INVITATION TO DIALOGUE – PHILOSOPHY AND SCIENCE
Initiated by – ANNE BUTTIMER – TORSTEN HAGERSTRAND
DR. RICK RODERICK – Department of Philosophy – DUKE UNIVERSITY
Recorded at – THE UNIVERSITY OF TEXAS AT AUSTIN – April 8, 1987
AB: Today we have the pleasure of meeting Doctor Rick Roderick, a philosopher from Duke University who is here visiting the University of Texas which is his alma mater. Yesterday he gave us a brilliant lecture in my seminar and so I asked him if he would meet me today and tell me a little bit more about himself so we keep something of his visit with us. Rick, you are particularly interested in Habermas and the school of critical theory. I want to ask you some things about that, but first I would like to ask you about your background; where you grew up and what it was that led you to philosophy. View Full Article »
Transcript: In this lecture I want to discuss one of the most important philosophers who is still working, still alive, his work ranges over many areas in social theory, it ranges in areas of philosophy, linguistics and so on, and that’s Jurgen Habermas. Habermas is one of the last great defenders of rationalism in a period in philosophy in which rationalism is not held in very high esteem. In many ways Habermas is an outgrowth of one of the figures that we discussed last time, namely Herbert Marcuse and the Frankfurt School; that would include Theodor Adorno and Max Horkheimer. Habermas was in fact Adorno’s graduate assistant and so the original project that Jurgen Habermas set himself was to reformulate the kinds of theories being worked on by Marcuse, by Horkheimer and by Adorno. In particular his first venture was to reformulate their distinction between traditional theory – understood as both philosophy and science, both – as opposed to what they called “critical theory”; a theory whose interest was in the emancipation of human beings. View Full Article »
Transcript: Okay, this is the fourth lecture and we are going to pick things up a little bit here because we have a philosopher who I came in contact with in college through pamphlets and so this is someone I really enjoy, and I hope that you will get something out of this lecture. I am going to talk about Herbert Marcuse. Again, like Sartre, we are talking about an intellectual who becomes a pop cultural figure. I mean this is a very rare thing for a German philosopher to have their picture on the cover of Life magazine, but this happens with Herbert Marcuse in the sixties. The reason it does… and this time I will go into the theory. In the case of Sartre there are so many periods and stuff to follow out that it’s difficult, but with Marcuse there are a series of guiding themes that we can follow that I think will explain why Marcuse was the philosopher of the 1960’s, and I also want to explain more than that. View Full Article »
[No video available for this take. Transcribed from the cassette version of the lecture.]
Transcript: In this third lecture I would like to discuss a figure that is in one sense a paradigmatic intellectual of the 20th Century – certainly one of the most famous intellectuals; a person who many of you know not only as a philosopher but also as a writer and a dramatist – and that’s Sartre the famous French philosopher. Sartre is best known I suppose in the United States for his literary works and I can recommend them. They are, as it were, foundational in our culture for the, sort of, existential experience and I have in mind his novel “Nausea” which is a nice existential phrase; it gets you off in the right direction. View Full Article »
…now, that’s the method within which Marcuse criticises capitalist society. Not with external norms drawn from some utopian situation, but by its own terms, with its own terms. I also think that’s not only a good strategy as a style of critique, but its utterly fair. I mean, in a way, it’s like demanding of yourself that you do what you say… which you want to demand at least of your friends… that they do most of the time what they say they’ll do. But it’s certainly a good demand to place upon, ah, your society, its leaders, and so on. View Full Article »
I didn’t want these lectures to turn into some kind of funky… kind of Tony Robbins course in self development. Like “now I know who I really am” kind of crap. Because when we are through, we won’t know! I don’t know. If I had known who I was, I probably wouldn’t have shown up. Now, I mean, you know this is not… I mean, it’s an important part. It’s not a cynical thing to say. But it’s an important part of finding out about the self in this part of history, that we don’t have all the answers, that we have not even formulated all the questions correctly. View Full Article »
Mark Bolton: As a conservtive Catholic I love to hear and intellient articulate compelling challenge to my belief system. Guys like Rick stop us from becoming smug and lazy....
janaki: A brilliant series of lectures. I loved the detailed presentation of the works of Nietzsche. Hardly anyone appreciates his works with a positive, non-nihilistic approach that also offers in a way, a critique of postmodernism. i'm so glad that such lecture series are put up online....
Socrates: You definitively lack a sense of irony in your interpretation of Baudrillard's comment on the virtual of Gulf's War. On the other hand, your appreciation of French culture is totally biased. A misleading nationalism is clear in your lines of thought.
You need more of real philosophy, my friend!...
ctrlshift: I agree with you in part... However booya base (aka booya stew) is a more commonly known way of referring to a very similar thing in the US. I think your version works better though as it makes a clearer class distinction, especially for non US audiences...
'Booyah (also spelled booya, bouja, boulyaw, or bouyou) is a thick soup of presumably Belgian origin made throughout the Upper Midwestern United States.'
'"booyah" is thought to have derived from the French language words for "to boil" (bouillir), and subsequently broth (bouillon). The spelling with an H is attributed to the phonetic spelling by Wallonian immigrants from Belgium. The Dictionary of American Regional English attributes the term to French Canadian immigrants; others attribute it to a derivation from the Provençal seafood dish bouillabaisse.'...
ben: Thanks again for these transcripts. If I may, I think that he said “Big Mac, Bouillabaisse, it depends on your class I guess, more than anything else". Cf. : http://en.wikipedia.org/wiki/Bouillabaisse...