Jun 252018

Today is the birthday (1908) of Willard Van Orman Quine, a US philosopher and logician squarely in the analytic tradition, and certainly one of the most influential philosophers of the twentieth century. Western philosophy is every bit as technical as Western science, so I am going to have to struggle to explain Quine’s influence. Quine worked first in symbolic logic and then moved into the philosophy of language and of meaning. These are all areas that fascinate me, but can seem like a gigantic waste of time because they have zero practical application except to amuse and confound smart people.

Quine grew up in Akron, Ohio, where he lived with his parents and older brother. His father was a manufacturing entrepreneur (founder of the Akron Equipment Company, which produced tire molds) and his mother was a schoolteacher. He received his B.A. in mathematics from Oberlin College in 1930, and his Ph.D. in philosophy from Harvard University in 1932.  Apart from a stint away during World War II, lecturing on logic in Brazil (in Portuguese) and deciphering coded messages for military intelligence, Quine spent the remainder of his life at Harvard.

Quine started his academic career working on formal logic, which is the area where Bertrand Russell worked to establish rigorous foundations of mathematics. This gets us quickly into an extremely technical field, so I will content myself with saying that the vast majority of people think that mathematics is about as solid as it gets, yet it is not. If you accept certain basic propositions, such as 2 + 2 = 4, all is well with the world. Once you accept certain basic propositions, then you can build the vast edifice of mathematics. But proving that 2 + 2 = 4 is not only difficult, it is impossible. Sure, you can take 2 apples and add another 2 apples, and you have 4 apples, but that is an empirical demonstration, not a proof. Can you prove that 2 +2 = 4 without apples or any other objects? Can you even define what 2 is, or, more importantly, what a number is? Are numbers real things, or simply convenient abstractions? Russell used formal logic to find answers to these questions, and failed. Quine wrote three textbooks, and numerous academic papers on formal logic, and taught the subject for his entire career. He also wrote Mathematical Logic showing that much of what Russell’s Principia Mathematica took more than 1000 pages to say can be said in 250 pages, and in the last chapter examines Gödel’s incompleteness theorem https://www.bookofdaystales.com/kurt-godel/  and Tarski’s indefinability theorem.  In highly informal terms I will tell you that Gödel proved – definitively – that mathematics inevitably contains statements that are true, but cannot be proven to be true, and Tarski showed that truth in mathematics cannot be defined. Some of the greatest mathematicians in the world proved, beyond question, that mathematics rests on foundations that have to be accepted because they cannot be proven. Any different from building a religion on a spiritual force whose existence cannot be proven?

Quine then extended his investigations concerning logic into discussions concerning language. In particular he was led to doubt the tenability of the distinction between “analytic” and “synthetic” statements which was commonly made in the philosophy of language. Analytic statements are true simply by definition. For example, “Bachelors are unmarried men.” Synthetic statements are true or false because of facts in the world, “There is a black cat sitting on the mat.” Quine’s chief objection to analyticity is with the notion of synonymy (sameness of meaning). An analytic sentence substitutes a synonym for one half of the statement.  The objection to synonymy hinges upon the problem of collateral information. We intuitively feel that there is a distinction between “All unmarried men are bachelors” and “There have been black cats”, but a competent English speaker will assent to both sentences under all conditions because such speakers also have access to collateral information. In the case of black cats this collateral information has to do with the historical existence of black cats. But Quine maintains that there is no distinction between generally known collateral information (such as the existence of black cats) and conceptual or analytic information needed to agree that bachelors are unmarried men. One of the common questions used to elucidate this position is: “Is the pope a bachelor?” Quine argues that there is no distinction between those truths which are universally and confidently believed and those which are necessarily true.

Quine may be best known in some circles for his thoughts on the indeterminacy of translation. Can we ever be sure that we understand what a person speaking another language is saying?  As an anthropologist, this question interests me greatly, but where I part company with Quine is that he uses thought experiments based on imaginary languages, but anthropologists of language can address his concerns more directly using real languages. Quine’s investigations hinge on ontological relativity, that is, the idea that for any empirical observation there are multiple explanations (theories).

