The Century of Taste : The Philosophical Odyssey of Taste in the Eighteenth Century.
Title:
The Century of Taste : The Philosophical Odyssey of Taste in the Eighteenth Century.
Author:
Dickie, George.
ISBN:
9780195357134
Personal Author:
Physical Description:
1 online resource (169 pages)
Contents:
Contents -- Introduction -- 1. The Basic Theory of Taste: Francis Hutcheson -- External Sense and Internal Sense -- The Internal Sense of Beauty -- Uniformity amidst Variety -- Universality of the Sense of Beauty -- The Origins of Displeasure and Pleasure -- Final Causes -- Critical Evaluation of Hutcheson's Theory -- 2. The Association and Coalescence of Ideas: Alexander Gerard -- Internal Sense: Nature and Number -- The Coalescence and Association of Ideas -- Part 3 of the Essay -- Part 2 of the Essay -- 3. Complete Associationism: Archibald Alison -- The Emotion of Taste -- Sublimity and Beauty of the Material World -- Evaluation of Associationism -- 4. Taste and Purpose: Immanuel Kant -- Judgment in the First Critique -- The Metaphysics of Purpose -- Kant's Philosophical Beliefs -- Seeking System -- Seeking Purpose -- Purposiveness Gained -- Kant's Teleological Theory of Taste -- The Transition to the Theory of Taste -- The Object of Taste -- The Faculty of Taste -- Disinterestedness -- Universality and Necessity -- Beauty of Art: Human and Divine -- Evaluation of Kant's Theory of Taste -- Beauty -- The Faculty of Taste -- Teleology -- 5. Beauties and Blemishes: David Hume -- Skepticism Disproved -- The Objects and Principles of Taste -- Proving the Principles and Defective Cognition -- Principles of Taste and Differing Affections -- Morality and Art -- The Evaluation of Works of Art -- 6. General Evaluation -- Hutcheson and Hume -- The Associationists and Hurne -- Kant and Hume -- Index -- A -- B -- C -- D -- E -- F -- G -- H -- I -- J -- K -- L -- M -- N -- O -- P -- R -- S -- T -- U -- V -- W -- Z.
Abstract:
The Century of Taste offers an exposition and critical account of the central figures in the early development of the modern philosophy of art. Dickie traces the modern theory of taste from its first formulation by Francis Hutcheson, to blind alleys followed by Alexander Gerard and Archibald Allison, its refinement and complete expression by Hume, and finally to its decline in the hands of Kant. In a clear and straightforward style, Dickie offers sympathetic discussions of the theoretical aims of these philosophers, but does not shy from controversy--pointing out, for instance, the obscurities and inconsistencies in Kant's aesthetic writings, and arguing that they have been overrated.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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