepper, salt, and a tablespoonful
of minced parsley; put in the potatoes, and toss them gently over a
clear fire until they are quite hot, and the sauce adheres well to
them: at the instant of serving add a dessertspoonful of strained
lemon-juice. Pale veal gravy may be substituted for the water; and
the potatoes after being thickly sliced, may be quickly cut of the
same size with a small round cutter.
POTATOES À LA CRÈME.