Let us consider statements in English first. What do words refer to? Quine says:

How can we talk about Pegasus? To what does the word ‘Pegasus’ refer? If our answer is, ‘Something,’ then we seem to believe in mystical entities; if our answer is, ‘nothing’, then we seem to talk about nothing and what sense can be made of this? Certainly when we said that Pegasus was a mythological winged horse we make sense, and moreover we speak the truth! If we speak the truth, this must be truth about something. So we cannot be speaking of nothing.

We already have a conundrum here because it is difficult enough in English to agree concerning what words are referring to. The problem is compounded when you try to translate sentences in another language into English, because you have to take into account what words refer to in another language as well as what they refer to in English. Quine’s thesis is that no unique interpretation of a foreign language is possible, because a ‘radical interpreter’ has no way of telling which of many possible meanings the speaker has in mind. Quine uses the example of the word “gavagai” uttered by a native speaker of the unknown language Jungle upon seeing a rabbit. A speaker of English could do what seems natural and translate this as “Look, a rabbit.” But other translations would be compatible with all the evidence he has: “Look, food”; “Let’s go hunting”; “There will be a storm tonight” (if the locals have superstitions about rabbits and storms); “Look, a momentary rabbit-stage”; “Look, an undetached rabbit-part.” Some of these might become less likely – that is, become more unwieldy hypotheses – in the light of subsequent observation.

Frankly I find all of this ruminating quite pointless. Yes, it’s certainly true that there is slippage of meaning when translating one language to another. Nuances are perpetually lost in all manner of ways, and there are dozens of ways in which mistakes can be made. But anthropological field linguists have been dealing with such problems for over a century, and somehow they manage to come up with grammars and dictionaries for new languages that can be used to develop fluency. The fact that there is always going to be a degree of uncertainty (indeterminacy) is neither news nor earth shattering.

I had lunch with Quine and a number of other luminaries of the philosophical world back in the 1970s when he was attending an annual conference at my university. The group was talking about the philosophical problems associated with language acquisition and even then, as a raw doctoral candidate in anthropology, I was perplexed as to why he and others were speculating about issues that were being addressed more fruitfully by neuroscientists, anthropologists and the like. It made me think that Western analytic philosophy was sheer speculating – at great length – about ideas in a vacuum. This tradition leads to some fascinating mind puzzles, but ultimately has no value for me beyond exercising my brain. This was perhaps not the best conclusion to reach given that I was married to an analytic philosopher of language at the time.

Quine spent 70 of his 92 years at Harvard, so a Harvard recipe is in order on his birthday. One with a small linguistic twist seems in order, so I thought of Harvard beets. If I told you we had Harvard beets for dinner what would you think? Were the beets grown at Harvard? Or are they cooked in a style common to Harvard? Or what? This is a simple question in the philosophy of language concerning modifiers. How do we know that baby shoes are shoes for babies, but crocodile shoes are made out of crocodile skin, not shoes for crocodiles (any more than baby shoes are made from baby skin)? We can be reasonably sure that Harvard beets are beetroots cooked in some fashion, but what does the modifier “Harvard” refer to? The simple answer is that it is a way of cooking beets in a sweet and sour sauce, but why Harvard? Why not Princeton or Chicago? For that question there is no answer. Cookbooks say that “Harvard” refers to the crimson color of the beets, and crimson is the university color for Harvard. That is a terrible answer because by that token, beets cooked in any fashion, or eaten raw, could be called Harvard beets because they are all crimson. Anyway, this recipe calls for roasting beetroots and then preparing a thick sweet and sour sauce for them.

Harvard Beets


1 ½ lbs medium-sized fresh beets
⅓ cup sugar
2 tsp cornstarch
¼ cup cider vinegar
¼ cup water
1 tbsp unsalted butter


Brush excess dirt off the beets, trim the tops and roots leaving about 1” and do not break the skin. Wrap them in foil and bake them for 1 hour in a 400˚F oven. Remove them from the oven and let them cool to the touch. When they are still a little warm, cut off the tops and roots and peel them. Then cut them in cubes.

