This lecture discusses the theory of knowledge and the different branches of philosophy. It mentions the importance of distinguishing between a priori and a posteriori knowledge and the role of intuition. It also compares and contrasts practical knowledge, like cooking, with the more systematic and organized knowledge of science and mathematics. The lecture emphasizes the importance of understanding contradictions in knowledge and the fundamental role of sensory perception in identifying knowledge.
Sure, here are the key facts extracted from the provided text:
1. The topic of discussion is related to the theory of knowledge.
2. Philosophy is divided into different branches.
3. One branch of philosophy studies being, known as philosophical anthropology.
4. Knowledge is not based on opinions.
5. Knowledge is objective and not dependent on personal preferences.
6. Knowledge is not necessarily true, but it must be coherent and clear.
7. Knowledge adheres to the principle of non-contradiction.
8. Knowledge can be verified a priori and a posteriori.
9. A priori knowledge is rational and does not require sensory experience.
10. A posteriori knowledge is based on sensory experience.
11. Intuition plays a role in organizing knowledge.
12. Science is considered more systematic and organized than other forms of knowledge.
13. Mathematics follows a universal method.
14. Science covers various areas of knowledge.
15. Philosophy involves experimentation and reflection.
16. Some knowledge is identified through the senses.
These are the factual statements present in the text, excluding any opinions or subjective information.