Bryan Magee

Martin Milligan

Honorary Senior Research Fellow in the History of Ideas Bryan Magee

On Blindness

On Blindness opens the eyes of the sighted to the world as experienced by the blind, offering a unique opportunity to explore the challenges, frustrations, joys - and extraordinary insights - experienced in the everyday business of discovering the world without sight. What difference does sight or its absence make to our ideas about the world?

Sight Unseen

Sulla cecità

Visiting Professor at King's College and Honorary Fellow Bryan Magee

On Blindness opens the eyes of the sighted to the world as experience by the blind, offering a unique opportunity to explore the challenges, frustrations, joys - and extraordinary insights - experienced in the everyday business of discovering the world without sight. What difference doessight or its absence make to our ideas about the world?What begins as a philosophical exchange between the noted philosopher and broadcaster Bryan Magee and the late Martin Milligan, activist and philosopher blind almost from birth, develops into a personal and intense discussion of the implications of blindness. The debate is vigorous and oftenheated; sometimes contentious, it is always stimulating. In discussing the range of blind experience, from those born blind to those who became blind - including those who have to cope with the shock of gaining sight they had never before possessed - On Blindness argues strongly against the notionthat blindness is a simple experience.This extraordinary book casts new light on one of the most fundamental aspects of human experience. It will make fascinating reading for anyone interested in sight and blindness from a personal, practical or philosophical point of view. This dictionary is intended for anyone who enjoys food andwould like a handy, non-technical guide to the terms they encounter on food labels, in advertising or in the media. Its broad coverage of food and nutrition makes it invaluable for consumers, cooks, and a range of students and practitioners in the fields of catering, home economies, foodtechnology, and health care.

Martin Milligan

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