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First Principles Of Philosophy And Their Application To The Subjects Of Taste, Science And History

Om First Principles Of Philosophy And Their Application To The Subjects Of Taste, Science And History

A definitive guide to the first principles of philosophy and their application to subjects such as taste, science, and history. Written by one of the most important philosophers of the 19th century, this is an essential read for anyone interested in philosophy. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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  • Språk:
  • Engelsk
  • ISBN:
  • 9781020181368
  • Bindende:
  • Hardback
  • Utgitt:
  • 18. juli 2023
  • Dimensjoner:
  • 156x234x16 mm.
  • Vekt:
  • 540 g.
  Gratis frakt
Leveringstid: 2-4 uker
Forventet levering: 16. januar 2025
Utvidet returrett til 31. januar 2025
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Beskrivelse av First Principles Of Philosophy And Their Application To The Subjects Of Taste, Science And History

A definitive guide to the first principles of philosophy and their application to subjects such as taste, science, and history. Written by one of the most important philosophers of the 19th century, this is an essential read for anyone interested in philosophy.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.
This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

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