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Mint tea brewed with fresh leaves rather than mentholated dust is a virtuous pleasure for its digestion-aiding properties; a few scoops of mint-choc-chip ice cream is a decidedly more decadent and, let's be honest, delicious one.
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Pure pleasure.
It is not implausible to think that it should be placed between (virtuous) knowledge and pleasure, and therefore that the values are ranked as follows: virtue, (virtuous) knowledge, justice and pleasure.
In one world, the virtuous have the pleasure and the vicious have the pain, while in the other the vicious have the pleasure and the virtuous have the pain.
In some Mahayana communities, for example, the strict law of karma (the belief that virtuous actions create pleasure in the future and nonvirtuous actions create pain) was modified to accommodate new emphases on the efficacy of ritual actions and devotional practices.
Like anyone who has developed a skill in performing a complex and difficult activity, the virtuous person takes pleasure in exercising his intellectual skills.
To explain what the virtuous person's pleasures are like, Aristotle returns to the idea that virtue is an excellent state of the person.
Some will nibble on a single square of single‑origin 85% dark chocolate once a day for a fortnight – moderating pleasure, feeling virtuous.
Its central instance is the Hobbesian view—still very much on early eighteenth-century minds that to judge an action or trait virtuous is to take pleasure in it because you believe it to promote your safety.
Egoism about virtue is the view that to judge an action or trait virtuous is to take pleasure in it because you believe it to serve some interest of yours.
Aristotle's statement implies that in order to determine whether (for example) the pleasure of virtuous activity is more desirable than that of eating, we are not to attend to the pleasures themselves but to the activities with which we are pleased.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com