The Century of Taste: The Philosophical Odyssey of Taste in the Eighteenth Century
At the beginning of the eighteenth century, the focus of philosophy shifted from objective notions of beauty to the subjective concept of taste. In this book, George Dickie traces the development and decline of this mode of thought, critically evaluating the theoretical aims of five key figures in the theory of taste. Dickie looks at the work of Francis Hutcheson, whose inquiries into the origins of pleasure and displeasure led to the first systematic theory of taste. He offers critical readings of the associationist philosophies of Alexander Gerard and Archibald Allison - which he regards as "blind alleys" into which the theory of taste was diverted. He provides a critical look at Kant, placing his writings in the context of other theories of taste, and within the teleological scheme of his Third Critique. Finally, Dickie concludes with an extended study of Hume's short pamphlet, "Of the Standard of Taste", the epitome of philosophically sophisticated explorations of taste. Of interest to philosophers, aestheticians, and intellectual historians, The Century of Taste offers a clear, straightforward analysis of this crucial period in the development of modern theories of the experience of art and nature.
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aesthetic idea Alexander Gerard Alison Alison's theory aspect association of ideas associationism associationist beautiful objects beauty and sublimity beauty of color beauty or sublimity beauty pleasure beauty-making characteristic claim coalescence of ideas cognitive faculties complex ideas concept conclusion Critique of Judgment discussion displeasure emotion of taste essay evoke emotion example experiences of beauty experiences of taste external faculty of taste form of purposiveness Francis Hutcheson Gerard Gerard's theory harmony Hume Hutcheson Hutcheson's theory internal sense intuition involved judgments of taste Kant Kant's theory kind of beauty material world nature novelty object of taste objects beautiful painting passage perceived perception Peter Kivy philosophical principles of taste priori produce pleasure qualities of mind says sense of beauty senses of taste simple emotion simple ideas standard of taste taste experiences taste properties teleological theory of taste things thinks tion trains of associations uniformity amidst variety uniformity in variety universal