This spring, I’m teaching Colgate’s interdisciplinary Core Conversations course, and talking with students about academic freedom and freedom of expression. This coming fall, I’ll be teaching Introduction to Philosophy and Feminist Philosophy.
In recent years, I’ve taught seminars on unconscious cognition, and on the distinction between knowing-that and knowing-how. (I’m curious about whether, if you know how to do something, you also know how to overcome the temptation to do that activity badly!)
In 2022, I co-taught a course on the philosophy and neuroscience of sensory perception with my colleague Jason Meyers. We brought together students from our respective disciplines to explore empirical and philosophical questions about the conscious sensory perceptions that mark all of our waking moments. How are they produced? Can they be shared? When and why are they unreliable? We did some eating along with our discussing, as many key questions are usefully explored in reference to flavor: do we taste fat, carbonation, and chili pepper? Or should our perception of texture and heat be classified differently from our perception of acidity and salt? Flavor perception even connects to questions of responsibility: if you don’t like broccoli, is that because you can’t, or because you won’t?
