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[null,"1.","Record Nr.",null,"UNINA9910784404303321"]
[null,null,"Titolo",null,"Satisficing and maximizing : moral theorists on practical reason / / edited by Michael Byron [[electronic resource]]"]
[null,null,"Pubbl/distr/stampa",null,"Cambridge : , : Cambridge University Press, , 2004"]
[null,null,"ISBN",null,"1-107-14424-8"]
[{"$nulls":4},"1-280-54013-3"]
[{"$nulls":4},"0-511-21513-4"]
[{"$nulls":4},"0-511-21692-0"]
[{"$nulls":4},"0-511-21155-4"]
[{"$nulls":4},"0-511-61705-4"]
[{"$nulls":4},"0-511-31560-0"]
[{"$nulls":4},"0-511-21332-8"]
[null,null,"Descrizione fisica",null,"1 online resource (ix, 245 pages) : digital, PDF file(s)"]
[null,null,"Disciplina",null,"170/.42"]
[null,null,"Soggetti",null,"Decision making - Moral and ethical aspects"]
[{"$nulls":4},"Practical reason"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Title from publisher's bibliographic system (viewed on 05 Oct 2015)."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references (p. 237-242) and index."]
[null,null,"Nota di contenuto",null,"Two views of satisficing / Michael Slote -- Satisficing as a humanly rational strategy / David Schmidtz -- Maxificing : life on a budget, or, if you would maximize, then satisfice! / Jan Narveson -- Satisficing and substantive values / Thomas Hurka -- A new defense of satisficing / Michael Weber -- Satisficing : not good enough / Henry S. Richardson -- Why ethical satisficing makes sense and rational satisficing doesn't / James Dreier -- The plausibility of satisficing and the role of good in ordinary thought / Mark van Roojen -- Satisficing and perfectionism in virtue ethics / Christine Swanton -- Could Aristotle satisfice? / Michael Byron -- How do economists think about rationality? / Tyler Cowen."]
[null,null,null,"Sommario/riassunto","How do we think about what we plan to do? One dominant answer is that we select the best possible option available. However, a growing number of philosophers would offer a different answer: since we are not equipped to maximize we often choose the next best alternative, one that is no more than satisfactory.  This strategy choice is called satisficing (a term coined by the economist Herb Simon). This collection of essays explores both these accounts of practical reason, examining "]
[{"$nulls":4},"the consequences for adopting one or the other for moral theory in general and the theory of practical rationality in particular. It aims to address a constituency larger than contemporary moral philosophers and bring these questions to the attention of those interested in the applications of decision theory in economics, psychology and political science."]
[null,"2.","Record Nr.",null,"UNINA9910557346703321"]
[null,null,"Autore",null,"Ferri Davide"]
[null,null,"Titolo",null,"Catalysis by Metals on Perovskite-Type Oxides"]
[null,null,"Pubbl/distr/stampa",null,"Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021"]
[null,null,"Descrizione fisica",null,"1 online resource (165 p.)"]
[null,null,"Soggetti",null,"Research & information: general"]
[{"$nulls":4},"Technology: general issues"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Sommario/riassunto","The acceptance and preference of the sensory properties of foods are among the most important criteria determining food choice. Sensory perception and our response to food products, and finally food choice itself, are affected by a myriad of intrinsic and extrinsic factors. The pressing question is, how do these factors specifically affect our acceptance and preference for foods, both in and of themselves, and in combination in various contexts, both fundamental and applied? In addition, which factors overall play the largest role in how we perceive and behave towards food in daily life? Finally, how can these factors be utilized to affect our preferences and final acceptance of real food and food products from industrial production and beyond for healthier eating? A closer look at trends in research showcasing the influence that these factors and our senses have on our perception and affective response to food products and our food choices is timely. Thus, in this Special Issue collection \"Consumer Preferences and Acceptance of Food Products\", we bring together articles which encompass the wide scope of multidisciplinary research in the space related to the determination of key factors involved linked to fundamental interactions, cross-modal effects in different contexts and eating scenarios, as well as studies that utilize unique study design approaches and methodologies."]