【中商原版】如何像哲学家一样思考 清晰思考的基本原则 英文原版 How to Think Like a Philosopher Julian Baggini
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商品详情
如何像哲学家一样思考:清晰思考的基本原则 How to Think Like a Philosopher : Essential Principles for Clearer Thinking Julian Baggini
基本信息
Format:Paperback / softback 320 pages
Publisher:Granta Books
Imprint:Granta Books
ISBN:9781783788538
Published:1 Feb 2024
Weight:228g
Dimensions:198 x 129 x 20 (mm)
基本信息仅供参考,具体以实物为准
书籍简介
《如何像哲学家一样思考》一书对指导哲学的方法、信条和思想态度,以及如何将其应用于我们的生活进行了启示性的探索。朱利安-巴吉尼(Julian Baggini)通过数十年的探索和大量的访谈,确定了促进敏锐思考的十二条关键原则。关注、质疑一切、追求清晰而非确定:这些仅仅是哲学指导格言中的几条,它们可以应用于从理解气候变化的影响到正确评价我们自己的气质等方方面面。
《如何像哲学家一样思考》既是一本涵盖经典哲学家和当代哲学家的全新哲学入门书,也是一本重要的、实用的良好思维指南,它为我们指明了一条更人性化、更平衡、更理性的思考、政治和生活之路。
As politics slides toward impulsivity, and outrage bests rationality, how can philosophy help us critically engage with the world?How to Think Like A Philosopher is a revelatory exploration of the methods, tenets and attitudes of thought that guide philosophy, and how they can be applied to our own lives. Drawing on decades of enquiry and a huge range of interviews, Julian Baggini identifies twelve key principles that promote incisive thinking. Pay attention; question everything; seek clarity, not certainty: these are just a few of philosophy's guiding maxims which can be applied to everything from understanding the impact of climate change to correctly appraising our own temperaments.
Both a fresh introduction to philosophy covering canonical and contemporary philosophers, and an essential, practical guide to good thinking, How to Think Like a Philosopher shows us the way to a more humane, balanced and rational approach to thinking, to politics, and to life.
作者简介
朱利安-巴吉尼的著作包括《星期日泰晤士报》畅销书《世界是如何思考的》、《如何像哲学家一样思考》、《餐桌美德》和畅销书《想被吃掉的猪》,全部由 Granta Books 出版。他是皇家哲学学院的学术主任,也是食品伦理委员会的成员。他曾为《卫报》、《TLS》、《金融时报》和《展望》等刊物以及学术期刊和智囊团撰稿。
JULIAN BAGGINI's books include the Sunday Times-bestselling How the World Thinks; How to Think Like a Philosopher; The Virtues of the Table; and the bestseller The Pig That Wants to be Eaten, all published by Granta Books. He is the Academic Director of the Royal Institute of Philosophy and is a member of the Food Ethics Council. He has written for the Guardian, the TLS, the Financial Times and Prospect, among other publications, and for academic journals and think tanks.
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