Mix the sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking until thickened. Remove from the heat and whisk in the butter.

Add the beets to the sauce and heat them through gently over low heat. Serve warm.

May 182013


Today is the birthday of Bertrand Arthur William Russell, 3rd Earl Russell, OM, FRS (1872). He was was a British philosopher, logician, mathematician, historian, pacifist, and social critic. He was born in Monmouthshire, into one of the most prominent aristocratic families in Britain. He was awarded the 1950 Nobel Prize in literature “in recognition of his varied and significant writings in which he champions humanitarian ideals and freedom of thought”.

He is considered one of the founders of analytic philosophy along with his predecessor Gottlob Frege and his protégé, and my hero, Ludwig Wittgenstein. He is widely held to be one of the 20th century’s premier logicians, mathematicians, and philosophers. His work has had a considerable influence on logic, mathematics, set theory, linguistics, computer science, and philosophy, especially philosophy of language, epistemology, and metaphysics.

bertr russ

Russell was a prominent anti-war activist; he championed anti-imperialism, and went to prison for his pacifism during World War I. Later, he campaigned against Adolf Hitler, then criticized Stalinist totalitarianism, attacked the United States of America’s involvement in the Vietnam War, and was an outspoken proponent of nuclear disarmament. He was briefly jailed again in 1961, following his conviction on public order charges brought after a large central London peace demonstration in commemoration of Hiroshima Day. The cartoon above appeared in the Evening Standard at the time.

Russell was a humanist who wrote extensively on the human condition.  The following quotations are representative:

“War does not determine who is right – only who is left.”

“I believe in using words, not fists. I believe in my outrage knowing people are living in boxes on the street. I believe in honesty. I believe in a good time. I believe in good food. I believe in sex.”

“Three passions, simple but overwhelmingly strong, have governed my life: the longing for love, the search for knowledge, and unbearable pity for the suffering of mankind.”

The following tale is based on what is sometimes called “Russell’s chicken” – an evaluation of the limits of inductive reasoning:

On a farm, there was a flock of chickens. One chicken started talking with another, remarking: “How good our farmer has been to us. I think he is an awfully nice man, because he comes every morning to feed us.” The other chicken nodded in agreement, adding “and he has been feeding each and everyone of us here every day like clockwork, every day without fail since we were all just little baby chicks.” Indeed, when queried, most of the other chickens clucked in agreement about how benevolent their farmer was.

But there was one chicken, intelligent but eccentric, who countered saying “How do you know he is all that good? I remember, not too long ago, that there were some older chickens who were taken away, and I haven’t seen them since. Whatever happened to them?”

Some of the chickens may have slept a little uneasily that night, but in the morning the farmer came as usual, this time scattering even more corn around. The chickens ate this with gusto, and this dispelled any remaining doubts about the benevolence of the farmer. “You see, there is nothing to worry about. Our farmer had a little extra food, so he gave it to us because he likes us! He is a good man,” remarked one chicken to the others, and they all nodded in agreement, all of them, that is, except one. The intelligent but eccentric chicken became even more agitated. “He is just fattening us up! We are going to be slaughtered in a week’s time!” he squawked in alarm. But nobody listened. All the other chickens just thought he was a troublemaker.

A week later, all the chickens were placed into cages, loaded on to a truck, and driven to the slaughterhouse.

Moral of the story: You cannot always induce the truth from past experience!

In honor of Russell’s chicken I give you a recipe for coq au vin, one of the first dishes I learned to cook when I was a student at Oxford (Russell went to Cambridge). There are hundreds of recipes for classic coq au vin but they are all variations on a theme: chicken simmered in wine with onions, bacon, mushrooms, and vegetables. My cooking mentor, Robert Carrier, in his recipe insists that when you cook with wine you should not use some cheap plonk, but a wine you would be willing to serve at table. Cheap ingredients produce cheap results. Like all fine soups and stews, coq au vin is best if made the day before it is needed, and refrigerated overnight to marry and mature all the flavors.  Therefore, you should allow three days to make the finished dish. Be warned: when preparing this dish you need a lot of bowls and plates to reserve cooked ingredients before they are all combined.

Coq au Vin


For marinating the chicken

1 bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)

For cooking the chicken

1 tablespoon extra virgin olive oil
6 ounces thick-cut bacon slices, cut crosswise into small pieces
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 bay leaves
2 cups low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 pound assorted mushrooms (dark mushrooms such as crimini or stemmed shiitake are best but any mushrooms will do)
20 pearl onions
Chopped fresh parsley for garnish
½ lb of baby potatoes, or large potatoes peeled and chopped into bite sized chunks.


First Day: Marinating the chicken

Combine the wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to a boil over high heat. Reduce the heat to medium and simmer for 5 minutes. Cool completely then mix in the oil. Place the chicken pieces in a large glass bowl. Pour the wine mixture over the chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning the chicken occasionally. Alternatively you can use two large ziplock bags that between them can accommodate the chicken and marinade.  Divide the chicken evenly between the two bags and place half in each.  Divide the marinade evenly between the two bags.  Close the bags almost completely leaving small opening. Squeeze as much air as possible out of the bags. Close the hole and lay the bags flat on the counter.  Shift the chicken around so that there is one layer. And place flat in the refrigerator for 1 to 2 days  I prefer this method because the marinade evenly coats the chicken and does not need to be turned, although once in a while, if you like, you can flip the bags over.

Second day: cooking the chicken:

Using tongs, transfer the chicken pieces from the marinade to paper towels to drain; pat dry. Strain the marinade reserving the vegetables and liquid separately.

Bring a pot of water to a rapid boil and put in the pearl onions. After 30 seconds drain the onions and plunge them into a boil of iced water. When they are cool they can be peeled easily by simply squeezing the skin.  The onions will pop out. Reserve in a small bowl.

Heat the oil in a heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add the bacon and sauté until crisp and brown. Using a slotted spoon, transfer the bacon to a small bowl. Add the chicken, skin side down, to the drippings in the pot. Sauté until brown, about 8 minutes per side. Transfer the chicken to large bowl. Add the vegetables reserved from marinade to the pot. Sauté until brown, about 10 minutes. Mix in the flour; stir 2 minutes. Gradually whisk in the reserved marinade liquid and bring to a boil, whisking constantly. Cook until the sauce thickens, whisking occasionally, about 2 minutes. Mix in the shallots, garlic, herb sprigs, and bay leaves, and then the broth. Return the chicken to the pot, arranging the chicken skin side up in single layer. Bring to a gentle simmer. Cover the pot and simmer the chicken for 30 minutes. Using tongs, turn the chicken over. Cover and simmer until tender, about 15 minutes longer.

Meanwhile, melt 3 tablespoons of butter in a heavy large skillet over medium heat. Add the mushrooms and sauté until tender, about 8 minutes. Transfer the mushrooms to a plate. Melt the remaining 1 tablespoon of butter in the same skillet. Add the onions and sauté until beginning to brown, about 8 minutes. Transfer onions to a plate. Reserve the skillet.

Boil the potatoes until just tender and keep warm.

Using tongs, transfer the chicken to a plate. Strain the sauce from the pot into the reserved skillet, pressing on the solids in the strainer to extract all the sauce and discard the solids. Bring the sauce to a simmer, scraping up browned bits. Return the sauce to the pot. Add the onions to the pot and bring to a simmer over medium heat. Cover and cook until the onions are almost tender, about 8 minutes. Add the mushrooms and bacon. Simmer uncovered until the onions are very tender and the sauce is slightly reduced, about 12 minutes. Tilt the pot and spoon off any excess fat from top of sauce. Season the sauce with salt and pepper. Return the chicken to the sauce. (This can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Warm over low heat when ready to serve.)

Arrange the chicken on a large rimmed platter. Spoon the sauce and the vegetables and bacon over the chicken. Sprinkle with parsley. Serve with boiled potatoes.

Get someone else to do the washing up.

Serves 4